Wild Onion Clam Chowder
Indulge in the rich, rustic flavors of Wild Onion Clam Chowder, a hearty twist on a coastal classic. This creamy chowder celebrates the earthy essence of wild onions—perfectly complemented by tender russet potatoes, savory bacon, and succulent canned clams, with their briny juices enhancing every spoonful. A touch of fresh thyme and a velvety roux bring depth and warmth, while whole milk and heavy cream create an irresistibly luscious texture. Whether served as a comforting weeknight dinner or a centerpiece for special gatherings, this chowder pairs beautifully with crusty bread or oyster crackers for the ultimate cozy meal. Perfect for lovers of seafood soups, this recipe comes together in just an hour, delivering gourmet results with minimal effort.
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Recipe Information
Ingredients
- 6 stalks wild onions (or substitute with spring onions)
- 2 cups canned clams (including juice)
- 3 medium russet potatoes
- 4 slices bacon slices
- 2 cloves garlic cloves
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups chicken or vegetable stock
- 1 leaf bay leaf
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Thoroughly rinse the wild onions and chop them finely, using both the white bulbs and green stalks.
Peel and dice the russet potatoes into small cubes, about 1/2-inch in size.
Chop the bacon into small pieces and cook in a large pot over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
Mince the garlic cloves and sauté them in the bacon fat along with the wild onions for 2-3 minutes, until fragrant and the onions are softened.
Add the butter to the pot and let it melt completely. Sprinkle the flour over the onions and garlic, stirring constantly to form a roux. Cook the roux for 1-2 minutes to remove the raw flour taste.
Gradually whisk in the chicken or vegetable stock, followed by the clam juice from the canned clams, until the mixture is smooth and slightly thickened.
Add the diced potatoes, bay leaf, and fresh thyme to the pot. Bring the mixture to a simmer, cover, and cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
Stir in the whole milk, heavy cream, and the clams. Season with salt and black pepper to taste. Simmer uncovered for an additional 5-7 minutes, allowing the flavors to meld.
Remove the bay leaf and stir in the cooked bacon pieces. If desired, garnish each bowl with freshly chopped parsley before serving.
Ladle the chowder into bowls and serve it warm with crusty bread or oyster crackers for a satisfying meal.
Nutrition Facts
Calories |
2579 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.8 g | 196% | |
| Saturated Fat | 84.3 g | 422% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 590 mg | 196% | |
| Sodium | 5743 mg | 250% | |
| Total Carbohydrate | 179.2 g | 65% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 32.6 g | ||
| Protein | 110.4 g | 221% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 1237 mg | 95% | |
| Iron | 76.0 mg | 422% | |
| Potassium | 4855 mg | 103% | |
*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.
