Brattens Famous Clam Chowder
Dive into comfort with Bratten's Famous Clam Chowder, a creamy, indulgent soup packed with tender minced clams, crispy bacon, and hearty vegetables. This classic New England-style recipe features a thick, velvety base made from a homemade roux, blending milk, heavy cream, and clam juice for a rich depth of flavor. Potatoes, celery, and onions add a satisfying texture, while a sprinkle of thyme and parsley elevates the savory profile. Finished with a topping of crispy bacon and served alongside crunchy oyster crackers, every spoonful delivers a taste of coastal bliss. Ready in just an hour, this clam chowder is the perfect dish to warm your soul and impress guests at the dinner table.
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Recipe Information
Ingredients
- 16 ounces clams, minced (fresh or canned, with juice)
- 6 slices bacon, diced
- 1 medium onion, finely chopped
- 3 cups potatoes, peeled and diced
- 1 cup celery, finely chopped
- 4 tablespoons butter
- 4 tablespoons flour
- 2 cups milk
- 2 cups heavy cream
- 2 cups clam juice
- 1 teaspoon thyme, dried
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley, chopped (for garnish)
- 1 cup oyster crackers (optional, for serving)
Instructions
In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
Add the chopped onion and celery to the pot and sauté in the bacon fat until softened, about 5 minutes.
Stir in the diced potatoes and pour in the clam juice. Bring to a boil, then reduce the heat and simmer for 10-15 minutes, or until the potatoes are tender.
In a separate saucepan, melt the butter over medium heat. Stir in the flour to make a roux and cook for 2 minutes, stirring constantly. Gradually whisk in the milk and heavy cream, cooking until the mixture thickens, about 3-4 minutes.
Slowly add the creamy roux to the pot with the potatoes and vegetables, stirring to combine.
Add the minced clams (with their juice), thyme, salt, and black pepper to the pot. Simmer on low heat for 10 minutes to allow the flavors to meld. Avoid boiling, as this may toughen the clams.
Taste and adjust seasoning, if needed. Ladle the chowder into bowls, garnish with chopped parsley, and sprinkle the reserved crispy bacon on top.
Serve hot with oyster crackers, if desired.
Nutrition Facts
Calories |
3659 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 251.5 g | 322% | |
| Saturated Fat | 135.4 g | 677% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 912 mg | 304% | |
| Sodium | 9357 mg | 407% | |
| Total Carbohydrate | 180.8 g | 66% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 12.5 g | ||
| Protein | 126.6 g | 253% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 498 mg | 38% | |
| Iron | 85.4 mg | 474% | |
| Potassium | 5663 mg | 120% | |
*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.
