Clam It Up Chowder
Dive into the rich, coastal flavors of "Clam It Up Chowder," a creamy and comforting dish that perfectly balances hearty ingredients with a touch of elegance. Featuring tender clams (fresh or canned), crispy bacon, and velvety heavy cream, this chowder is infused with aromatic thyme, garlic, and a splash of clam juice for an irresistible depth of flavor. Diced potatoes add a satisfying texture, while a buttery roux ensures a luxuriously thick consistency. Ready in under an hour, this one-pot classic is perfect for a cozy family dinner or a casual gathering. Garnished with fresh parsley and served with crunchy oyster crackers, it's a seafood lover's dream that will warm you from the inside out.
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Recipe Information
Ingredients
- 2 cups Clams (fresh or canned, chopped)
- 4 slices Bacon (chopped)
- 2 tablespoons Unsalted butter
- 1 medium Onion (diced)
- 2 stalks Celery (diced)
- 3 cloves Garlic (minced)
- 2 tablespoons All-purpose flour
- 2 cups Clam juice
- 1 cup Chicken or vegetable broth
- 1 cup Heavy cream
- 2 medium Potatoes (peeled and diced)
- 1 teaspoon Thyme (dried or fresh)
- 1 Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Chopped parsley (for garnish)
- 1 cup Oyster crackers (optional, for serving)
Instructions
1. In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pot.
2. Add the butter to the pot with the bacon fat, then stir in the diced onion and celery. Cook for 4-5 minutes, stirring occasionally, until the vegetables are softened.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Sprinkle the flour over the vegetables and stir well to create a roux. Cook for 1-2 minutes to eliminate the raw flour taste.
5. Slowly pour in the clam juice and broth while stirring constantly to prevent lumps. Bring the mixture to a simmer.
6. Add the diced potatoes, thyme, bay leaf, salt, and black pepper to the pot. Simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
7. Stir in the chopped clams and cooked bacon. Reduce the heat to low and pour in the heavy cream. Cook for an additional 5 minutes, stirring occasionally—do not let the mixture boil.
8. Remove and discard the bay leaf. Taste the chowder and adjust the seasoning with additional salt and pepper, if needed.
9. Ladle the chowder into bowls and garnish with chopped parsley. Serve hot with oyster crackers, if desired.
Nutrition Facts
Calories |
612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.0 g | 42% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 2961 mg | 129% | |
| Total Carbohydrate | 35.7 g | 13% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 3.2 g | ||
| Protein | 39.4 g | 79% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 190 mg | 15% | |
| Iron | 35.2 mg | 195% | |
| Potassium | 1290 mg | 27% | |
*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.
