Creamy Canadian Clam Chowder
Dive into a bowl of pure comfort with this Creamy Canadian Clam Chowder, a hearty, flavor-packed dish that brings the taste of the coast to your table. This rich and velvety chowder is crafted with tender russet potatoes, succulent clams, crispy bacon, and a hint of fresh thyme, all blended in a luxuriously creamy base. Perfectly spiced with garlic and black pepper, it strikes the perfect balance between savory and indulgent. Ready in under an hour, it’s the ultimate cozy meal for chilly evenings. Serve it with crusty bread or crackers to soak up every last drop of this irresistible delight. Ideal for seafood lovers seeking a classic clam chowder recipe with a distinctly Canadian twist!
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Recipe Information
Ingredients
- 2 tablespoons Butter
- 4 slices Bacon
- 1 medium Yellow onion, chopped
- 2 Celery stalks, diced
- 2 Garlic cloves, minced
- 3 tablespoons All-purpose flour
- 2.5 cups Chicken broth
- 2 medium Russet potatoes, peeled and diced
- 4 3.5-ounce cans Canned clams, chopped with juice
- 1.5 cups Heavy cream
- 0.5 teaspoons Fresh thyme leaves
- 1 Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley, chopped (optional garnish)
- optional Crusty bread or crackers, for serving
Instructions
Prepare all ingredients: dice the bacon, chop the onion and celery, mince the garlic, peel and dice the potatoes, and open the canned clams.
Heat a large pot or Dutch oven over medium heat. Add the bacon and cook until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
Add the butter to the pot with the bacon fat. Once melted, stir in the chopped onion and celery. Sauté for 5 minutes, or until softened.
Add the minced garlic and cook for 1 minute, stirring continuously to prevent burning.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 2 minutes to remove the raw flour taste.
Gradually stir in the chicken broth, ensuring there are no lumps. Add the diced potatoes, clam juice from the canned clams, thyme, bay leaf, salt, and black pepper. Bring to a gentle boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
Once the potatoes are cooked, stir in the chopped clams and heavy cream. Simmer for another 5 minutes to heat through, but do not let it boil.
Taste and adjust seasoning, adding more salt or pepper if needed.
Remove the bay leaf and ladle the chowder into bowls. Garnish with crispy bacon and fresh parsley, if using. Serve hot with crusty bread or crackers on the side.
Nutrition Facts
Calories |
2336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.2 g | 203% | |
| Saturated Fat | 89.5 g | 447% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 484 mg | 161% | |
| Sodium | 5640 mg | 245% | |
| Total Carbohydrate | 154.0 g | 56% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 14.2 g | ||
| Protein | 49.5 g | 99% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 303 mg | 23% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 3686 mg | 78% | |
*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.
