A rich and creamy Clam Chowder is a perfect soup to start a meal for it has unique and distinctive flavors found in a single bowl.
This Clam Chowder recipe is inspired by the classic New England Clam Chowder which comes with dairy or milk that gives richness and flavor to this soup. Not much vegetable needed for this soup recipe but those that are easy to find. You can’t miss to have a soup like this.
Ingredients:
- Chopped Cams: You can have either fresh or canned.
- Clam Juice: Brings depth of flavor to this chowder.
- Bacon Strips: Adds smoky taste to the dish.
- Celery Ribs: Adds peppery taste.
- Onion: Adds a little sweet flavor.
- Garlic: Brings a savory aroma and flavor to the dish.
- Water: Adds to the volume.
- Small Potatoes: Best added to hot pot and soup recipe.
- Chicken Bouillon Granules: Tasty soup base.
- All-Purpose Flour: Thickens the soup
- Half-and-Half: Makes the chowder creamier
- White Pepper: Seasons this soup.
- Dried Thyme: Earthy taste.
Preparation:
This rich and thick Clam Chowder recipe can be on your dinner tables for less than an hour.
- Fry: Cook bacon on the stovetop over medium heat until crisp. Set aside.
- Saute: Saute celery and onion in the same pot until tender then add garlic.
- Boil: Add in the potatoes, bouillon, clam juice, water, white pepper and dried thyme then bring to a boil. Bring to a simmer as you leave it uncovered until potatoes are tender for about 20minutes at reduced heat.
- Thicken the soup: In a small bowl, whisk flour and 1 cup half-and-half until smooth.l. Gradually pour into the soup then let boil. Stir constantly until thicken. Stir in clams and remaining half-and-half at a low heat. Serve: Sprinkle the bacon on each serving then serve.
Tips and Variations:
Clam Chowder comes in different distinctive variants from different places and depending on your choices of flavors.
- Manhattan Clam Chowder: You can use red tomato as base for this variant.
Storage:
- On the Fridge: This will last up to 3 days in the fridge when placed in an airtight or sealed container.
- Reheat: In your microwave, reheat this soup for 3-5 minutes after thawing.
Clam Chowder
Print RecipeIngredients
- 350 g chopped clams, undrained
- 1 cup clam juice
- 4 bacon strips
- 2 celery ribs, chopped
- 1 large onion, chopped
- 1 garlic clove, minced
- 1 cup water
- 3 small potatoes, peeled and cubed
- 3 tsp chicken bouillon granules
- 1/3 cup all-purpose flour
- 2 cups half-and-half, fat-free
- 1/4 tsp white pepper
- 1/4 tsp dried thyme
Instructions
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Cook bacon on the stovetop over medium heat until crisp. Set aside. Saute celery and onion in the same pot until tender then add garlic. Add in the potatoes, bouillon, clam juice, water, white pepper and dried thyme then bring to a boil. Bring to a simmer as you leave it uncovered until potatoes are tender for about 20minutes at reduced heat.
-
In a small bowl, whisk flour and 1 cup half-and-half until smooth.l. Gradually pour into the soup then let boil. Stir constantly until thicken.
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Stir in clams and remaining half-and-half at a low heat. Sprinkle the bacon on each serving then serve.
