Clam Chowder
This classic clam chowder recipe delivers a rich, creamy, and flavorful soup packed with tender clams, hearty potatoes, and crispy bacon. It's a comforting meal perfect for any day.
Equipment
- Large pot
- Dutch oven
Ingredients
Main Ingredients
- 6 slices bacon diced
- 1 medium onion chopped
- 2 celery ribs chopped
- 3 medium potatoes peeled and diced
- 2 10-ounce cans clams canned, drained
- 4 cups chicken broth
- 2 cups heavy cream
Instructions
Preparation
- Cook the diced bacon in a large pot or Dutch oven until crispy, then remove the bacon with a slotted spoon, reserving 2 tablespoons of grease in the pot.
- Add chopped onion and celery to the reserved bacon grease and cook until softened, about 5-7 minutes.
- Stir in the diced potatoes and chicken broth, bringing the mixture to a boil before reducing heat and simmering for 10-15 minutes, or until potatoes are tender.
- Stir in the drained clams and heavy cream, cooking for a few minutes until heated through, but do not boil.
- Serve the clam chowder hot, garnished with the reserved crispy bacon and fresh parsley if desired.
Notes
For extra flavor, you can use fresh clams and steam them open before adding to the chowder. A pinch of thyme or a bay leaf can also enhance the aroma and taste.