This clam chowder is a warm, creamy soup filled with tender clams, potatoes, and a hint of smoky bacon. It’s perfect for cozy days or when you just crave a taste of the sea!
I love how filling it is—like a warm hug in a bowl! Plus, no one can resist the classic combination of flavors. Don’t forget some crusty bread to dip, it’s the best part! 🥖
Key Ingredients & Substitutions
Bacon: Bacon adds a lovely smoky flavor to the chowder. You can substitute turkey bacon or omit it for a vegetarian option. If you want a vegan version, consider using smoked paprika for that smoky taste.
Clam Juice: Clam juice is essential for that ocean-like flavor, but you could use vegetable broth if you need a non-seafood base. Just keep in mind that it will change the overall taste slightly.
Heavy Cream: Heavy cream makes the chowder rich and creamy. You can swap it for half-and-half for a lighter version or use coconut milk for a dairy-free alternative. Just be aware that this will subtly alter the flavor.
Potatoes: I love using Yukon Gold potatoes for their buttery texture, but russet potatoes work too. If you want to skip the carbs, try cauliflower for a low-carb option.
How Do I Achieve a Creamy Texture Without Curdling?
To keep your chowder creamy, avoid boiling the mixture after you add the cream. Here’s a step-by-step process:
- After adding the clam juice and potatoes, let it come to a boil to cook the potatoes through.
- Once the potatoes are soft, lower the heat to the gentlest simmer before adding the cream.
- Stir the cream gently and heat it through for about 5 minutes, making sure not to let it boil again.
This technique will give you a smooth and creamy chowder without any curdling. Enjoy your cooking! 😊
Delicious Clam Chowder Recipe
Ingredients You’ll Need:
For The Base:
- 4 slices bacon, diced
- 1 medium onion, finely chopped
- 2 stalks celery, finely chopped
- 2 medium carrots, finely chopped
- 2 cloves garlic, minced
For The Chowder:
- 3 medium potatoes, peeled and diced
- 3 cups clam juice (or bottled clam broth)
- 2 (6.5 oz) cans chopped clams, with juice
- 2 cups heavy cream
- 2 tbsp all-purpose flour
- Salt and freshly ground black pepper, to taste
- 2 tbsp unsalted butter
- 1/4 cup fresh parsley, chopped
- Optional: fresh thyme or bay leaf for added flavor
How Much Time Will You Need?
This recipe will take about 30 minutes total. You’ll spend around 10 minutes prepping and cooking the bacon and vegetables, and then about 15-20 minutes simmering and blending all the delicious flavors together. A quick meal that’s full of comfort!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot, cook the diced bacon over medium heat until it’s nice and crisp. This will take about 5-7 minutes. Once done, use a slotted spoon to remove the bacon from the pot and set it aside. Keep all that delicious bacon fat in the pot—it’s going to add tons of flavor!
2. Sauté the Veggies:
Next, add the butter to the pot with the bacon fat. Throw in the chopped onion, celery, and carrots. Sauté them together until they are softened and translucent, which should take about 5-7 minutes. Finish with adding the minced garlic and give it another minute to cook.
3. Thicken it Up:
Sprinkle the flour over the sautéed vegetables and stir well to coat everything. Cook this mixture for about 1-2 minutes to get rid of that raw flour taste. This will help thicken your chowder later.
4. Add the Liquids and Potatoes:
Gradually whisk in the clam juice, and bring the whole mixture to a boil. Once it’s bubbling, add your diced potatoes. Reduce the heat to a simmer, cover the pot, and cook until the potatoes are tender, which takes about 15 minutes.
5. Combine Everything:
Now it’s time to stir in the clams (with their juice) and the heavy cream. Gently heat everything together for an additional 5 minutes, but make sure it doesn’t boil to keep the chowder creamy and smooth!
6. Season and Serve:
Before serving, add salt and pepper to taste, and stir in the crispy bacon you set aside earlier. For a fresh pop, garnish your chowder with some chopped parsley!
7. Enjoy!
Serve your delicious clam chowder hot, with crusty bread on the side for dipping. It’s a comforting dish that you and your loved ones will enjoy!
Happy cooking, and enjoy your delightful bowl of clam chowder! 🥣
Can I Use Fresh Clams Instead of Canned?
Absolutely! If using fresh clams, steam them in some water until they open, then chop and add them to the chowder along with their cooking liquid. Just be sure to strain the liquid to remove any grit before adding it to your soup.
Can I Make This Chowder Gluten-Free?
Yes, you can! Simply substitute the all-purpose flour with a gluten-free flour blend, or use cornstarch mixed with a bit of water to thicken the chowder at the end. Just add it gradually until you achieve the desired thickness.
What Can I Do with Leftover Clam Chowder?
Leftover clam chowder can be stored in an airtight container in the fridge for up to 3 days. For reheating, warm it gently on the stove over low heat, stirring occasionally. If it thickens too much, add a splash of stock or cream to loosen it up again.
Can I Add Other Vegetables?
Definitely! Feel free to add other vegetables like corn, peas, or even some bell peppers for extra flavor and nutrition. Just be sure to adjust the cooking time based on the vegetables you choose to ensure everything is cooked perfectly.
