Classic Clam Chowder

Indulge in a timeless seaside staple with our Classic Clam Chowder recipe, a rich and creamy soup brimming with tender clams, hearty potatoes, and savory bacon, perfectly crafted for seafood lovers seeking a comforting and satisfying meal.

Prep time: 15 minutes
Cook time: 45 minutes
Serves: 6

Ingredients

4 slices bacon, chopped

2 tablespoons unsalted butter

1 large onion, diced

2 stalks celery, diced

2 cloves garlic, minced

1/4 cup all-purpose flour

2 cups chicken broth

2 cups whole milk

1 cup heavy cream

3 medium potatoes, peeled and diced

2 cans (6.5 oz each) chopped clams, with juice

Salt and freshly ground black pepper, to taste

2 tablespoons fresh parsley, chopped

Instructions

1. In a large pot, cook the bacon over medium heat until crisp. Remove bacon and set aside, leaving the drippings.

2. Add butter to the pot. Stir in the onion, celery, and garlic. Cook until vegetables are soft, about 5 minutes.

3. Sprinkle flour over the vegetables and stir well to coat.

4. Gradually whisk in the chicken broth, followed by the milk and cream, ensuring no lumps form.

5. Add the potatoes to the pot and bring to a simmer. Cook until the potatoes are tender, about 15 minutes.

6. Stir in the chopped clams with their juice, and let it cook for an additional 5 minutes.

7. Season with salt and pepper to taste. Garnish with parsley and reserved bacon before serving.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently in a saucepan over low heat, stirring occasionally, until warmed through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.