American🥣 Soups & stews

Creamy Clam Chowder

Name: Creamy Clam Chowder
Total time: 45 min
Cuisine: American
Ingredients: 1 large onion; 2 sticks celery; 2 large russet potatoes; 3 cloves garlic cloves; ~¼ cups fresh parsley; 4 strips streaky bacon; 2 tbsp butter; 1/3 cups all-purpose flour; ~2 cans canned clams with juice; 1½ cups chicken stock; 1½ cups whole milk; 1½ tsp salt; ¼ tsp black pepper; 1 bay leaf; 1½ cups half and half

⏱ 45 min

A classic New England-style clam chowder combining tender clams, potatoes, and onions into a silky, luxurious soup. Despite its restaurant-quality appearance, this dish is surprisingly straightforward to prepare using canned clams and pantry staples, making it perfect for cozy meals on chilly days.

Adapted from a video by Preppy Kitchen

Creamy Clam Chowder Recipe

Watch on YouTube

Ingredients

onion1 large
celery2 sticks
russet potatoes2 large
garlic cloves3 cloves
fresh parsley~¼ cupsest.
streaky bacon4 strips
butter2 tbsp
all-purpose flour1/3 cups
canned clams with juice~2 cansest.
chicken stock1½ cups
whole milk

Steps

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1
Prepare the vegetables: dice one large onion, chop two celery sticks, peel and cut two large potatoes into small quarter-inch pieces, and mince three garlic cloves.
2
Place four strips of bacon into a cold large Dutch oven or pot and cook over medium-high heat for 6 to 10 minutes until the bacon becomes crispy and renders its fat.
3
Remove the bacon with a slotted spoon and set aside. Add two tablespoons of butter to the pot and melt it over medium-high heat, then add the diced onion, celery, and garlic. Cook for about four minutes until the onion becomes tender.
4
Sprinkle in one-third cup of all-purpose flour and stir to distribute evenly. Cook for about one minute until the flour is cooked through and a roux is formed.
5
Pour in the juice from the canned clams (without the clams themselves) and stir well. Gradually add one and a half cups of chicken stock and one and a half cups of whole milk while stirring, scraping the bottom of the pot to incorporate all flavorful bits.
6
Season with one and a half teaspoons of salt and one-quarter teaspoon of black pepper. Cook for about two minutes until the soup begins to thicken.
7
Add the diced potatoes and one bay leaf, bring the mixture to a boil, then reduce to a simmer. Maintain the simmer for about fifteen minutes until the potatoes are tender.
8
Stir in one and a half cups of half and half and add the clams. Allow just enough heat to warm them through—do not overcook, as this will toughen them. Remove the bay leaf.
9
Taste the soup and adjust salt if needed. Ladle the soup into bowls and garnish with chopped fresh parsley and crumbled bacon. Serve immediately while hot.

Creamy Clam Chowder

Ingredients

Steps

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