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Clam Chowder Soup

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 Servings

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.