This creamy clam chowder is warm and cozy, perfect for chilly days. Packed with tender clams, potatoes, and a hint of savory bacon, it’s comfort in a bowl!
I love how quick it is to make, and it fills your kitchen with a delightful smell. Grab some crusty bread to dip, and you might catch yourself going back for seconds—no shame! 😄
Key Ingredients & Substitutions
Bacon: This adds a wonderful smoky flavor to the chowder. If you’re looking for a lighter option or avoid pork, consider turkey bacon or a plant-based bacon alternative.
Clam Juice: Clam juice is essential for depth in flavor. If you can’t find it, fish stock or vegetable broth can work as a substitute, though the flavor will change slightly.
Potatoes: Yukon gold or russets are great for a creamy texture. You can use red potatoes if you like more waxy potatoes, or even sweet potatoes for a different twist!
Half-and-Half: This gives the chowder its creaminess. If you’re watching calories, you can use milk, or for a dairy-free option, try coconut milk or almond milk.
How Do I Make Sure My Chowder Is Creamy and Delicious?
The key to a silky chowder is making a roux—it’s easier than you might think! Here’s how:
- Cook the bacon first to render the fat. This is your base flavor.
- Sauté vegetables in the bacon fat until soft, which adds sweetness.
- The roux forms when you sprinkle flour over the veggies; cook it a bit to avoid raw flour taste.
- Gradually add liquid while whisking to prevent lumps. This helps in thickening the chowder smoothly.
Lastly, heat the chowder gently after adding the cream to avoid it curdling. Happy cooking!
How to Make Clam Chowder
Ingredients You’ll Need:
For the Chowder:
- 4 slices bacon, diced
- 1 medium onion, finely chopped
- 2 ribs celery, finely chopped
- 2 medium carrots, peeled and diced
- 2 cloves garlic, minced
- 3 medium potatoes, peeled and diced (Yukon gold or russet)
- 2 cups clam juice (bottled or from canned clams)
- 1 cup water
- 2 (6.5 oz) cans chopped clams, drained, reserve liquid
- 1 1/2 cups half-and-half or heavy cream
- 3 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- Salt and freshly ground black pepper, to taste
- Fresh dill or parsley, for garnish
How Much Time Will You Need?
This hearty clam chowder will take about 30 minutes to prepare and cook. It’s quick enough for a weeknight meal yet comforting enough for a cozy weekend dinner! In just half an hour, you’ll have a delicious, creamy chowder ready to delight your taste buds.
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot or Dutch oven, add the diced bacon and cook over medium heat until it’s crispy. Once cooked, remove the bacon with a slotted spoon, and set it aside. Leave the delicious bacon fat in the pot; we’ll use that for flavor!
2. Sauté the Vegetables:
Add the chopped onion, celery, and carrots to the pot with the bacon fat. Sauté these vegetables until they become soft and translucent, about 5-7 minutes. Don’t forget to stir occasionally! Then, add the minced garlic and cook for another minute.
3. Make the Roux:
Sprinkle the flour over the sautéed vegetables and stir constantly for about 2 minutes. This will cook the flour and create a roux, which will help thicken your chowder.
4. Add the Liquids:
Slowly pour in the clam juice, along with the reserved clam liquid and water. Stir well to combine and let the mixture cook until it thickens slightly.
5. Cook the Potatoes:
Add the diced potatoes to the pot. Increase the heat to bring everything to a boil. Once boiling, reduce the heat to low and let it simmer until the potatoes are tender, which should take about 15 minutes.
6. Incorporate Cream and Clams:
Once the potatoes are cooked, stir in the butter, half-and-half or heavy cream, and the chopped clams. Heat everything gently, making sure it doesn’t boil, until it’s warmed through.
7. Season to Taste:
This is the moment to add salt and freshly ground black pepper to your liking. Give it a good taste to check if it’s just right!
8. Serve and Enjoy:
Serve your clam chowder hot in bowls, garnished with the crispy bacon you set aside and a sprinkle of fresh dill or parsley for a pop of color. It pairs beautifully with crusty bread for dipping. Enjoy this delightful and creamy chowder!
Can I Use Fresh Clams Instead of Canned?
Yes, absolutely! If using fresh clams, steam about 1 pound of clams in a covered pot with a little water until they open. Reserve the clam broth and add it in place of clam juice, then chop the clams and mix them into the chowder at the end. Make sure to discard any clams that don’t open!
How Do I Store Leftover Clam Chowder?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over low heat, stirring occasionally to ensure it heats evenly. Avoid boiling it again to keep the cream from separating.
Can I Make This Recipe Dairy-Free?
Yes! You can substitute the half-and-half with a non-dairy milk like coconut milk or almond milk. Choose a full-fat option for a creamier texture. You can also use vegan butter in place of regular butter for a completely dairy-free chowder.
What Can I Serve with Clam Chowder?
This chowder pairs wonderfully with crusty bread for dipping, but you can also serve it with a simple green salad or over rice for a heartier meal. Enjoy it with some crackers or cornbread for an added crunch!