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–+ servings
A steaming bowl of creamy Clam Chowder, garnished with crispy bacon and fresh herbs.

Clam Chowder

Lori MauerLori Mauer
Simmer a rich, creamy Clam Chowder recipe in under an hour. This hearty bowl features tender potatoes & clams.
4 from 1 vote
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Appetizer, Soup
Cuisine American
Servings 8 servings
Calories 197 kcal

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.
    Cooking chopped bacon in a pot for clam chowder.
  • Add butter to the pot with bacon drippings. Sauté onion, celery, and garlic until soft, about 5 minutes.
    Sautéing onion, celery, and garlic for clam chowder.
  • 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.
    Simmering Clam Chowder with bay leaf, thyme, and black pepper.
  • 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.
    Creamy clam chowder with chopped clams in a pot.

Nutrition

Calories: 197kcalCarbohydrates: 23gProtein: 5gFat: 10gSaturated Fat: 5gSodium: 419mgFiber: 1g
Keyword Clam Chowder
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