Clam Chowder Variations
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Classic clam chowder brings to mind cozy nights spent by the sea, and that’s exactly what we were going for with our best-ever recipe. If you usually refrain from making clam chowder homemade, I highly recommend trying your hand at it. It's ready to serve in 30 minutes, is simple to make, and makes for a filling side or a main dish depending on what you’re craving. Ready to dive into this soup? Read on for everything you need to know:
What People Are Saying:
“So delicious. My family and friends loved this. I made it twice in one week because I loved it so much.” - asober
To start the clam chowder off we need to cook the bacon so that we can use the rendered fat to create the roux. To do this, start by cooking the bacon in a large pot for about 5 minutes, until browned and crisp, then remove the bacon with a slotted spoon so that the fat remains.
Add your butter into the same pot and stir until it is melted and combined with the bacon fat. Toss in the onion and celery and cook for about 5 minutes until they are tender and slightly translucent. Then add in the garlic and four, stirring as it cooks, until the garlic is fragrant and the flour has darkened a bit in color.
Before the flour gets too dark, add in the liquids: clam juice, vegetable broth, and half-and-half. Whisk this mixture until the flour base and liquids have combined into a slightly thick chowder base. Add in the potatoes, thyme, and bay leaf and allow the mixture to come to a boil. Then reduce the heat and allow the chowder to simmer for about 10 minutes until the potatoes are tender.
Add in the chopped clams and cook for 2 minutes, then seasoning the chowder with salt and pepper to taste. If necessary, add half-and-half to adjust the thickness of the chowder and remove the thyme and bay leaf for serving.
Divide the chowder among individual bowls and top with bacon, chives, and oyster crackers and desired.
The full list of ingredients and instructions can be found in the recipe below.
Of course, a bowl of clam chowder isn’t complete without oyster crackers, finely chopped chives, and bacon (in my book). If you’re looking for perfect pairings for your clam chowder, you can’t go wrong with some sourdough bread, fluffy potato rolls, and a simple arugula salad to add in some greens.
If you have any leftovers, wait for them to cool, then store in an airtight container in the fridge for 3 to 4 days.
slices bacon, cut into 1/2" pieces
unsalted butter
yellow onion, finely chopped
stalks celery, finely chopped
cloves garlic, grated
all-purpose flour
(8-oz.) bottle clam juice
(or more) half-and-half
vegetable broth
russet potatoes, peeled, finely chopped
sprigs thyme
bay leaf
(6.5-oz.) cans chopped clams
Kosher salt
Freshly ground black pepper
finely chopped chives
Oyster crackers, for serving
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