Description

There’s something undeniably comforting about a warm bowl of clam chowder. It’s like a hug in a bowl, perfect for those chilly evenings when you just want to unwind. As a busy mom, I know how precious time can be, and this creamy clam chowder recipe is a quick solution for a hectic day. With its rich flavors and hearty ingredients, it’s sure to impress your loved ones. Whether you’re serving it for a family dinner or a cozy night in, this dish brings warmth and joy to the table.

Ingredients

Scale

4 strips of bacon, diced
2 tbsp unsalted butter
1 medium onion, finely chopped
2 stalks of celery, diced
2 garlic cloves, minced
1/4 cup all-purpose flour
2 cups clam juice (from bottled clam juice or reserved from canned clams)
2 cups heavy cream or half-and-half
2 medium potatoes, peeled and diced
2 (6.5 oz) cans of chopped clams, drained (reserve the liquid)
1 tsp fresh thyme (or 1/2 tsp dried thyme)
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish, optional)
Oyster crackers or crusty bread (for garnish, optional)

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Instructions

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 drippings in the pot.
Add the butter to the bacon drippings in the pot. Sauté the chopped onion, celery, and garlic until softened and fragrant, about 5 minutes.
Sprinkle the flour over the sautéed vegetables and stir well to form a roux. Cook for 1–2 minutes, stirring constantly, to remove the raw flour taste.
Gradually whisk in the clam juice and heavy cream, making sure there are no lumps. Add the diced potatoes and thyme, and bring the mixture to a gentle simmer.
Cover and cook on low heat for 15–20 minutes, or until the potatoes are tender. Stir occasionally to prevent sticking.
Stir in the chopped clams and let them heat through for about 5 minutes. Avoid boiling, as this can make the clams tough. Season with salt and black pepper to taste.
Ladle the chowder into bowls and garnish with crispy bacon, fresh parsley, and oyster crackers if desired.

Notes

For a thicker chowder, you can add more flour.
Feel free to adjust the seasoning according to your taste.
This chowder can be made ahead of time and reheated before serving.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 2g
Sodium: 800mg
Fat: 25g
Saturated Fat: 15g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 10g
Cholesterol: 60mg