Creamy Clam Chowder

Creamy Clam Chowder is filled with hearty veggies, potatoes, and delicious clams for the thickest, creamiest bisque ever! This delicious soup can be on the table in less than an hour and ready to eat. You’ll love this cold weather favorite!

We grew up loving clam chowder. Clam chowder epitomizes the beauty of a breezy day in the bay, with some of our favorite people eating delicious bisque in a bread bowl. It’s totally nostalgic, and absolutely delicious. Usually, we do this on the stormiest days of winter. There’s nothing like a rich, creamy bisque to warm you to the bone. Go ahead and make an extra serving for myself tonight, hopefully in a great sourdough bread bowl. You will love this!

Half and half:

Store bought half and half is half heavy cream and half whole milk. If you can’t find half and half, you can simply use 1 cup whole milk and 1 cup heavy cream for this recipe.

Clam Juice:

Yes, we know it might seem weird to buy bottled clam juice, but that’s exactly what we’re doing. You can find clam juice and canned clams and tuna at your local grocery store.

New England, Manhattan, and Rhode Island Clam Chowder:

Phew, that’s a lot of chowder! Clam chowder originated in the Northeast, and while there are many regional variations, three of the most popular are New England, Manhattan, and Rhode Island clam chowder. This recipe is New England-style clam chowder because it’s made with cream.

Can I make creamy clam chowder without the bacon?

Bacon is a traditional ingredient in clam chowder and adds an amazing flavor, but you can always leave it out. If you prefer to skip the bacon, you can sauté the vegetables in butter first.

Ingredients:

Clam chowder is great on its own, but we love topping it with shredded cheese, chives, or even crushed oyster crackers!

Overhead view of a bowl of clam chowder.

Storage and Reheating Instructions:

Clam chowder is best eaten fresh. If you have leftovers, store them in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet on the stovetop over medium-low heat until heated through.

If you liked this recipe, you might be interested in these other delicious soup recipes:

watch the video below Caytlin will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

Preparation time 15 minute

cooking time 30 minute

total time 45 minute

raw material

1/2 pound thick cut bacon cut into pieces
1 Moderate yellow onion cut into pieces
2 rib cage celery cut into pieces
1 carrot chop up
2 tablespoon minced garlic
1/3 cup all purpose flour
3 cup low sodium chicken broth
2 cup Half and half
1 cup clam juice
3 big sweet potato cut into pieces
3 (6.5 oz) can clams In juice, chopped or chopped
1 teaspoon Salt or tasting
1/2 teaspoon Black pepper
1/2 cup shredded cheddar cheese (optional)
1 tablespoon chopped chives (optional)

instruct

Heat a large stockpot over medium heat. Add diced bacon and cook until crisp, stirring occasionally. Remove crispy bacon with a slotted spoon and transfer to a plate lined with paper towels and set aside. Remove excess bacon grease from skillet and set aside, leaving only 1 tablespoon of grease in pan.
Return pot to medium-high heat. Add the onion, chopped celery, and carrot, and sauté 7 minutes, until softened and translucent. Add 2 tablespoons bacon grease and garlic. Stir in flour and cook for another 2-3 minutes.
Slowly pour in the chicken broth, half and half, clam juice. Add the potatoes and bring to a simmer. Reduce heat to medium-low and continue to simmer until potatoes are tender and tender, about 15-20 minutes.
Once the potatoes are soft, add the chopped clams. Simmer for another 5 minutes. Season with salt and pepper.
Served piping hot topped with cooked bacon, chives and a dash of cheddar cheese.