Dive into the comfort of the sea with our Clam Chowder Soup recipe! Far simpler to whip up than it may seem, this homemade delight promises a creamy, rich broth bursting with the taste of fresh clams.
Perfect for any day that calls for a warm, comforting bowl, this recipe will show you just how satisfying making chowder from scratch can be. Packed with bacon, potatoes, and a symphony of flavors, it’s a hearty dish that’s sure to impress.
How to Prepare Clam Chowder Soup
- Bacon Prep: In a large stockpot or Dutch oven over medium-high heat, cook 4 slices of diced bacon until brown and crispy, about 6-8 minutes. Then, transfer the bacon to a plate lined with paper towels, keeping 1 tablespoon of the bacon fat in the pot.
- Sauté Aromatics: Melt 2 tablespoons of unsalted butter in the same pot. Sauté 2 minced garlic cloves and 1 diced onion, stirring frequently until the onion is translucent, about 2-3 minutes. Add ½ teaspoon of dried thyme, stirring until it becomes fragrant, roughly 1 minute.
- Roux Creation: Whisk in 3 tablespoons of all-purpose flour to form a light roux, cooking until it’s lightly browned, about 1 minute. Gradually add in 1 cup of milk and 1 cup of vegetable stock, along with the juice from 2 cans of chopped clams and a bay leaf. Whisk constantly until the mixture is slightly thickened, around 1-2 minutes.
- Potato Time: Add 2 peeled and diced russet potatoes to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer until the potatoes are tender, which should take about 12-15 minutes.
- Final Touches: Stir in 1 cup of half-and-half and the chopped clams, heating everything through for about 1-2 minutes. Season with kosher salt and freshly ground black pepper to taste. Adjust the soup’s thickness by adding more half-and-half if needed to reach your desired consistency.
- Serve and Enjoy: Dish out the chowder immediately, topping it with the crispy bacon and 2 tablespoons of chopped fresh parsley leaves for garnish, if desired.
Clam Chowder Soup
Embrace the essence of coastal cuisine with our Clam Chowder Soup—a luscious, homemade treat that brings the ocean's bounty right to your table. Ready in just a few simple steps, this rich, creamy soup is filled with tender clams, crisp bacon, and hearty potatoes, making it the ultimate comfort food for any occasion.
Ingredients
- 4 slices bacon diced
- 2 tablespoons unsalted butter
- 2 cloves garlic minced
- 1 onion diced
- ½ teaspoon dried thyme
- 3 tablespoons all-purpose flour
- 1 cup milk
- 1 cup vegetable stock
- 2 cups chopped clams
- 1 bay leaf
- 2 russet potatoes peeled and diced
- 1 cup half and half
- Kosher salt and freshly ground black pepper to taste
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Cook Bacon: In a sizable stockpot or Dutch oven set over medium-high heat, fry 4 slices of diced bacon until it achieves a brown and crispy texture, about 6-8 minutes. Move the bacon to a plate covered with paper towels, keeping 1 tablespoon of the drippings in the pot.
- Aromatic Vegetables: Add 2 tablespoons of unsalted butter to the pot with the bacon drippings. Once melted, add 2 cloves of minced garlic and 1 diced onion, cooking until the onion turns clear, roughly 2-3 minutes. Mix in ½ teaspoon of dried thyme until it emits a strong aroma, about 1 minute.
- Thicken with Flour: Sprinkle 3 tablespoons of all-purpose flour into the pot, stirring until it forms a roux and starts to brown lightly, approximately 1 minute. Slowly blend in 1 cup of milk and 1 cup of vegetable stock, along with the clam juices and a bay leaf, stirring steadily until the mixture thickens slightly, about 1-2 minutes.
- Add Potatoes: Incorporate 2 diced russet potatoes into the mixture. Once it reaches a boil, lower the heat and let it simmer until the potatoes are soft, taking about 12-15 minutes.
- Clams and Seasoning: Mix in 1 cup of half-and-half and the canned clams, warming it through for 1-2 minutes. Add kosher salt and freshly ground black pepper according to your preference. If necessary, pour in more half-and-half to achieve the thickness you desire.
- Ready to Serve: Serve the chowder hot, garnished with the cooked bacon and 2 tablespoons of fresh chopped parsley leaves if you like.
How to Store Clam Chowder Soup
To store the Clam Chowder Soup, allow it to cool to room temperature before transferring it into airtight containers. It can be refrigerated for up to 3 days. For longer storage, freeze the chowder in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stove over low heat, stirring frequently. Note: The soup may separate slightly when thawed; a gentle reheat with constant stirring can help restore its creamy texture.
