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–+ servings
Clam Chowder

Clam Chowder

A creamy soup with bacon, clams and potatoes to warm you down to your toes. It's a family favorite!
Servings: 8 servings
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Ingredients

  • 6 slices thick cut bacon, chopped and cooked (reserve 1/3 for topping the soup)
  • 1/2 cup celery, diced
  • 1 onion, diced
  • 1/2 teaspoon ground thyme, or 1 teaspoon fresh thyme
  • 2 tablespoons butter
  • 2 teaspoons garlic, minced
  • 3 tablespoons all-purpose flour
  • 4 cups chicken stock
  • 3 russet potatoes, large, cut into 1/2-inch cubes
  • 2 10-ounce whole baby clams with juice, canned
  • 1 cup half and half cream
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • chives for garnish, chopped

Instructions

  • Using a large soup pot or Dutch oven, brown the chopped bacon. Do not overcook it. Just as it turns brown remove 1/3 of the bacon pieces and half of the grease from the pan. Drain the bacon on a paper towel and set aside the grease for another use.
  • Add the onions and celery to the pot. Saute them for about 8 minutes. Add the ground thyme and saute for another 2 minutes.
  • Add in the butter and stir until melted. Add the garlic and cook for 2 minutes. Sprinkle in 3 tablespoons of flour and stir to combine. Cook for another 2 minutes.
  • Add the chicken stock slowly and then the potatoes and simmer for 20 minutes.
  • Use a potato masher to gently break up some of the cooked potato chunks. This helps to thicken the soup and makes them about the same size as the clams.
  • Open the cans of clams and drain the juice into the soup pot for added flavors. Put the clams on a clean cutting board and give them a rough chop.
  • Add the clams and the half and half cream to the pot. Season with salt and pepper. Cook for 5 more minutes until clams are heated through and broth is creamy.
  • Serve this soup with the reserved bacon crumbles and chopped chives or fresh parsley on top. Saltines are also a must to soak up every last drop of chowder.
    Clam Chowder

Equipment

  • 1 large soup pot or dutch oven

Notes

What add-ins can I use?
Add-ins are a great way to make a new version of this soup.
  • Add corn and carrots to the soup to make a yummy clam and vegetable chowder.
  • Add corn and more potatoes to make it a chunky corn chowder. This is a truly satisfying bowl of soup.
  • One way to really make the seafood lovers happy is to add some tiny shrimp to make a seafood chowder. Now doesn't that sound amazing!

Nutrition

Calories: 302kcalCarbohydrates: 24gProtein: 10gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 40mgSodium: 837mgPotassium: 598mgFiber: 2gSugar: 4gVitamin A: 241IUVitamin C: 7mgCalcium: 58mgIron: 1mg