Clam Chowder

Hello everyone and welcome to Chowder Season! I am so excited to share this recipe with you all. Clam chowder is one of my favorite soups and after I made it at home I was shocked how easy it is to make.

There are three common types of clam chowder: New England or “white” clam chowder that has milk or cream, Manhattan or “red” clam chowder which has tomatoes and Rhode Island or “clear” clam chowder that has neither milk or tomatoes.

In my opinion, New England clam chowder is the best and it is the only version that I make. I like to use clam juice instead of chicken or vegetable stock, you can typically find clam juice right next to the canned clams in the grocery store. Speaking of canned clams, remember to only cook the clams until they are heated through, overcooked clams are rubbery and will ruin the texture of your chowder!

Yield: 6

Author: Telly Smith

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Clam Chowder

A cold weather classic made easy!

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

Ingredients US Metric

• 6 slices bacon, diced
• 4 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 onion, diced
• 1/2 cup celery 
• 1 teaspoon fresh thyme 
• 1/3 cup all-purpose flour
• 3 (8 oz.) bottles clam juice (3 cups total) 
• 1/2 cup whole milk 
• 3 (6.5-ounce) cans chopped clams, juices reserved 
• 1 bay leaf
• 2 russet potatoes, peeled and diced
• 1 cup half and half or 3/4 cup heavy cream  
• Kosher salt and black pepper, to taste
• 2 tablespoons chopped fresh parsley leaves

Instructions

1. Heat a large stockpot or Dutch oven over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes.
2. Use a slotted spoon to take the bacon out of the pan, leaving the rendered bacon fat. 
3. Melt the butter in the pan and then add the celery and onion. Season in a pinch of salt and cook stirring frequently, until onions have become translucent, about 2-3 minutes. 
4. Add the potatoes and cook for 5 minutes. 
5. Stir in thyme until fragrant, about 1 minute.
6. Whisk in flour until lightly browned, about 1 minute.
7.  Slowly whisk in the milk, clam juice and bay leaf, and cook, whisking constantly, until slightly thickened, about 1-2 minutes.
8. Stir in the bacon.
9. Bring to a boil; reduce heat and cook until potatoes are tender, about 12-15 minutes.
10. Stir in half and half or cream and clams until heated through, about 1-2 minutes. 
11. Season with salt and pepper, to taste.
12. Serve immediately, garnished with bacon and parsley, if desired.

Nutrition Facts

Calories

462.26

Fat (grams)

28.35

Sat. Fat (grams)

16.35

Carbs (grams)

31.48

Fiber (grams)

2.09

Net carbs

29.39

Sugar (grams)

9.87

Protein (grams)

20.45

Sodium (milligrams)

931.11

Cholesterol (grams)

111.25