The Best Damn Clam Chowder Ever
Indulge in the rich, creamy comfort of *The Best Damn Clam Chowder Ever*, a hearty recipe that’s packed with flavor and perfect for any occasion. This New England-style classic features crispy thick-cut bacon, tender russet potatoes, and canned clams swimming in a luscious broth of clam juice and heavy cream. A touch of garlic, sautéed onion, and celery create a savory depth, while a sprinkle of fresh parsley adds a pop of freshness. Thickened to perfection with a simple roux, this chowder is irresistibly velvety and satisfying. Serve it piping hot with a crumble of bacon and optional oyster crackers for the ultimate cozy meal. Whether you're warming up on a chilly evening or impressing guests with a crowd-pleasing dish, this clam chowder recipe is sure to become a favorite in your kitchen.
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Recipe Information
Ingredients
- 6 slices thick-cut bacon
- 4 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 0.25 cups all-purpose flour
- 4 cups clam juice
- 2 large russet potatoes, peeled and diced
- 1 bay leaf
- 1.5 cups heavy cream
- 3 6.5-ounce cans canned chopped clams, with juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
- 1 cup oyster crackers (optional, for serving)
Instructions
In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon, crumble it, and set it aside, leaving the bacon drippings in the pot.
Add the butter to the pot with the bacon drippings. Once melted, add the diced onion and celery. Sauté over medium heat for 5-7 minutes, or until the vegetables are soft and translucent.
Stir in the minced garlic and cook for an additional minute, until fragrant.
Sprinkle the flour over the vegetables and stir well to form a roux. Cook for 2 minutes, stirring constantly, to eliminate the raw flour taste.
Gradually pour in the clam juice, whisking constantly to avoid lumps. Bring the mixture to a gentle boil, then reduce the heat to a simmer.
Add the diced potatoes and the bay leaf to the pot. Simmer for 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.
Stir in the heavy cream, canned chopped clams (including their juice), salt, and black pepper. Continue to cook for another 5-7 minutes, stirring occasionally, until heated through.
Remove the bay leaf and taste the chowder, adjusting seasoning if needed.
Serve hot, topped with the crumbled bacon and optional fresh parsley. Pair with oyster crackers, if desired.
Nutrition Facts
Calories |
586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.9 g | 50% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 2061 mg | 90% | |
| Total Carbohydrate | 32.7 g | 12% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 2.6 g | ||
| Protein | 22.3 g | 45% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 94 mg | 7% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 898 mg | 19% | |
*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.
