Imagine the inviting aroma of bacon sizzling in a pot, mingling with the sweet scent of sautéed onions and celery.
Clam chowder is the epitome of comfort, offering warmth and indulgence in every spoonful.
This simple and hearty soup transforms with each ingredient, from the creamy potatoes to the tender clams, creating a rich and satisfying meal.
It’s time to bring this delightful dish to life in your kitchen.
Kitchen Tools Required
- 1 large pot
- 1 knife
- 1 cutting board
- 1 ladle
- 1 wooden spoon
- 1 measuring cup
- 1 measuring spoon set
Ingredients
- 4 slices bacon, chopped
- 1 medium onion, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 2 medium potatoes, peeled and diced
- 1 cup heavy cream
- 2 cans (6.5 oz each) clams, drained and liquid reserved
- Salt and pepper to taste
- 1 tablespoon fresh parsley, chopped
Cook & Prep Time
To efficiently manage your time while preparing and cooking Clam Chowder Soup, you can follow this timeline:
- Reading and Preparation (10 minutes)
- Spend the first 10 minutes reading through the entire recipe to familiarize yourself with the steps and guarantee you have all the necessary ingredients and equipment.
- Prep Time (20 minutes)
- 0:00 – 5:00: Chop the bacon, dice the onion and celery, mince the garlic, and peel and dice the potatoes.
- 5:00 – 10:00: Measure out the flour, chicken broth, heavy cream, and reserved clam liquid. Drain the clams and chop the fresh parsley.
- 10:00 – 20:00: Set up your cooking station with all the measured ingredients and equipment ready to go.
- Cook Time (30 minutes)
- 0:00 – 5:00: In a large pot, cook the chopped bacon over medium heat until crispy. Remove and set aside.
- 5:00 – 10:00: Add onion and celery to the pot with bacon drippings and sauté until softened.
- 10:00 – 11:00: Stir in the minced garlic and cook for another minute.
- 11:00 – 13:00: Sprinkle flour over the vegetables and stir well to coat.
- 13:00 – 15:00: Gradually add the chicken broth, stirring constantly.
- 15:00 – 20:00: Add diced potatoes and reserved clam juice to the pot, bringing the mixture to a boil.
- 20:00 – 25:00: Reduce heat and simmer until potatoes are tender.
- 25:00 – 28:00: Stir in heavy cream and clams, heating through without boiling.
- 28:00 – 30:00: Season with salt and pepper to taste.
- Resting Time (5 minutes)
- Let the chowder rest for 5 minutes before serving to allow the flavors to meld together.
- Serving (5 minutes)
- Garnish with chopped parsley and crispy bacon. Serve with crusty bread as a side.
Recipe Instructions
Cook bacon in a large pot over medium heat until crispy, then remove and set aside.
Add onion and celery to the pot with bacon drippings and sauté until softened.
Stir in garlic and cook for another minute.
Sprinkle flour over the vegetables and stir well to coat.
Gradually add chicken broth, stirring constantly.
Add potatoes and reserved clam juice to the pot, bringing the mixture to a boil.
Reduce heat and simmer until potatoes are tender.
Stir in heavy cream and clams, heating through without boiling.
Season with salt and pepper to taste.
Garnish with chopped parsley and crispy bacon before serving.
Serving Tips
- Crusty Bread: Perfect for dipping and soaking up the creamy chowder.
- Oyster Crackers: A traditional pairing that adds a delightful crunch.
- Side Salad: A fresh green salad with vinaigrette complements the richness of the chowder.
- Lemon Wedges: A squeeze of fresh lemon juice can brighten the flavors of the dish.
- Chilled White Wine: A crisp white wine like Chardonnay pairs beautifully with the seafood flavors.
Storage
To store clam chowder, let it cool.
Then refrigerate in an airtight container for up to 3 days.
Reheat gently on the stove to maintain texture and flavor.
Freezing
To freeze clam chowder, let it cool completely.
Transfer to airtight containers, and label with the date.
Store for up to 3 months.
Thaw in the refrigerator before reheating gently.
Reheating
To reheat clam chowder, gently warm it on the stovetop over low heat.
Stir frequently to guarantee even heating. Avoid boiling to prevent curdling.
Alternatively, microwave on medium power, stirring occasionally to maintain a smooth consistency.
Final Thoughts
Clam chowder is a classic American dish that brings warmth and comfort to any table.
Its creamy texture combined with the savory flavors of bacon, clams, and vegetables makes it a favorite for many.
By following this recipe, you can create a delicious clam chowder that serves four people in under an hour.
Remember to garnish the chowder with crispy bacon and fresh parsley for added flavor and presentation.
Serve it with crusty bread to complete the meal. Enjoy the hearty and satisfying experience of homemade clam chowder!
Frequently Asked Questions
Can I Substitute Bacon With a Vegetarian Option?
You can substitute bacon with smoked tempeh or coconut bacon for a vegetarian option. Make certain you maintain the savory depth by adjusting seasonings. Sauté the substitute in oil until crispy, then follow the original recipe steps.
What Type of Potatoes Work Best in Clam Chowder?
When choosing potatoes, opt for Yukon Gold or russet varieties. They hold their shape well and thicken the dish. Dice them evenly for consistent cooking. Avoid waxy potatoes as they don’t break down easily, affecting texture.
How Can I Make the Chowder Dairy-Free?
Replace heavy cream with coconut milk or a dairy-free cream alternative. Adjust the consistency by thickening with additional flour or cornstarch slurry. Make certain all substitutions complement other flavors to maintain the dish’s intended taste profile.
Is It Possible to Use Smoked Clams in the Recipe?
You can definitely use smoked clams in the recipe. They’ll add a rich, smoky flavor to the dish. Just make certain they’re well-drained and adjust the seasoning to balance the smokiness with the other ingredients.
How Can I Adjust the Recipe for a Larger Crowd?
Double the ingredients for eight servings, making certain you use a larger pot. Adjust seasoning to taste as you go. Extend cooking time slightly to guarantee even heating. Consider using two pots if necessary for volume.
Clam Chowder Soup
Equipment
- 1 Large pot
- 1 Knife
- 1 Cutting board
- 1 Ladle
- 1 Wooden spoon
- 1 measuring cup
- 1 measuring spoon set
Ingredients
- 4 slices bacon chopped
- 1 medium onion diced
- 2 stalks celery diced
- 2 cloves garlic minced
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 2 medium potatoes peeled and diced
- 1 cup heavy cream
- 2 cans clams drained and liquid reserved
- Salt and pepper to taste
- 1 tablespoon fresh parsley chopped
Instructions
- In a large pot, cook bacon over medium heat until crispy, then remove and set aside.
- Add onion and celery to the pot with bacon drippings and sauté until softened.
- Stir in garlic and cook for another minute.
- Sprinkle flour over the vegetables and stir well to coat.
- Gradually add chicken broth, stirring constantly.
- Add potatoes and reserved clam juice to the pot, bringing the mixture to a boil.
- Reduce heat and simmer until potatoes are tender.
- Stir in heavy cream and clams, heating through without boiling.
- Season with salt and pepper to taste.
- Garnish with chopped parsley and crispy bacon before serving.
Notes
