Description
This hearty and creamy Clam Chowder recipe features tender clams, crispy bacon, and tender potatoes simmered in a rich broth made with milk, half and half, and chicken broth. Perfect for a cozy meal, this classic chowder offers a comforting blend of flavors and textures with the smoky crunch of bacon and the sweetness of fresh vegetables.
Ingredients
Scale
Meat and Seafood
- 6 slices bacon, diced
- 4 (6.5 ounce) cans chopped clams
Vegetables
- 1 small onion, diced
- 3 stalks celery, diced
- 3 cloves garlic, minced
- 4 medium russet potatoes, peeled and diced
Dairy and Liquids
- 1 cup chicken broth
- 1 cup milk
- 1 cup half and half
Other
- 1/2 cup flour
- Salt and pepper, to taste
Instructions
- Cook the Bacon: In a large pot over medium-high heat, add the diced bacon and cook until it is slightly crisp and no longer pink. Use a slotted spoon to remove the bacon and place it on a plate, leaving the rendered fat in the pot.
- Sauté the Vegetables: Add the diced onion, celery, and minced garlic to the pot with the bacon fat. Cook until the vegetables are tender, stirring occasionally to prevent burning.
- Add the Flour: Sprinkle the flour over the cooked vegetables and stir well to combine. This will help thicken the chowder.
- Add Liquids and Potatoes: Pour in the clam juice from the canned clams, chicken broth, milk, and half and half. Stir continuously to avoid lumps. Add the peeled and diced potatoes into the mixture.
- Simmer the Chowder: Bring the pot to a boil, then reduce the heat to a simmer. Cook gently until the potatoes are tender and the soup has thickened, about 15-20 minutes.
- Finish with Clams and Seasoning: Stir in the chopped clams, then season the chowder with salt and pepper to taste. Allow the chowder to warm through but do not boil to keep clams tender.
- Serve: Ladle the clam chowder into bowls and top each serving with the reserved crispy bacon. Serve hot and enjoy the comforting flavors.
Notes
- For extra creaminess, you can substitute heavy cream for half and half.
- Use fresh clams if available, but canned clams work well and add convenience.
- Adjust the thickness by varying the amount of flour or milk according to your preference.
- Serve with oyster crackers or crusty bread for a complete meal.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: Clam chowder, creamy clam soup, bacon clam chowder, classic chowder, seafood soup, comforting soup
