Description
This classic clam chowder recipe features crispy bacon, tender potatoes, and a creamy broth enriched with half-and-half and clam juice. Perfectly seasoned with herbs and served with fresh parsley, it’s a comforting and hearty soup ideal for chilly days.
Ingredients
Scale
Meat and Dairy
- 6 slices bacon
- 2 Tablespoons butter
- 2 cups half-and-half, divided
Vegetables and Aromatics
- 2 celery stalks, chopped
- 1 shallot, finely chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 3-4 small red potatoes, peeled and cubed
- Fresh parsley for garnish
Liquids and Broth
- 2 cups chicken broth
- 3 6.5 oz cans chopped clams, drained
- 1 8 oz bottle clam juice
Seasonings and Others
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 1/2 teaspoon dried thyme
- 1/3 cup all-purpose flour
- 1 bay leaf
Instructions
- Cook Bacon: Add chopped bacon to a large stock pot over medium heat and cook until browned and crispy. Remove bacon from the pot and set aside. Pour out most of the bacon grease, leaving about 1 tablespoon in the pot.
- Sauté Vegetables: Add butter to the reserved bacon grease and melt over medium-high heat. Once melted, add chopped celery, onions, and shallot. Cook for about 5 minutes until vegetables are soft and translucent.
- Add Garlic: Stir in minced garlic and cook for about 1 minute until fragrant, but not browned.
- Simmer Potatoes: Add cubed potatoes, chicken broth, salt, white pepper, and dried thyme. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes or until potatoes are tender.
- Make Roux Mixture: Meanwhile, mix all-purpose flour with 1/2 cup of half-and-half until smooth, creating a slurry.
- Thicken Soup: Gradually pour the flour and half-and-half mixture into the simmering soup, stirring constantly until the soup thickens.
- Add Clams and Liquids: Stir in drained clams, clam juice, and the remaining 1 1/2 cups of half-and-half. Heat the soup gently until warmed through, avoiding boiling to prevent curdling.
- Final Simmer: Turn heat to low, add the bay leaf, and cook for an additional 4-5 minutes to let flavors meld together.
- Finish and Serve: Stir in half of the reserved cooked bacon. Ladle the chowder into bowls, then top with fresh parsley and the remaining bacon pieces for garnish.
Notes
- You can substitute heavy cream or whole milk for the half-and-half; heavy cream will make the chowder richer and more traditional but higher in fat and calories.
- Be careful not to bring the chowder to a boil once the half-and-half is added to prevent it from curdling.
- Using fresh clams instead of canned can enhance flavor but requires additional preparation time.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend or cornstarch slurry.
- Leftover chowder can be refrigerated for up to 3 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 55 mg
