Boston Clam Chowder
Recipe by:Layers of flavors and textures create a bowl of creamy comfort food! This clam chowder is easy to make, and so good to eat.
Ingredients
- 6 slices bacon
- 1 tablespoon butter
- 2 celery ribs about 1 cup chopped
- 1 medium onion about 1 cup chopped
- 2 garlic cloves, minced
- 2-3 medium white potatoes 2 cups cubed
- 1 bottle clam juice
- 1 cup chicken broth
- 1 bay leaf
- ½ teaspoon thyme
- ¼ teaspoon black pepper
- ⅓ cup all-purpose flour
- 2 cups half and half, divided
- 2 cans 6.5 oz each, diced clams
- chives, to serve
- oyster crackers, to serve
Instructions
- Dice bacon and cook in a Dutch oven or large stockpot over medium heat. Stir occasionally and cook until crisp. Remove bacon with a slotted spoon and place on a paper towel-lined plate. Add butter to the bacon drippings.6 slices bacon, 1 tablespoon butter
- Chop celery ribs, onion, and potatoes. Set the potatoes aside. Mince garlic.Add the chopped celery and onion to the butter and bacon drippings. Saute over medium heat until the onions are soft, 5-7 minutes. Add garlic and cook an additional minute.2 celery ribs, 1 medium onion, 2 garlic cloves, minced
- Add the potatoes, clam juice, chicken broth, bay leaf, thyme, and black pepper to the stockpot. Turn heat to medium-high and bring to a boil. Once boiling, turn heat to low and simmer uncovered for 15-20 minutes, or until potatoes are soft.2-3 medium white potatoes, 1 bottle clam juice, 1 cup chicken broth, 1 bay leaf, ½ teaspoon thyme, ¼ teaspoon black pepper
- In a small bowl, combine flour and 1 cup of half and half and mix until smooth. Gradually pour the flour mixture into the soup. Turn heat up to medium and bring to a boil. Once boiling, stir for 1-2 minutes, until the soup has thickened. Discard bay leaf.⅓ cup all-purpose flour, 2 cups half and half, divided
- Add the remaining half and half and the clams. Cook until heated through. Do not boil.2 cans 6.5 oz each, diced clams
- Taste and add additional salt and pepper, if desired. If you want a thinner soup, add additional chicken broth or cream.
- Serve into individual bowls, top with bacon crumbles and chives, and serve with oyster crackers.chives, to serve, oyster crackers, to serve
Notes
Adjusting the Thickness:
For thicker soup, remove about ¼ cup of the soup liquid and place it in a small bowl. Add a tablespoon or two of flour to the liquid and stir until fully combined, then return the liquid to the soup pot and simmer for a few minutes until it thickens to your liking.
For a thinner soup, it is even easier! Just add some additional chicken broth or cream, and stir until it is your desired consistency.
Storage:
- Transfer to an airtight container, and refrigerate for 3-4 days.
- Clam chowder can be frozen for up to 6 months. Freezing the chowder can cause it to turn grainy when reheated. To minimize this, stir the soup frequently and do not let it boil.
Nutrition
Calories: 294kcal | Carbohydrates: 21g | Protein: 8g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 49mg | Sodium: 347mg | Potassium: 453mg | Fiber: 2g | Sugar: 1g | Vitamin A: 344IU | Vitamin C: 17mg | Calcium: 100mg | Iron: 1mg
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Tried this recipe?Leave a review! We love hearing your feedback!
