Clam Chowder Recipe

The first time I made clam chowder at home, I was amazed by how comforting and flavorful it turned out. The creamy broth filled with tender clams, potatoes, and smoky bacon reminded me of the kind you get at seaside restaurants. The aroma while it simmered was irresistible rich, savory, and cozy enough to make any evening special. Once I tasted it with a slice of crusty bread, I knew this would become a regular in my kitchen.

Clam Chowder Recipe

Servings

6

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

320

kcal

Ingredients

• Chopped clams – 2 cans (6.5 oz each)

• Bacon – 4 slices, diced

• Butter – 3 tbsp

• Onion – 1 cup, finely chopped

• Celery – ½ cup, chopped

• Garlic – 2 cloves, minced

• All-purpose flour – 3 tbsp

• Clam juice – 1 bottle (8 oz)

• Diced potatoes – 2 cups

• Chicken broth – 1 cup

• Heavy cream – 1½ cups

• Salt – ½ tsp (adjust to taste)

• Black pepper – ¼ tsp

• Dried thyme – ¼ tsp

• Bay leaf – 1

• Chopped parsley – for garnish

Directions

• Cook diced bacon in a large pot until crispy, then remove and set aside.
• In the same pot, melt butter and sauté onion, celery, and garlic until soft.
• Stir in flour and cook for 1 minute to form a roux.
• Gradually add clam juice and chicken broth, stirring constantly.
• Add potatoes, thyme, bay leaf, salt, and pepper; simmer until potatoes are tender.
• Stir in clams (with juice) and heavy cream, then simmer gently for 5–7 minutes.
• Return bacon to the pot and adjust seasoning to taste.
• Remove bay leaf, garnish with parsley, and serve warm.
  

Nutrition Information (per serving)

• Calories: 320 kcal
• Protein: 12 g
• Carbohydrates: 20 g
• Fat: 22 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 780 mg

Expert Tips and Variations

For a lighter version, substitute half-and-half or almond milk instead of heavy cream. To make it gluten-free, replace flour with cornstarch slurry for thickening. Add sweet corn or diced carrots for extra flavor and color. Avoid boiling after adding cream, as it can curdle and change the texture. A touch of smoked paprika or a splash of white wine can elevate the taste beautifully.

How to Store and Reheat Clam Chowder

Store leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat on the stove, stirring frequently to prevent separation. Avoid microwaving for too long, as the cream can split. Do not freeze, as the creamy base may curdle after thawing.

FAQs: Clam Chowder Recipe