Written by Grace Wang
Clam chowder is a timeless comfort food, perfect for a cozy meal that brings a touch of the seaside to your table. With a creamy texture and savory flavor, this dish is surprisingly simple to prepare. Plus, who doesn’t love a soup that practically hugs you? Follow these steps to create a bowl of clam chowder that will impress your family and friends (or just yourself—we don’t judge).
Full Recipe:
Serves: 4-6 People
Ingredients:
3 slices of bacon, cooked until crisp
1 small onion, diced
2 stalks of celery, chopped
2 cups diced potatoes
1 cup bottled clam juice
1 cup chicken or vegetable broth
1/2 teaspoon dried thyme
1 bay leaf
2 cans of chopped clams, drained
2 cups heavy cream
Salt and pepper to taste
Fresh parsley, chopped, for garnish
Instructions:
In a large pot over medium heat, cook the bacon until crispy.
Remove the bacon, crumble it, and set it aside, leaving a small amount of the rendered fat in the pot.
Add the diced onion and chopped celery to the pot. Sauté over medium heat until softened, about 5 minutes.
Add the diced potatoes, clam juice, chicken broth, thyme, and bay leaf.
Bring the mixture to a boil, then reduce the heat and let it simmer until the potatoes are tender approximately 10-15 minutes.
Stir in the chopped clams and heavy cream.
Heat the soup gently, ensuring it does not come to a boil to prevent curdling. Season with salt and pepper to taste.
Remove the bay leaf before serving (trust us, no one wants to eat that).
Ladle the chowder into bowls and garnish with the crumbled bacon and chopped parsley.
Serve with oyster crackers or crusty bread.
*Notes:
For added depth of flavor, consider deglazing the pot with a splash of white wine after sautéing the vegetables.
Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop to maintain the creamy texture.
Whether it’s a rainy day, a chilly evening, or just because you’re in the mood for something comforting, this rich and satisfying clam chowder recipe is sure to hit the spot. Enjoy!
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