Clam Chowder Soup is easier to make than you think and the homemade version is unbelievably creamy, flavorful and chockfull of clams!
Let’s Go!
Soup season has come and gone, but a bowl of clam chowder can really be eaten in any kind of weather, especially when it comes to the homemade version. It’s so easy to make “from scratch,” with creamy soup flavors that mingle together with bacon and clams.
One of my favorite comfort foods has got to be a rich and delicious creamy homemade clam chowder. It’s just the perfect thing to warm your soul!
I like my clam chowder thick and hearty with lots of chunks of potatoes. A little bit of bacon sprinkled on top is pretty good too!
This recipe makes for a very flavorful Clam Chowder that I’m certain will make any seafood lover dance!
The fresh thyme, bay leaves, garlic, onions and celery really do a fantastic job of making this taste something spectacular!
If you’ve never made Clam Chowder yourself before, it’s a lot easier than you’d think. Also it really doesn’t take that long to cook when compared to other homemade soup and stew recipes.
One thing to remember when preparing seafood is that it takes much less time to cook than beef, chicken or other meats. The clams are added to the soup almost at the end of cooking so they don’t become overdone.
Next time you’re feeling cold and need the warmth of a little east coast cooking, try this recipe!
Best Clam Chowder
6
servings20
minutes35
minutes300
kcalIngredients
8 bacon strips, divided
2 Tbsp. butter
2 celery ribs, chopped
1 leek, finely chopped (or 1 shallot)
1 large onion, chopped
2-3 garlic cloves, minced
3-4 small unpeeled potatoes (red potatoes or Yukon gold), cubed into 1/2-inch pieces (optional to peel)
2 cups broth, chicken or vegetable
½ teaspoon white pepper
½ teaspoon salt
½ teaspoon dried thyme
⅓ cup all-purpose flour
2 cups half-and-half, divided
3 cans 6-1/2 ounces each of chopped clams, undrained
Bay leaf
Chopped fresh chives or green onions, for garnish2 Tbsp. butter
2 celery ribs, chopped
1 leek, finely chopped (or 1 shallot)
1 large onion, chopped
2-3 garlic cloves, minced
3-4 small unpeeled potatoes (red potatoes or Yukon gold), cubed into 1/2-inch pieces (optional to peel)
2 cups broth, chicken or vegetable
½ teaspoon white pepper
½ teaspoon salt
½ teaspoon dried thyme
⅓ cup all-purpose flour
2 cups half-and-half, divided
3 cans 6-1/2 ounces each of chopped clams, undrained
Bay leaf
Chopped fresh chives or green onions, for garnish
Directions
- In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Add butter to the drippings (you can spoon out some of the drippings if you don’t want to ues that much); saute celery, leek, and onion until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, broth, salt, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until potatoes are tender.
- In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into the soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
- Stir in clams and juice and remaining half-and-half; heat through (do not boil). Turn down to low heat; add the bay leaf. Cook for additional 2-3 minutes on low heat. Add in 4 strips of crumbled bacon.
- Crumble the reserved 4 strips of bacon. Garnish chowder with crumbled bacon and fresh chopped chives or green onions thinly sliced
