Ranch Clam Chowder
Cozy up with a comforting bowl of Ranch Clam Chowder, a delightful twist on the classic New England favorite that's bursting with bold, savory flavor. This creamy chowder features tender clams, hearty russet potatoes, and a smoky kick from crispy thick-cut bacon, all brought together by the rich addition of ranch seasoning. Elevate your soup game by starting with a butter-infused sauté of onions, celery, and garlic, followed by a velvety roux for that perfect texture. Finished with heavy cream and whole milk, this chowder is luxuriously smooth without being heavy. Garnished with a sprinkle of fresh parsley and a crumble of extra bacon, it’s an irresistible dish perfect for chilly evenings. Serve it alongside crusty bread or oyster crackers for the ultimate seafood comfort experience.
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Recipe Information
Ingredients
- 4 slices Thick-cut bacon
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion, finely diced
- 2 stalks Celery, finely diced
- 3 cloves Garlic cloves, minced
- 3 medium Russet potatoes, peeled and diced into 1/2-inch cubes
- 3 10-ounce cans Canned chopped clams (with juice)
- 2 cups Chicken broth or clam juice
- 2 tablespoons Ranch seasoning mix
- 3 tablespoons All-purpose flour
- 1.5 cups Heavy cream
- 1 cup Whole milk
- 1 Bay leaf
- 0.5 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon and set it aside on a paper towel-lined plate. Reserve 1 tablespoon of bacon fat in the pot.
Add the butter to the pot and melt it over medium heat. Stir in the diced onion and celery, and sauté until softened, about 5-7 minutes.
Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
Sprinkle the flour over the vegetables and stir continuously for 1-2 minutes to form a roux.
Gradually pour in the chicken broth or clam juice while stirring to ensure there are no lumps. Then add the juice from the canned clams (reserve the clams for later). Bring the mixture to a boil.
Add the diced potatoes, ranch seasoning mix, bay leaf, salt, and black pepper. Reduce the heat to a simmer and cook uncovered for 15-20 minutes, or until the potatoes are tender.
Once the potatoes are cooked through, stir in the reserved clams, heavy cream, and whole milk. Simmer for an additional 5 minutes, stirring gently to combine. Do not allow the mixture to boil.
Crumble the cooked bacon and stir most of it into the chowder, reserving some for garnish.
Remove the bay leaf and adjust the seasoning with additional salt and pepper, if needed.
Ladle the chowder into bowls and garnish with fresh parsley and the reserved crumbled bacon. Serve hot with crusty bread or oyster crackers, if desired.
Nutrition Facts
Calories |
2646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.3 g | 232% | |
| Saturated Fat | 99.7 g | 499% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 514 mg | 171% | |
| Sodium | 5815 mg | 253% | |
| Total Carbohydrate | 175.9 g | 64% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 27.8 g | ||
| Protein | 47.8 g | 96% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 541 mg | 42% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 3898 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.
