Description
This Homemade Clam Chowder is a rich and creamy soup made with tender Yukon gold potatoes, savory bacon, and a mix of canned clams and clam juice, finished with a splash of heavy cream and a sprinkle of fresh parsley.
Ingredients
Units
Scale
- For the Chowder:
- 3 (6.5 oz.) cans chopped/minced clams in clam juice
- 1 (8 oz.) bottle clam juice
- 6 thick center-cut bacon strips, chopped
- 1 tablespoon butter
- 2 stalks celery, finely chopped
- 1 large onion, chopped
- 1 1/4 pounds (3 1/2 cups) Yukon gold potatoes, peeled and diced into 1/4-1/2” cubes
- 3–5 garlic cloves, minced
- Pinch-1/4 teaspoon red pepper flakes (optional)
- 1/3 cup all-purpose flour
- 2 cups low sodium chicken broth
- 2 teaspoons chicken bouillon (Hold if using fresh clams)
- 2 bay leaves
- 1/2 teaspoon EACH dried parsley, dried oregano, salt (salt to taste if using fresh clams)
- 1/4 teaspoon EACH dried thyme, pepper
- 1 cup heavy cream
- For Garnishes (optional):
- Oyster crackers
- Fresh parsley
- Bacon
- Cheese
Instructions
- In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the bacon grease in the pot.
- Add the butter to the pot and melt over medium heat. Add the celery and onion, and cook until softened, about 5 minutes.
- Add the diced potatoes, garlic, and red pepper flakes (if using). Stir to combine and cook for 2 minutes.
- Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes, until the flour is lightly browned.
- Slowly pour in the chicken broth and clam juice, stirring constantly to prevent lumps. Add the chicken bouillon, bay leaves, parsley, oregano, thyme, and pepper. Bring to a simmer and cook for about 15-20 minutes, or until the potatoes are tender.
- Once the potatoes are cooked, add the clams and their juices, and stir to combine. Let the chowder simmer for another 5 minutes to heat through.
- Reduce the heat to low and stir in the heavy cream. Cook for an additional 5 minutes, stirring occasionally. Adjust salt to taste if necessary.
- Serve the chowder hot, garnished with crispy bacon, fresh parsley, oyster crackers, and a sprinkle of cheese if desired.
Notes
- If using fresh clams, substitute fresh clams and their juice for the canned clams and clam juice. Hold the chicken bouillon in this case.
- For a thicker chowder, you can mash some of the potatoes in the pot with a potato masher before adding the cream.
- For a dairy-free version, use coconut milk or a dairy-free cream substitute in place of the heavy cream.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 45mg