The Most Amazing Clam Chowder Ever
Dive into a bowl of comfort with "The Most Amazing Clam Chowder Ever," a rich and creamy classic that brings the flavors of the sea straight to your table. Bursting with tender clams, crispy bacon, and hearty chunks of potato, this chowder is elevated by a luscious combination of heavy cream and milk, thickened to perfection with a velvety roux. Aromatic thyme and a touch of bay leaf infuse each spoonful with warmth, while fresh parsley offers a bright, herbaceous finish. Serve steaming hot with crusty bread or oyster crackers for a cozy, satisfying meal that’s perfect for any season. Whether you use fresh or canned clams, this restaurant-quality chowder is easy to make and guaranteed to impress.
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Recipe Information
Ingredients
- 2 pounds clams (preferably fresh, but canned can be used)
- 6 slices bacon, diced
- 4 tablespoons unsalted butter
- 1 medium onion, finely diced
- 2 stalks celery, finely diced
- 0.25 cup all-purpose flour
- 32 ounces clam juice
- 3 medium potatoes, peeled and cubed (about 1/2-inch pieces)
- 2 cups heavy cream
- 1 cup whole milk
- 1 teaspoon fresh thyme leaves
- 1 piece bay leaf
- to taste salt
- to taste black pepper
- 2 tablespoons chopped fresh parsley (for garnish)
- optional oyster crackers or crusty bread (for serving)
Instructions
If using fresh clams, wash them thoroughly and steam them in a large pot with 1 cup of water until they open. Once cooled, remove the meat, chop it finely, and set aside, discarding any clams that didn’t open. Reserve the cooking liquid, strain it through a fine mesh sieve, and add it to the clam juice for extra flavor.
In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set it aside, leaving the rendered fat in the pot.
Add the butter to the pot with the bacon fat. Once melted, add the diced onion and celery. Cook over medium heat until softened and translucent, about 5 minutes.
Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to make a roux. This will help thicken the chowder.
Gradually add the clam juice (including any reserved liquid from steaming, if available) while whisking constantly to avoid lumps. Bring the mixture to a simmer.
Add the cubed potatoes, thyme, and bay leaf to the pot. Simmer over medium heat until the potatoes are tender, about 15 minutes.
Reduce the heat to low and stir in the heavy cream and milk. Add the chopped clams and the cooked bacon to the pot. Let the chowder gently simmer (do not boil) for 10 more minutes to allow the flavors to meld.
Season the chowder with salt and black pepper to taste. Remove the bay leaf before serving.
Ladle the chowder into bowls and garnish with fresh parsley. Serve hot with oyster crackers or crusty bread on the side.
Nutrition Facts
Calories |
743 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.5 g | 54% | |
| Saturated Fat | 23.5 g | 117% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 218 mg | 73% | |
| Sodium | 3152 mg | 137% | |
| Total Carbohydrate | 34.1 g | 12% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 3.9 g | ||
| Protein | 48.6 g | 97% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 237 mg | 18% | |
| Iron | 44.1 mg | 245% | |
| Potassium | 1556 mg | 33% | |
*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.
