Clam Chowder #2

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Servings: 1 Difficulty: Intermediate
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A rich and creamy New England-style chowder loaded with tender clams and crispy bacon.
Clam Chowder #2 recipe image

This hearty Clam Chowder delivers a comforting, velvety experience with every spoonful. The broth is enriched with half-and-half and thickened with flour, creating a luxurious texture that coats the palate. Savory notes from sautéed onions, celery, and crisp bacon provide a robust foundation for the sweet, briny minced clams. A touch of seafood seasoning enhances the oceanic flavor profile without overpowering the natural sweetness of the shellfish. This dish is perfect for cold evenings or as a satisfying main course for a family dinner. It offers a classic taste of coastal cuisine that is both simple to prepare and deeply rewarding. Serve it hot with crusty bread to soak up every last drop of the creamy broth.

Clam Chowder #2 recipe image
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Clam Chowder #2

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 1 Calories: 327.5

Description

This hearty Clam Chowder delivers a comforting, velvety experience with every spoonful. The broth is enriched with half-and-half and thickened with flour, creating a luxurious texture that coats the palate. Savory notes from saut&# 195;©ed onions, celery, and crisp bacon provide a robust foundation for the sweet, briny minced clams. A touch of seafood seasoning enhances the oceanic flavor profile without overpowering the natural sweetness of the shellfish. This dish is perfect for cold evenings or as a satisfying main course for a family dinner. It offers a classic taste of coastal cuisine that is both simple to prepare and deeply rewarding. Serve it hot with crusty bread to soak up every last drop of the creamy broth.

Ingredients

Directions

  1. Fry the bacon in a large pot over medium heat until crisp, then remove and set aside, leaving the drippings in the pot.
  2. Add the chopped onion and celery to the bacon drippings and sauté for 10-15 minutes until softened and translucent.
  3. Stir in the minced clams along with their juice, then crumble the cooked bacon and add it to the pot.
  4. Cover the soup and simmer over low heat, stirring occasionally, for at least one hour to allow flavors to meld.
  5. Let the soup cool completely, then refrigerate overnight to allow the fat to solidify on the surface.
  6. Skim the solidified grease from the top of the chilled soup and transfer the mixture to a clean pot.
  7. Heat the soup gently until bubbling, then stir in the seafood seasoning.
  8. In a small bowl, whisk 2 cups of the half-and-half with the flour until smooth to create a slurry.
  9. Slowly pour the flour mixture into the simmering chowder, stirring constantly to prevent lumps.
  10. Continue to simmer, stirring constantly, until the soup thickens to your desired consistency.
  11. Stir in the remaining half-and-half and heat through without boiling vigorously to prevent curdling.
  12. Serve hot immediately, garnished with fresh parsley if desired, alongside garlic bread.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 327.5kcal
% Daily Value *
Total Fat 24.0g37%
Saturated Fat 7.9g40%
Cholesterol 26.1mg9%
Sodium 1002.4mg42%
Total Carbohydrate 5.4g2%
Dietary Fiber 1.6g7%
Sugars 2.3g
Protein 21.8g44%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: clam chowder, new england chowder, creamy soup, seafood recipe, bacon chowder, winter soup, comfort food, minced clams, half and half, onion celery, easy dinner, homemade soup, seafood seasoning, thick chowder, classic recipe
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