This Clam Chowder is decadent, velvety, and tastes like it’s straight from a fine dining restaurant!
Made with simple, affordable ingredients, it’s a surprisingly cost-effective dish that’s easy to prepare and sure to impress.
What you’ll need to make Clam Chowder:
- 6 slices thick cut bacon
- 2 tbsp unsalted butter
- 1 yellow onion
- 3 ribs celery
- 1 Poblano pepper
- ⅓ cup all-purpose flour
- 3-6.5 oz tins chopped clams – like Snow’s or Bar Harbor
- 2 cups chicken stock – homemade is best; see notes
- 2 tsp tabasco
- 1 tsp Worcestershire sauce
- 1 ½ tsp kosher salt
- ½ tsp freshly ground pepper
- 1 bay leaf
- 1 tsp sweet paprika
- 1 tsp dried thyme
- ½ tsp celery seed
- ½ tsp fennel seed
- 1 lb red potatoes; see notes
- 2 cups whole milk
- 1 ½ cups heavy cream
- chives or scallions – for garnish; optional
- oyster crackers – for garnish; optional
What equipment you’ll need to make Clam Chowder:
- 1 chefs knife
- 1 cutting board
- 1 large Dutch oven or soup pot
- pair of tongs or slotted spoon
- paper towel to absorb the grease from the cooked bacon
- 1 plate for the cooked bacon
- measuring spoons ½ tsp, 1 tsp
- measuring cups ⅓, ½ , 1 , 2 cups
- 1 can opener
- 1 medium bowl to pour the reserved clam juice into
- 1 wooden spoon
- 1 soup ladle
Suggested modification if you’re not using homemade chicken stock:
For the best flavor, homemade chicken stock is ideal for this recipe as it adds richness and depth.
However, if you’re using store-bought stock, try stirring in a generous tablespoon of Chicken Better Than Bouillon paste when you add the onion, celery, and poblano pepper.
This will elevate the flavor and enhance the overall taste of the Clam Chowder.
Why use red potatoes in the Clam Chowder?
Red potatoes, with their waxy texture, are less likely to fall apart or become mushy when cooked in a chowder, unlike starchy potatoes like russets.
The firm texture of red potatoes provides a nice contrast to the creamy broth and other ingredients in the chowder. The red skin also adds a pop of color to each spoonful.
The thin skin of red potatoes can be left on, adding extra fiber, vitamins, and minerals to the chowder.
You can certainly use russet potatoes in a pinch but they carry more starch and will fall apart when cooked. I recommend peeling them first as they tend to have thicker skin.
Looking for more seafood recipes? Give some of these a try!
- Smoked Mussel Spaghetti
- Baha Fish Tacos
- Shrimp Ceviche with Mango and Avocado
- Crispy California Roll Bowl
- Tuna Tartare
- Nova Scotia Seafood Chowder
Clam Chowder
Ingredients
Equipment
Method
- Heat a large Dutch oven or soup pot over medium heat. Add the diced bacon and cook until crispy. Use tongs or a slotted spoon to remove the bacon and place it on a paper towel-lined plate, while keeping the bacon drippings in the pot.
- Add the onion, celery, and Poblano pepper to the pot and sauté for about 3-4 minutes, until softened. Sprinkle in the flour and stir to coat the vegetables. Cook for 1-2 minutes to burn off the raw flour taste, while stirring constantly.
- Add clam juice (don't add the chopped clams yet), chicken stock, Tabasco, Worcestershire, bay leaf, paprika, thyme, celery seed, fennel seed, salt, pepper, and potatoes. Stir well, then bring to a boil.
- Once the mixture reaches a boil, reduce the heat to medium-low, cover, and let it simmer for about 15 minutes, or until the potatoes are fork-tender.
- Add the canned clams and half of the bacon, then pour in the whole milk and heavy cream, stirring to combine. Cook over medium heat, stirring frequently, for about 5 minutes, or until the soup is heated through and has thickened to your desired consistency. The longer the soup simmers, the thicker it will become.
- Serve hot and top with bacon, parsley, chives or scallions, and oyster crackers (optional). I usually add oyster crackers, but I forgot to pick them up at the store this time.
