Fresh Clam Chowder
Dive into a bowl of hearty, homemade comfort with this Fresh Clam Chowder recipe, a seaside classic that’s brimming with briny sweetness and creamy goodness. Made with tender fresh clams, crispy bacon, and a velvety broth infused with aromatic herbs, rich cream, and perfectly tender potatoes, this chowder is both luxurious and satisfying. The recipe begins with steaming littleneck or cherrystone clams to create a flavorful, homemade clam broth, ensuring every spoonful is packed with fresh, ocean-inspired flavor. A medley of sautéed onions, celery, and garlic adds depth, while a hint of thyme and a touch of crispy bacon lend a rustic charm to the dish. Perfect as a warming dinner or impressive starter, this clam chowder is best served with crusty bread or oyster crackers for an authentic New England-style experience. Whether you're recreating coastal memories or treating your family to something special, this Fresh Clam Chowder is a surefire comfort food hit!
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Ingredients
- 2 pounds Fresh clams (preferably littleneck or cherrystone)
- 4 cups Water
- 4 slices Bacon (diced)
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion (finely chopped)
- 2 stalks Celery (diced)
- 2 cloves Garlic (minced)
- 3 tablespoons All-purpose flour
- 3 medium Potatoes (peeled and diced into small cubes)
- 1 leaf Bay leaf
- 1 teaspoon Thyme (fresh, finely chopped)
- 1 cup Heavy cream
- 1 cup Milk
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley (chopped, for garnish)
Directions
Step 1
Scrub and rinse the clams thoroughly under cold water to remove any sand or grit.
Step 2
In a large pot, combine the clams and water. Cover and bring to a boil over high heat. Cook until the clams open, about 5-7 minutes. Discard any clams that do not open.
Step 3
Remove the clams from the pot, reserving the clam broth. Strain the broth through a fine mesh sieve lined with cheesecloth or a coffee filter to remove any sediment. Set it aside.
Step 4
When the clams are cool enough to handle, remove the meat from the shells and chop it into small pieces. Set aside.
Step 5
In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set it aside, leaving the rendered bacon fat in the pot.
Step 6
Add the butter to the bacon fat in the pot. Once melted, sauté the onion and celery until softened, about 5-6 minutes. Add the garlic and cook for another minute until fragrant.
Step 7
Sprinkle the flour over the sautéed vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Step 8
Gradually pour in the reserved clam broth, stirring constantly to avoid lumps. Add the diced potatoes, bay leaf, and fresh thyme. Bring to a boil, then reduce the heat to low and simmer for about 15 minutes, or until the potatoes are tender.
Step 9
Stir in the chopped clams, heavy cream, and milk. Season with salt and black pepper. Simmer gently for another 5 minutes, being careful not to let the mixture boil.
Step 10
Remove the bay leaf before serving. Ladle the chowder into bowls, garnish with the reserved crispy bacon and fresh parsley, and serve warm with crusty bread or oyster crackers.
Nutrition Facts
| Serving size | 3118.9 grams (3118.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2610 |
| Total Fat 143.50g | 184% |
| Saturated Fat 75.40g | 377% |
| Polyunsaturated Fat 0.20g | |
| Cholesterol 698mg | 233% |
| Sodium 4195mg | 182% |
| Total Carbohydrate 141.80g | 52% |
| Dietary Fiber 11.70g | 42% |
| Total Sugars 21.80g | |
| Protein 160.10g | 320% |
| Vitamin D 107IU | 537% |
| Calcium 1321mg | 102% |
| Iron 132mg | 732% |
| Potassium 4562mg | 97% |
Source of Calories