Plum Island Sound Clam Chowder
Delight in the coastal charm of Plum Island Sound Clam Chowder, a hearty and creamy soup that perfectly balances comfort and sophistication. Crafted with fresh clams steamed to perfection, smoky bits of crispy bacon, and tender chunks of potatoes, this New England classic is richly layered with flavor. A blend of clam juice, whole milk, and heavy cream gives the chowder its velvety texture, while aromatic thyme, garlic, and a bay leaf add depth to every spoonful. Topped with fresh parsley and paired with crusty bread or oyster crackers, this clam chowder is an irresistible bowl of seaside nostalgia, ready in just an hour. Perfect for seafood lovers, it’s a must-try recipe for cozy dinners or entertaining guests with a taste of the ocean.
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Recipe Information
Ingredients
- 2 pounds fresh clams
- 4 tablespoons unsalted butter
- 4 slices bacon
- 1 large, diced yellow onion
- 3 medium, diced celery stalks
- 3 medium, peeled and diced potatoes
- 3 minced garlic cloves
- 2 tablespoons all-purpose flour
- 2 cups clam juice
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon fresh thyme
- 1 bay leaf
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped parsley
Instructions
Scrub the clams under cold water to remove any grit. In a large pot, add 1 cup of water and bring to a boil. Add the clams, cover the pot, and steam for about 6-8 minutes until they open. Remove the clams with a slotted spoon and set aside. Discard any clams that don’t open.
Strain the clam cooking liquid through a fine mesh sieve lined with a cheesecloth to remove any sand. Reserve the liquid for later.
Once the clams cool, remove the meat from the shells and chop it into bite-sized pieces. Set aside.
In a large soup pot, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
Add the butter to the pot and let it melt. Sauté the onions, celery, and garlic in the fat over medium heat until softened, about 5 minutes.
Sprinkle the flour over the vegetable mixture and cook, stirring constantly, for 2 minutes to form a roux.
Slowly pour in the reserved clam cooking liquid (about 1 cup) and the clam juice while stirring to avoid lumps. The mixture will thicken slightly.
Add the diced potatoes, thyme, and bay leaf to the pot. Simmer gently over medium-low heat until the potatoes are tender, about 15-20 minutes.
Stir in the milk, heavy cream, and chopped clams. Cook on low heat for another 5 minutes, making sure not to boil the chowder.
Season with salt and black pepper to taste. Remove the bay leaf before serving.
Ladle the chowder into bowls and garnish with the cooked bacon and chopped parsley. Serve with crusty bread or oyster crackers.
Nutrition Facts
Calories |
500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.3 g | 35% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 137 mg | 46% | |
| Sodium | 983 mg | 43% | |
| Total Carbohydrate | 31.8 g | 12% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 6.1 g | ||
| Protein | 31.3 g | 63% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 273 mg | 21% | |
| Iron | 25.7 mg | 143% | |
| Potassium | 1164 mg | 25% | |
*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.
