Easy Clam Chowder
Ingredients
- 4 slices bacon
diced
- 2 tablespoons unsalted butter
- 2 cloves garlic
minced
- 1 onion
diced
- 1/2 teaspoon dried thyme
- 3 tablespoons all-purpose flour
- 1 cup milk
- 1 cup vegetable stock
- 2 cans chopped clams
juices reserved, 6.5-ounce
- 1 bay leaf
- 2 russet potatoes
peeled and diced
- 1 cup half and half*
- to tasteKosher salt and freshly ground black pepper
- 2 tablespoons chopped fresh parsley leaves
Directions
- 1
Heat a large stockpot or Dutch oven over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate, reserving 1 tablespoon excess fat in the stockpot.
- 2
Melt butter in the stockpot. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in thyme until fragrant, about 1 minute.
- 3
Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, vegetable stock, clam juice and bay leaf, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes.
- 4
Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes.*
- 5
Stir in half and half and clams until heated through, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more half and half as needed until desired consistency is reached.
- 6
Serve immediately, garnished with bacon and parsley, if desired.
Easy Clam Chowder
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About this Recipe
Craving a comforting bowl of clam chowder but intimidated by the idea of making it from scratch? This Easy Clam Chowder recipe proves that a homemade version, unbelievably creamy and bursting with flavor, is well within your reach, making restaurant-quality seafood a reality at home.What sets this recipe apart is its smart use of readily available ingredients to create a deeply satisfying dish without fuss. By building layers of flavor with savory bacon, aromatic vegetables, and fresh herbs, you get that authentic chowder taste, chockfull of tender clams, in about half an hour of cooking.Imagine a velvety smooth broth, rich with the savory notes of bacon and a delicate herbal whisper of thyme, cradling tender chunks of potato and plenty of sweet, briny clams. Each spoonful is a comforting embrace, perfectly balanced and satisfying. This homemade chowder delivers a robust flavor profile that far surpasses any store-bought alternative, promising a truly memorable meal.This clam chowder is wonderfully adaptable. For a richer, thicker consistency, you could slightly increase the flour or use less vegetable stock. If you're looking for a slightly different flavor profile, consider adjusting the amount of thyme or garlic to your preference. The fresh parsley at the end adds a bright counterpoint, but it can be omitted if you prefer.Perfect for a cozy weekend lunch or a comforting weeknight dinner, this chowder is a meal in itself. Serve it piping hot with a sprinkle of fresh parsley and a crack of black pepper for an inviting presentation.