Pearson Clam Chowder
Pearson Clam Chowder is the ultimate comfort food, marrying creamy textures with the briny goodness of the sea. This hearty, New England-style chowder features tender chunks of canned clams and potatoes in a rich, velvety broth made with clam juice, whole milk, and heavy cream. A fragrant blend of sautéed onions, celery, garlic, and fresh thyme forms the base, while a touch of crisp, smoky bacon adds irresistible depth. Thickened with a golden roux for the perfect consistency, this one-pot wonder is ideal for cozy dinners or family gatherings. Garnished with crumbled bacon and fresh parsley, it’s best served piping hot with crusty bread or oyster crackers for an unforgettable meal. Perfect for seafood lovers, this chowder is a simple yet satisfying way to bring a taste of the coast to your table.
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Recipe Information
Ingredients
- 2 cups canned chopped clams
- 2 cups clam juice
- 2 medium russet potatoes
- 6 tablespoons unsalted butter
- 1 large yellow onion
- 2 celery stalks
- 3 cloves garlic
- 0.25 cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 bay leaf
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 slices bacon
- 2 tablespoons fresh parsley
Instructions
Peel and dice the potatoes into 1/2-inch cubes. Set aside.
Dice the yellow onion and celery. Mince the garlic.
In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon using a slotted spoon and set it aside on a paper towel-lined plate. Leave about 2 tablespoons of bacon fat in the pot.
Add the butter to the pot with the bacon fat. Once melted, add the onion and celery. Cook for 5 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic and cook for an additional 1 minute, until fragrant.
Sprinkle the flour over the vegetables and stir well, cooking for 2 minutes to form a roux.
Gradually stir in the clam juice while whisking continuously to prevent lumps. Bring the mixture to a simmer.
Add the diced potatoes, bay leaf, and thyme to the pot. Cook for 12-15 minutes, or until the potatoes are tender when pierced with a fork.
Stir in the whole milk, heavy cream, clams, salt, and black pepper. Simmer for 5-8 minutes on low heat, stirring occasionally. Do not let the soup boil.
Crumble the cooked bacon and stir half of it into the chowder. Reserve the other half for garnish.
Taste the chowder and adjust the salt and pepper as needed.
Remove the bay leaf and ladle the chowder into serving bowls. Garnish with the remaining crumbled bacon and freshly chopped parsley before serving. Enjoy hot with crusty bread or oyster crackers.
Nutrition Facts
Calories |
699 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.7 g | 60% | |
| Saturated Fat | 27.3 g | 137% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 173 mg | 58% | |
| Sodium | 1981 mg | 86% | |
| Total Carbohydrate | 39.4 g | 14% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 8.5 g | ||
| Protein | 27.3 g | 55% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 257 mg | 20% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 1027 mg | 22% | |
*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.
