Market Street Clam Chowder
Dive into the comforting flavors of Market Street Clam Chowder, a rich and creamy seafood classic that's perfect for any cozy meal. This hearty recipe combines tender clams, crispy bacon, and golden potatoes, all simmered in a velvety base of half-and-half and heavy cream, infused with the savory notes of thyme and bay leaf. The roux-based method ensures a luxuriously thick texture, while the finishing touch of fresh parsley and optional oyster crackers adds delightful crunch and color. Ready in just an hour, this restaurant-quality clam chowder is ideal for a family dinner or a dinner party starter. Savor the ultimate combination of New England-style charm with the ease of homemade cooking!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 3 cups canned clams (with juice)
- 4 slices bacon
- 4 tablespoons unsalted butter
- 1 medium onion, finely diced
- 2 stalks celery, finely diced
- 0.25 cup all-purpose flour
- 3 cups golden potatoes, peeled and diced
- 2 cups chicken stock
- 2 cups half-and-half
- 1 cup heavy cream
- 1 leaf bay leaf
- 0.5 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley, chopped (for garnish)
- 1 cup oyster crackers (optional)
Instructions
Drain the juice from the canned clams into a small bowl and set aside the clams. Reserve 1 1/2 cups of clam juice.
In a large soup pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon, crumble, and set aside. Leave 2 tablespoons of the bacon grease in the pot.
Add the unsalted butter to the pot and heat until melted. Stir in the diced onion and celery, then cook until soft and translucent, about 5-7 minutes.
Sprinkle the flour over the cooked vegetables, stirring constantly to form a roux. Cook for 1-2 minutes, ensuring the flour is fully incorporated.
Gradually add the reserved clam juice and chicken stock, stirring continuously to avoid lumps. Bring to a gentle simmer.
Add the diced potatoes, bay leaf, thyme, salt, and black pepper to the pot. Simmer gently until the potatoes are tender, about 15-20 minutes.
Reduce the heat to low and stir in the half-and-half and heavy cream. Heat until warmed through, but do not allow the mixture to boil.
Add the clams and crumbled bacon back into the pot. Cook for an additional 5 minutes, just until the clams are heated through.
Remove the bay leaf, taste, and adjust seasoning as needed.
Ladle the chowder into bowls and garnish with fresh parsley. Serve with oyster crackers, if desired.
Nutrition Facts
Calories |
569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.7 g | 46% | |
| Saturated Fat | 19.7 g | 99% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 1250 mg | 54% | |
| Total Carbohydrate | 37.3 g | 14% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 5.9 g | ||
| Protein | 22.9 g | 46% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 176 mg | 14% | |
| Iron | 19.7 mg | 110% | |
| Potassium | 852 mg | 18% | |
*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.
