Description
A comforting bowl of clam chowder that’s easy to make, offering hearty flavors and creamy goodness.
Ingredients
Scale
- 6 strips thick-cut bacon (can substitute salt pork)
- 2 tablespoons butter
- 1 medium yellow onion (diced)
- 2 ribs celery (diced)
- 3 cloves garlic (minced)
- 1 teaspoon hot sauce (or ½ teaspoon Tabasco sauce)
- 1 teaspoon Worcestershire sauce
- ⅓ cup flour
- 1 cup chicken broth
- 3 cups half-and-half
- 8 oz. clam juice
- 1 chicken bouillon cube
- 1 bay leaf
- 1¼ lbs. potatoes (peeled and diced)
- 3 (6.5 oz.) cans chopped clams (juices reserved)
- Fresh parsley & freshly cracked pepper (for serving)
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- ¼ teaspoon dried thyme
- ¼ teaspoon salt
- ⅛ teaspoon smoked paprika
- ⅛ teaspoon pepper
Instructions
- Cook the bacon in a large pot over medium heat until crispy. Remove and let it drain on paper towels.
- In the bacon drippings, melt the butter, then add the onions, celery, and garlic. Sauté until soft.
- Stir in the hot sauce and Worcestershire sauce, then add the flour and cook for about 2 minutes until golden.
- Gradually add the chicken broth while stirring constantly to avoid lumps.
- Pour in the half-and-half, clam juice, add the chicken bouillon cube, and bay leaf. Let simmer gently.
- Add the diced potatoes and simmer until tender, about 15-20 minutes.
- Mix in the chopped clams and season with dried herbs, salt, smoked paprika, and pepper. Heat through and check seasoning.
Notes
For added depth, cook a few clams up with the chowder before serving for a fresh, chunky delight. Adjust the hot sauce to taste for a spicier version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 3g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 45mg