Clam Chowder Recipe: Creamy and Comforting
Creamy Clam Chowder with hearty potatoes.
Ingredients
- 2 6.5 oz cans chopped clams, juice reserved
- 4 slices bacon chopped
- 1 medium onion diced
- 2 celery stalks diced
- 2 cloves garlic minced
- 2 medium potatoes diced
- 3 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 cup whole milk
- 2 tbsp all-purpose flour
- 1 tsp dried thyme
- 1 bay leaf
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ tsp cayenne pepper optional
- Optional: Parsley oyster crackers
- Suggested Pairings: Crusty bread white wine
Instructions
- Cook bacon in a pot for 5-7 minutes; remove, and keep fat.
- Sauté onion, celery, and garlic for 5-6 minutes.
- Add flour; stir for 1-2 minutes.
- Add clam juice, broth, potatoes, thyme, bay leaf, and seasonings; simmer for 15-20 minutes.
- Stir in cream, milk, and clams; heat for 5 minutes. Remove the bay leaf.
- Serve in a white ceramic bowl with bacon, parsley, bread, and wine.
Notes
- Use fresh clams for authenticity.
- Store in the fridge for 3-4 days; freeze for 2 months.
- Try a vegetarian variation.
- Pair with a green salad.