Description
This classic Clam Chowder recipe delivers a creamy, comforting soup perfect for any chilly day. Cooked with crisp bacon, tender potatoes, and fresh clams simmered in a flavorful broth enriched with half-and-half, it’s a delicious blend of hearty and savory flavors that come together effortlessly on the stovetop.
Ingredients
Base Ingredients
- 4 center-cut bacon strips
- 2 celery ribs, chopped
- 1 large onion, chopped
- 1 garlic clove, minced
- 3 small potatoes, peeled and cubed
- 1 cup water
- 1 bottle (8 ounces) clam juice
- 3 teaspoons reduced-sodium chicken bouillon granules
- 1/4 teaspoon white pepper
- 1/4 teaspoon dried thyme
Thickening and Cream
- 1/3 cup all-purpose flour
- 2 cups fat-free half-and-half, divided
Seafood
- 2 cans (6-1/2 ounces each) chopped clams, undrained
Instructions
- Cook the bacon and aromatics: In a Dutch oven over medium heat, cook the bacon strips until crisp. Remove the bacon and drain on paper towels. In the bacon drippings, sauté the chopped onions and celery until tender, stirring occasionally. Add the minced garlic and cook for one additional minute, stirring to combine the flavors.
- Simmer the soup: Add the cubed potatoes, water, clam juice, chicken bouillon granules, white pepper, and dried thyme to the pot. Bring everything to a boil, then reduce the heat and let it simmer uncovered for 15 to 20 minutes, or until the potatoes are tender.
- Add the cream and clams: In a small bowl, whisk together the flour and 1 cup of half-and-half until smooth. Gradually stir this mixture into the simmering soup. Bring the chowder back to a boil and cook, stirring constantly for 1 to 2 minutes until the soup thickens. Then, stir in the chopped clams along with their liquid, and add the remaining 1 cup of half-and-half. Heat the clams through gently but avoid boiling the soup further.
- Garnish and serve: Ladle the hot chowder into bowls and crumble the reserved cooked bacon over the top. For extra enjoyment, serve with oyster crackers or inside homemade bread bowls.
Notes
- Use center-cut bacon for less fat and a crispier texture.
- Half-and-half keeps the chowder creamy with lower fat than heavy cream.
- Do not boil the chowder after adding clams to avoid rubbery texture.
- Oyster crackers or homemade bread bowls make excellent accompaniments.
- Reduced-sodium chicken bouillon granules help control saltiness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
