Creamy Clam Chowder Soup (Printable)
Rich with clams, potatoes, bacon, and cream, this comforting bowl warms chilly nights.
# What You'll Need:
→ Seafood
01 - 3 cans (6.5 oz each) chopped clams, drained (reserve juice)
02 - 1 cup bottled clam juice (or as needed)
→ Meats
03 - 4 slices bacon, diced
→ Vegetables
04 - 2 cups russet potatoes, peeled and diced
05 - 1 cup yellow onion, finely chopped
06 - 1 cup celery, finely diced
07 - 1/2 cup carrots, finely diced
08 - 2 cloves garlic, minced
→ Dairy
09 - 1 1/2 cups heavy cream
10 - 2 tablespoons unsalted butter
→ Pantry
11 - 1/4 cup all-purpose flour
12 - 2 cups low-sodium chicken broth
13 - 1 bay leaf
14 - 1/2 teaspoon dried thyme
15 - Salt and freshly ground black pepper, to taste
→ Garnish
16 - 2 tablespoons fresh parsley, chopped (optional)
17 - Oyster crackers (optional)
# How to Make It:
01 - Cook the diced bacon in a large pot over medium heat until crisp. Remove bacon with a slotted spoon and set aside, leaving the fat in the pot.
02 - Add butter to the bacon fat. Sauté onion, celery, carrots, and garlic until softened, about 5 minutes.
03 - Stir in flour and cook for 1-2 minutes to form a roux.
04 - Gradually whisk in reserved clam juice, bottled clam juice, and chicken broth, ensuring the mixture is smooth.
05 - Add diced potatoes, bay leaf, and thyme. Bring to a simmer and cook until potatoes are tender, about 15-18 minutes.
06 - Lower heat and stir in chopped clams and heavy cream. Warm gently for 5 minutes without boiling.
07 - Season with salt and pepper to taste. Remove bay leaf. Ladle into bowls and garnish with cooked bacon, parsley, and oyster crackers if desired.
# Expert Hacks:
01 -
- This chowder hides a little secret in the reserved clam juice that deepens every bite
- The combination of smoky bacon and silky cream became an instant favorite in my house
02 -
- Saving the clam juice from the cans really intensifies the chowder’s flavor, don't pour it away
- Never let the chowder boil after adding cream or it will break and lose its smooth texture
03 -
- Render bacon slowly over medium heat for best flavor extraction without burning
- Use a whisk when adding liquids to prevent lumps and keep that chowder silky smooth