Ultimate Clam Chowder
User Reviews
5
Ultimate Clam Chowder
Description
This Ultimate Clam Chowder begins by rendering diced bacon until crisp and using its fat to cook diced onion, garlic, celery, and carrots, building a flavorful base. Clam juice from canned clams and diced Yukon potatoes are added and simmered until the vegetables become tender. This creates broth infused with seafood and smoky bacon flavors.
The chowder’s texture is thickened by a classic roux made with butter and flour, which is cooked briefly to remove the raw flour taste before whisking in heavy cream and whole milk. This cream mixture is combined with the vegetables and gently heated to maintain its smoothness without boiling, resulting in a velvety consistency.
Clams are added near the end along with red wine vinegar, which introduces bright acidity to contrast the creaminess. The chowder is finished with crumbled bacon sprinkled on top, adding texture and enhancing the smoky savoriness. This recipe offers a rich and indulgent soup with well-developed layers of flavor and creamy mouthfeel.
This chowder is suitable as a warming main course or starter. The combination of dairy, seafood, and vegetables delivers a classic New England-style experience, with tender chunks of potato and clams throughout. The vinegar addition lightens the richness, balancing the dish.
Ingredients
- 4 pieces Bacon diced
- 1 yellow onion diced
- 1 clove garlic minced
- 2 celery diced, stalks
- 2 carrot diced
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper coarse ground
- 3 minced clams 6.5 ounce cans
- 2 yukon potatoes diced
- 2 cups clam juice 16 ounces
- 3/4 cup butter
- 3/4 cup flour
- 2 cups heavy cream
- 2 cups milk whole
- 1 tablespoon red wine vinegar
Instructions
- Add the bacon to a large dutch oven over medium heat and cook until crisp, remove and leave fat behind then add in the onion, garlic, celery, carrots, salt and pepper and cook for 3-4 minutes before adding in the juice from all the cans of clams, the clam juice and the potatoes and cook on medium heat for 15 minutes until the carrots and potatoes are tender.
- In a medium saucepan add the butter and flour whisking together for a minute to cook out the raw flour taste before whisking in the heavy cream and whole milk until smooth then pour it into the pot with the vegetables and warm (do not let this boil).
- Just before servings add in the clams and red wine vinegar and garnish with the crumbled bacon.
Notes
- Use kosher salt to season evenly and coarse ground black pepper for a mild spicy note.
- Cook bacon until crisp to render flavorful fat but prevent burning for optimal base flavor.
- Do not let the chowder boil after adding cream to maintain a smooth texture and prevent curdling.
- A splash of red wine vinegar at the end brightens the flavor and balances the creaminess.
- Clicking on times in the instructions can start kitchen timers to aid cooking accuracy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 434 kcal
% Daily Value*
| Calories | 434kcal | 22% |
| Carbohydrates | 21g | 7% |
| Protein | 6g | 12% |
| Fat | 36g | 55% |
| Saturated Fat | 21g | 105% |
| Cholesterol | 112mg | 37% |
| Sodium | 826mg | 34% |
| Potassium | 377mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 3330IU | 67% |
| Vitamin C | 7.7mg | 9% |
| Calcium | 114mg | 11% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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