A steaming bowl of savory Clam Chowder is less than an hour away with this delicious recipe.
One of the first soups I remember liking was clam chowder. I’m talking about the creamy, white New England version of my youth, not the spicy red, tomato-based clam soup from Manhattan. Now, don’t get me wrong, I love a good bowl of Manhattan clam chowder from time to time. But nothing gets me nostalgic like those creamy spoonfuls of delectable goodness.
There used to be a salad and soup buffet chain that always served clam chowder on Fridays. I’d go in and wait for them to replace the pot of soup and go digging with the ladle for those giant, tender pieces of clams. By the time you got to the bottom of that huge pot, the creamy soup was mostly potato chunks. Luckily, they really packed it full of clams so everyone could enjoy.
I sometimes reduce the amount of potatoes and add more clams when I make this soup at home. I can’t help it—I just love clams. As a young child, I would devour steamers as fast as my dad could shuck them. I could tell you story after story about eating clams growing up in the Northeast. Those were the days.
Take a minute or two to check for shells
I know how tempting it is to dump that can of clams into the soup pot, but I highly recommend taking an extra minute or two to strain the juice into the pot and then quickly pick through the clams in the strainer to check for shells. It’s not often that I find any, but there is that rare, occasional stray piece that can find its way to someone’s tooth. You know what I mean if you’ve ever bitten down on a clam shell. The last thing you want is for someone to break a tooth while eating your clam chowder. I usually feel through the clams with my fingers, and once I do, into the pot they go.
How do I store leftovers?
Clam chowder tastes great as soon as it is made. You can refrigerate it in an airtight container for up to 3 days. Longer storage in the freezer is okay (up to 3 months), but the consistency will likely change due to the dairy and potatoes. Clam chowder doesn’t freeze as well as other types of soup. Watch your cooking time, as you want the potatoes to still be tender-crisp if you are going to freeze the soup. Overcooked potatoes crumble and turn mushy when thawed after freezing.
Serving suggestions
I enjoy serving creamy soup with cornbread, as they complement each other with their rich flavors. This recipe for Cornbread With Creamed Corn is perfect. You might also like to add a light side salad to your meal. A Waldorf Salad makes an ideal dinner companion to a bowl of steaming chowder. Indulge in the delicate sweetness of White Chocolate Chip Cookies for dessert and take in the appreciative smiles of your family.
Clam Chowder
Ingredients
- 4 slices bacon chopped
- 1 tablespoon unsalted butter
- 1 medium onion diced
- 2 stalks celery diced
- 2 cloves garlic minced
- 1/3 cup all-purpose flour
- 2 cups clam juice
- 1 cup chicken broth
- 2 medium russet potatoes peeled and diced
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1 cup half and half
- 2 6.5-ounce cans chopped clams undrained
Instructions
- In a large pot, cook the chopped bacon over medium heat until crisp. Remove bacon and set aside, leaving the drippings in the pot.
- Add butter to the pot with bacon drippings. Sauté onion, celery, and garlic until soft, about 5 minutes.
- Stir in flour and cook for 1 minute to remove the raw flour taste.
- Gradually add clam juice and chicken broth, stirring continuously. Add potatoes, bay leaf, thyme, and black pepper. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- Stir in half and half and clams with their juice. Heat through but do not boil. Remove bay leaf before serving. Garnish with cooked bacon.
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