This clam chowder recipe is a creamy potato soup with clams and bacon. It is not Manhattan red chowder or a bisque.
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Clam Chowder
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
Clam Chowder. From Olivia.
Ingredients
- 4 slices bacon, chopped
- 1 onion, diced
- 2 celery stalks, diced
- 2 tablespoons flour
- 2 cups (480ml) clam juice or broth
- 2 cups (300g) diced potato
- 2 cans (6.5 ounces / 184g each) chopped clams, drained, juice reserved
- 1 cup (240ml) cream
- 1 teaspoon thyme
- Salt and pepper
Instructions
- Cook the bacon until crisp. Remove it. Cook the onion and celery in the fat.
- Stir in the flour for 1 minute. Add clam juice, reserved can juice, potatoes, and thyme.
- Simmer until the potatoes are tender, about 15 minutes.
- Stir in clams and cream. Heat through without boiling. Top with bacon.
Notes
Do not boil it after the cream goes in. A boil splits the chowder and toughens the clams.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Juice
Save the liquid in the clam can. It is the sea taste.
Potatoes
Dice small so they finish before the clams go in.
Cream
Warm, at a simmer, never a rolling boil.
Bacon
Crisp it first and add it back at the end so it stays crisp.
Nutrition (estimated)
About 340 calories per serving. Estimate only, not a lab test.
FAQ
Fresh clams?
Steam a pound, chop them, and use the steaming liquid as the juice.
Milk instead of cream?
It is thinner and can split more easily. Keep the heat low.
Thick enough?
The flour and the potato starch thicken it. Mash a few potatoes if you want it thicker.
Red chowder?
That is tomato and no cream. This one is the white kind.