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Creamy Homemade Clam Chowder with Bacon, Potatoes, and Herbs Recipe

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4 from 2 reviews

A classic homemade clam chowder recipe that is creamy yet light and satisfying, loaded with clams, potatoes, and bacon. Perfect for a cozy meal, this chowder is easy to prepare and serves as a hearty lunch or dinner option.

  • Total Time: 40 minutes
  • Yield: 6 servings

Ingredients

Meat

  • 6 slices bacon

Produce

  • 2 celery stalks, chopped
  • 1 shallot, finely chopped
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 3-4 small red potatoes, peeled and cubed
  • Fresh parsley for garnish

Liquids & Dairy

  • 2 Tablespoons butter
  • 2 cups half-and-half (divided)
  • 1 8oz bottle clam juice

Pantry

  • 2 cups chicken broth
  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon dried thyme
  • 1/3 cup all-purpose flour
  • 3 cans (6.5 oz each) chopped clams, drained
  • 1 bay leaf

Instructions

  1. Cook the Bacon: Add chopped bacon to a large stock pot and cook over medium heat until browned. Remove the bacon and set aside. Pour out most of the bacon grease, leaving about 1 tablespoon in the pot.
  2. Sauté Vegetables: Melt the butter over medium-high heat in the same pot. Add celery, onions, and shallot and cook for about 5 minutes until soft and translucent.
  3. Add Garlic: Stir in the minced garlic and cook for about 1 minute until fragrant.
  4. Cook Potatoes: Add the peeled and cubed potatoes, chicken broth, salt, white pepper, and dried thyme to the pot. Bring to a boil, then reduce heat and simmer for 10-15 minutes until potatoes are tender.
  5. Prepare Thickener: In a separate bowl, mix the flour with 1/2 cup of the half-and-half until smooth. Gradually stir this mixture into the soup to thicken it.
  6. Add Clams and Liquids: Stir in the drained clams, clam juice, and the remaining 1 1/2 cups of half-and-half. Heat the soup until warm but do not let it boil.
  7. Simmer with Bay Leaf: Reduce heat to low, add the bay leaf, and gently cook for 4-5 minutes to meld the flavors together.
  8. Add Bacon: Stir in half of the reserved cooked bacon into the chowder.
  9. Serve: Ladle the chowder into bowls and garnish with the remaining bacon and fresh parsley before serving.

Notes

  • Do not let the chowder boil after adding the half-and-half to prevent curdling.
  • You can substitute heavy cream for half-and-half for a richer chowder.
  • Serve with oyster crackers or crusty bread for a classic pairing.
  • Leftovers can be stored in the refrigerator for up to 3 days.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Find it online: https://recipesvibe.com/creamy-homemade-clam-chowder-with-bacon-potatoes-and-herbs-recipe/