Description
A rich and creamy clam chowder that highlights the flavors of fresh clams and aromatic vegetables.
Ingredients
Scale
- 4 cups of fresh clams, shucked
- 4 slices of bacon, diced
- 1 medium onion, diced
- 2 stalks of celery, diced
- 2 medium potatoes, peeled and cubed
- 3 cups of clam juice
- 1 cup of heavy cream
- 2 tablespoons of all-purpose flour
- Salt and pepper to taste
- 1 tablespoon of chopped fresh parsley
Instructions
- In a large pot, cook the diced bacon over medium heat until crispy. Remove bacon and set aside, leaving the drippings in the pot.
- Add the onion and celery to the pot and sauté until softened.
- Stir in the flour and cook for 1-2 minutes to create a roux.
- Add the clam juice and potatoes, bringing to a simmer. Cook until potatoes are tender.
- Stir in the cream and clams, cooking until heated through.
- Season with salt and pepper to taste. Garnish with bacon and parsley before serving.
Notes
- For added flavor, use homemade clam juice.
- Experiment with different herbs like thyme or dill for variation.
- Serve with crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 80mg
Keywords: creamy clam chowder recipe, clam chowder, seafood soup