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–+ servings
creamy seafood soup delight

Clam Chowder Soup

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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 55 minutes
Course Main
Cuisine American
Servings 4 servings

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

For a thicker chowder, you can mash some of the potatoes in the pot before adding the cream. Additionally, using fresh clams can enhance the flavor, but ensure they are properly cleaned and cooked. Serve the chowder with crusty bread for a complete meal.
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