Clam Chowder

A warm bowl of clam chowder simmering on the stove is a comforting scene that evokes memories of cozy evenings and good company. This rich and creamy soup, packed with tender clams, smoky bacon, and hearty potatoes, can be prepared in about 35 minutes. It’s a recipe that works beautifully because it combines simple ingredients into a luxurious dish that feels both indulgent and fulfilling.

This recipe is perfect for seafood lovers and is an excellent choice for chilly nights or when you’re hosting friends. If you’re planning ahead, clam chowder can be stored in the refrigerator for up to three days, making it a convenient option for meal prep.

Why You’ll Love This Recipe

• The crispy bacon adds a delightful crunch to the creamy texture.
• Tender potatoes offer a satisfying heartiness to each spoonful.
• A rich clam flavor is enhanced by the clam juice as a base.
• Quick to prepare, it’s perfect for weeknight dinners.

What You’ll Need

Gather these ingredients to create a delicious clam chowder:

For the Soup Base

• 2 cans of clams, drained
• 4 slices of bacon, chopped
• 1 onion, chopped
• 2 celery stalks, chopped
• 2 medium potatoes, diced
• 4 cups of clam juice or fish stock
• 1 cup of heavy cream
• Salt and pepper to taste

For Garnish

• Chopped parsley for garnish

Note: Use low-sodium clam juice for a healthier option.

Substitutions & Swaps

• Use turkey bacon for a lighter version.
• Substitute corn for potatoes for a sweeter taste.
• Consider half-and-half instead of heavy cream.
• Use vegetable stock for a non-seafood alternative.

How to Make It

Get ready to create a warm and inviting clam chowder.

1. Cook the Bacon

In a large pot, cook the bacon over medium heat until crisp. This step adds depth of flavor to the chowder and provides a savory base.

2. Sauté the Vegetables

Add the onions and celery to the pot, sauté until softened. This should take about 5 minutes.

3. Boil and Simmer

Stir in the potatoes and clam juice, bringing the mixture to a boil. Reduce the heat and let it simmer until the potatoes are tender, approximately 15 minutes.

4. Combine and Season

Add the clams and cream to the pot, heating through; season with salt and pepper to taste. Stir gently to avoid breaking up the clams.

5. Serve

Serve hot, garnished with chopped parsley for an extra touch of flavor.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, cream-based soups do not freeze well.
Reheat: In a pot over medium heat for about 10 minutes, stirring occasionally.

Tips for Best Results

• Choose fresh clams for a more vibrant flavor if desired.
• Adjust the thickness by adding more or less clam juice.
• For a kick, add a pinch of cayenne pepper during simmering.
• Always taste and adjust seasoning before serving.

Serving Suggestions

• Pair with crusty bread for dipping.
• Serve alongside a fresh green salad.
• Enjoy with a crisp white wine for a fuller dining experience.