Clam Chowder
This classic clam chowder recipe features tender clams, hearty potatoes, and aromatic vegetables simmered in a creamy, flavorful broth perfect for comforting meals.
Servings: 6 servings
Ingredients
- 2 dozen fresh clams such as littlenecks or cherrystones, scrubbed and rinsed
- 4 slices turkey bacon chopped (a flavorful alternative to traditional bacon)
- 1 medium yellow onion finely diced
- 2 stalks celery finely diced
- 2 cloves garlic minced
- 4 medium Yukon gold potatoes peeled and diced into 1/2-inch cubes
- 3 cups low-sodium vegetable broth
- 2 cups whole milk or unsweetened plant-based milk such as oat or almond milk
- 1 cup heavy cream or coconut cream
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter or olive oil
- 1 teaspoon dried thyme
- 1 leaf bay leaf
- salt and freshly ground black pepper to taste
- fresh parsley chopped (for garnish)
- fresh lemon wedges optional, for serving
Instructions
Prepare the Clams and Broth
- Place the fresh clams in a large pot with 3 cups of water. Cover and bring to a boil over medium heat. Steam the clams until they open, about 5-7 minutes. Discard any clams that do not open. Remove the clams from the pot and set aside to cool. Strain the clam broth through a fine mesh sieve or cheesecloth to remove sand and grit. Reserve this broth for later use.
Cook the Turkey Bacon and Vegetables
- In a large pot or Dutch oven, heat the butter or olive oil over medium heat. Add the chopped turkey bacon and cook until it becomes crisp and golden, about 5 minutes. Using a slotted spoon, remove the bacon and set it aside, leaving the rendered fat in the pot.
- Add the diced onion and celery to the pot and sauté until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Make the Chowder Base
- Sprinkle the flour over the cooked vegetables and stir well to combine. Cook for 2 minutes to remove the raw flour taste. Slowly pour in the reserved clam broth while stirring constantly to avoid lumps. Add the diced potatoes, dried thyme, and bay leaf. Bring the mixture to a simmer and cook until the potatoes are tender, about 15 minutes.
Add Milk and Cream
- Reduce the heat to low and stir in the milk and cream. Heat gently, but do not boil, to prevent curdling. Season with salt and freshly ground black pepper to taste.
Combine Clams and Finish
- Chop the clam meat into bite-sized pieces and add it to the chowder along with the cooked turkey bacon. Let the chowder warm through for 2-3 minutes. Remove the bay leaf before serving.
Serve
- Ladle the clam chowder into bowls and garnish with fresh parsley. Serve with lemon wedges on the side for a bright, citrusy finish if desired. Enjoy with crusty bread or oyster crackers for a complete meal.
Equipment
- Large pot
- Dutch Oven
- Slotted Spoon
- Fine Mesh Sieve
Notes
Fresh littleneck or cherrystone clams work best and should be scrubbed well to remove any sand. Keep the clam broth for added flavor. Avoid boiling after adding dairy to prevent curdling. This chowder tastes better the next day as flavors meld. For variations, try vegetarian, spicy, smoky, or dairy-free versions as suggested. Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months, reheating gently to maintain texture.