Clam Chowder Walt Disney World
Dive into the magic of comfort food with this Clam Chowder inspired by Walt Disney World, a creamy and savory delight that will transport your taste buds straight to Main Street. Loaded with tender clams, crispy bacon, hearty potatoes, and a touch of thyme, this chowder is a perfect balance of rich, coastal flavors and velvety textures. Made with a base of clam juice, chicken stock, and heavy cream, this hearty recipe stays true to its classic roots while offering a taste of Disney nostalgia. Ready in under an hour, it’s ideal for a cozy dinner or a crowd-pleasing appetizer. Garnish with a sprinkle of fresh parsley, crumbled bacon, and crunchy oyster crackers to complete this magical dish. Whether you’ve experienced the magic of Disney or just crave a restaurant-quality chowder at home, this recipe is sure to be a favorite!
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Recipe Information
Ingredients
- 16 ounces Clams (canned or fresh, chopped)
- 8 ounces Clam juice
- 4 slices Bacon
- 3 tablespoons Unsalted butter
- 1 medium Yellow onion (diced)
- 2 stalks Celery (diced)
- 3 tablespoons All-purpose flour
- 2 cups Chicken stock
- 2 medium Russet potatoes (peeled and diced)
- 1 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Thyme (dried)
- 1 piece Bay leaf
- 2 tablespoons Fresh parsley (chopped, optional for garnish)
- 1 cup Oyster crackers (optional for serving)
Instructions
If using fresh clams, steam them in a pot with 1 cup of water until they open. Remove the clams from their shells and chop. Reserve the cooking liquid, strain it through cheesecloth, and set aside. If using canned clams, drain the can and reserve the clam juice.
In a large pot or Dutch oven over medium heat, cook the bacon slices until crispy. Remove the bacon, crumble, and set aside for garnish. Leave about 2 tablespoons of the bacon drippings in the pot.
Add the butter to the pot with the bacon drippings. Once melted, add the diced onion and celery. Sauté for 5–6 minutes until softened, stirring occasionally.
Sprinkle the flour over the onion and celery mixture and stir well to create a roux. Cook for 1–2 minutes, making sure the flour does not burn.
Gradually whisk in the chicken stock and reserved clam juice (including any strained liquid from fresh clams, if applicable). Continue stirring until the mixture is smooth and starts to thicken.
Add the diced potatoes, thyme, bay leaf, salt, and pepper to the pot. Bring to a gentle boil, then reduce the heat to low and simmer for 20 minutes, or until the potatoes are tender.
Stir in the chopped clams and heavy cream. Let the chowder simmer on low heat for another 5 minutes, allowing the flavors to meld but not boiling to avoid curdling.
Remove the bay leaf from the chowder and adjust seasoning with additional salt and pepper if needed.
Serve the clam chowder hot, garnished with crumbled bacon, chopped parsley, and oyster crackers, if desired.
Nutrition Facts
Calories |
595 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.0 g | 46% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 1763 mg | 77% | |
| Total Carbohydrate | 31.9 g | 12% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 3.5 g | ||
| Protein | 30.8 g | 62% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 116 mg | 9% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 875 mg | 19% | |
*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.
