Sublime Clam Chowder
Dive into the comforting embrace of our Sublime Clam Chowder, a hearty and creamy classic that’s perfect for chilly evenings or seaside cravings. This recipe combines the briny sweetness of fresh or canned clams with smoky bites of crispy bacon, tender russet potatoes, and aromatic hints of garlic, thyme, and celery. Slow-cooked with clam juice and a touch of heavy cream, this chowder achieves a velvety texture that’s irresistibly indulgent. Garnished with fresh parsley and paired with oyster crackers or crusty bread, this homemade clam chowder is a feast for the senses. Ready in just an hour, it’s a soul-warming dish that celebrates the flavors of the sea while keeping things simple and accessible for your kitchen.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1 pound clams, fresh or canned
- 4 slices bacon, diced
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 2 stalks celery, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups clam juice
- 2 cups chicken or vegetable stock
- 3 medium russet potatoes, peeled and diced
- 1 cup heavy cream
- 1 leaf bay leaf
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped parsley, for garnish
- 1 serving oyster crackers or crusty bread (optional)
Instructions
If using fresh clams, scrub them clean and soak in cold water for 20 minutes to remove sand. Steam clams in 1 cup of water until they open, about 6-8 minutes. Remove clams, chop the meat, and reserve the steaming liquid, straining it through cheesecloth.
In a large heavy-bottomed pot, cook the diced 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 unsalted butter to the pot with the bacon drippings. Stir in the chopped onion and celery and sauté for 5-7 minutes until softened. Add the minced garlic and cook for another 1 minute until fragrant.
Sprinkle the flour over the vegetables and stir to coat evenly. Cook the flour for 1-2 minutes to eliminate its raw taste.
Slowly whisk in the clam juice (including the reserved steaming liquid if applicable) and the chicken or vegetable stock. Stir well to avoid lumps.
Add the diced potatoes, bay leaf, and thyme to the pot. Bring the mixture to a boil, then reduce to a simmer. Cover and cook for 15-20 minutes, or until the potatoes are tender.
Stir in the heavy cream, chopped clams, and crispy bacon. Season the chowder with salt and black pepper to taste. Simmer for an additional 5 minutes to allow the flavors to meld.
Remove and discard the bay leaf. Ladle the clam chowder into bowls, garnish with fresh parsley, and serve with oyster crackers or crusty bread, if desired.
Nutrition Facts
Calories |
430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.0 g | 28% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 2077 mg | 90% | |
| Total Carbohydrate | 29.8 g | 11% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 2.2 g | ||
| Protein | 26.3 g | 53% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 129 mg | 10% | |
| Iron | 22.4 mg | 125% | |
| Potassium | 1098 mg | 23% | |
*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.
