Oyster House Clam Chowder
Dive into a bowl of coastal comfort with this rich and creamy Oyster House Clam Chowder, a timeless classic that brings the taste of the sea right to your kitchen. Made with tender clams, hearty russet potatoes, and a medley of sautéed onions, celery, and garlic, this chowder boasts layers of flavor enhanced by smoky bacon, fresh thyme, and a savory clam broth. The velvety texture comes together with a touch of heavy cream, creating a luxurious base that's perfect for dipping oyster crackers. Whether served as a starter or a soul-satisfying main course, this New England-inspired recipe is ideal for cozy evenings or casual gatherings. Ready in under an hour, it’s a seafood lover’s paradise that’s both comforting and elegant.
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Recipe Information
Ingredients
- 2 cups clams (fresh or canned, with juice)
- 4 slices bacon, diced
- 3 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 2 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 1 cup all-purpose flour
- 4 cups clam juice
- 2 large russet potatoes, peeled and cubed
- 1 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 1 whole bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 cup oyster crackers (optional, for serving)
Instructions
If using fresh clams, clean them thoroughly and steam until they open. Remove the meat from the shells, chop roughly, and reserve the clam juice. If using canned clams, drain them and reserve the juice for the recipe.
In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a plate lined with paper towels.
In the same pot, melt the butter along with the bacon drippings. Add the chopped onion and celery, and sauté for about 5 minutes until softened. Add the minced garlic and cook for another minute.
Sprinkle the flour over the vegetables and stir to coat evenly. Cook the mixture for 2–3 minutes to eliminate the raw flour taste.
Slowly pour in the clam juice while stirring constantly to prevent lumps. Bring the mixture to a simmer, allowing it to thicken slightly.
Add the cubed potatoes, thyme leaves, bay leaf, salt, and black pepper. Cover the pot and simmer for 15–20 minutes, or until the potatoes are tender.
Stir in the heavy cream and chopped clams. Simmer gently for another 5 minutes, being careful not to bring it to a boil.
Remove the bay leaf and taste the chowder, adjusting the seasoning if necessary.
Serve hot, garnished with crispy bacon, chopped parsley, and oyster crackers, if desired.
Nutrition Facts
Calories |
548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.3 g | 31% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 2254 mg | 98% | |
| Total Carbohydrate | 49.5 g | 18% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 2.4 g | ||
| Protein | 30.0 g | 60% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 150 mg | 12% | |
| Iron | 24.7 mg | 137% | |
| Potassium | 1285 mg | 27% | |
*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.
