Description
This classic Clam Chowder recipe delivers a rich, creamy soup bursting with the flavors of tender clams, crispy bacon, and hearty potatoes. Perfect for a cozy meal, this chowder combines a savory base with a smooth, velvety texture, enhanced by a blend of aromatic vegetables and Italian seasoning.
Ingredients
Scale
Meat and Dairy
- 6 slices bacon (chopped)
- 2 tablespoons butter
- 1 cup heavy cream
Vegetables and Herbs
- 1 large onion (chopped)
- 3 cloves garlic (minced)
- 2 ribs celery (chopped)
- 2 medium russet potatoes (peeled and diced)
- 2 teaspoons Italian seasoning
- 2 bay leaves
Pantry
- â…“ cup flour
- 3 cups chicken broth
- 3 (6.5-ounce) cans chopped clams (drained and reserved)
- Salt and black pepper, to taste
Instructions
- Cook the bacon: Heat a large pot over medium heat. Add the chopped bacon and cook for 5-6 minutes until it becomes golden and crispy. Remove the bacon from the pot with a slotted spoon and set aside on a plate, leaving the rendered bacon fat in the pot.
- Sauté vegetables: Add 2 tablespoons of butter to the bacon fat in the pot. Once melted, add the chopped onion, minced garlic, and chopped celery. Cook for 4-5 minutes until the vegetables are softened and fragrant.
- Add flour: Stir in ⅓ cup of flour, mixing it thoroughly with the sautéed vegetables to form a roux that will thicken the chowder.
- Add liquids and potatoes: Gradually pour in the chicken broth and the reserved clam juices, stirring constantly. Add the diced potatoes, Italian seasoning, and bay leaves. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cook for 10-15 minutes, or until the potatoes are tender when pierced with a fork.
- Finish the chowder: Stir in the heavy cream and the drained chopped clams. Return the cooked bacon to the pot. Season with salt and black pepper to taste. Heat through for a few minutes but do not boil. Remove bay leaves before serving.
Notes
- To enhance flavor, reserve the clam juice from the canned clams and add it to the broth.
- For a thicker chowder, cook a little longer after adding the flour to ensure no raw flour taste remains.
- You can substitute heavy cream with half-and-half for a lighter version, but the chowder will be less rich.
- Serve with oyster crackers or crusty bread for dipping.
- This chowder can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
