Best Clam Chowder
Warm, creamy, and full of comforting flavors, this recipe for the Best Clam Chowder is everything a classic bowl should be.
Servings: 6 servings
Calories: 380kcal
Equipment
- Dutch Oven
- Mixing Bowl
Ingredients
Ingredients
- 8-10 strips Bacon divided
- 2 tbsp Butter
- 2 stalks Celery chopped
- 1 unit Leek finely chopped
- 1 large Onion chopped
- 2-3 cloves Garlic minced
- 3-4 small Potatoes peeled and cubed
- 1 cup Broth chicken or vegetable
- 8 oz Clam Juice 1 bottle
- 1/2 tsp White Pepper
- 1/2 tsp Salt
- 1/2 tsp Dried Thyme
- 1/3 cup All-Purpose Flour
- 2 cups Fat-Free Half-and-Half divided
- 3 cans Whole Clams 6.5 oz each, undrained and roughly chopped
- 1 leaf Bay Leaf
- Chopped Fresh Chives or Green Onions for garnish
Instructions
- In a Dutch oven, cook bacon over medium heat until crisp. Drain on paper towels. Set aside 2 strips for garnish and crumble the rest.
- Add butter to bacon drippings and sauté celery, leek, and onion until soft. Stir in garlic and cook 1 minute more.
- Add potatoes, broth, clam juice, salt, pepper, and thyme. Bring to a boil, then reduce heat and simmer uncovered for 15–20 minutes or until potatoes are tender.
- Whisk flour with 1 cup half-and-half until smooth. Stir into the soup and cook 1–2 minutes until thickened.
- Add clams and the remaining 1 cup half-and-half. Reduce heat to low (do not boil). Add bay leaf and 4 crumbled bacon strips.
- Remove bay leaf before serving. Garnish with reserved crumbled bacon and chopped chives or green onions.
Notes
For a lighter version, substitute whole milk for half-and-half. Do not boil after adding clams to avoid toughness. Great served with oyster crackers or sourdough.
Nutrition
Calories: 380kcal | Fat: 21g