Cricketbirds Clam Chowder
Dive into the comforting, coastal flavors of Cricketbirds Clam Chowder, a rich and creamy soup that brings seaside dining straight to your kitchen. This hearty chowder layers tender chunks of russet potatoes, briny clams with their savory juices, and aromatic herbs like thyme and bay leaf, all simmered in a silky blend of chicken stock and heavy cream. Sautéed onions, celery, and garlic create a flavorful base, while a touch of bacon crumble adds a smoky finish. Perfectly balanced and deeply satisfying, this clam chowder is ideal for a cozy dinner or impressing guests. Serve it steaming hot with a sprinkle of fresh parsley and a side of crusty bread or crackers for an unforgettable culinary experience. Keywords: clam chowder recipe, creamy seafood soup, hearty homemade chowder, comforting soup recipes.
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Recipe Information
Ingredients
- 4 tablespoons Butter
- 1 medium Yellow onion, finely chopped
- 2 stalks Celery stalks, diced
- 3 cloves Garlic, minced
- 0.25 cup All-purpose flour
- 3 cups Chicken or vegetable stock
- 3 medium Russet potatoes, peeled and diced
- 3 cans (6.5 ounces each) Clams, chopped and with juice
- 1 cup Heavy cream
- 1 piece Bay leaf
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 4 slices Bacon, cooked and crumbled
- 2 tablespoons Fresh parsley, chopped
- Crackers or crusty bread (optional, for serving)
Instructions
In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and diced celery, and sauté for about 5 minutes, or until softened.
Add the minced garlic and cook for 1 minute, stirring frequently to prevent burning.
Sprinkle the flour over the onion and celery mixture, and stir to coat evenly. Cook for about 2 minutes to remove the raw flour taste.
Gradually pour in the chicken or vegetable stock while whisking constantly to avoid lumps. Bring the mixture to a gentle simmer.
Add the diced potatoes, clams with their juice, bay leaf, and thyme. Stir well, then cover the pot and let it simmer for 20 minutes, or until the potatoes are fork-tender.
Reduce the heat to low. Stir in the heavy cream and season with salt and black pepper. Simmer for another 5 minutes, stirring occasionally to ensure the chowder does not stick to the bottom of the pot.
Remove and discard the bay leaf. Taste and adjust seasoning if needed.
Serve the clam chowder hot, garnished with crumbled bacon and chopped parsley. Pair with crackers or crusty bread, if desired.
Nutrition Facts
Calories |
441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.5 g | 33% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 1106 mg | 48% | |
| Total Carbohydrate | 31.4 g | 11% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 2.5 g | ||
| Protein | 18.0 g | 36% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 127 mg | 10% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 710 mg | 15% | |
*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.
