Clam Chowder

Indulge in coastal seaside comfort with this thick, velvety Clam Chowder. Featuring tender chopped clams, soft diced russet potatoes, and crispy smoky bacon bathed in a creamy broth, every warm spoonful is pure culinary bliss.

Why You’ll Love This Clam Chowder

• Restaurant Quality at Home: Velvety smooth and deeply flavored, rivaling top New England coastal restaurants.
• Ready in 40 Minutes: Simple pantry staples like canned clams and clam juice make this lightning fast.
• Rich and Comforting: The perfect luxurious soup to warm up cold rainy days and cozy weekend suppers.

Ingredients and Substitutions

• Bacon Type: Traditional thick-cut pork bacon or pancetta can be used instead of turkey bacon.
• Potatoes: Yukon Gold potatoes provide a naturally buttery texture, while Russet potatoes lend extra starch.
• Lighter Chowder: Use half-and-half or whole milk whisked with a tablespoon of flour for a lighter cream base.

How to Make Clam Chowder

Step-by-Step Directions

Step 1: In a large pot, cook the turkey bacon over medium heat until crispy. Remove and set aside.

Step 2: In the same pot, melt the butter. Add the onion and garlic, and sauté until translucent and fragrant.

Step 3: Add the potatoes and clam juice, bring to a boil, then reduce heat and simmer until potatoes are fork-tender.

Step 4: Stir in the heavy cream, salt, and pepper. Add the clams and crumbled turkey bacon.

Step 5: Heat through gently for 3 to 5 minutes without boiling, and serve hot.

Helpful Cooking Tips

• Never boil the chowder after adding the clams and heavy cream, as boiling can make the clams tough and curdle the cream.
• Dice potatoes small and evenly so they cook quickly and release just enough starch to thicken the soup naturally.

Storage & Reheating

How to Store

Keep refrigerated in an airtight container for up to 3 days.

How to Reheat

Reheat slowly in a saucepan over medium-low heat, stirring continuously to prevent scorching.

Clam Chowder

A creamy, contest-winning New England style clam chowder loaded with tender clams, diced potatoes, smoky bacon, and rich cream.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4

Ingredients Method

Ingredients

  

• 4 slices turkey bacon
• 2 tablespoons butter
• 1 cup chopped onion
• 2 cloves garlic, minced
• 3 cups diced potatoes
• 2 cups clam juice
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cans chopped clams, drained

Method

 

1. In a large pot, cook the turkey bacon over medium heat until crispy. Remove and set aside.
2. In the same pot, melt the butter. Add the onion and garlic, and sauté until translucent and fragrant.
3. Add the potatoes and clam juice, bring to a boil, then reduce heat and simmer until potatoes are fork-tender.
4. Stir in the heavy cream, salt, and pepper. Add the clams and crumbled turkey bacon.
5. Heat through gently for 3 to 5 minutes without boiling, and serve hot.

Frequently Asked Questions

Can I freeze clam chowder?

Freezing is not recommended because heavy cream and potatoes tend to separate and become grainy upon thawing.

How do I thicken my clam chowder?

You can mash some of the tender potatoes against the side of the pot, or stir in a quick butter-and-flour roux before adding the cream.

What should I serve with clam chowder?

Oyster crackers, warm crusty sourdough bread, or warm bread bowls are traditional and delightful accompaniments.

Can I use fresh clams instead of canned?

Yes! Steam 2 dozen fresh littleneck clams in water or white wine until they open, then chop the meat and strain the cooking liquid to use as clam juice.

Final Thoughts

This homemade clam chowder proves you do not need to live on the Atlantic coast to savor rich, decadent seafood comfort. Serve with plenty of oyster crackers and enjoy every comforting spoonful.