Clam Chowder Westcoast Style
Dive into the creamy, coastal flavors of Clam Chowder Westcoast Style, a hearty and indulgent dish that highlights the freshest clams and rich, savory ingredients. This recipe features a luscious broth made with clam juice, heavy cream, and whole milk, perfectly balanced with the smoky essence of crisp bacon and the earthiness of fresh thyme and russet potatoes. A touch of roux brings the soup to a velvety consistency, while sautéed onions, celery, and garlic infuse it with layers of aromatic depth. Serve this clam chowder steaming hot, garnished with crumbled bacon and fresh parsley, alongside crusty bread or oyster crackers for the ultimate comfort meal. Perfect for seafood lovers and an ideal choice for those craving a taste of the West Coast, this one-pot wonder is ready in just an hour, making it perfect for weeknight dinners or cozy gatherings.
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Recipe Information
Ingredients
- 2 pounds fresh clams
- 4 slices bacon
- 2 tablespoons unsalted butter
- 1 medium (diced) yellow onion
- 2 stalks (diced) celery stalks
- 2 large (peeled and cubed) russet potatoes
- 3 cloves (minced) garlic
- 2 tablespoons all-purpose flour
- 2 cups clam juice
- 1 cup heavy cream
- 1 cup whole milk
- 1 teaspoon fresh thyme
- 1 bay leaf
- 2 tablespoons (chopped) fresh parsley
- 1 to taste kosher salt
- 1 to taste black pepper
Instructions
Clean the clams thoroughly under cold running water and discard any that are open and do not close when tapped. Set aside.
In a large pot, cook the bacon over medium heat until crispy. Remove the bacon and place it on a paper towel-lined plate. Once cooled, crumble the bacon and set it aside for garnishing.
In the same pot, add the unsalted butter and let it melt in the bacon drippings. Add the diced onion and celery, and sauté for 5 minutes until softened.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the all-purpose flour and cook for 1-2 minutes to form a roux, stirring constantly to avoid lumps.
Gradually pour in the clam juice, stirring well to combine, followed by the heavy cream and whole milk.
Add the peeled and cubed potatoes, fresh thyme, and bay leaf to the pot. Bring the mixture to a simmer and let it cook for 15-20 minutes, or until the potatoes are tender.
Add the fresh clams to the pot, cover, and let them cook for 5-7 minutes or until the clams open. Discard any clams that do not open.
Season the chowder with kosher salt and black pepper to taste. Remove the bay leaf before serving.
Ladle the clam chowder into serving bowls, garnish with crumbled bacon and chopped fresh parsley, and serve immediately with crusty bread or oyster crackers.
Nutrition Facts
Calories |
3486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.6 g | 184% | |
| Saturated Fat | 72.8 g | 364% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 991 mg | 330% | |
| Sodium | 4285 mg | 186% | |
| Total Carbohydrate | 235.2 g | 86% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 32.1 g | ||
| Protein | 284.9 g | 570% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 1570 mg | 121% | |
| Iron | 268.4 mg | 1491% | |
| Potassium | 11533 mg | 245% | |
*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.
