Description
A rich and creamy chowder featuring tender potatoes and briny clams, perfect for cozy gatherings.
Ingredients
Scale
- 4 slices bacon (chopped)
- 3 tablespoons butter
- 1 small onion (diced)
- 2 celery stalks (diced)
- 2 cloves garlic (minced)
- 1/4 cup all-purpose flour
- 3 cups chicken broth or clam juice
- 3 medium russet potatoes (peeled and diced)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 2 6.5-ounce cans chopped clams, drained (reserve the juice if using)
- 1 1/2 cups heavy cream
Instructions
- Heat a large pot over medium heat and add the chopped bacon. Cook until crispy, about 5 minutes.
- Remove the bacon with a slotted spoon and set aside, leaving about 2 tablespoons of bacon grease in the pot.
- Add the butter to the pot and melt over medium heat.
- Stir in the diced onion and celery. Cook for 3–4 minutes until softened.
- Add the minced garlic and cook for 30 seconds until fragrant.
- Sprinkle in the flour and stir constantly for 1 minute to create a roux.
- Slowly pour in the chicken broth or reserved clam juice while stirring to prevent lumps.
- Add the diced potatoes, salt, black pepper, and dried thyme.
- Bring to a simmer and cook for 15 minutes, or until the potatoes are tender.
- Stir in the chopped clams and heavy cream, mixing well.
- Let the chowder warm through for 5 minutes without boiling.
- Taste and adjust seasonings if needed. Serve hot, garnished with crispy bacon.
Notes
For a delightful twist, consider adding corn or diced carrots for extra flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: New England
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 820mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 50mg
Keywords: clam chowder, New England, seafood soup, creamy soup, comfort food