My Very Best Clam Chowder
Indulge in the comforting flavors of *My Very Best Clam Chowder*, a rich and creamy New England-style classic brimming with fresh clams, crispy bacon, and tender russet potatoes. This hearty, one-pot recipe begins with a savory base of sautéed onions, celery, and garlic, thickened by a velvety roux, with a flavorful blend of chicken stock or clam juice infused with fresh thyme and a touch of bay leaf. The chowder is elevated further by the addition of heavy cream and a hint of smoky bacon, offering the perfect balance of decadence and depth. Topped with fresh parsley and served alongside oyster crackers or crusty bread, this homemade clam chowder is an irresistible seafood delight, ideal for cozy dinners and guaranteed to warm the soul.
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Recipe Information
Ingredients
- 6 slices Thick-cut bacon
- 3 tablespoons Unsalted butter
- 1 medium Yellow onion, diced
- 2 Celery stalks, diced
- 3 Garlic cloves, minced
- 0.25 cup All-purpose flour
- 4 cups Chicken stock or clam juice
- 3 medium Russet potatoes, peeled and diced
- 2 pounds Fresh clams, cleaned
- 1.5 cups Heavy cream
- 1 teaspoon Fresh thyme leaves
- 1 Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional)
- Oyster crackers or crusty bread (optional)
Instructions
In a large pot or Dutch oven, cook the bacon slices over medium heat until crispy, about 8-10 minutes. Remove the bacon and place it on a paper towel-lined plate. Reserve 2 tablespoons of the rendered bacon fat in the pot.
Melt the unsalted butter in the same pot with the reserved bacon fat. Add the diced onion and celery, and sauté over medium heat until softened, about 5-6 minutes.
Stir in the minced garlic and cook for another 1 minute, until fragrant.
Sprinkle the all-purpose flour over the vegetables and stir continuously for 1-2 minutes. This helps create a roux to thicken the chowder.
Gradually add the chicken stock or clam juice, stirring constantly to avoid lumps. Bring the mixture to a gentle simmer.
Add the diced potatoes, fresh thyme, and the bay leaf. Simmer on low-medium heat for 15-20 minutes, or until the potatoes are tender.
While the potatoes cook, place the clams in a separate pot with 1 cup of water. Cover and steam over medium heat for 5-7 minutes, or until the clams open. Discard any clams that do not open.
Remove the clams from their shells and chop the meat into bite-sized pieces. Set aside. Strain the steaming liquid through a fine-mesh sieve and add it to the chowder for extra flavor.
Once the potatoes are tender, stir in the chopped clam meat, heavy cream, salt, and black pepper. Allow the chowder to simmer for an additional 5-7 minutes, stirring occasionally.
Crumble the cooked bacon and stir it into the chowder, saving a small amount for garnish if desired.
Remove the bay leaf before serving. Ladle the clam chowder into bowls and garnish with fresh parsley and reserved bacon crumbles. Serve with oyster crackers or crusty bread on the side, if desired.
Nutrition Facts
Calories |
611 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.1 g | 48% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 152 mg | 51% | |
| Sodium | 1462 mg | 64% | |
| Total Carbohydrate | 33.0 g | 12% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 2.9 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 193 mg | 15% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 981 mg | 21% | |
*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.
