Creamy Cheesy Clam Chowder
Warm up your soul with a hearty bowl of Creamy Cheesy Clam Chowder—an irresistible twist on the classic comfort food. This decadent chowder is loaded with tender clams, creamy russet potatoes, and a rich blend of sharp cheddar cheese and heavy cream, creating a luscious texture that's hard to resist. The smoky depth of crispy bacon and a hint of smoked paprika elevate every spoonful, while fresh parsley adds a pop of brightness. Made with a savory mix of clam juice and chicken stock, this one-pot wonder is simmered to perfection in just under an hour. Perfect for a cozy dinner or impressing guests, serve it piping hot with crunchy oyster crackers or crusty bread for the ultimate comfort food experience. Whether you’re craving seafood or an indulgent cheese-laden dish, this clam chowder promises to satisfy!
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Recipe Information
Ingredients
- 4 slices Bacon
- 3 tablespoons Unsalted butter
- 1 medium Yellow onion, diced
- 2 stalks Celery, diced
- 2 large Russet potatoes, peeled and diced
- 3 cloves Garlic, minced
- 3 tablespoons All-purpose flour
- 2 cups Clam juice
- 2 cups Chicken stock
- 1 cup Heavy cream
- 1.5 cups Shredded sharp cheddar cheese
- 3 6.5-ounce cans Canned clams, drained
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Smoked paprika
- 1 cup Oyster crackers (optional, for serving)
Instructions
In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon slices, crumble them, and set aside. Leave about 2 tablespoons of rendered bacon fat in the pot.
Add the butter to the pot and melt over medium heat. Stir in the diced onion and celery, cooking until soft and translucent, about 5 minutes.
Add the potatoes and garlic to the pot and sauté for 2 minutes, stirring frequently.
Sprinkle the flour over the potato mixture and stir well to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
Gradually pour in the clam juice and chicken stock while stirring to avoid lumps. Bring the mixture to a boil, then lower the heat and let it simmer for 15-20 minutes, or until the potatoes are tender.
Stir in the heavy cream and shredded cheddar cheese until melted and fully combined.
Add the drained clams, parsley, salt, pepper, and smoked paprika. Stir everything together and simmer for an additional 5-7 minutes to allow the flavors to meld.
Ladle the clam chowder into bowls, garnish with crumbled bacon and extra parsley if desired, and serve hot with oyster crackers on the side.
Nutrition Facts
Calories |
4215 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 230.6 g | 296% | |
| Saturated Fat | 118.9 g | 594% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 804 mg | 268% | |
| Sodium | 10367 mg | 451% | |
| Total Carbohydrate | 330.9 g | 120% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 12.5 g | ||
| Protein | 201.5 g | 403% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1788 mg | 138% | |
| Iron | 103.9 mg | 577% | |
| Potassium | 4405 mg | 94% | |
*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.
