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–+ servings
Clam Chowder Recipe

Clam Chowder Recipe

This Clam Chowder Recipe is creamy, light, and satisfying, featuring tender clams, silky potatoes, and crunchy bacon.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Soup
Cuisine American
Servings 8 cups
Calories 236 kcal

Equipment

  • large pot
  • Dutch oven

Ingredients
  

Bacon and Vegetables

  • 6 slices lean bacon cut into ½" strips
  • 2 medium carrots sliced into thin rings or half rings
  • 2 ribs celery finely diced
  • 1 small onion finely diced

Broth and Seasoning

  • 4 tablespoon all-purpose flour or GF flour
  • 2 cups low-sodium chicken broth or stock
  • 1.5 cups canned chopped clams drained with juices reserved, from 3 (6.5 oz) cans
  • 1 leaf bay
  • 1.5 teaspoon Worcestershire sauce
  • 0.5 teaspoon Tabasco sauce
  • 0.5 teaspoon dried thyme
  • 1.5 teaspoon salt and ¼ teaspoon black pepper, or to taste

Main Ingredients

  • 1.5 lbs potatoes 6 medium (Yukon gold or russet), peeled
  • 2 cups milk any kind
  • 1 cup whipping cream or heavy whipping cream
  • 2 tablespoon chopped cilantro optional for garnish

Instructions
 

Cooking Steps

  • Heat a large pot or Dutch oven over med/high heat and add the chopped bacon. Sauté until browned and crisp then transfer to a paper towel-lined plate. Keep 3 tablespoon of bacon grease in the pot (discard excess if desired).
  • Add chopped carrots, onion, and celery and continue cooking over med/high heat, stirring occasionally until soft and golden (7-8 min). Sprinkle in flour and sauté another minute, stirring constantly.
  • Add chicken broth, reserved clam juice, bay leaf, Worcestershire, Tabasco sauce, thyme, salt, and black pepper. Bring the soup to a light boil.
  • Chop potatoes into bite-sized pieces about ¼" thick. Add potatoes to pot, then stir in milk and whipping cream. Bring to a boil, reduce heat, cover, and lightly boil until potatoes are easily pierced with a fork (about 20 min).
  • When potatoes are tender, add chopped clams, return to a light boil, and remove from heat. Don't overcook clams or they will get tough. Season to taste with salt and pepper. To serve, garnish with cooked bacon and fresh cilantro if desired.

Notes

The soup will thicken more as it cools. If needed, you can thin it out by adding more milk or chicken broth and bringing it to a boil once more. Add the clams at the end and be sure you just bring to a boil then remove the soup from the heat.

Nutrition

Serving: 1cupCalories: 236kcal
Keyword clam chowder, Creamy, Easy, Homemade, Seafood, soup
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