Creamy Clam Chowder with Bacon and Fresh Herbs Recipe
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
4.5 from 29 reviews
A creamy and hearty Clam Chowder made with crispy bacon, tender potatoes, fresh clams, and a blend of cream and milk for a rich, comforting soup perfect for chilly days.
Total Time:40 minutes
Yield:4 servings
Ingredients
Soup Base
4 slices bacon, chopped
1 onion, chopped
1 cup celery, chopped
2 cups chicken broth
2 cups diced potatoes
Seafood and Dairy
1 can (10 ounces) chopped clams, drained (reserve juice)
1 cup heavy cream
1 cup milk
Seasonings and Garnishes
1 teaspoon thyme
Salt and pepper to taste
Fresh parsley for garnish (optional)
Instructions
Cook Bacon: In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the bacon drippings in the pot for flavor.
Sauté Vegetables: Add the chopped onion and celery to the pot with the bacon drippings. Cook and stir until the vegetables are softened and fragrant.
Simmer Potatoes: Stir in the diced potatoes and chicken broth. Bring the mixture to a boil, then reduce the heat and simmer until the potatoes are tender, about 15 minutes.
Add Clams and Dairy: Stir in the reserved clam juice, chopped clams, heavy cream, milk, thyme, salt, and pepper. Gently heat the chowder through without boiling to prevent curdling.
Serve: Ladle the clam chowder into bowls and garnish with the crispy bacon and fresh parsley if desired. Serve hot for best flavor.
Notes
Reserve the clam juice as it adds a lot of flavor to the chowder.
Do not boil the chowder after adding cream to prevent curdling.
Use russet or Yukon gold potatoes for best texture.
For a thicker chowder, mash some of the potatoes while simmering.
Fresh parsley adds a nice color and freshness but is optional.
