Creamy Clam chowder Recipe
Bursting with seafood flavor, this super creamy clam chowder is perfect for dinner, lunch, or any time you need a warm, hearty meal.
Ingredients
- 4 slices bacon diced
- 2 ribs celery diced
- 2 carrots peeled and sliced into rings
- 1 small onion diced
- 1 clove garlic minced
- 3 tablespoons all-purpose flour
- 2 cups (480 ml) low sodium chicken/vegetable broth or stock
- 2 6.5-ounce cans (2 185g cans) chopped clams juices reserved
- 1 bay leaf
- ¼ teaspoon dried thyme
- 1 ½ teaspoons salt
- ¼ teaspoon ground black pepper
- 1 pound (450 grams) potatoes (yukon gold or russet) 4 medium potatoes, peeled and diced into ¼ -inch pieces
- 2 cups (480 ml) milk
- 1 cup (240 ml) heavy cream
- 2 tablespoons fresh parsley leaves chopped
- Oyster crackers for serving
To thicken the chowder
- 2 tablespoons cornstarch
Instructions
- Heat a Dutch oven over medium heat, and sauté the bacon until browned and crisp (about 8 minutes). Transfer to a paper towel lined plate reserving 1 tablespoon of bacon fat, and set aside.
- To the bacon grease add the celery, carrot, and onion, and cook while stirring occasionally for 3 minutes.
- Add the garlic, and cook for 30 seconds.
- Sprinkle the vegetables with flour, and sauté for another minute.
- Add the chicken or vegetable stock/broth, clam juice, bay leaf, thyme, salt, and pepper. Cook for 1-2 minutes while whisking constantly until it thickens. Bring to a boil, then reduce the heat to bring to a simmer.
- Add the potatoes, and then stir in the milk.
- Cover with the lid and cook for about 15 minutes or until the potatoes are fork-tender.
- Remove the bay leaf.
- Stir in the cream and the clams, and cook for 2 more minutes (simmer, do not boil).
- Adjust seasonings to your preference, and adjust the consistency if needed (add more milk if the chowder is too thick, or thicken with a cornstarch slurry if it’s too thin. Add 1-2 tablespoons of cornstarch mixed with the chowder broth and cook for 1-2 minutes to let it thicken).
- Garnish with bacon and fresh parsley leaves, and serve immediately with toasted bread and oyster crackers.
Notes
- Serving: This recipe serves 6-8 people.
- This recipe uses whole milk and heavy cream, but you can substitute with half and half if that’s what you have.
- Clam juice can be substituted with chicken or vegetable broth.
- Shrimp stock/broth can be used in place of chicken/vegetable stock/broth.
- Salt pork, pancetta, or diced cubed ham can be used instead of bacon if desired.
- Serve with toasted bread, soda crackers, or oyster crackers.
Nutrition
Calories: 290kcal | Carbohydrates: 26g | Protein: 7g | Fat: 18g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 1013mg | Potassium: 590mg | Fiber: 3g | Sugar: 7g | Vitamin A: 4474IU | Vitamin C: 20mg | Calcium: 149mg | Iron: 1mg
Find it online: https://littlesunnykitchen.com/creamy-clam-chowder/