Clam Chowder Recipe
Total Time
1 hr
Prep Time
15 mins
Cook Time
45 mins
Rating
4.97 out of 5 stars
(226)
Ingredients
8 servings
- 6 slices lean bacon, cut into 1/2" strips
- 2 medium carrots, sliced into thin rings or half rings
- 2 celery ribs, finely diced
- 1 small onion, finely diced
- 4 Tbsp all-purpose flour, or GF flour
- 2 cups low-sodium chicken broth, or stock
- 1 1/2 cups canned chopped clams, drained with juices reserved, from 3 (6.5 oz) cans
- 1 bay leaf
- 1 1/2 tsp Worcestershire sauce
- 1/2 tsp Tabasco sauce
- 1/2 tsp dried thyme
- 1 1/2 tsp salt and 1/4 tsp black pepper, or to taste
- 1 1/2 lbs 6 medium potatoes (Yukon gold or russet), peeled
- 2 cups milk, any kind
- 1 cup whipping cream or heavy whipping cream
- 2 Tbsp chopped cilantro, optional for garnish
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Preparation
Step 1
Heat a large pot or Dutch oven over med/high heat and add the chopped bacon. Sauté, stirring occasionally until browned and crisp then transfer to a paper towel-lined plate. Keep 3 Tbsp of bacon grease in the pot.
Step 2
Add prepared carrots, onion, and celery and continue cooking over med/high heat, stirring occasionally until soft and golden (7-8 min). Sprinkle in 4 Tbsp flour, and saute another minute, stirring constantly.
Step 3
Add 2 cups chicken broth, reserved clam juice, 1 bay leaf, 1 1/2 tsp Worcestershire, 1/2 tsp Tabasco sauce, 1/2 tsp dried thyme, 1 1/2 tsp salt, and 1/4 tsp black pepper. Bring soup to a light boil.
Step 4
While the soup is heating up, chop potatoes into bite-sized pieces about 1/4" thick. Add potatoes to pot then stir in 2 cups milk and 1 cup whipping cream. Bring to a boil, reduce heat, cover, and lightly boil until potatoes are easily pierced with a fork (about 20 min).
Step 5
When potatoes are tender, add chopped clams, return to a light boil, and remove from heat. Don't overcook clams or they will get tough. Season to taste with salt and pepper. To serve, garnish with cooked bacon and fresh cilantro if desired.
Step 6
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Chef's notes
The soup will thicken more as it cools. If needed, you can thin it out by adding more milk or chicken broth and bringing it to a boil once more.
Add the clams at the end and be sure you just bring to a boil then remove the soup from the heat. Overcooking the clams will make them chewy and rubbery.
Don’t skip the bacon. That little bit of bacon adds so much flavor, both in the soup and as a topping, and makes every bite completely irresistible.
To Make this Gluten-free, make sure the Tabasco and Worcestershire are FG, then replace the flour with GF flour or create a cornstarch slurry with 2 Tbsp cornstarch and 1/4 cup broth. Add slurry with the clams.
To use fresh clams, you’ll need 7 pounds of clams. Be sure to clean them very well and steam them until they open. Then chop the meat. See more tips in the post above.
Store leftovers in the fridge in an airtight container for 3-5 days. Freezing is not recommended, because the texture changes when frozen.
