This clam chowder is a warm, creamy soup filled with tender clams and potatoes. It’s like a cozy hug in a bowl on chilly days!
Honestly, what could be better than dipping some crunchy bread in this delicious treat? I like to think of it as a comforting companion for movie nights! 🍲
Key Ingredients & Substitutions
Bacon: Bacon adds a wonderful smoky flavor to the chowder. If you’re looking for a healthier option, turkey bacon works well, too. For a vegetarian twist, you could skip the bacon altogether and use olive oil for sautéing the veggies.
Clams: Canned minced clams are convenient, but fresh clams can elevate the dish. If fresh isn’t available, try smoked clams for a different flavor. For a seafood-free version, use mushrooms to bring a similar umami depth to the chowder.
Potatoes: I like using Yukon Gold potatoes for their creamy texture, but Russet potatoes will also do. If you want fewer carbs, cauliflower or diced squash can be a great substitute!
Half-and-Half vs. Heavy Cream: I prefer half-and-half for a lighter taste, but heavy cream will give you a richer chowder. You can also use whole milk if you want something between the two.
How Do I Get My Potatoes to Cook Just Right?
Getting those potatoes tender yet not mushy is key! Here’s how:
- Cut the potatoes into evenly-sized pieces, about 1/2-inch cubes to help them cook evenly.
- Add them to the chowder once it’s simmering, and make sure they’re covered with liquid to cook properly.
- Cook until just fork-tender (10-15 minutes). Check regularly, as cooking time can vary!
Taking these simple steps will help you achieve perfectly tender potatoes in your chowder!
How to Make Delicious Clam Chowder
Ingredients You’ll Need:
For the Soup:
- 4 slices of bacon, chopped
- 1 medium onion, finely chopped
- 2 celery stalks, finely chopped
- 2 cloves garlic, minced
- 3 cups potatoes, peeled and diced (about 2 medium potatoes)
- 2 (6-ounce) cans minced clams, with juice
- 1 cup clam juice or bottled clam broth (adjust with canned juice)
- 2 cups half-and-half or heavy cream
- 2 tablespoons all-purpose flour
- 3 tablespoons butter
- Salt and freshly ground black pepper, to taste
- 1 teaspoon dried thyme or fresh thyme leaves
- Optional: fresh parsley or thyme for garnish
- Oyster crackers or crusty bread for serving
How Much Time Will You Need?
This clam chowder will take you about 30 minutes from start to finish! Including the time to prep your ingredients and cook everything, you’ll have a warm, comforting soup ready to enjoy in no time.
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot or Dutch oven, cook the chopped bacon over medium heat until it’s nice and crisp, about 5-7 minutes. Once done, use a slotted spoon to remove the bacon and set it aside on paper towels. You want to leave those delicious bacon drippings in the pot for flavor!
2. Sauté the Vegetables:
Add the butter to the pot with the bacon drippings. Once melted, toss in the finely chopped onion and celery. Sauté them for about 5 minutes until they are soft but not browned. Now, throw in the minced garlic and cook for 1 more minute, allowing those lovely aromas to escape!
3. Prepare the Base:
Sprinkle the flour over the sautéed veggies and stir really well to coat everything. Keep stirring and let it cook for about 1-2 minutes—this helps to get rid of any raw flour taste.
4. Add the Liquids:
Now, slowly pour in the clam juice and bottled clam broth while stirring constantly. This will prevent any lumps from forming. Once combined, bring the mixture to a gentle simmer, and then add the diced potatoes.
5. Cook the Potatoes:
Cover the pot and let it cook until the potatoes become tender, which should take about 10-15 minutes. Just check on them occasionally!
6. Stir in the Clams and Cream:
After the potatoes are tender, stir in the minced clams along with their juice, the half-and-half (or cream), and thyme. Season your chowder with salt and freshly ground black pepper, adjusting to your taste.
7. Heat and Serve:
Now, gently heat the soup on low for a few more minutes until everything is warmed through. Be careful not to let it boil after adding the cream; we want it silky smooth! When ready to serve, ladle the chowder into bowls, topping it with reserved crispy bacon and some fresh herbs if you like. Enjoy alongside oyster crackers or some crusty bread!
This creamy, hearty clam chowder is a delightful blend of flavors and textures. Perfect for cozy gatherings or quiet nights in!
Can I Use Fresh Clams Instead of Canned?
Absolutely! If you choose to use fresh clams, make sure to clean and steam them first until they open. You can then chop the meat and add it to the chowder. Just reserve some of the cooking liquid to substitute for clam juice!
How Can I Make This Chowder Gluten-Free?
To make gluten-free clam chowder, simply substitute the all-purpose flour with a gluten-free flour blend or cornstarch mixed with a little water to thicken. Just be sure to adjust the amount as needed for your desired thickness!
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove over low heat, adding a splash of cream if necessary to revive the texture.
Can I Freeze Clam Chowder?
It’s best to avoid freezing clam chowder because the cream can separate and change texture when thawed. If you want to freeze it, do so before adding the cream and clams. Thaw and heat, then stir in the cream and clams just before serving.