Chunky Vegetable Clam Chowder
Creamy, hearty, and brimming with flavor, this Chunky Vegetable Clam Chowder is the ultimate comfort food for any season. Packed with tender chunks of russet potatoes, vibrant carrots, and a savory medley of onions and celery, it's elevated with smoky bacon crumbles and a rich base of clam juice and heavy cream. Hints of thyme and smoked paprika add depth to every bite, while canned clams with their natural juices bring fresh-from-the-sea brininess. A quick 50-minute recipe that’s perfect for weeknight dinners or special gatherings, this soup is best served with crusty bread or oyster crackers for the ultimate cozy meal. Perfect for seafood lovers seeking a hearty twist on classic chowder!
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Recipe Information
Ingredients
- 4 slices bacon
- 2 tablespoons unsalted butter
- 1 large yellow onion, diced
- 2 celery stalks, diced
- 3 large carrots, diced
- 3 medium russet potatoes, peeled and cubed
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 4 cups clam juice
- 2 cups water
- 2 10-ounce cans canned chopped clams, with juice
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 0.5 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
In a large stockpot, cook the bacon over medium heat until crispy. Remove the bacon, crumble it, and set aside, leaving the rendered fat in the pot.
Add the butter to the pot with the bacon fat. Once melted, stir in the diced onion, celery, and carrots. Sauté for about 5 minutes or until the vegetables begin to soften.
Stir in the cubed potatoes and minced garlic. Cook for another 2 minutes, stirring occasionally.
Sprinkle the flour over the vegetables and stir well to coat evenly. Let the flour cook for 1-2 minutes to remove the raw taste.
Gradually pour in the clam juice and water while stirring continuously. Bring the mixture to a gentle boil, then reduce the heat to a simmer.
Cover the pot and let the soup simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
Stir in the canned clams along with their juice, heavy cream, dried thyme, smoked paprika, salt, and black pepper. Cook for an additional 5-7 minutes over low heat to heat through and blend the flavors. Do not let the mixture boil after adding the cream.
Taste the soup and adjust seasoning if needed. Garnish with the crumbled bacon and freshly chopped parsley before serving.
Serve hot with crusty bread or oyster crackers on the side for a complete meal.
Nutrition Facts
Calories |
2150 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.1 g | 154% | |
| Saturated Fat | 66.4 g | 332% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 387 mg | 129% | |
| Sodium | 7667 mg | 333% | |
| Total Carbohydrate | 205.7 g | 75% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 28.9 g | ||
| Protein | 60.0 g | 120% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 575 mg | 44% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 6004 mg | 128% | |
*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.
