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Classic Clam Chowder Recipe

5 from 1 vote
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 servings
Calories 530
This classic clam chowder recipe is easy to make and delicious! If you've never made homemade clam chowder then this recipe will teach you how to make an outstanding chowder packed full of flavor for your family that warms the soul and makes excellent leftovers!

Ingredients

  • 1 tbsp olive oil
  • 8 thick cut bacon slices (chopped)
  • 2 tbsp butter
  • 3 stalks celery (finely chopped)
  • 1 large white onion (chopped)
  • 4 cups russet potatoes (diced into 1/4" cubes)
  • 3 tbsp garlic (minced)
  • 1/3 cup all-purpose flour
  • 2 cups chicken stock
  • 3 cups clam juice
  • 1/2 tsp red pepper flakes
  • 2 tsp chicken bouillon
  • 1/2 tsp fresh sage
  • 1/2 tsp smoked paprika
  • 1/4 tsp dried thyme
  • 1/2 tsp dried oregano
  • 1 tbsp fresh parsley
  • salt
  • pepper
  • 2 bay leaves
  • 1 cup heavy whipping cream
  • 18-20 oz canned clams (drained and chopped)

Clam chowder toppings

  • Oyster crackers, fresh parsley, bacon bits

Instructions 

  • Reserve the clam juice from the cans into a measuring cup. Combined with the bottled clam juice, you should have about 3 cups total. Set aside.
  • In a dutch oven or soup pot, render the fat of the bacon on medium to medium-high heat. Remove half the bacon and drain on a paper towel-lined plate.
  • Add the butter to the remaining bacon and fat to the pot. Increase the heat and add the celery and onion. Saute the veggies over medium-high until the onions are slightly translucent. Add the potatoes and red pepper flakes, then the sprinkle in the flour. Add the chicken stock, clam juice, chicken bouillon, bay leaves, and seasonings and bring to a boil.
  • Once the mixture is boiling, reduce to a simmer and simmer uncovered until the potatoes are fork tender. Once the potatoes are fork tender, remove the bay leaves and stir in the heavy whipping cream. Remove the pot from heat and add the clams, seasoning the chowder with salt and pepper too taste. If you prefer the chowder to be thinner you can add more heavy cream or chicken stock. Serve hot topped with chopped bacon, oyster crackers, and fresh chopped parsley.
Calories: 530kcal
Course: Soup
Cuisine: American

Nutrition

Calories: 530kcal | Carbohydrates: 47g | Protein: 14g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 847mg | Potassium: 783mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1019IU | Vitamin C: 16mg | Calcium: 85mg | Iron: 3mg