Homemade Clam Chowder
Whip up a comfortingly creamy pot of homemade clam chowder loaded with tender potatoes, smoky bacon, and plenty of briny clams!
Prep Time5 minutes mins
Cook Time30 minutes mins
Total Time35 minutes mins
Course: Soup
Cuisine: American
Servings: 6
Calories: 330kcal
- 3 slices Thick Cut Bacon (chopped)
- 1 medium Onion (chopped)
- 2 stalks Celery (diced)
- 1 clove Garlic (minced)
- 4 tablespoons Flour
- 2 cups Half-and-Half
- 3 cups chicken stock
- 20 ounces canned Baby Clams (do not drain)
- 8 ounces Clam Juice
- 1 tablespoon Lemon Juice
- 1 pound Russet Potatoes (peeled and chopped into ½" cubes)
- 4 sprigs Fresh Thyme
- 1 Bay Leaf
- ¼ teaspoon ground White Pepper (can substitute black pepper if desired)
- salt to taste
Cook bacon in large pot, or Dutch Oven on the stovetop, until crispy. Remove bacon, leaving bacon grease in the pot.
Add chopped onions and celery to the bacon grease and saute on medium heat until tender and beginning to brown. Add garlic and cook an additional 1-2 minutes.
Turn the heat to low and sprinkle in the flour. Whisk continually to prevent flour from burning while cooking for 2 minutes, then slowly add in half-and-half, allowing it to incorporate with the flour before adding more.
Add remaining ingredients to the pot and simmer for 20-30 minutes or until the potatoes are tender and the chowder is thickened to your liking.
Taste for salt, adjusting as needed. Crumble bacon and add it back into the chowder and ladle into bowls for serving.
Calories: 330kcal | Carbohydrates: 32g | Protein: 10g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 45mg | Sodium: 480mg | Potassium: 676mg | Fiber: 1g | Sugar: 4g | Vitamin A: 400IU | Vitamin C: 10.1mg | Calcium: 111mg | Iron: 1.4mg