Creamy Clam Corn Chowder
Warm up with a bowl of Creamy Clam Corn Chowder, a rich and hearty comfort food that's perfect for chilly days. This vibrant chowder combines tender clams, sweet corn, and creamy potatoes in a velvety broth infused with smoky bacon, fragrant thyme, and a hint of garlic. It’s thickened to perfection with a simple flour roux and elevated by a touch of heavy cream for luxurious texture. Made with pantry staples like canned clams and chicken stock, alongside fresh ingredients like celery, onions, and parsley, this one-pot recipe is both simple to prepare and utterly satisfying. Serve it piping hot, garnished with crispy bacon and fresh herbs, for an irresistible dish that pairs beautifully with crusty bread or crackers. Perfect for weeknight dinners or cozy gatherings, this clam corn chowder is comfort food at its finest!
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Recipe Information
Ingredients
- 2 cans (6.5 oz each) Canned clams (with juice)
- 4 slices Bacon
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion (diced)
- 3 cloves Garlic (minced)
- 2 stalks Celery (diced)
- 2 medium Russet potatoes (peeled and cubed)
- 1.5 cups Corn kernels (fresh, frozen, or canned)
- 3 cups Chicken stock
- 1 cup Heavy cream
- 2 tablespoons All-purpose flour
- 1 teaspoon Fresh thyme (optional)
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon (or to taste) Black pepper
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Open the canned clams and separate the clam meat from the juice. Reserve the clam juice for later use.
In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon and set it aside on a paper towel-lined plate. Once cooled, crumble the bacon into small pieces.
Leave about 2 tablespoons of bacon fat in the pot. Add the butter and melt it over medium heat.
Sauté the diced onion, minced garlic, and celery in the pot until softened and fragrant, about 5 minutes.
Sprinkle the flour over the vegetables and stir well, allowing the flour to cook for 1-2 minutes to remove the raw taste.
Slowly pour in the chicken stock and reserved clam juice, stirring constantly to prevent lumps. Bring the mixture to a boil.
Add the cubed potatoes and fresh thyme (if using). Reduce the heat to a simmer, cover the pot, and let cook for 15 minutes or until the potatoes are tender.
Stir in the corn kernels, heavy cream, and clam meat. Season with salt and pepper. Simmer for an additional 10 minutes, stirring occasionally, until the chowder thickens slightly.
Taste and adjust seasoning as needed. Remove the pot from heat and let it rest for 5 minutes to allow the flavors to meld.
Ladle the chowder into bowls, garnish with crumbled bacon and chopped parsley, and serve warm with crusty bread or crackers.
Nutrition Facts
Calories |
2372 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.5 g | 172% | |
| Saturated Fat | 67.5 g | 338% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 484 mg | 161% | |
| Sodium | 5655 mg | 246% | |
| Total Carbohydrate | 179.3 g | 65% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 35.3 g | ||
| Protein | 107.7 g | 215% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 408 mg | 31% | |
| Iron | 66.9 mg | 372% | |
| Potassium | 3748 mg | 80% | |
*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.
