The Chart House Clam Chowder Copycat Including Spice Blend
Indulge in the creamy, savory goodness of The Chart House Clam Chowder Copycat, a rich and hearty seafood classic enhanced by a perfectly balanced homemade spice blend. This copycat recipe captures the signature flavors of the beloved restaurant dish, blending tender clams, velvety potatoes, and a luscious mix of milk and cream. Infused with aromatic seasonings like thyme, oregano, and paprika, and finished with crispy crumbled bacon for an irresistible smoky touch, this chowder is comfort food at its finest. With a satisfying homemade roux and fresh parsley garnish, it’s the perfect dish to warm your soul and impress your guests. Serve it with crusty bread or oyster crackers for an authentic, restaurant-quality experience right in your kitchen.
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Recipe Information
Ingredients
- 3 cups clams, canned (with juice)
- 2 cups water
- 2 cups russet potatoes, peeled and diced
- 6 tablespoons unsalted butter
- 1 cup yellow onion, finely diced
- 1 cup celery, finely diced
- 0.5 cup all-purpose flour
- 4 cups milk
- 2 cups heavy cream
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon thyme, dried
- 0.5 teaspoon oregano, dried
- 0.5 teaspoon paprika
- 2 bay leaves
- 0.5 cup bacon, cooked and crumbled
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Drain the canned clams, reserving all the clam juice.
In a medium pot, combine the clam juice and water. Bring to a gentle boil, then add the diced potatoes. Cover and simmer for 10-15 minutes, or until the potatoes are tender. Remove the pot from heat and set aside.
In a large, heavy-bottomed pot, melt the butter over medium heat. Add the diced onion and celery, and cook until softened but not browned, approximately 5-7 minutes.
Sprinkle the flour over the onion and celery mixture, stirring constantly to create a roux. Cook for 2-3 minutes to remove the raw flour taste.
Slowly whisk in the milk and heavy cream, stirring until the mixture is smooth and begins to thicken, about 5 minutes.
Stir in the reserved clam juice and water (with the cooked potatoes included). Add the salt, black pepper, thyme, oregano, paprika, and bay leaves.
Reduce the heat to low and simmer the chowder for 20 minutes, stirring occasionally to prevent scorching.
Add the canned clams and cooked bacon to the chowder, and simmer for an additional 5 minutes. Remove the bay leaves before serving.
Taste the chowder and adjust the seasoning as necessary. Garnish with fresh parsley if desired.
Serve hot with crusty bread or oyster crackers.
Nutrition Facts
Calories |
731 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.6 g | 65% | |
| Saturated Fat | 28.5 g | 142% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 188 mg | 63% | |
| Sodium | 1800 mg | 78% | |
| Total Carbohydrate | 32.0 g | 12% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 9.9 g | ||
| Protein | 30.2 g | 60% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 277 mg | 21% | |
| Iron | 34.3 mg | 190% | |
| Potassium | 927 mg | 20% | |
*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.
