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Creamy Clam Chowder with Potatoes and Bacon Recipe

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4 from 7 reviews

  • Author: Sara
  • Total Time: 1 hour
  • Yield: 8 servings

Description

This classic Clam Chowder recipe combines tender clams, diced potatoes, and crisp lean meat in a creamy, flavorful broth enriched with vegetables and aromatic seasonings. Perfectly cooked on the stovetop, this hearty chowder is ideal for a comforting family meal.

Ingredients

Meat

  • 6 slices lean meat, cut into 1/2″ strips

Vegetables

  • 2 medium carrots, sliced into thin rings or half rings
  • 2 celery ribs, finely diced
  • 1 small onion, finely diced
  • 1 1/2 lbs 6 medium potatoes (Yukon gold or russet), peeled and chopped into bite-sized pieces about 1/4″ thick

Liquids

  • 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)
  • 2 cups milk (any kind)
  • 1 cup whipping cream or heavy whipping cream

Seasonings & Others

  • 4 Tbsp all-purpose flour (or gluten-free flour)
  • 1 bay leaf
  • 1 1/2 tsp Worcestershire sauce
  • 1/2 tsp Tabasco sauce
  • 1/2 tsp dried thyme
  • 1 1/2 tsp salt (or to taste)
  • 1/4 tsp black pepper (or to taste)
  • 2 Tbsp chopped cilantro (optional, for garnish)

Instructions

  1. Brown the Meat: Heat a large pot or Dutch oven over medium-high heat. Add the chopped lean meat strips and sauté, stirring occasionally, until browned and crisp. Transfer the cooked meat to a paper towel-lined plate. Retain about 3 tablespoons of the rendered meat grease in the pot, discarding any excess.
  2. Sauté Vegetables and Flour: Add the chopped carrots, onion, and celery to the pot. Cook over medium-high heat, stirring occasionally until the vegetables are soft and golden, about 7-8 minutes. Sprinkle in the flour and sauté for an additional minute, stirring constantly to avoid lumps and cook out the raw flour taste.
  3. Build the Broth: Pour in the chicken broth and the reserved clam juice from the canned clams. Add the bay leaf, Worcestershire sauce, Tabasco sauce, dried thyme, salt, and black pepper. Bring the mixture to a light boil, ensuring all ingredients are well combined.
  4. Add Potatoes and Dairy: Add the chopped potatoes to the pot. Stir in the milk and whipping cream. Bring the soup back to a boil, then reduce the heat to low, cover the pot, and gently simmer (light boil) until the potatoes are tender and can be easily pierced with a fork, approximately 20 minutes.
  5. Incorporate Clams and Final Seasoning: Once the potatoes are tender, add the drained chopped clams to the pot. Return the soup to a light boil briefly, then remove it from heat immediately to prevent overcooking the clams, which can make them tough. Adjust seasoning with additional salt and pepper to taste. Serve the chowder garnished with the crispy cooked meat strips and chopped fresh cilantro if desired.

Notes

  • Do not overcook the clams after adding them to avoid toughness.
  • Using low-sodium chicken broth helps to control the salt level in the chowder.
  • If desired, substitute all-purpose flour with gluten-free flour for a gluten-free option.
  • Yukon gold or russet potatoes work best for a creamy yet chunky texture.
  • The chopped cilantro garnish adds a fresh herbal note but is optional.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Find it online: https://saraflavors.com/creamy-clam-chowder-with-potatoes-and-bacon-recipe/