Clam Chowder Stew
Dive into the comforting, coastal flavors of Clam Chowder Stew, a hearty and creamy dish perfect for warming up any day. This rich stew combines tender clams, crisp bacon, and velvety potatoes in a savory broth infused with garlic, thyme, and a splash of heavy cream. Whether you’re using fresh or canned clams, this recipe elevates traditional chowder with a touch of elegance and full-bodied flavor. A simple roux thickens the stew to perfection, creating a silky base that pairs beautifully with crusty bread or oyster crackers. Ready in just an hour, this crowd-pleasing delight is topped with crumbled bacon and optional fresh parsley for a burst of color and crunch. Perfect for cozy dinners or special gatherings, Clam Chowder Stew delivers seaside charm straight to your table.
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Recipe Information
Ingredients
- 2 pounds clams (fresh or canned)
- 6 slices bacon
- 2 tablespoons unsalted butter
- 1 medium yellow onion (diced)
- 2 stalks celery (diced)
- 3 cloves garlic (minced)
- 3 tablespoons all-purpose flour
- 3 cups clam juice
- 1 cup chicken broth
- 3 medium potatoes (peeled and diced)
- 1 cup heavy cream
- 1 piece bay leaf
- 0.5 teaspoons fresh thyme
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley (chopped, optional for garnish)
Instructions
If using fresh clams, scrub and clean them thoroughly. Steam them in a large pot over medium heat with 1 cup of water until they open, about 5-7 minutes. Remove the clams from their shells, chop them into bite-sized pieces, and set aside. Strain the steaming liquid through a fine mesh sieve and reserve it. If using canned clams, save the juice from the can and set clams aside.
In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon and crumble into small pieces. Set aside for garnish, leaving the rendered fat in the pot.
Add the butter to the pot with the bacon fat. Once melted, sauté the diced onion, celery, and garlic until soft and fragrant, about 5 minutes.
Stir in the flour and cook for 2 minutes to form a roux, stirring constantly to avoid burning.
Gradually pour in the clam juice, chicken broth, and reserved clam steaming liquid (if using fresh clams). Stir well to combine.
Add the diced potatoes, bay leaf, thyme, salt, and pepper. Bring the mixture to a boil, then reduce heat to low and simmer for 20-25 minutes, or until the potatoes are tender.
Stir in the heavy cream and chopped clams. Let the chowder simmer gently for 5-7 more minutes, but do not bring to a boil after adding the cream.
Remove the bay leaf and taste the chowder. Adjust the seasoning with more salt and pepper if needed.
Ladle the clam chowder stew into bowls and top with crumbled bacon and fresh parsley, if desired. Serve hot with crusty bread or crackers.
Nutrition Facts
Calories |
539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.7 g | 30% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 165 mg | 55% | |
| Sodium | 2966 mg | 129% | |
| Total Carbohydrate | 25.7 g | 9% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 2.0 g | ||
| Protein | 47.5 g | 95% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 213 mg | 16% | |
| Iron | 44.0 mg | 245% | |
| Potassium | 1482 mg | 32% | |
*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.
