Clam Chowda Mug O Soup
Warm, comforting, and bursting with coastal flavors, Clam Chowda Mug O Soup is the ultimate creamy seafood indulgence served in a cozy mug. This New England-style clam chowder starts with crispy bacon and a fragrant blend of sautéed onion, celery, and garlic, creating a flavorful base. Tender russet potatoes and canned clams simmer in a velvety broth thickened with a buttery flour roux, then enriched with a splash of heavy cream for that signature creaminess. Perfectly seasoned with a hint of salt, pepper, and a subtle bay leaf aroma, this one-pot classic is a quick 50-minute recipe ideal for weeknight dinners. Garnish with crumbled bacon, fresh parsley, and crunchy oyster crackers for an irresistible finishing touch. Whether you're craving a hearty seafood soup or looking for comforting chowder recipes, this easy clam chowder promises a satisfying, coastal-inspired meal.
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Recipe Information
Ingredients
- 4 slices Bacon
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion, diced
- 2 stalks Celery, diced
- 3 cloves Garlic cloves, minced
- 3 tablespoons All-purpose flour
- 3 cups Chicken or vegetable broth
- 1 large Russet potato, peeled and diced
- 2 cans (6.5 oz each) Canned chopped clams, with juice
- 1 cup Heavy cream
- 1 Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
- Oyster crackers (optional, for serving)
Instructions
In a large pot over medium heat, cook the bacon slices until crispy. Remove the bacon, crumble it, and set it aside on a paper towel-lined plate. Leave about 2 tablespoons of bacon fat in the pot.
Add the unsalted butter to the bacon fat in the pot. Once melted, stir in the diced onion and celery. Sauté for about 5 minutes, or until the onion is soft and translucent.
Add the minced garlic and sauté for 1 minute until fragrant.
Sprinkle the flour into the pot and stir well to combine. Cook the flour mixture for 2 minutes, stirring constantly.
Slowly whisk in the chicken or vegetable broth to prevent lumps. Bring the mixture to a simmer.
Add the diced potato, the canned clams with their juice, and the bay leaf. Stir well to combine.
Simmer the chowder for 15–20 minutes, or until the potatoes are tender, stirring occasionally.
Lower the heat, then stir in the heavy cream. Season with salt and ground black pepper to taste. Simmer for an additional 5 minutes, being careful not to let it boil.
Remove the bay leaf and ladle the clam chowder into mugs or bowls. Garnish with crumbled bacon and fresh parsley, if desired. Serve with oyster crackers on the side.
Nutrition Facts
Calories |
1855 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.9 g | 159% | |
| Saturated Fat | 67.7 g | 338% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 420 mg | 140% | |
| Sodium | 7500 mg | 326% | |
| Total Carbohydrate | 109.0 g | 40% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 10.2 g | ||
| Protein | 62.2 g | 124% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 267 mg | 21% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 2488 mg | 53% | |
*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.
