Description
Experience the rich and comforting flavors of this best homemade clam chowder recipe. Thick, creamy, and perfectly seasoned, this chowder is ready in just 30 minutes, combining crispy bacon, tender potatoes, fresh clams, and aromatic herbs for a hearty meal perfect any day of the week.
Ingredients
Scale
Meat and Dairy
- 6 slices bacon (chopped)
- 2 tablespoons butter
- 1 cup heavy cream
Vegetables and Aromatics
- 1 large onion (chopped)
- 3 cloves garlic (minced)
- 2 ribs celery (chopped)
- 2 medium russet potatoes (peeled and diced)
Dry Ingredients and Seasonings
- ⅓ cup flour
- 2 teaspoons Italian seasoning
- 2 bay leaves
- Salt and black pepper (to taste)
Liquids
- 3 cups chicken broth
- 3 (6.5-ounce) cans chopped clams (drained and juice reserved)
Instructions
- Cook Bacon: Heat a large pot over medium heat and cook the chopped bacon for 5-6 minutes until golden and crispy. Remove the bacon to a plate, leaving the rendered bacon fat in the pot.
- Sauté Vegetables: Add 2 tablespoons of butter to the bacon fat in the pot. Cook the chopped onion, minced garlic, and celery for 4-5 minutes until they soften and become fragrant.
- Add Flour: Stir in ⅓ cup flour until it is fully incorporated with the cooked vegetables, creating a roux base to thicken the chowder.
- Add Broth and Simmer: Gradually stir in the chicken broth, reserved clam juices, diced potatoes, Italian seasoning, and bay leaves. Bring the mixture to a boil, then reduce heat to a gentle simmer. Cook uncovered for 10-15 minutes until the potatoes are tender and cooked through.
- Finish Chowder: Stir in the heavy cream and drained chopped clams. Season with salt and black pepper to taste. Heat through gently, ensuring the chowder is hot but not boiling to preserve creaminess.
- Serve: Remove the bay leaves from the pot. Spoon the chowder into bowls, garnishing with crispy bacon pieces on top for extra flavor and texture.
Notes
- Clams: You can substitute 3 cans of chopped clams with 1 pound of frozen clam meat plus an 8-ounce bottle of clam juice.
- Potatoes: Russet potatoes work best for thickening the chowder, but Yukon Gold may be used as an alternative.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid curdling the cream.
- Thickness: For a thicker chowder, mash some of the cooked potatoes with a fork before adding cream and clams.
- Serving suggestion: Serve with crusty bread or oyster crackers for a classic clam chowder experience.
