Description
A creamy and delicious clam chowder filled with clams and vegetables, perfect for family dinners.
Ingredients
- Clams: Fresh, canned, or frozen; ensure they are cleaned and ready to use.
- Potatoes: Use Yukon Gold or Russet potatoes for their creaminess.
- Celery: Adds crunch and flavor to the chowder.
- Onion: A savory base for the chowder; a sweet onion is ideal.
- Garlic: Fresh minced garlic enhances the flavor profile.
- Heavy Cream: Provides a rich and creamy base; you can substitute with half-and-half for a lighter version.
- Chicken or Vegetable Broth: The soup base; feel free to use clam juice for more clam flavor.
- Herbs & Spices: Thyme, bay leaves, salt, and pepper complement the dish nicely.
- Bacon: Optional, but recommended for added flavor and texture.
Instructions
- In a large pot, cook chopped bacon (if using) over medium heat until crispy. Remove bacon and reserve for garnish.
- In the same pot, add chopped celery and onion, cooking until softened. Stir in minced garlic and cook for another minute.
- Add diced potatoes, broth, thyme, bay leaves, salt, and pepper; bring to a boil.
- Reduce heat and simmer until potatoes are tender, about 15 minutes.
- Stir in the clams and heavy cream, then cook until heated through. Remove bay leaves before serving.
- Serve hot, garnished with crispy bacon and fresh herbs.
Notes
- Use fresh ingredients for the best flavor.
- Let the chowder rest before serving; this helps deepen the flavor.
- Feel free to adjust ingredients based on what you have at home.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: soup
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 40mg
Keywords: clam chowder, family meal, creamy soup