Homemade Clam Chowder
User Reviews
5
Homemade Clam Chowder
Description
This clam chowder starts by crisping diced bacon and using the rendered fat to sauté onions and celery until soft. Garlic is added briefly before stirring in flour to thicken the base. Liquids including chicken stock, clam juice, and reserved clam juices are added with bay leaf and dried thyme to create a flavorful broth. Diced russet potatoes are simmered until tender, then milk, cream, and half the bacon are stirred in to finish the chowder.
The chowder offers a creamy texture with smoky undertones from bacon and the briny flavor of clams. The herbs add gentle aromatic layers. It is cooked on the stovetop until thickened and hot through.
This soup can be served as a warming main or starter. It pairs well with crusty bread or oyster crackers. It is suitable for preparing in advance, stored refrigerated for up to two days, and gently reheated before serving.
Fish stock may be used instead of chicken stock and clam juice for a more concentrated seafood flavor if available. The recipe notes provide guidance on make-ahead and storage considerations.
Ingredients
- 6 lices Bacon diced
- 2 Tablespoons butter salted
- 1 onion diced
- 2 celery diced, ribs
- 2 garlic minced, cloves
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 Tablespoons all-purpose flour
- 2 cups chicken stock
- 8 ounces clam juice
- 13 ounces clams juices reserved (2 cans, chopped
- 1 bay leaf
- 1/2 teaspoon thyme dried
- 2 pounds russet potato peeled and diced (about 6 medium
- 1 cup milk whole
- 1 cup heavy cream
- salt to taste, kosher salt and freshly ground
- black pepper to taste, kosher salt and freshly ground
- 2 Tablespoons parsley chopped fresh 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
- This recipe can be made up to 2 days ahead and stored refrigerated before reheating.
- Using fish stock instead of chicken stock and clam juice boosts seafood flavor when available.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
