Five Star Clam Chowder
Dive into a bowl of indulgent comfort with this Five Star Clam Chowder, a creamy masterpiece that’s perfect for cozy dinners or entertaining guests. Brimming with tender clams, hearty russet potatoes, and the smoky richness of bacon, this classic New England-style chowder is elevated by fresh thyme and a luscious heavy cream base. The secret to its velvety texture lies in the roux made with butter, sautéed onions, and celery, which melds beautifully with the reserved clam juice and chicken broth for an extra depth of flavor. Garnished with crispy bacon and fresh parsley, this restaurant-quality clam chowder is a soul-warming dish packed with flavor. Ready in just an hour and serving six, it’s an irresistible recipe for seafood lovers and soup enthusiasts alike!
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Recipe Information
Ingredients
- 4 tablespoons Butter
- 6 slices Bacon
- 1 large Yellow onion, diced
- 2 stalks Celery, diced
- 3 cloves Garlic, minced
- 3 tablespoons All-purpose flour
- 4 cups Chicken broth
- 3 cups Russet potatoes, peeled and diced
- 6 ounces Canned clams, drained (juice reserved)
- 2 cups Clam juice (reserved from canned clams)
- 2 cups Heavy cream
- 1 teaspoon Fresh thyme leaves
- 1 leaf Bay leaf
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon, crumble it, and set aside. Reserve about 2 tablespoons of the bacon grease in the pot.
Add the butter to the pot along with the reserved bacon grease. Once melted, stir in the diced onion and celery. Sauté for 4-5 minutes until softened.
Add the minced garlic and cook for another minute, stirring constantly to prevent burning.
Sprinkle the all-purpose flour over the vegetables and stir to combine. Cook for 2 minutes to remove the raw flour taste.
Slowly whisk in the chicken broth and reserved clam juice, ensuring no lumps remain. Bring the mixture to a gentle simmer.
Add the diced potatoes, thyme, bay leaf, salt, and pepper. Cover the pot and simmer for 20-25 minutes, or until the potatoes are tender.
Stir in the drained clams and heavy cream. Lower the heat and let the chowder gently simmer for another 10 minutes, stirring occasionally. Do not let it boil.
Adjust the seasoning as needed with additional salt and pepper.
Remove the bay leaf before serving. Ladle the chowder into bowls and top with crumbled bacon and chopped parsley for garnish.
Nutrition Facts
Calories |
3208 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 227.0 g | 291% | |
| Saturated Fat | 127.9 g | 640% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 739 mg | 246% | |
| Sodium | 8933 mg | 388% | |
| Total Carbohydrate | 175.0 g | 64% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 15.2 g | ||
| Protein | 83.5 g | 167% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 452 mg | 35% | |
| Iron | 34.8 mg | 193% | |
| Potassium | 4950 mg | 105% | |
*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.
