Winter Night Creamy Clam Chowder
Warm up your winter evenings with this rich and comforting Winter Night Creamy Clam Chowder. This soul-soothing classic combines crispy bacon, tender russet potatoes, and the briny sweetness of canned clams in a velvety base of heavy cream and chicken stock, enhanced with aromatic thyme and a hint of garlic. Perfectly balanced and irresistibly hearty, this chowder is simmered to perfection, letting the flavors meld together beautifully. Ready in just an hour, it’s garnished with crumbled bacon and fresh parsley for a touch of elegance. Paired with crusty bread or oyster crackers, this dish is a cozy, crowd-pleasing favorite ideal for chilly nights.
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Recipe Information
Ingredients
- 4 tablespoons Butter
- 6 slices Bacon
- 1 large Yellow onion
- 2 Celery stalks
- 3 Garlic cloves
- 4 tablespoons All-purpose flour
- 4 cups Chicken stock
- 2 medium Russet potatoes (peeled and diced)
- 3 6.5-ounce cans Canned clams (with juice)
- 2 cups Heavy cream
- 1 Bay leaf
- 1 teaspoon Fresh thyme
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Chopped parsley (for garnish)
Instructions
In a large heavy-bottomed pot over medium heat, cook the bacon slices until crispy, about 5-7 minutes. Remove the bacon and set it aside on a paper towel-lined plate. Once cooled, crumble the bacon for garnish.
Melt the butter in the same pot with the bacon drippings. Add the chopped onion and diced celery and sauté for 5 minutes or until softened.
Add the minced garlic and cook for 1 minute, stirring constantly to avoid burning.
Sprinkle the flour over the sautéed vegetables and stir well to incorporate. Cook the mixture for 2-3 minutes to eliminate the raw flour taste.
Gradually pour in the chicken stock while stirring to avoid lumps. Bring the mixture to a gentle simmer.
Add the diced potatoes, bay leaf, and fresh thyme. Cover the pot and simmer for 15-20 minutes or until the potatoes are tender.
Stir in the canned clams along with their juice and the heavy cream. Add salt and black pepper. Simmer for another 10 minutes, ensuring the soup does not boil.
Remove the bay leaf. Taste and adjust seasoning as needed.
Ladle the clam chowder into bowls and garnish with the crumbled bacon and chopped parsley. Serve hot with crusty bread or oyster crackers.
Nutrition Facts
Calories |
559 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.6 g | 52% | |
| Saturated Fat | 22.1 g | 111% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 144 mg | 48% | |
| Sodium | 1148 mg | 50% | |
| Total Carbohydrate | 19.5 g | 7% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 2.1 g | ||
| Protein | 22.1 g | 44% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 86 mg | 7% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 465 mg | 10% | |
*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.
