Description
Homemade Clam Chowder is a comforting bowl of creamy goodness, filled with tender clams, crispy bacon, and hearty vegetables. This classic dish captures the essence of New England with every spoonful, making it perfect for cozy dinners or special gatherings. Easy to prepare yet rich in flavor, this chowder will warm your heart and delight your taste buds.
Ingredients
Scale
- 2 cups fresh clams (littleneck or cherrystone)
- 4 slices thick-cut bacon, chopped
- 2 cups Yukon Gold potatoes, diced
- 1 medium sweet onion, finely chopped
- 1 cup celery, diced
- 2 cups heavy cream
- 1 teaspoon fresh thyme
- 4 cups low-sodium chicken broth
Instructions
- Scrub clams under cold water; discard cracked ones. Soak in cold water for an hour.
- In a large pot, cook bacon over medium heat until crispy (about 5 minutes). Remove bacon but keep the fat.
- Sauté onions and celery in bacon fat until soft (about 3 minutes).
- Add potatoes and chicken broth; bring to a boil, then simmer for 15 minutes until potatoes are tender.
- Stir in clams, heavy cream, and thyme; simmer for another 5-7 minutes until clams open. Discard any unopened clams.
- Serve hot, topped with reserved bacon bits and parsley if desired.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Cooking
- Cuisine: New England
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 410
- Sugar: 3g
- Sodium: 690mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 85mg
Keywords: - For added depth of flavor, consider adding garlic when sautéing the vegetables. - Feel free to substitute clams with shrimp or crab for a different twist. - Leftover chowder can be stored in an airtight container in the fridge for up to three days.