Clam chowder is a comforting, creamy soup filled with tender clams, hearty potatoes, and smoky bacon. A classic dish from New England, this soup is perfect for chilly evenings or when you’re craving something rich and flavorful. Follow this simple recipe to create restaurant-quality clam chowder at home.
Ingredients
For the Soup Base:
- 2 dozen fresh clams (or 2 cups canned clams with juice)
- 4 strips of bacon, diced
- 1 medium onion, finely chopped
- 2 stalks celery, finely chopped
- 2 cloves garlic, minced
- 3 medium potatoes, peeled and diced
- 2 cups clam juice (from fresh clams or bottled)
- 1 cup chicken stock
- 2 cups heavy cream
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- Salt and black pepper to taste
For Garnish:
- Fresh parsley, chopped
- Oyster crackers
Instructions
1. Prepare the Clams
- If using fresh clams, clean them thoroughly under cold water.
- Steam the clams in a pot with 1 cup of water over medium heat until they open, about 5-7 minutes. Discard any that don’t open.
- Remove the clams from their shells, chop them into bite-sized pieces, and set aside. Strain the clam juice from the pot to remove any sand and reserve it.
2. 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 it aside, leaving the rendered fat in the pot.
3. Sauté the Vegetables
- Add the butter to the bacon fat. Once melted, sauté the onion, celery, and garlic until softened, about 5 minutes.
4. Add Potatoes and Liquid
- Sprinkle the flour over the vegetables and cook for 1-2 minutes, stirring constantly.
- Gradually add the clam juice and chicken stock, whisking to prevent lumps.
- Add the diced potatoes and bring to a simmer. Cook until the potatoes are tender, about 10-15 minutes.
5. Finish with Cream and Clams
- Reduce the heat to low and stir in the heavy cream.
- Add the chopped clams and crispy bacon to the pot. Let the soup gently heat through for 5 minutes, but do not boil, as this can make the clams tough.
- Season with salt and black pepper to taste.
6. Serve
- Ladle the clam chowder into bowls and garnish with fresh parsley and oyster crackers.
Tips for Perfect Clam Chowder
- Use Fresh Clams: Fresh clams provide the best flavor, but canned clams are a convenient alternative.
- Don’t Overcook the Clams: Overcooking can make clams rubbery. Add them to the soup at the very end.
- Customize the Thickness: For a thicker chowder, use an extra tablespoon of flour. For a thinner version, add more clam juice or stock.
- Enhance Flavor with Herbs: A pinch of thyme or bay leaves can add depth to the soup.
Homemade clam chowder is a satisfying dish that’s sure to impress. With this recipe, you can enjoy the creamy, briny flavors of this coastal favorite right from your kitchen.
