Description
A warm and comforting creamy soup packed with tender clams, potatoes, and savory bacon, perfect for chilly nights.
Ingredients
Scale
- 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