Homemade Clam Chowder
User Reviews
5.0
36 reviews
Excellent
Homemade Clam Chowder
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Dive into a bowl of perfect comfort with this rich & creamy New England Clam Chowder recipe! The wonderful creamy broth is filled with tender clams, soft potatoes, and savory bacon. This recipe is a keeper that is sure to become a family favorite!
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Ingredients
- 6 lices bacon, diced
- 2 Tablespoons salted butter
- 1 onion, diced
- 2 celery ribs, diced
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 Tablespoons all-purpose flour
- 2 cups chicken stock
- 8 ounces clam juice
- 13 ounces chopped clams, juices reserved (2 cans)
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 2 pounds russet potatoes, peeled and diced (about 6 medium)
- 1 cup whole milk
- 1 cup heavy cream
- Kosher salt and freshly ground black pepper, to taste
- 2 Tablespoons chopped fresh parsley leaves
Instructions
- In a large heavy bottomed pot or dutch oven, cook the bacon until crispy, the remove with a slotted spoon and drain most of the grease so only about 2 tablespoons remain.
- Add butter to the pot. When the butter has melted, add the onion and celery and season with a little salt and pepper. Cook for about 5-7 minutes, until onions have softened, then add the garlic for the last 30 seconds.
- Sprinkle the flour over the cooked onions and celery and cook, stirring frequently for 1-2 minutes until absorbed and the raw taste of the flour is cooked out.
- Stir in the chicken stock, clam juice from both the bottle of clam juice and the clams with their additional juice, along with the bay leaf and dried thyme.
- Add the chopped potatoes, then bring to a boil. Reduce the heat to a simmer and cook for 10-15 minutes, until potatoes are tender enough to be pierced with a fork.
- Add the milk, cream and half of the reserved bacon and stir to combine. Cook another 2-3 minutes until heated all the way through. Taste and adjust the seasoning as needed.
- Serve with the remaining cooked bacon and freshly chopped parsley sprinkled over the top.
Notes
- Make ahead: This recipe can be made 2 days in advance and kept in the fridge, then reheated when ready to serve.
- Fish stock: If you happen to have fish stock, it can be used in place of the chicken stock and clam juice, which I have found is an easy alternative that I have much better access to all the time.
Nutrition Information
Show Details
Calories
364kcal
(18%)
Carbohydrates
32g
(11%)
Protein
9g
(18%)
Fat
22g
(34%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
66mg
(22%)
Sodium
662mg
(28%)
Potassium
696mg
(20%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
739IU
(15%)
Vitamin C
11mg
(12%)
Calcium
85mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 364 kcal
% Daily Value*
| Calories | 364kcal | 18% |
| Carbohydrates | 32g | 11% |
| Protein | 9g | 18% |
| Fat | 22g | 34% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 66mg | 22% |
| Sodium | 662mg | 28% |
| Potassium | 696mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 739IU | 15% |
| Vitamin C | 11mg | 12% |
| Calcium | 85mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
36 reviews
Excellent
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