This creamy clam chowder is pure comfort in a bowl! Packed with tender clams, potatoes, and savory bacon, it warms you right up. Just don’t forget the crusty bread for dipping!
I always enjoy making this chowder on chilly days. It’s easy to whip up and tastes even better the next day. Trust me, your kitchen will smell amazing! 🥣
Key Ingredients & Substitutions
Bacon: Bacon adds a smoky flavor that’s hard to beat. If you’re looking for a lighter option, turkey bacon works well. For a vegetarian version, you can skip it entirely or use smoked paprika for a touch of that smoky flavor.
Clams: Canned clams are convenient and tasty. However, if you prefer fresh clams, steam and chop them, then add them to the chowder towards the end of cooking.
Potatoes: I love using Russet potatoes for their creaminess. Yukon Golds also work nicely if you want a slightly buttery flavor. If you’re aiming for a lower carb option, cauliflower can be a good substitute.
Half-and-Half or Cream: While half-and-half is my favorite for balance, you could swap it for whole milk for a lighter chowder. A dairy-free milk, like coconut milk, can also be used for a different twist.
How Do I Achieve Creaminess Without Curdling?
One of the most important steps in making chowder is adding cream without curdling it. Here’s how:
- Always heat your chowder on low after adding cream. High heat can cause it to curdle.
- Add cream at the end of cooking. This allows it to warm up gently without cooking too long.
- Stir constantly as you add the cream to keep it combined with the broth.
Following these tips will give you a beautifully creamy chowder every time!
Why Is Caramelizing the Vegetables Important?
Caramelizing your vegetables enhances their natural sweetness and adds depth to the flavor of the chowder. To do this:
- Cook the diced onions, celery, and carrots slowly in the bacon fat. This takes around 5-7 minutes.
- Be patient and let them soften completely—this is where you build your base flavor.
Trust me, it’s worth the extra time and attention!
Classic Clam Chowder
Ingredients You’ll Need:
For the Soup:
- 4 slices bacon, chopped
- 1 medium onion, finely chopped
- 2 stalks celery, finely chopped
- 1 medium carrot, diced
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 3 cups clam juice (or bottled clam broth)
- 2 cups peeled and diced potatoes (about 2 medium-sized)
- 2 cups water
- 2 (6.5 oz) cans chopped clams, with juice
- 2 cups half-and-half or heavy cream
- Salt and freshly ground black pepper, to taste
- 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme leaves
- Fresh parsley, chopped, for garnish
How Much Time Will You Need?
This classic clam chowder takes about 15 minutes to prepare and around 30 minutes to cook. Total time from start to finish is approximately 45 minutes. It’s a quick meal that will warm you up completely!
Step-by-Step Instructions:
1. Cooking the Bacon:
In a large pot or Dutch oven, cook the chopped bacon over medium heat until it turns crispy. Use a slotted spoon to remove the bacon pieces and set them aside, but keep that yummy bacon fat in the pot; it’s going to add so much flavor!
2. Sautéing the Veggies:
Now, add the finely chopped onion, celery, and diced carrot to the pot with the bacon fat. Sauté those until the vegetables are soft and translucent, which should take about 5-7 minutes. Add the minced garlic and let it cook for another minute to get that lovely aroma going!
3. Making the Base:
Sprinkle the flour evenly over the soft veggies and stir well to coat everything. Let this cook for about 2 minutes so you cook out the raw flour taste. Don’t rush this step—the base needs that time to develop flavor!
4. Adding Liquids and Potatoes:
Slowly whisk in the clam juice and water, stirring constantly to avoid any lumps. Once it’s combined, bring the mixture to a boil. Now, add in the diced potatoes and thyme. This is where the chowder starts to come together!
5. Simmering the Chowder:
Reduce the heat to medium-low and let everything simmer until the potatoes are tender, which should take about 15 minutes. Stir occasionally to prevent anything from sticking to the bottom of the pot.
6. Finishing Touches:
Once the potatoes are ready, stir in the clams (with their juice) and the half-and-half or cream. Be sure to heat it thoroughly on low heat—avoid boiling to keep your cream nice and smooth! Finally, season with salt and pepper to your liking.
7. Serving:
Serve the hot chowder in bowls, garnished with the reserved crispy bacon and a sprinkle of fresh parsley for that pop of color and flavor! Don’t forget to offer some crusty bread or oyster crackers on the side; they make perfect companions to your delicious chowder.
This clam chowder is creamy, hearty, and filled with tender clams and veggies—perfect for a cozy, comforting meal! Enjoy!
Can I Use Fresh Clams Instead of Canned?
Absolutely! If you prefer fresh clams, steam and chop them, then add them to the chowder during the last few minutes of cooking. This will allow them to heat through without overcooking.
Can I Make This Recipe Gluten-Free?
Yes! Simply substitute the all-purpose flour with a gluten-free flour blend or cornstarch. If using cornstarch, mix it with a bit of cold water before adding to the chowder to avoid lumps.
How Should I Store Leftover Clam Chowder?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove over low heat, stirring occasionally. You might want to add a splash of water or cream to maintain the desired consistency.
Can I Freeze This Clam Chowder?
While it’s not recommended to freeze chowder with cream, you can freeze the base (without the cream) for up to 2 months. When you’re ready to enjoy, thaw it in the fridge and then stir in the cream as you heat it back up.
