Easy Clam Chowder
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
6 servings
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Course
Main Course, Soup
Easy Clam Chowder
Description
This clam chowder begins by rendering diced bacon until crisp, leaving fat for flavor in the pot. Butter sautés garlic and onions until translucent, then thyme is added for herbal notes. Flour is incorporated to create a roux, which thickens the chowder once milk, vegetable stock, clam juice, and bay leaf are gradually whisked in. Diced potatoes cook in the simmering broth until tender, providing body and texture.
Half and half and chopped clams are stirred in at the end for creaminess and seafood taste. Seasoning with salt and pepper is adjusted to taste, and the chowder is garnished with bacon and fresh parsley before serving. The chowder’s silky texture contrasts with the tender clams and the slight bite of potato chunks, while the smoky bacon adds depth to the broth.
Substitutions for half and half using combinations of whole milk and cream are suggested to maintain the creamy consistency. Cooking time may vary depending on potato thickness and desired texture. This chowder suits casual meals and can be served with crusty bread.
Use a mixture of whole milk and cream to substitute half and half if unavailable.Adjust cooking time of potatoes based on their size and thickness to achieve desired tenderness.
Ingredients
- 4 lices Bacon diced
- 2 tablespoons butter unsalted
- 2 cloves garlic minced
- 1 onion diced
- ½ teaspoon thyme dried
- 3 tablespoons all-purpose flour
- 1 cup milk
- 1 cup vegetable stock
- 2 (6.5-ounce) cans chopped clams juices reserved
- 1 bay leaf
- 2 russet potato peeled and diced
- 1 cup half and half
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 2 tablespoons parsley chopped fresh leaves
Instructions
- Heat a large stockpot or Dutch oven over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate, reserving 1 tablespoon excess fat in the stockpot.
- Melt butter in the stockpot. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in thyme until fragrant, about 1 minute.
- Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, vegetable stock, clam juice and bay leaf, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes.
- Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes.*
- Stir in half and half and clams until heated through, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more half and half as needed until desired consistency is reached.
- Serve immediately, garnished with bacon and parsley, if desired.
Notes
- Use a mixture of whole milk and cream to substitute half and half if unavailable.
- Adjust cooking time of potatoes based on their size and thickness to achieve desired tenderness.
User Reviews
Overall Rating
4.9
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