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    Hearty Homestyle Clam Chowder

    clock-icon45 minutes
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    Pixicook editorial team

    Indulge in the comforting flavors of this Hearty Homestyle Clam Chowder without spending all day in the kitchen. This simplified version of the classic dish delivers a creamy and savory experience that is sure to warm you from the inside out.

    Ingredients for Hearty Homestyle Clam Chowder

    units in
    USchevron
    units in
    USchevron
    serves
    6 peoplechevron
    serves
    6 peoplechevron

    Minced Clams, drained, liquid reserved

    0 oz

    Substitute chevron-down

    Clam Juice

    0 oz

    Substitute chevron-down

    Red Potatoes, scrubbed and diced into 1/2-inch pieces

    0 lb

    Substitute chevron-down

    Bay Leaves

    each

    Substitute chevron-down

    Fresh Thyme Leaves, minced

    teaspoons

    Substitute chevron-down

    Bacon, chopped finely

    slices

    Substitute chevron-down

    Onion, minced

    each

    Substitute chevron-down

    Garlic, minced

    cloves

    Substitute chevron-down

    All Purpose Flour

    cups

    Substitute chevron-down

    Heavy Cream

    cups

    Substitute chevron-down

    Fresh Parsley Leaves, chopped

    tablespoons

    Substitute chevron-down

    How to Make Hearty Homestyle Clam Chowder

    1. Drain Clams

    Place a strainer over a medium bowl and drain the canned clams, reserving the liquid. Combine the reserved clam liquid with the bottled clam juice. If necessary, add enough water to measure a total of 5 cups.

    2. Simmer Potatoes

    In a medium saucepan, bring the combined clam juices, diced red potatoes, bay leaves, and minced thyme to a boil over high heat. Once boiling, reduce the heat to low and maintain a gentle simmer.

    3. Crisp Bacon

    Meanwhile, in a large Dutch oven, cook the chopped bacon over medium heat until just crisp, which should take about 5 to 7 minutes.

    4. Soften Onion

    Add the minced onion to the bacon and continue cooking until softened, roughly 5 minutes.

    5. Add Garlic

    Stir in the minced garlic and cook until fragrant, about 30 seconds.

    6. Roux Creation

    Sprinkle in the all-purpose flour and stir well, cooking for 1 minute to form a roux.

    7. Combine Mixtures

    Carefully pour the simmering potato and clam broth into the Dutch oven with the onion mixture, scraping the bottom of the pan with a wooden spoon to release any flavorful bits.

    8. Add Clams and Cream

    Stir in the drained clams, heavy cream, and chopped parsley, and simmer until the potatoes are tender, which should take an additional 5 to 7 minutes.

    9. Season

    Taste and adjust seasoning with salt and pepper to your preference.

    Pitfalls and tips

    Quality of Clams

    Opt for the freshest clams possible. Fresh, live clams will give your chowder a deeper flavor. If you can’t get fresh clams, high-quality canned clams with their juice are acceptable.

    Clam Juice

    Use the liquid from the clams as part of your broth base to boost the clam flavor. Supplement with bottled clam juice if needed.

    Building Flavors

    Render fat from salt pork or bacon and sauté onions and celery in it for a flavorful foundation.

    Roux

    Make a roux from butter and flour, cooking until golden to avoid a raw flour taste and achieve the right chowder consistency.

    Seasoning

    Season well with salt, pepper, fresh thyme, and a bay leaf for depth. Remove the bay leaf before serving.


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