Save A rich, hearty soup featuring tender clams, creamy potatoes, and smoky bacon, perfect for a comforting meal on a chilly day.
This chowder has been a favorite in my family for years especially during cold winters when we crave something warm and filling.
Ingredients
- Seafood: 900 g (2 lbs) fresh clams (or 3 x 170 g (6 oz) cans chopped clams, juices reserved)
- Meats: 120 g (4 oz) bacon, diced
- Vegetables: 1 medium onion, finely chopped, 2 celery stalks, finely chopped, 2 medium potatoes (about 400 g), peeled and diced, 1 clove garlic, minced, 2 tbsp fresh parsley, chopped
- Liquids: 480 ml (2 cups) bottled clam juice or reserved clam liquor, 480 ml (2 cups) whole milk, 240 ml (1 cup) heavy cream
- Pantry: 3 tbsp unsalted butter, 3 tbsp all-purpose flour, 1 bay leaf, Salt and freshly ground black pepper, to taste, Optional: a few dashes of hot sauce
Instructions
- Prepare Clams:
- If using fresh clams: Scrub clams and place in a large pot with 240 ml (1 cup) water. Cover and steam over medium heat until clams open, 6&8 minutes. Remove clams, reserve juices, and chop clam meat. Discard any unopened clams. Strain clam juice through a fine mesh sieve lined with cheesecloth to remove grit.
- Cook Bacon:
- In a large pot or Dutch oven, cook the bacon over medium heat until crisp. Remove with a slotted spoon and set aside, leaving rendered fat in the pot.
- Sauté Vegetables:
- Add butter to the bacon fat. Sauté onion and celery until softened, about 5 minutes. Stir in garlic and cook for 1 minute more.
- Make Roux:
- Sprinkle flour over the vegetables and cook, stirring constantly, for 2 minutes to form a roux.
- Add Liquids:
- Gradually whisk in clam juice (including reserved juices) and bay leaf, scraping up any browned bits. Bring to a gentle simmer.
- Cook Potatoes:
- Add potatoes and cook until tender, about 12&15 minutes.
- Combine Ingredients:
- Reduce heat to low. Stir in milk, cream, and chopped clams. Simmer gently (do not boil) for 5 minutes to heat through.
- Season:
- Remove bay leaf. Season with salt, pepper, and hot sauce to taste.
- Serve:
- Ladle chowder into bowls. Garnish with reserved bacon and fresh parsley.
Save Making this chowder always brings back fond memories of family dinners spent sharing stories around the table.
Required Tools
Large pot or Dutch oven, Fine mesh sieve (if using fresh clams), Ladle, Chopping board and knife
Allergen Information
Contains shellfish (clams), dairy (milk, cream, butter), gluten (flour), and pork (bacon). May contain traces of soy or other allergens depending on ingredient brands. Always check labels.
Nutritional Information
Per serving: 420 calories, 22 g total fat, 32 g carbohydrates, 21 g protein
Save This clam chowder is the perfect blend of creamy and savory flavors that will warm you up every time.
Recipe FAQs
- → How do you prepare the clams for this chowder?
Fresh clams are scrubbed and steamed until they open, then chopped, reserving their cooking juices to add depth to the broth. Canned chopped clams with juice can also be used as an alternative.
- → What thickens the chowder to make it creamy?
A roux made from butter and flour is cooked with sautéed vegetables before gradually whisking in clam juice and dairy, giving the chowder a smooth and creamy texture.
- → Can I adjust the richness of this chowder?
Yes, substituting half-and-half for heavy cream lightens the chowder without sacrificing flavor, making it a bit less rich.
- → What role does bacon play in this dish?
Bacon adds a smoky, savory note and crispy texture, both cooked into the base and used as garnish, enhancing overall depth and contrast.
- → Are there any recommended accompaniments?
Oyster crackers or crusty bread pair wonderfully, providing a crunchy contrast while soaking up the creamy chowder.