Description
A rich and creamy clam chowder with crispy bacon and fresh veggies, perfect for a cozy meal.
Ingredients
Scale
- 4 slices bacon, chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 celery stalks, chopped
- 2 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup clam juice
- 2 (6.5 oz) cans chopped clams, with juice
- 2 large potatoes, peeled and cubed
- 1 cup heavy cream
- 1/2 tsp dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Oyster crackers (for serving)
Instructions
- Cook the bacon: In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving about 1 tablespoon of bacon fat in the pot.
- Cook the vegetables: Add the diced onion, garlic, and celery to the pot with the bacon fat. Sauté for 4-5 minutes until softened.
- Make the base: Stir in the flour and cook for 1-2 minutes, stirring constantly. Slowly pour in the chicken broth and clam juice, stirring to avoid lumps. Add the potatoes, chopped clams (with their juice), and thyme. Bring to a simmer.
- Simmer the chowder: Cover and cook for 15-20 minutes, or until the potatoes are tender.
- Finish with cream: Stir in the heavy cream and season the chowder with salt and pepper to taste. Let it simmer for another 5 minutes, until heated through.
- Serve: Ladle the clam chowder into bowls and garnish with the crispy bacon and fresh parsley. Serve with oyster crackers on the side.
Notes
For added flavor, you can try adding a splash of white wine.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 60mg