All Clammed Up Clam Chowder
Dive into a comforting bowl of "All Clammed Up Clam Chowder," a rich and creamy New England-style classic loaded with hearty ingredients and big flavor. This chowder combines crispy thick-cut bacon, tender russet potatoes, and briny canned clams all nestled in a velvety base of clam juice and heavy cream. A fragrant medley of sautéed onions, celery, garlic, and fresh thyme adds depth, while a touch of roux ensures perfect thickness. Finished with crispy bacon crumbles, fresh parsley, and optional oyster crackers, this clam chowder is the ultimate crowd-pleaser for cozy dinners or family gatherings. Ready in just an hour, it’s the perfect fusion of convenience and gourmet flair—ideal for lovers of comfort food and seafood alike!
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 6 slices thick-cut bacon
- 1 medium yellow onion, diced
- 2 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 0.25 cup all-purpose flour
- 4 cups clam juice
- 2 cups heavy cream
- 2 large russet potatoes, peeled and diced
- 3 cans (6.5 oz each) canned clams (with liquid)
- 1 bay leaf
- 1 teaspoon fresh thyme leaves
- 1 teaspoon kosher salt
- 0.5 teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
- 1 cup oyster crackers (optional, for serving)
Instructions
In a large pot or Dutch oven over medium heat, melt the butter.
Add the bacon slices and cook until crispy, about 7-8 minutes, turning occasionally. Remove the bacon and set aside on a plate lined with paper towels. Once cooled, crumble the bacon into small pieces.
In the rendered bacon fat, add the diced onion and celery. Sauté over medium heat until softened, about 5 minutes.
Add the minced garlic and cook for 1 more minute until fragrant.
Sprinkle in the flour and stir constantly for 2 minutes to cook out the raw taste and form a roux.
Gradually pour in the clam juice, stirring constantly to prevent lumps from forming.
Add the peeled and diced potatoes, bay leaf, and thyme to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes, or until the potatoes are tender.
Stir in the heavy cream and the canned clams (including the liquid from the cans).
Let the chowder simmer gently for another 10 minutes to allow the flavors to meld. Do not let it come to a boil to prevent curdling.
Season with kosher salt and freshly ground black pepper to taste. Stir in half of the crumbled bacon, reserving the rest for garnish.
Remove the bay leaf and discard.
Ladle the clam chowder into bowls and garnish with the reserved crumbled bacon, fresh parsley, and oyster crackers, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
633 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.3 g | 56% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 149 mg | 50% | |
| Sodium | 1932 mg | 84% | |
| Total Carbohydrate | 32.0 g | 12% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 2.1 g | ||
| Protein | 22.2 g | 44% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 108 mg | 8% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 857 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
