Seafood Clam Chowder
Dive into the comforting flavors of this rich and creamy Seafood Clam Chowder, a classic coastal dish elevated with fresh clams, tender shrimp, and hearty vegetables. This recipe combines smoky, crispy bacon with a velvety broth infused with clam juice, thyme, and a touch of heavy cream, creating a perfect harmony of savory and briny notes. Hearty russet potatoes make it satisfyingly thick, while a splash of freshness from chopped parsley ties it all together. Ready in just an hour, this chowder is an impressive yet approachable dish for weeknights or entertaining, especially when served with crusty bread or oyster crackers. Perfect for seafood lovers, this one-pot recipe is a must-try for fans of hearty, ocean-inspired comfort food.
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Recipe Information
Ingredients
- 4 slices Bacon
- 2 tablespoons Unsalted butter
- 1 medium, diced Yellow onion
- 2 stalks, diced Celery
- 3 cloves, minced Garlic
- 3 tablespoons All-purpose flour
- 4 cups Clam juice
- 2 large, peeled and diced Russet potatoes
- 1.5 cups Heavy cream
- 1.5 pounds, cleaned Fresh clams
- 8 ounces Cooked shrimp
- 2 tablespoons, chopped Fresh parsley
- 1 teaspoon, or to taste Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Dried thyme
- 1 whole Bay leaf
Instructions
In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate. Leave about 2 tablespoons of bacon grease in the pot.
Add the butter to the pot and let it melt. Stir in the diced onion and celery, cooking until softened (about 5 minutes). Add the minced garlic and cook for another 1 minute until fragrant.
Sprinkle the flour over the vegetables and stir well to make a roux. Cook the roux for about 2 minutes, stirring constantly, to remove the raw flour taste.
Gradually whisk in the clam juice, ensuring no lumps form. Add the diced potatoes, thyme, bay leaf, salt, and pepper. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover the pot and cook for 15-20 minutes, or until the potatoes are tender.
While the potatoes cook, scrub and clean the fresh clams thoroughly. Discard any clams that are cracked or do not close when tapped. Once the potatoes are tender, add the clams to the pot, cover, and cook for 5-7 minutes until the clams open. Discard any clams that do not open during cooking.
Stir in the heavy cream and cooked shrimp. Let the chowder simmer for 3-5 minutes, stirring occasionally, until heated through. Taste and adjust seasoning if needed.
Remove the bay leaf from the pot and discard it. Crumble the reserved bacon and stir it into the chowder, saving a little for garnishing.
Ladle the chowder into bowls, garnish with chopped fresh parsley and remaining crumbled bacon, and serve immediately with crusty bread or oyster crackers on the side.
Nutrition Facts
Calories |
531 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.1 g | 36% | |
| Saturated Fat | 15.3 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 203 mg | 68% | |
| Sodium | 1413 mg | 61% | |
| Total Carbohydrate | 31.2 g | 11% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 2.0 g | ||
| Protein | 34.7 g | 69% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 187 mg | 14% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 1121 mg | 24% | |
*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.
