Clam Chowder
A cozy, comforting classic to warm you up
Clam Chowder is a beloved classic in American cuisine, known for its creamy texture, tender clams, and hearty potatoes and vegetables. This iconic soup has its roots in New England, where the chilly coastal climate inspired generations to create warm, satisfying meals.
Ingredients
- 2 cups fresh or canned chopped clams (fresh preferred)
- 4 slices bacon, chopped
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 carrots, diced
- 4 cups diced potatoes (Russet or Yukon Gold)
- 3 cups chicken or vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 2 cups heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Cook the bacon: In a large soup pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside.
- Saute vegetables: Using the bacon fat, add onion, celery, and carrots. Saute until tender and the onions are translucent, about 5 to 7 minutes.
- Cook potatoes: Add diced potatoes, broth, bay leaf, and thyme. Bring to a boil, then reduce to a simmer. Cook 10 to 15 minutes until potatoes are fork-tender.
- Add clams: Stir in the chopped clams with their juice and heat for 2 to 3 minutes.
- Add cream and bacon: Pour in the heavy cream, return the crispy bacon to the pot (reserving some for garnish). Stir to combine.
- Season and simmer: Taste and adjust salt and pepper. Simmer an additional 5 to 7 minutes, stirring occasionally, to thicken and blend flavors.
- Finish: Remove the bay leaf. Ladle into bowls and garnish with parsley and reserved bacon. Serve with crusty bread or oyster crackers.
Helpful Tips
- Fresh clams give the best briny flavor, but good-quality canned clams work in a pinch.
- Reserve some crispy bacon for a garnish that adds texture.
- Serve with oyster crackers for the classic New England experience.
❤️ Made with love in the kitchen • Cozy comfort food
