Description
A creamy and hearty seafood chowder made with tender clams, potatoes, and a rich, savory broth—perfect for a comforting meal.
Ingredients
Units
Scale
- 4 slices bacon, chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 cups russet potatoes, peeled and diced
- 2 celery stalks, chopped
- 1 cup clam juice
- 1 cup water
- 2 cups heavy cream
- 1 cup whole milk
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1 bay leaf
- 2 (6.5 oz) cans chopped clams, drained (reserve clam juice)
- 2 tbsp fresh parsley, chopped
Instructions
- In a large pot, cook bacon over medium heat until crispy. Remove and set aside, leaving the bacon fat in the pot.
- Add onion, garlic, celery, and potatoes. Sauté for 3-4 minutes.
- Pour in clam juice and water, add bay leaf, thyme, salt, and pepper. Bring to a simmer and cook until potatoes are tender, about 10-12 minutes.
- In a separate saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes to make a roux.
- Slowly whisk in heavy cream and milk until smooth, then pour into the pot with the vegetables.
- Add the drained clams and stir well. Let simmer for another 5 minutes, but do not boil.
- Remove bay leaf, adjust seasoning, and garnish with crispy bacon and fresh parsley. Serve hot with oyster crackers or crusty bread.
Notes
- For extra flavor, use fresh clams instead of canned.
- If the chowder is too thick, add a little more milk or clam juice.
- Serve with a side of sourdough bread for the best experience!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
