Super Simple Clam Chowder
Warm, comforting, and packed with flavor, this Super Simple Clam Chowder is the ultimate go-to recipe for chowder lovers. Made with pantry staples like canned clams and chicken broth, it blends effortlessly with hearty russet potatoes, crispy bacon, and a creamy broth for a mouthwatering dish that's ready in just 45 minutes. Infused with the savory richness of bacon drippings and a touch of garlic, this easy clam chowder delivers a restaurant-quality taste with minimal effort. Perfect for weeknight dinners or cozy gatherings, serve it hot with crusty bread and a sprinkle of fresh parsley for an unforgettable, soul-soothing meal. Whether you're seeking a quick comfort food fix or a crowd-pleaser for your next family meal, this recipe will not disappoint!
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Recipe Information
Ingredients
- 2 8-ounce cans Canned clams (with juice)
- 4 slices Bacon
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion, diced
- 2 stalks Celery, diced
- 3 cloves Garlic, minced
- 2 tablespoons All-purpose flour
- 3 cups Chicken broth
- 2 large Russet potatoes, peeled and diced
- 1 cup Heavy cream
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Drain the canned clams, reserving the juice in a bowl. Set the clams and juice aside separately.
In a large pot, cook the bacon slices over medium heat until crispy, about 5-7 minutes. Remove the bacon and place on a paper towel-lined plate. Once cooled, crumble the bacon and set aside.
Melt the butter in the same pot using the bacon drippings for extra flavor. Add the diced onion and celery, and sauté until softened, about 5 minutes. Add the minced garlic and cook for an additional 1 minute.
Sprinkle the flour over the sautéed vegetables and stir well to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
Gradually pour in the chicken broth, stirring constantly to avoid lumps. Add the reserved clam juice and diced potatoes. Bring the mixture to a boil, then reduce the heat to a simmer. Cook until the potatoes are tender, about 15 minutes.
Stir in the heavy cream and the drained clams. Season with salt and black pepper. Allow the chowder to simmer for another 5 minutes, but do not let it boil after adding the cream.
Taste the chowder and adjust the seasoning if needed. Serve hot, garnished with crumbled bacon and fresh parsley, if desired.
Nutrition Facts
Calories |
660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.0 g | 15% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 626 mg | 27% | |
| Total Carbohydrate | 118.9 g | 43% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 5.6 g | ||
| Protein | 25.2 g | 50% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 135 mg | 10% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 2934 mg | 62% | |
*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.
