Rich, creamy and hearty with clams, heavy cream, potatoes, and crispy bacon. The ultimate comfort food and treat!
What’s great about making it at home is that you control the creaminess, saltiness, and the amount of clams in the soup. Feel free to use fresh clams but canned is easier, especially for a large crowd.
Serve in bread bowls, with slices of sourdough bread or oyster crackers.
Types of Clam Chowder
New England clam chowder ( also know as Boston clam chowder) has a creamy consistency from milk, heavy cream or combo of the two. Clams, bacon, potatoes and heavy cream makes this soup rich, hearty and typically topped with oyster crackers.
Manhattan clam chowder does not contain any cream and looks very different due to its red color. The tomato-based chowder is thinner and includes more vegetables such as celery, carrots or green peppers.
Clam Chowder
Serves 4-6
Ingredients:
3-4 slices bacon, cut
1 onion, chopped
2 stalks celery, chopped
3 garlic cloves, minced
1 teaspoon fresh thyme or 1/2 teaspoon dried (optional)
3 Tablespoons butter
3 Tablespoons flour
2 cups vegetable or chicken broth (or water and bouillon)
2-3 potatoes, cut into cubes ( I used unpeeled red potatoes)
1-2 bay leaves
1/2 teaspoon salt
1/2 teaspoon pepper
2 (6.5oz) cans, minced clams
1 cup heavy cream ( or more as needed)
Optional garnish: parsley, chives or thyme
Directions
In a large pot, cook the bacon until crisp. Remove and set aside. Add onions, celery, garlic and thyme and sauté for few minutes until onions are translucent.
Add butter and once melted, sprinkle flour and mix together. Add the broth and mix together.
Add potatoes, bay leaf, salt and pepper and bring to a boil. Reduce heat and simmer until potatoes are tender, about 10-15 minutes. Add in clams with the juice, along with heavy cream and simmer for a few minutes.
For a thicker consistency, add some flour (start with 1 teaspoon). For a creamier soup, add some more heavy cream and simmer for a few minutes. Taste and adjust seasoning, as needed.
Transfer to a bowl (or bread bowl) and top with reserved bacon and optional herbs.
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