This creamy clam chowder is packed with tender clams, potatoes, and a hint of bacon for that extra yum! It’s warm, hearty, and perfect for chilly days.
When I make this soup, my house smells amazing! It’s so easy to whip up, and it makes the whole family happy, especially when paired with some crusty bread. What’s not to love?
Key Ingredients & Substitutions
Bacon: Bacon adds a lovely smoky flavor, but you can skip it for a lighter version or use turkey bacon for a healthier alternative. You can even use mushrooms to create a vegetarian-friendly base.
Clams: Fresh clams really bring the best flavor, but canned clams work just as well. If you’re going with canned, don’t forget to reserve their juice to add extra richness!
Potatoes: Yukon Gold potatoes are ideal for chowder since they’re creamy when cooked. If you prefer, you can use Russet potatoes, but remember to cut them smaller, so they cook faster.
Heavy Cream: This makes the chowder extra rich, but you can substitute with half-and-half or even a lower-fat milk for a lighter version. Just be gentle with heat to avoid curdling!
Why Is Cooking the Bacon First Important?
Cooking the bacon at the start is key! The fat rendered from the bacon becomes a delicious base for your chowder. It adds depth and flavor right from the start. Here’s a simple guide:
- Use a large pot and heat it to medium. Add the chopped bacon and cook until it’s crispy.
- Remove the bacon with a slotted spoon, keeping the fat in the pot. This fat is essential for cooking your veggies!
- This step also adds a lovely smokiness to the overall dish.
Making clam chowder is straightforward, and with these tips, you can adjust it to your taste or dietary needs. Happy cooking!
Delicious Clam Chowder Recipe
Ingredients You’ll Need:
Base Ingredients:
- 4 slices bacon, chopped
- 1 medium onion, finely diced
- 2 stalks celery, finely diced
- 1 carrot, finely diced
- 3 cloves garlic, minced
For the Soup:
- 3 tablespoons all-purpose flour
- 3 cups peeled and diced potatoes (such as Yukon Gold)
- 2 cups clam juice or bottled clam broth
- 2 cups water
- 2 cups chopped fresh clams (or canned clams, drained, reserve juice)
- 1 cup chopped fresh clams’ clam juice (if using fresh; else reserve canned clam juice)
- 1 1/2 cups heavy cream or half-and-half
For Serving:
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped for garnish
- Oyster crackers or crusty bread, for serving
How Much Time Will You Need?
This clam chowder takes about 30 minutes to prepare and cook. It’s quick to get everything in the pot, and before you know it, you’ll be enjoying a warm bowl of creamy goodness!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot, cook the chopped bacon over medium heat until it’s crispy. This will take about 5-7 minutes. Once done, use a slotted spoon to remove the bacon and set it aside. Keep the bacon fat in the pot as it adds great flavor.
2. Sauté the Vegetables:
Add the diced onion, celery, and carrot to the bacon fat in the pot. Sauté over medium heat until the vegetables are soft, which should take about 5-7 minutes. Then, stir in the minced garlic and cook for 1 more minute until fragrant.
3. Thicken the Base:
Sprinkle the flour over the sautéed vegetables, stirring well to coat everything. Cook for 1-2 minutes while stirring constantly to remove the raw flour taste.
4. Add Liquids and Potatoes:
Gradually pour in the clam juice and water, stirring constantly to avoid lumps. After that, add the diced potatoes and bring the mixture to a simmer. Cover the pot and let it cook until the potatoes are tender, about 15 minutes.
5. Add Clams:
Once the potatoes are tender, stir in the chopped clams and their juice. Let it simmer gently on low heat for another 5 minutes to combine the flavors.
6. Mix in the Cream:
Next, stir in the heavy cream or half-and-half, warming the chowder through without letting it boil. This will make the chowder creamy and delicious!
7. Season and Serve:
Finally, season the chowder with salt and black pepper to taste. Adjust the seasoning as needed. Serve your delicious clam chowder hot, garnished with the reserved bacon and chopped fresh parsley. Don’t forget to enjoy it with some oyster crackers or crusty bread!
Enjoy your comforting bowl of clam chowder! 🥣✨
Can I Use Canned Clams Instead of Fresh?
Absolutely! Canned clams are a great time-saver and will still provide delicious flavor. Just be sure to drain them and reserve the juice to use in the chowder for added richness.
How Can I Store Leftover Clam Chowder?
Store any leftover clam chowder in an airtight container in the refrigerator for up to 3 days. To reheat, do so gently on the stove over low heat, stirring occasionally. You may want to add a splash of cream to refresh the texture.
Can I Make This Chowder Dairy-Free?
Yes! To make a dairy-free version, substitute the heavy cream with coconut milk or a dairy-free cream alternative. Use vegetable broth instead of clam juice for a completely dairy-free chowder!
What’s the Best Way to Serve Clam Chowder?
This chowder is best served hot, garnished with crisp bacon and fresh parsley. To make it a complete meal, pair it with oyster crackers or a slice of crusty bread for dipping!
