Best Clam Chowder Recipe

Introduction:
Warm up with the comforting flavors of the Best Clam Chowder! This rich and creamy soup combines tender clams, savory bacon, and potatoes in a delectable broth. Perfect for chilly days or as a comforting starter for a special meal, this chowder is sure to become a favorite in your recipe collection.

Why You’ll Love This Recipe:

• Creamy and flavorful: A rich, comforting soup that’s full of taste and texture.
• Easy to make: Straightforward steps with easily accessible ingredients.
• Family-friendly: A classic dish that both kids and adults will enjoy.
• Versatile: Can be adapted to your taste preferences and dietary needs.

Ingredients:

• 4 slices bacon, diced
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 3 cups peeled and diced potatoes (about 1/2-inch pieces)
• 1 cup celery, chopped
• 1 cup carrots, chopped
• 2 cups chicken broth
• 2 cups clam juice (or additional chicken broth)
• 2 (6.5 oz) cans chopped clams, with juice
• 1 cup heavy cream
• 1 cup milk
• 2 tablespoons all-purpose flour
• 2 tablespoons unsalted butter
• 1 bay leaf
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the Bacon:

• In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon drippings in the pot.

1. Sauté Vegetables:

• Add the chopped onion, celery, and carrots to the pot. Sauté until the vegetables are tender, about 5-7 minutes. Add the minced garlic and cook for an additional minute.

1. Prepare the Base:

• Stir in the flour and cook for 2 minutes to create a roux. Add the butter and stir until melted and combined.

1. Add Liquids and Potatoes:

• Slowly whisk in the chicken broth and clam juice, making sure there are no lumps. Add the diced potatoes, bay leaf, and thyme. Bring to a boil, then reduce the heat and simmer for 10-15 minutes, or until the potatoes are tender.

1. Add Clams and Cream:

• Stir in the clams (with their juice), heavy cream, and milk. Cook over low heat until the soup is heated through. Do not boil. Season with salt and pepper to taste.

1. Finish and Serve:

• Remove the bay leaf. Stir in the cooked bacon. Garnish with fresh parsley before serving.

Tips for Success:

• Creaminess: For extra creaminess, you can use half-and-half or whole milk instead of milk.
• Clams: Make sure to use high-quality canned clams for the best flavor. You can also use fresh clams if preferred; just add them in the last 5-7 minutes of cooking.
• Thickening: If you prefer a thicker chowder, you can mash some of the potatoes in the pot or use an immersion blender to blend part of the soup.

Recipe Variations:

• New England Style: Stick to the classic recipe for a traditional New England clam chowder experience.
• Manhattan Style: For a tomato-based variation, substitute some of the broth with a can of diced tomatoes and omit the cream.
• Seafood Medley: Add other seafood like shrimp or scallops for a richer, more complex flavor.

Serving Suggestions:

• Serve with oyster crackers, crusty bread, or a simple green salad.
• Garnish with additional bacon bits and a sprinkle of fresh thyme for extra flavor.

Freezing and Storage:

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: Clam chowder can be frozen, but the cream may separate upon thawing. Freeze in an airtight container for up to 2 months. Thaw in the refrigerator overnight and reheat gently on the stove.
• Reheating: Reheat on the stove over low heat, stirring frequently, until warmed through.

Special Equipment:

• Large Pot or Dutch Oven: Ideal for cooking and simmering the chowder.
• Slotted Spoon: For removing bacon and other solids.

FAQ:

• Can I use fresh clams instead of canned?
  Yes, fresh clams can be used. Be sure to clean and steam them until they open before adding them to the soup.
• Can I make this chowder ahead of time?
  Yes, this chowder can be made a day ahead and stored in the refrigerator. It often tastes even better the next day as the flavors have time to meld.
• Can I use a lower-fat option?
  You can substitute lower-fat milk or cream alternatives, but the chowder may not be as rich and creamy.

Preparation Time:

• 15 minutes for prepping ingredients.

Cook Time:

• 30 minutes for cooking the chowder.

Total Time:

• 45 minutes (including prep and cook time).

Nutrition Information (per serving, assuming 6 servings):

• Calories: 320
• Protein: 12g
• Carbohydrates: 30g
• Fat: 18g
• Saturated Fat: 8g
• Cholesterol: 85mg
• Sodium: 950mg
• Fiber: 3g
• Sugar: 5g

Best Clam Chowder Recipe

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• Author: Julie
• Total Time: 45 minutes

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Ingredients

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• 4 slices bacon, diced
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 3 cups peeled and diced potatoes (about 1/2-inch pieces)
• 1 cup celery, chopped
• 1 cup carrots, chopped
• 2 cups chicken broth
• 2 cups clam juice (or additional chicken broth)
• 2 (6.5 oz) cans chopped clams, with juice
• 1 cup heavy cream
• 1 cup milk
• 2 tablespoons all-purpose flour
• 2 tablespoons unsalted butter
• 1 bay leaf
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

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Instructions

• Cook the Bacon:
  • In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon drippings in the pot.
• Sauté Vegetables:
  • Add the chopped onion, celery, and carrots to the pot. Sauté until the vegetables are tender, about 5-7 minutes. Add the minced garlic and cook for an additional minute.
• Prepare the Base:
  • Stir in the flour and cook for 2 minutes to create a roux. Add the butter and stir until melted and combined.
• Add Liquids and Potatoes:
  • Slowly whisk in the chicken broth and clam juice, making sure there are no lumps. Add the diced potatoes, bay leaf, and thyme. Bring to a boil, then reduce the heat and simmer for 10-15 minutes, or until the potatoes are tender.
• Add Clams and Cream:
  • Stir in the clams (with their juice), heavy cream, and milk. Cook over low heat until the soup is heated through. Do not boil. Season with salt and pepper to taste.
• Finish and Serve:
  • Remove the bay leaf. Stir in the cooked bacon. Garnish with fresh parsley before serving.

• Prep Time: 15 minutes
• Cook Time: 30-40 minutes

Nutrition

• Serving Size: 6 servings
• Calories: 320 kcal
• Fat: 18g
• Carbohydrates: 30g
• Protein: 12g

Closing Notes:
Have you tried this Best Clam Chowder recipe? Share your experience in the comments below! Don’t forget to tag us on social media with your delicious chowder creations and stay tuned for more comforting recipes.