Easy Creamy Clam Chowder
Dive into a bowl of comforting indulgence with this Easy Creamy Clam Chowder, a hearty, seafood-packed classic that’s perfect for weeknight dinners or cozy gatherings. This rich and velvety soup combines tender chunks of russet potatoes, savory bacon, and briny canned clams, all simmered in a base of clam juice, chicken broth, and heavy cream for an irresistibly creamy texture. Enhanced with sautéed onion, celery, and garlic, this chowder is thickened with a touch of flour for that perfect consistency. Ready in just 45 minutes, it’s a simple yet flavor-packed recipe that’s ideal for busy cooks. Top it off with crispy bacon crumbles, fresh parsley, and oyster crackers for the ultimate New England-inspired treat that will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 4 slices bacon
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 stalks celery stalks, diced
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups clam juice
- 1 cup chicken broth
- 2 medium russet potatoes, peeled and diced
- 2 6.5-ounce cans canned clams, with juice
- 1 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional)
- 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 and place it on a paper towel-lined plate to drain. Once cool, crumble the bacon and set aside.
Add the unsalted butter to the pot with the bacon drippings. Once melted, add the diced onion and celery. Cook for 4–5 minutes, stirring occasionally, until the vegetables soften.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1–2 minutes, allowing the flour to brown slightly.
Gradually pour in the clam juice and chicken broth, whisking constantly to avoid lumps. Bring the mixture to a simmer.
Add the diced potatoes and let them simmer for 12–15 minutes, or until they are tender when pierced with a fork.
Stir in the canned clams along with their juice, heavy cream, salt, and black pepper. Simmer for 5 minutes, stirring occasionally, until the chowder thickens slightly.
Taste and adjust seasoning as needed. If desired, sprinkle the crumbled bacon and fresh parsley over the top before serving.
Serve hot, with oyster crackers on the side if you like.
Nutrition Facts
Calories |
2904 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.8 g | 197% | |
| Saturated Fat | 75.2 g | 376% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 420 mg | 140% | |
| Sodium | 7790 mg | 339% | |
| Total Carbohydrate | 296.0 g | 108% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 10.1 g | ||
| Protein | 80.3 g | 161% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 345 mg | 27% | |
| Iron | 67.9 mg | 377% | |
| Potassium | 3468 mg | 74% | |
*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.
