Clam Chowder
Ingredients
- 4center-cut bacon strips
- 2celery ribs
chopped
- 1 largeonion
chopped
- 1garlic clove
minced
- 3 smallpotatoes
peeled and cubed
- 1 cwater
- 1bottle clam juice
8 ounces
- 3 tspreduced-sodium chicken bouillon granules
- ¼ tspwhite pepper
- ¼ tspdried thyme
- ⅓ call-purpose flour
- 2 cfat-free half-and-half
divided
- 2 canschopped clams
undrained
Directions
- 1
In a Dutch oven, cook the bacon strips over medium heat until they're crisp. Remove them from the pot and transfer them to a paper towel-lined plate to drain. Saute the chopped onions and celery in the drippings, stirring occasionally, until they're tender. Add the minced garlic and cook for another minute.
- 2
Stir in the cubed potatoes, water, clam juice, chicken bouillon, white pepper and thyme. Bring the soup to a boil. Reduce the heat and simmer, uncovered, for 15 to 20 minutes, until the potatoes are tender.
- 3
In a small bowl, whisk together the flour and 1 cup half-and-half until smooth. Gradually stir it into the soup. Bring the soup to a boil. Cook and stir until the soup has thickened, about one to two minutes. Stir in the chopped clams (and their liquid) and the remaining 1 cup half-and-half. Stir until the clams are heated through, but do not boil the soup.
- 4
Ladle the chowder into bowls. Crumble the cooked bacon and sprinkle it over each bowl. Editor's Tip: Serve the chowder hot with oyster crackers on the side. Homemade bread bowls are another delicious way to enjoy this chowder.
Clam Chowder
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Ratings & Reviews
Based on 149 ratings
Rating Breakdown
About this Recipe
Craving a deeply satisfying, creamy bowl of clam chowder that tastes like it came straight from a cozy New England eatery? This award-winning recipe delivers just that, bringing the beloved flavors of the coast right to your dinner table.
Why This Clam Chowder Works
What makes this clam chowder truly special is its perfect balance of richness and savory depth. It's chock-full of tender chopped clams, hearty potatoes, and the irreplaceable smoky essence of bacon, all swimming in a velvety smooth broth. The inclusion of clam juice and reduced-sodium chicken bouillon granules ensures every spoonful is packed with complex, umami flavor, setting it apart from simpler versions.
What to Expect
Prepare for a comforting, robust dinner experience. You'll find a luxuriously creamy broth that's thick without being cloying, studded with tender potato cubes and perfectly cooked chopped clams. The crisp, salty bits of bacon provide a delightful textural contrast and an extra layer of flavor. It’s a substantial dish, designed to be a complete meal, offering 280 calories per serving across five generous portions. This is true comfort food at its finest, easy enough for a weeknight but special enough for any occasion.
Customization & Variations
While this recipe is a classic, you can easily adapt it to your preferences:
- Bacon: For a slightly leaner option, consider using turkey bacon, or omit it entirely for a simpler profile.
- Creaminess: The recipe calls for fat-free half-and-half, but if you prefer a richer, more indulgent chowder, you can swap in regular half-and-half, whole milk, or even a mix of heavy cream for an extra decadent touch.
- Herbs: A sprinkle of fresh parsley or chives just before serving can add a vibrant color and a fresh, aromatic finish.
Serving & Context
This hearty clam chowder is the ideal centerpiece for a cozy dinner. Serve it steaming hot with a side of crusty bread or oyster crackers, perfect for soaking up every last drop of the rich broth. It's a dish that truly warms the soul, making it a favorite for chilly evenings or family gatherings.