Creamy Clam Chowder
Dive into the comforting flavors of homemade Creamy Clam Chowder, a truly indulgent seafood classic that's perfect for cozy evenings. This rich and hearty recipe combines tender clams, smoky bacon, and velvety potatoes in a creamy broth infused with aromatic garlic, celery, and thyme. Balanced with the natural brininess of clam juice and the richness of heavy cream, this chowder is a celebration of New England's culinary heritage. Finished with a crispy bacon garnish and fresh parsley, it pairs beautifully with oyster crackers for the ultimate bowl of warmth and satisfaction. Ready in an hour and serving up to six, this easy clam chowder recipe is a must-try for seafood lovers looking for a restaurant-quality dish at home.
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Recipe Information
Ingredients
- 3 cups Clams (canned or fresh, chopped)
- 2 cups Clam juice (reserved from clams or bottled)
- 6 slices Bacon (diced)
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion (finely diced)
- 2 stalks Celery stalks (diced)
- 3 cloves Garlic cloves (minced)
- 3 tablespoons All-purpose flour
- 3 large Russet potatoes (peeled and diced into 1/2-inch cubes)
- 2 cups Chicken or vegetable broth
- 1.5 cups Heavy cream
- 1 leaf Bay leaf
- 1 teaspoon Fresh thyme (chopped)
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 2 tablespoons Fresh parsley (chopped, for garnish)
- 1 cup Oyster crackers (optional, for serving)
Instructions
In a large, heavy-bottomed pot or Dutch oven, cook the diced bacon over medium heat until crispy, about 6-8 minutes. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate. Leave 2 tablespoons of bacon fat in the pot, discarding any excess.
Add the butter to the pot with the bacon fat and melt over medium heat. Stir in the diced onion and celery and cook until softened, about 5 minutes.
Add the minced garlic and cook for an additional 1-2 minutes, stirring frequently, until fragrant.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to eliminate the raw flour flavor.
Slowly whisk in the clam juice and broth, ensuring there are no lumps. Add the diced potatoes, bay leaf, and thyme, and bring the mixture to a boil.
Reduce the heat to low and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
Stir in the chopped clams, heavy cream, salt, and black pepper. Cook for another 5-7 minutes, stirring occasionally, allowing the flavors to meld together. Do not let the chowder boil after adding the cream.
Remove and discard the bay leaf. Taste the chowder and adjust seasoning if needed.
Ladle the clam chowder into bowls and garnish with crispy bacon and fresh parsley. Serve with oyster crackers on the side for added crunch, if desired.
Nutrition Facts
Calories |
4380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 226.6 g | 291% | |
| Saturated Fat | 109.0 g | 545% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 804 mg | 268% | |
| Sodium | 14699 mg | 639% | |
| Total Carbohydrate | 376.1 g | 137% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 14.0 g | ||
| Protein | 190.4 g | 381% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 626 mg | 48% | |
| Iron | 132.8 mg | 738% | |
| Potassium | 6998 mg | 149% | |
*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.
