Our Clam Chowder Recipe is going to be on your dinner menu all year long! A creamy chowder loaded with potatoes, bacon and chopped clams!
- 6 slices bacon, diced
- 1 cup diced onion
- 3 cups diced russet potatoes (about 2 large or 3 medium sized potatoes)
- 1–2 tablespoons garlic
- 1 teaspoon kosher salt
- 1/4 cup flour
- 8 ounces clam juice
- 1 cup chicken stock (can also use seafood stock)
- 1 cup whole milk
- 1 cup heavy cream
- 3 cans (6.5 ounce each) chopped clams with juice
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
- Fresh black pepper to taste
- Parsley for garnish (optional)
- Cook the bacon in a large soup pot until crisp. Add the onions, potatoes and garlic to the pot, stirring with the bacon and drippings. Season the vegetables with salt and pepper to taste, then add the thyme. Cook for 5-7 minutes until the vegetables have softened.
- Sprinkle the flour into the pot and stir to combine with the vegetables. Cook for 1 minute.
- Pour the chicken broth and clam juice into the pot, scraping up the bottom of the pot as you stir. Bring to a simmer for 5 minutes to let the stock thicken. Stir in the milk, cream, clams and clam juice.
- Bring the chowder to a simmer and cook partially covered for 20 minutes. Stir the chowder often so that the potatoes don’t stick to the bottom of the pot.
- Pierce a couple of the potatoes with a fork to make sure they are tender. If the potatoes need a bit more time, cover and simmer for another 5 minutes.
- Uncover the chowder and simmer for another 5 minutes to thicken. The chowder will thicken more as it cools slightly.
- Serve with fresh, chopped parsley for garnish and crackers on the side.
- Category: Dinner
- Method: Stove Top
- Cuisine: American
Keywords: mantitlement, chowder recipes, new england clam chowder, clam chowder, chowder recipe, seafood chowder