Make this creamy New England Clam Chowder for an easy, flavorful dinner! It's loaded with clams, potatoes and has the most luscious texture. Ready in only 30 minutes!
Looking for more easy soups? Try my Broccoli Cheese Soup or Hamburger Soup next!
About This Recipe
It's less than one week to the winter solstice, which means we are officially almost halfway through soup season. This means longer and warmer days are just around the corner, but before we get there, I have to share with you guys one more cozy soup recipe- a classic clam chowder!
Clam chowder is a soup that I never get tired of. It reminds me so of my childhood because I lived on an Island and all the seaside restaurants served it. I remember the first time I tried making it myself, I followed a random recipe online. And while it wasn't terrible, it wasn't as delicious as the ones I came to know at the restaurants.
I've come to learn that a great clam chowder starts with a flavorful roux. The secret is to use bacon fat. To get bacon fat, all you do is fry bacon for 6-7 minutes until the fat renders out. What you're left with is crispy bacon, which can be sprinkled on top of the chowder, and a flavorful fat that becomes the base of the roux.
Key Ingredients
Bacon: I use "low-sodium" bacon so that I can control the salt levels better. You'll want to chop the bacon into pieces so that it cooks faster.
Butter: I also use unsalted butter here for the same reasons. We add some extra butter in addition to the bacon fat to make sure the roux has enough fat content.
Onions & garlic: For savory depth.
Celery: Essential for the flavor of clam chowder.
Potatoes: Yukon Gold or Russet potatoes are great for chowder because they are starchy and will help with thickening it.
Flour: For thickening the chowder.
Chicken broth: I used Better Than Bouillon roasted chicken base mixed with water.
Clams: You can either use canned clams (with the juices) or frozen clam meat. If you use frozen clam meat, make sure to buy a separate bottle of clam juice, as frozen clam meat does not contain any juices, and the juices provide a lot of the briny flavor.
Heavy cream: For giving that rich and creamy texture.
Seasonings: Salt, pepper, and Italian seasoning.
Instructions
STEP 1: Heat a large pot over medium heat. Cook the bacon for 5-6 minutes until golden and crispy. Remove the bacon to a plate, leaving the fat behind.
STEP 2: Add 2 tablespoons of butter to the bacon fat. Cook the onion, garlic, and celery for 4-5 minutes until softened.
STEP 3: Stir in the flour until mixed throughout the veggies.
STEP 4: Stir in the chicken broth, clam juices, potatoes, Italian seasoning, and bay leaves. Bring to a boil, then reduce to a gentle simmer. Cook for 10-15 minutes until the potatoes are tender.
STEP 5: Stir in the heavy cream and chopped clams. Season with salt and pepper to taste.
Clam Chowder
Ingredients
- 6 slices bacon (chopped)
- 2 tablespoons butter
- 1 large onion (chopped)
- 3 cloves garlic minced
- 2 ribs celery (chopped)
- ⅓ cup flour
- 3 cups chicken broth
- 3 (6.5-ounce) cans chopped clams (drained and reserved)
- 2 medium russet potatoes (peeled and diced)
- 2 teaspoons Italian seasoning
- 2 bay leaves
- 1 cup heavy cream
- salt and black pepper
Instructions
- Heat a large pot over medium heat. Cook the bacon for 5-6 minutes until golden and crispy. Remove the bacon to a plate, leaving the fat behind.
- Add 2 tablespoons of butter to the bacon fat. Cook the onion, garlic, and celery for 4-5 minutes until softened.
- Stir in the flour until mixed throughout the veggies.
- Stir in the chicken broth, clam juices, potatoes, Italian seasoning, and bay leaves. Bring to a boil, then reduce to a gentle simmer. Cook for 10-15 minutes until the potatoes are tender.
- Stir in the heavy cream and chopped clams. Season with salt and pepper to taste.
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