Quick Clam Chowder
Warm up your weeknight dinner routine with this hearty and flavorful Quick Clam Chowder! This recipe combines the classic comfort of creamy chowder with the convenience of a 40-minute meal, making it perfect for busy evenings. Loaded with tender russet potatoes, savory canned clams, and crispy bacon, this chowder packs rich flavors in every bite. A touch of dried thyme and a dash of garlic enhance its depth, while half-and-half creates a velvety finish. Serve it hot with oyster crackers or crusty bread for an irresistible meal that’s both satisfying and easy to prepare. Whether you’re craving coastal-inspired flavors or a simple, crowd-pleasing dinner, this quick clam chowder will hit the spot.
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Recipe Information
Ingredients
- 4 slices bacon, chopped
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 medium celery stalks, diced
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups low-sodium chicken broth
- 2 medium russet potatoes, peeled and diced
- 2 cups canned clams, including juice
- 1.5 cups half-and-half
- 0.5 teaspoons dried thyme
- 1 whole bay leaf
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (optional)
- to taste oyster crackers or bread (optional, for serving)
Instructions
In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate, leaving the rendered fat in the pot.
Add the unsalted butter to the pot. Once melted, stir in the diced onion and celery. Cook for 4-5 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Sprinkle the all-purpose flour over the vegetables and stir to combine. Cook for 1-2 minutes to eliminate the raw flour taste.
Gradually whisk in the chicken broth, making sure to scrape the bottom of the pot to release any browned bits. Bring the mixture to a simmer.
Add the diced potatoes, clam juice from the canned clams, dried thyme, and the bay leaf. Simmer for 10-12 minutes, or until the potatoes are tender.
Stir in the half-and-half, canned clams, crispy bacon, salt, and black pepper. Cook for an additional 5 minutes over low heat, allowing the flavors to meld. Avoid boiling to prevent curdling.
Remove the bay leaf and adjust seasoning with more salt and pepper, if needed.
Ladle the clam chowder into bowls and garnish with chopped parsley, if desired. Serve warm with oyster crackers or bread on the side.
Nutrition Facts
Calories |
1871 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.3 g | 127% | |
| Saturated Fat | 49.0 g | 245% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 362 mg | 120% | |
| Sodium | 5556 mg | 242% | |
| Total Carbohydrate | 157.3 g | 57% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 27.2 g | ||
| Protein | 97.0 g | 194% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 768 mg | 59% | |
| Iron | 78.5 mg | 436% | |
| Potassium | 3904 mg | 83% | |
*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.
