Hearty Clam Chowder Recipe |A Savory Seafood Delight

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Indulge in the rich and creamy goodness of our Clam Chowder recipe. This hearty soup features tender potatoes, savory clams, and flavorful bacon, all simmered in a velvety broth infused with aromatic herbs. Each spoonful brings comfort and warmth, making it the perfect meal for cozy evenings or gatherings with loved ones. Easy to prepare and bursting with flavor, our Clam Chowder is a delightful classic that will leave you craving for more. Serve with oyster crackers or crusty bread for an extra satisfying experience. A taste of the sea in every spoonful

Ingredients for Clam Chowder Recipe

4 slices bacon, diced
1 medium onion, finely chopped
2 celery stalks, finely chopped
3 cloves garlic, minced
3 cups diced potatoes russet or Yukon gold
2 cups clam juice reserved from canned clams
2 cups chicken or vegetable broth
2 bay leaves For Clam Chowder Recipe
1/2 teaspoon dried thyme
1/4 cup all-purpose flour
2 cups whole milk or half and half
2 cans (6.5 ounces each) chopped clams drained juice reserved
Salt and pepper to taste
Chopped fresh parsley for garnish, optional
Oyster crackers or crusty bread (for serving)

Instructions for Clam Chowder Recipe

1/ In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set it aside, leaving the bacon drippings in the pot.

2/ In the same pot, add the chopped onion, celery, and minced garlic. Cook for about 5 minutes or until the vegetables are softened.

3/ Add the diced potatoes, clam juice (reserved from the canned clams), chicken or vegetable broth, bay leaves, and dried thyme. Bring the mixture to a simmer, cover, and cook for about 15-20 minutes or until the potatoes are tender.

4/ In a separate bowl, whisk the flour into the whole milk or half-and-half until well combined and no lumps remain.

5/ Stir the milk mixture into the pot with the vegetables and potatoes. Cook over medium heat, stirring constantly, until the chowder thickens and comes to a gentle simmer.

6/ Add the chopped clams to the chowder and continue to simmer for an additional 5 minutes. Season with salt and pepper to taste.

7/ Remove the bay leaves from the chowder and discard them.

8/ Ladle the clam chowder into bowls, garnish with the cooked bacon and chopped fresh parsley (if using), and serve hot with oyster crackers or crusty bread on the side.

Enjoy this comforting and flavorful Clam Chowder recipe, perfect for chilly days or any time you’re craving a hearty and delicious soup

Tips and Tricks for Making the Perfect Clam Chowder Recipe


Quality Clams: Use fresh or good-quality canned clams for the best flavor. If using canned clams, reserve the juice to enhance the chowder’s taste.

Bacon Flavor: Cooking the vegetables in bacon drippings adds a delicious smoky flavor to the chowder. Crispy bacon also makes a great topping.

Vegetable Consistency: Dice the onions, celery, and potatoes into small, uniform pieces to ensure even cooking and a consistent texture in the chowder.

Thickening the Chowder: Whisking flour into the milk or half-and-half before adding it to the chowder helps to create a smooth and creamy texture without lumps.

Potato Cooking Time: To avoid overcooking the potatoes, add them to the simmering broth and cook until just tender. Check their doneness with a fork.

Herb Infusion: Simmering bay leaves and dried thyme in the chowder enhances the flavors. Remember to remove the bay leaves before serving.

Seasoning: Taste the chowder before adding salt and pepper. Clams and bacon can be salty, so adjust the seasoning accordingly.

Garnish: Chopped fresh parsley adds a pop of color and freshness to the chowder. It’s optional, but it elevates the presentation.

Consistency Control: If the chowder becomes too thick, you can add a little more broth or milk to achieve your desired consistency.

Pairing: Clam chowder pairs wonderfully with oyster crackers or crusty bread. The crackers add a nice crunch, while bread is perfect for dipping.

Serving Clam Chowder Recipe

Clam chowder is best served hot. Reheat leftovers gently on the stovetop to avoid separating the milk.

With these tips and tricks, you’ll be able to create a delicious and comforting clam chowder that captures all the wonderful flavors of the sea. Enjoy this hearty soup (Clam Chowder Recipe) on chilly days or whenever you crave a taste of the ocean

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