Chesapeake Clam Chowder
Dive into the comforting flavors of Chesapeake Clam Chowder, a hearty seafood soup brimming with East Coast charm. This creamy chowder is loaded with tender fresh clams, smoky bacon, and a medley of aromatic vegetables like onions, celery, and garlic, all enhanced with Old Bay seasoning and fresh thyme for a signature regional twist. Thickened with a buttery roux and enriched with heavy cream, this dish achieves the perfect balance of richness and savory depth. A handful of crispy bacon crumbles and fresh parsley finish it off for a deliciously satisfying meal. Ready in under an hour, this versatile chowder is perfect for cozy dinners and pairs wonderfully with crusty bread or oyster crackers. Treat your taste buds to a bowl of this quintessential Chesapeake Bay comfort food!
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Recipe Information
Ingredients
- 2 pounds fresh clams (littleneck or cherrystone)
- 4 cups water
- 4 slices bacon
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 1 large russet potato, peeled and diced
- 1 teaspoon old bay seasoning
- 1 teaspoon thyme, fresh or dried
- 1 cup clam juice
- 1 cup heavy cream
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 cup chopped fresh parsley
Instructions
Scrub the clams under cold water to remove sand and grit. Discard any that are cracked or do not close when tapped.
In a large pot, bring 4 cups of water to a boil. Add the clams, cover, and cook for 5-7 minutes until the clams open. Remove the clams with a slotted spoon, discarding any that did not open. Strain the clam cooking liquid through a fine sieve and set aside.
Remove the clam meat from the shells and roughly chop. Set the meat aside and discard the shells.
In a large soup pot, cook the bacon over medium heat until crispy. Remove the bacon and place on a paper towel-lined plate. Once cool, crumble the bacon and set aside.
In the same pot, add the unsalted butter to the bacon drippings. Sauté the diced onion and celery over medium heat for 4-5 minutes, until softened. Add the minced garlic and cook for another minute.
Sprinkle the flour over the vegetables and stir to coat. Cook the flour for 1-2 minutes to form a roux.
Slowly whisk in the reserved clam cooking liquid and clam juice, ensuring no lumps remain. Add the diced potato, Old Bay seasoning, thyme, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 15-20 minutes, or until the potatoes are tender.
Stir in the heavy cream, chopped clam meat, and half of the crumbled bacon. Simmer for an additional 5 minutes, but do not let the chowder boil.
Taste the chowder and adjust the seasoning with additional salt and pepper if needed.
Ladle the chowder into bowls and garnish with the remaining crumbled bacon and chopped parsley. Serve warm with crusty bread or oyster crackers.
Nutrition Facts
Calories |
562 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 163 mg | 54% | |
| Sodium | 853 mg | 37% | |
| Total Carbohydrate | 27.1 g | 10% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 3.1 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 292 mg | 22% | |
| Iron | 33.3 mg | 185% | |
| Potassium | 1003 mg | 21% | |
*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.
