Clam Chowder

In the heart of a chilly evening, the comforting aroma of clam chowder fills the kitchen, inviting warmth and nostalgia. This creamy and hearty dish comes together in under an hour, making it perfect for a cozy family dinner or a gathering with friends. The secret to its irresistible flavor lies in the combination of crispy bacon and tender clams.

This recipe is ideal for seafood lovers and anyone craving a rich, flavorful soup. It’s perfect for weeknights or special occasions when you want to impress guests without spending the entire day in the kitchen. You can easily make it ahead of time, and it stores well for future enjoyment.

Why You’ll Love This Recipe

• Tender pieces of potato create a satisfying texture in every spoonful.
• Crispy bacon adds a smoky flavor that elevates the dish.
• It simmers in just 30 minutes, making it a quick option for dinner.
• Creamy heavy cream provides a luscious finish that comforts the soul.

What You’ll Need

This recipe calls for fresh and simple ingredients that harmonize beautifully.

For the Base

• 4 slices bacon, chopped
• 1 medium onion, diced
• 2 celery stalks, diced
• 1 large potato, diced

For the Soup

• 2 cans of clams
• 2 cups vegetable or chicken broth
• 2 cups heavy cream
• 1 teaspoon thyme

For Seasoning

• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Use low-sodium broth for less salt.

Substitutions & Swaps

• Bacon: Use turkey bacon for a lighter option.
• Clams: Fresh clams can replace canned.
• Cream: Substitute with half-and-half for lower fat.
• Thyme: Dried thyme works if fresh is unavailable.

How to Make It

Let’s get started on this delicious clam chowder!

Cook the bacon

In a large pot, cook bacon over medium heat until crispy. This should take about 5-7 minutes. Remove the bacon with a slotted spoon and let it drain on paper towels.

Sauté the vegetables

Add onion and celery to the pot with the bacon grease. Sauté for 3-5 minutes until softened.

Add the potatoes

Stir in the diced potato, thyme, and broth. Bring to a simmer and cook for about 10-15 minutes, or until the potatoes are tender.

Stir in clams and cream

Add the clams and heavy cream. Stir well and heat through, taking care not to boil.

Season the soup

Season with salt and pepper to taste. Adjust according to your preference, taking note of the saltiness of the bacon and broth.

Garnish and serve

Garnish with fresh parsley before serving to add a pop of color and freshness. Enjoy!

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, cream-based soups can separate.
Reheat: Microwave on medium for 2-3 minutes or heat gently on the stove.

Tips for Best Results

• Use fresh clams for enhanced flavor and texture.
• Don’t skip the bacon; it’s essential for depth of flavor.
• Adjust the consistency with more broth or cream based on your liking.
• Taste before serving; you might want to add extra seasoning.

Serving Suggestions

• Pair it with crusty bread for a complete meal.
• Serve alongside a crisp green salad for balance.
• Enjoy with a glass of white wine for an elevated experience.