Classic Creamy Clam Chowder

Classic Creamy Clam Chowder: A Comfort Food Favorite

When it comes to hearty, comforting meals, few dishes can rival the rich and satisfying flavors of Classic Creamy Clam Chowder. Not only is this timeless recipe rooted in New England tradition, but it also combines tender clams, creamy potatoes, and smoky bacon to create a dish that feels like a warm hug in a bowl. Whether you’re serving it as a cozy dinner or an impressive starter for guests, clam chowder is always a crowd-pleaser.

At first glance, making clam chowder might seem daunting; however, this recipe is surprisingly easy to prepare. By following a few simple steps and using pantry-friendly ingredients, you can create a restaurant-quality chowder right in your kitchen. Furthermore, the combination of clam juice and low-sodium chicken stock ensures a balanced flavor profile that’s neither too salty nor overpowering.

What truly sets this recipe apart is its emphasis on layering flavors. For example, crispy bacon adds a smoky depth that pairs perfectly with the sweetness of sautéed onions and celery. Additionally, a quick roux made with flour ensures the chowder has a thick, velvety texture. Finally, the addition of heavy cream and fresh parsley ties everything together for a dish that’s as beautiful to look at as it is delicious to eat.

Even better, this chowder is highly versatile. You can stick to the classic ingredients, or you could add your own personal touch. For instance, try incorporating fresh clams, a splash of white wine, or a pinch of smoked paprika for a subtle kick.

Overall, whether you’re craving something warm on a chilly evening or looking to impress family and friends, this Classic Creamy Clam Chowder will never disappoint. So, grab a spoon, and get ready to savor every bite!

INGREDIENTS
2 (6.5 oz) cans chopped clams, drained
2 cups clam juice (from the canned clams or bottled)
1 medium onion, finely diced (about 1 cup)
2 cups low-sodium chicken stock
2 cups heavy cream
3 medium Yukon Gold potatoes, peeled and diced (about 3 cups)
2 celery stalks, finely diced (about ½ cup)
3 tbsp butter
4 slices bacon, chopped
3 tbsp all-purpose flour
2 cloves garlic, minced
1 tsp dried thyme
¾ tsp salt (adjust to taste)
½ tsp black pepper
1 tbsp white wine or lemon juice (optional, for brightness)
¼ tsp smoked paprika (optional, for depth of flavor)
3 tbsp fresh parsley, chopped (plus extra for garnish)

INSTRUCTIONS
1. Cook the bacon: In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Transfer the bacon to a plate lined with paper towels, leaving about 2 tbsp of the rendered fat in the pot.
2. Sauté vegetables: Add butter to the pot. Stir in the diced onion and celery, cooking for 4–5 min until softened. Add minced garlic, thyme, and smoked paprika (if using), stirring constantly for 30 seconds to release their aroma.
3. Make the roux: Sprinkle flour over the vegetables and stir continuously for 1–2 min to cook out the raw flour taste. This will create a thick base for the chowder.
4. Add liquids and potatoes: Gradually whisk in the clam juice, chicken stock, and optional white wine or lemon juice, ensuring a smooth consistency. Add the diced potatoes, salt, and pepper. Increase the heat to bring to a gentle boil, then reduce heat to low-medium. Cover and simmer for 15–20 minutes, stirring occasionally, until potatoes are fork-tender.
5. Stir in cream and clams: Reduce heat to low. Add the heavy cream and clams, stirring gently to combine. Simmer for an additional 5 min, allowing the flavors to meld together. Do not let the chowder boil at this stage to avoid curdling.
6. Garnish and serve: Taste the chowder and adjust seasoning if needed. Ladle into bowls, garnish with crispy chopped bacon, fresh parsley, and optional oyster crackers or crusty bread on the side. Serve hot and enjoy!

Helpful Tips to Perfect This Recipe

• Use Fresh Ingredients Whenever Possible: While canned clams work well, incorporating fresh clams can elevate the flavor of your chowder to restaurant-quality. If using fresh clams, steam them and save the cooking liquid as part of your clam juice base.
• Don’t Skip the Roux: Taking the time to cook the flour with the vegetables creates a thick and creamy consistency that’s essential for a great clam chowder. If you rush this step, the soup might turn out too thin or have a raw flour taste, which can affect the overall quality.
• Adjust Seasoning Gradually: Bacon and clams can vary in saltiness, so it’s best to taste as you cook. Start with less salt, then add small amounts until the flavors are perfectly balanced.