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round white ceramic bowl with seafoods
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Creamy Clam Chowder

Yields: 6 servings Prep time: 20 minutes Cook time: 25 minutes

Ingredients

  • 1 pound bacon diced
  • 1 onion chopped
  • 2 celery stalks chopped
  • 3 cloves garlic minced
  • 3 potatoes peeled and diced
  • 2 6.5-ounce cans minced clams, with juice
  • 1 14.5-ounce can chicken broth
  • 2 cups heavy cream
  • 1/2 cup all-purpose flour
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions

  • Cook bacon: In a large pot, cook bacon until crispy. Remove bacon to a paper towel-lined plate and set aside. Reserve about 2 tablespoons of bacon grease in the pot.
  • Sauté vegetables: Add onion, celery, and garlic to the pot with bacon grease. Cook until softened, about 5 minutes.
  • Add potatoes and clams: Stir in diced potatoes, minced clams (with their juice), and chicken broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
  • Make roux: In a small bowl, whisk together flour and 2 tablespoons of cold heavy cream until smooth.
  • Thicken chowder: Gradually whisk roux into the simmering chowder until thickened.
  • Add remaining cream: Stir in the remaining heavy cream. Season with salt and pepper to taste.
  • Serve: Garnish with crumbled bacon and fresh parsley. Serve immediately.
  • Enjoy your creamy clam chowder!

Notes

Tip: For a thicker chowder, add more flour to the roux. For a creamier texture, use half-and-half instead of heavy cream.