why make this recipe
Clam chowder is a warm and comforting dish that brings the flavors of the sea right to your table. This creamy soup is packed with tender clams, potatoes, and savory bacon, making it a delightful meal for any occasion. It is perfect for chilly nights or when you want to impress family and friends with a hearty, homemade soup.
how to make Clam Chowder
Ingredients :
- 6 strips thick-cut bacon
- 2 tablespoons butter
- 1 medium yellow onion, diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 1 teaspoon hot sauce (or ½ teaspoon Tabasco) (Adjust according to spice preference)
- 1 teaspoon Worcestershire sauce
- â…“ cup flour (For thickening)
- 240 ml chicken broth
- 720 ml Half and Half (Creamy base for chowder)
- 240 ml clam juice (Reserve juices from canned clams)
- 1 cube chicken bouillon
- 1 bay leaf (Remove before serving)
- 560 g potatoes, peeled and diced
- 3 cans chopped clams, juices reserved
- Fresh parsley and cracked black pepper, for serving (Garnish)
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- ¼ teaspoon dried thyme
- ¼ teaspoon salt
- â…› teaspoon smoked paprika
- â…› teaspoon black pepper
Directions :
Preparation:
- Cook the bacon in a large pot over medium heat until crispy. Remove and drain on paper towels.
- In the bacon drippings, add butter, onion, celery, and garlic. Sauté until the vegetables are tender.
Cooking:
- Stir in hot sauce, Worcestershire sauce, and flour. Cook for about 2 minutes until the flour is slightly toasted.
- Slowly add chicken broth, clam juice, and chicken bouillon. Stir until well combined.
- Add potatoes, bay leaf, and spices. Bring to a boil, then reduce heat and let simmer until the potatoes are tender.
- Stir in Half and Half and canned clams with their juices. Heat through but do not boil.
- Crumble the cooked bacon and add it back to the pot. Adjust seasoning if needed.
how to serve Clam Chowder
Serve the clam chowder hot, garnished with fresh parsley and cracked black pepper. It pairs wonderfully with crusty bread or crackers, making for a complete meal that everyone will enjoy.
how to store Clam Chowder
To store clam chowder, cool it to room temperature and transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. To reheat, warm it gently on the stove, adding a splash of water or broth to keep it creamy.
tips to make Clam Chowder
- For a richer flavor, let the chowder simmer longer. This allows the flavors to meld.
- Adjust the thickness by using more or less flour or by adding more liquid.
- Experiment with adding vegetables like carrots or corn for an extra twist.
variation
You can make a lighter version of clam chowder by using low-fat milk instead of Half and Half. Adding different herbs or spices can also create new flavor profiles.
FAQs
Can I use fresh clams instead of canned clams?
Yes, using fresh clams can enhance the flavor of the chowder. Just ensure they are cleaned and properly cooked.
How can I make clam chowder gluten-free?
Replace the flour with a gluten-free thickening agent, such as cornstarch or a gluten-free flour blend.
Can I freeze clam chowder?
Freezing is not recommended as the cream can separate when thawed. It’s best enjoyed fresh!
Clam Chowder
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A warm and comforting creamy soup packed with tender clams, potatoes, and savory bacon, perfect for chilly nights.
Ingredients
- 6 strips thick-cut bacon
- 2 tablespoons butter
- 1 medium yellow onion, diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 1 teaspoon hot sauce (or ½ teaspoon Tabasco)
- 1 teaspoon Worcestershire sauce
- â…“ cup flour
- 240 ml chicken broth
- 720 ml Half and Half
- 240 ml clam juice
- 1 cube chicken bouillon
- 1 bay leaf
- 560 g potatoes, peeled and diced
- 3 cans chopped clams, juices reserved
- Fresh parsley and cracked black pepper, for serving
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- ¼ teaspoon dried thyme
- ¼ teaspoon salt
- â…› teaspoon smoked paprika
- â…› teaspoon black pepper
Instructions
- Cook the bacon in a large pot over medium heat until crispy. Remove and drain on paper towels.
- In the bacon drippings, add butter, onion, celery, and garlic. Sauté until the vegetables are tender.
- Stir in hot sauce, Worcestershire sauce, and flour. Cook for about 2 minutes until the flour is slightly toasted.
- Slowly add chicken broth, clam juice, and chicken bouillon. Stir until well combined.
- Add potatoes, bay leaf, and spices. Bring to a boil, then reduce heat and let simmer until the potatoes are tender.
- Stir in Half and Half and canned clams with their juices. Heat through but do not boil.
- Crumble the cooked bacon and add it back to the pot. Adjust seasoning if needed.
Notes
For a richer flavor, let the chowder simmer longer. Adjust thickness by using more or less flour or adding more liquid. Add carrots or corn for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 60mg
