The Best Clam Chowder You’ll Ever Taste – Comfort in Every Spoonful
When you think of comfort food, there’s something undeniably irresistible about a bowl of creamy, rich clam chowder. It’s perfect for chilly nights, cozy weekends, or whenever you need a little indulgence. This recipe brings together smoky bacon, tender clams, and creamy potatoes in a hearty, flavorful broth that’s sure to warm you right up.
Ready to dive in? Let’s make some clam chowder together!
Ingredients Overview:
Here’s what you’ll need to create this mouthwatering clam chowder:
Bacon (5 slices) – Adds that smoky, salty flavor to the soup.
Onion (1 medium, finely chopped) – For the base flavor that gives depth to the soup.
Celery (2 stalks, finely chopped) – Adds freshness and crunch.
All-purpose seasoning (1 tablespoon) – A blend of flavors to season the soup perfectly.
Red pepper flakes (1/4 teaspoon) – For a subtle kick of heat.
Clam base (2 tablespoons) – Intensifies the seafood flavor.
All-purpose flour (1/4 cup) – Helps thicken the chowder to a creamy consistency.
Chicken or seafood broth (4 cups) – The flavorful liquid base for the soup.
Canned chopped clams (3 cans, drained) – The star of the show!
Potatoes (3 medium, peeled and cubed) – Adds heartiness and texture to the chowder.
Hot sauce (a few dashes) – A little heat to balance the creaminess.
Worcestershire sauce (1 tablespoon) – For that umami punch.
Heavy cream (1 cup) – Makes it rich and smooth.
Old Bay seasoning (to taste) – Essential for that classic seafood flavor.
Cooked bacon bits (from earlier) – For garnish and extra flavor.
Cooking is about creating something new with each bite.
Clam Chowder
Step-by-Step Instructions:
Let’s get cooking! Follow these steps for a hearty, creamy clam chowder that’ll have everyone coming back for seconds:
Fry the Bacon:
Start by frying 5 slices of bacon in a large pot over medium heat.
Once crispy, remove the bacon and set aside, leaving the bacon fat in the pot. You’ll need that flavor!
Sauté the Veggies:
In the same pot, add 1 finely chopped onion and 2 finely chopped celery stalks.
Sauté them in the bacon fat for about 3-4 minutes until softened and fragrant.
Season It Right:
Sprinkle in 1 tablespoon of all-purpose seasoning and 1/4 teaspoon of red pepper flakes.
Stir it all together, letting the spices mingle with the veggies.
Add the Clam Base:
Stir in 2 tablespoons of clam base, which will take your chowder’s flavor to the next level.
Make the Roux:
Sprinkle in 1/4 cup of all-purpose flour. Stir and cook for 1-2 minutes to form a roux (this will thicken the soup).
Pour in the Broth:
Slowly pour in 4 cups of chicken or seafood broth while stirring to prevent lumps. Bring it to a gentle simmer.
Add the Clams and Potatoes:
Now, add 3 cans of drained chopped clams and 3 peeled and cubed medium potatoes. Stir to combine.
Season for Depth:
Add a few dashes of hot sauce and 1 tablespoon of Worcestershire sauce. These ingredients balance out the richness and add layers of flavor.
Simmer Until Tender:
Cover the pot and let it simmer for 15-20 minutes, or until the potatoes are tender and fully cooked.
Add the Cream:
Pour in 1 cup of heavy cream for that smooth, rich texture we love in clam chowder. Stir in the crumbled bacon from earlier for an extra punch of flavor.
Finish with Old Bay:
Season to taste with Old Bay seasoning. Don’t be shy – this is the secret to the perfect clam chowder!
Serve and Enjoy:
Once everything is well-combined and creamy, ladle your clam chowder into bowls and enjoy a spoonful of comfort!
Serving Suggestions, Storage, Tips, and Variations
Clam Chowder
Serving Suggestions:
Serve your clam chowder with some crusty bread for dipping, or even a side salad to balance out the richness.
If you’re feeling extra indulgent, a sprinkle of grated cheese on top won’t hurt either!
Storage Tips:
Leftover clam chowder can be stored in an airtight container in the fridge for up to 3 days. It thickens up a bit when chilled, but you can always add a little more broth or cream when reheating.
Freezing this soup is not recommended, as the cream can break and become grainy upon thawing.
Variations:
Vegetarian Option: Swap the bacon for smoked paprika and add extra veggies like carrots or leeks for flavor.
Spicy Version: Add more red pepper flakes or a chopped jalapeño for an extra spicy kick.
Clams and Shrimp: Add some cooked shrimp along with the clams for a seafood-loaded version.
FAQs
- Can I use fresh clams instead of canned?
- Yes! Fresh clams work wonderfully in clam chowder. Just steam them open, chop them up, and add them to the soup. You’ll need about 2 cups of fresh clams.
2. Can I make this recipe ahead of time?
- Absolutely! This soup actually gets better as it sits, so feel free to make it a day or two ahead. Just reheat gently on the stove.
3. Can I use half-and-half instead of heavy cream?
- Yes, half-and-half will work if you’re looking to cut down on the richness, but the chowder won’t be quite as creamy.
Enjoy making this delicious clam chowder! It’s sure to be a crowd-pleaser and a new family favorite. Let me know how it turns out!
Ingredients
MAIN INGREDIENTS
Bacon – 5 slices
Onion – 1 medium, finely chopped
Celery – 2 stalks, finely chopped
All-purpose seasoning – 1 tablespoon
Red pepper flakes – 1/4 teaspoon
Clam base – 2 tablespoons
All-purpose flour – 1/4 cup
Chicken or seafood broth – 4 cups
Canned chopped clams – 3 cans, drained
Potatoes – 3 medium, peeled and cubed
Hot sauce – a few dashes
Worcestershire sauce – 1 tablespoon
Heavy cream – 1 cup
Old Bay seasoning – to taste
Cooked bacon bits – from earlier (for garnish)
Instructions
- Fry bacon, remove, and sauté onions and celery in bacon fat.
- Add seasoning, clam base, and flour to make a roux.
- Stir in broth, clams, and potatoes. Simmer until potatoes are tender.
- Add hot sauce, Worcestershire sauce, heavy cream, and crumbled bacon.
- Season with Old Bay and serve hot.
Notes
- For extra flavor, use seafood broth instead of chicken broth.
- Make sure the potatoes are tender before serving for the best texture.
