Yummy Boston Clam Chowder
Dive into a bowl of comforting, creamy delight with this Yummy Boston Clam Chowder recipe! Packed with the briny goodness of fresh clams, the smoky richness of crispy bacon, and hearty bites of tender russet potatoes, this New England classic is elevated with a velvety broth thickened with a savory roux. Aromatic ingredients like garlic, thyme, and a splash of heavy cream make every spoonful flavorful and satisfying, while the garnish of parsley and crunchy bacon adds a touch of elegance. Quick to prepare in under an hour, this chowder is perfect for cozy dinners or gatherings, served with crusty bread or buttery oyster crackers. Whether you're a seafood lover or a soup aficionado, this Boston Clam Chowder is a must-try hit for your recipe repertoire!
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Recipe Information
Ingredients
- 2 pounds fresh clams
- 4 slices bacon
- 2 tablespoons unsalted butter
- 1 medium onion, finely diced
- 2 stalks celery, finely diced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups clam juice
- 1 cup chicken broth
- 1 cup heavy cream
- 2 medium russet potatoes, peeled and diced
- 1 teaspoon thyme
- 1 leaf bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Thoroughly clean the clams by rinsing them under cold water to remove any sand and debris.
In a large pot, add 1 cup of water and bring it to a boil. Add the clams, cover with a lid, and steam for 5-7 minutes, or until the clams open. Discard any that remain closed.
Remove the clams from their shells and chop them into bite-sized pieces. Reserve the clam cooking liquid, straining it through a fine sieve to remove any sand. Set both aside.
In a large Dutch oven or stockpot, cook the bacon over medium heat until crispy. Remove the bacon, crumble it, and set aside for garnish. Leave about 2 tablespoons of bacon fat in the pot.
Add the butter to the bacon fat in the pot. Once melted, add the diced onion and celery. Sauté for about 5 minutes until softened. Add the minced garlic and cook for 1 more minute.
Sprinkle the flour over the vegetables and stir well, cooking for 2 minutes to form a roux. This will help thicken the chowder.
Slowly pour in the reserved clam cooking liquid, clam juice, and chicken broth, stirring constantly to avoid lumps. Bring the mixture to a simmer.
Add the diced potatoes, thyme, bay leaf, salt, and black pepper. Cover and cook for 15 minutes, or until the potatoes are tender.
Stir in the heavy cream and chopped clams. Cook for an additional 5 minutes, ensuring the clams are heated through. Adjust seasoning to taste.
Remove the bay leaf before serving. Ladle the chowder into bowls and garnish with crumbled bacon and fresh parsley. Serve warm with crusty bread or oyster crackers.
Nutrition Facts
Calories |
269 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.4 g | 9% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 1022 mg | 44% | |
| Total Carbohydrate | 24.6 g | 9% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 1.6 g | ||
| Protein | 28.5 g | 57% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 184 mg | 14% | |
| Iron | 26.1 mg | 145% | |
| Potassium | 1067 mg | 23% | |
*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.
