Clam Chowder Recipe

Name: Clam Chowder Recipe
Total time: 60 min
Yield: 8 servings
Cuisine: Indonesian
Ingredients: 6 slices lean bacon (cut into 1/2" strips); 2 medium carrots (sliced into thin rings or half rings); 2 celery ribs (finely diced); 1 small onion (finely diced); 4 Tbsp all-purpose flour (or GF flour); 2 cups low-sodium chicken broth (or stock); 1 1/2 cups canned chopped clams (drained with juices reserved, from 3 (6.5 oz) cans); 1 bay leaf; 1 1/2 tsp Worcestershire sauce; 1/2 tsp Tabasco sauce; 1/2 tsp dried thyme; 1 1/2 tsp salt and 1/4 tsp black pepper (or to taste); 1 1/2 lbs 6 medium potatoes (Yukon gold or russet), peeled; 2 cups milk (any kind); 1 cup whipping cream or heavy whipping cream; 2 Tbsp chopped cilantro (optional for garnish)

Homemade clam chowder is easy and a real treat. It's creamy, but light and so satisfying. This creamy clam chowder recipe is loaded with tender clams, silky potatoes, and crunchy bacon.

⏱️ 60 min 🔪 Prep: 15 min 🔥 Cook: 45 min 📊 Medium ⭐ 5.0 (247) 👁️ 22 views

👨‍🍳 Start Cooking

Foto: Natasha's Kitchen

Ingredients

8 servings

6 slices lean bacon (cut into 1/2" strips)
2 medium carrots (sliced into thin rings or half rings)
2 celery ribs (finely diced)
1 small onion (finely diced)
4 Tbsp all-purpose flour (or GF flour)
2 cups low-sodium chicken broth (or stock)
1 1/2 cups canned chopped clams (drained with juices reserved, from 3 (6.5 oz) cans)
1 bay leaf
1 1/2 tsp Worcestershire sauce
1/2 tsp Tabasco sauce
1/2 tsp dried thyme
1 1/2 tsp salt and 1/4 tsp black pepper (or to taste)
1 1/2 lbs 6 medium potatoes (Yukon gold or russet), peeled
2 cups milk (any kind)
1 cup whipping cream or heavy whipping cream
2 Tbsp chopped cilantro (optional for garnish)

Steps

Heat a large pot or Dutch oven over med/high heat and add the chopped bacon. Sauté, stirring occasionally until browned and crisp then transfer to a paper towel-lined plate. Keep 3 Tbsp of bacon grease in the pot (discard excess if desired).
Add veggies - toss in chopped carrots, onion, and celery and continue cooking over med/high heat, stirring occasionally until soft and golden (7-8 min). Sprinkle in flour and saute another minute, stirring constantly.
Build Broth - Add chicken broth, reserved clam juice, bay leaf, Worcestershire, Tabasco sauce, thyme, salt, and black pepper. Bring the soup to a light boil.
Add Potatoes - While the soup is heating up, chop potatoes into bite-sized pieces about 1/4" thick. Add potatoes to pot, then stir in milk and whipping cream. Bring to a boil, reduce heat, cover, and lightly boil until potatoes are easily pierced with a fork (about 20 min).
Add Clams - When potatoes are tender, add chopped clams, return to a light boil, and remove from heat. Don't overcook clams or they will get tough*. Season to taste with salt and pepper. To serve, garnish with cooked bacon and fresh cilantro if desired.