Whats Cookin – Easy Clam Chowder
January 2025 Recipe…
Perfect for a cozy dinner or a special occasion, this classic clam chowder is a comforting dish that comes together with simple pantry staples. Serve it with (or in) a crusty bread or oyster crackers for a satisfying meal that’s sure to please!
Easy Clam Chowder
Prep Time: 15 minutes | Cook Time: 30 minutes | Makes: 4-6 servings
Ingredients:
- 6 slices bacon, diced
- 3 T butter
- 2–3 cloves garlic, minced
- 1 onion, diced
- ½ tsp. dried thyme
- 3 T all-purpose flour
- 1 cup milk
- 1½ cups vegetable or chicken stock
- 2 (6.5 oz) cans chopped clams, drained (reserve juices)
- 1 bay leaf
- 2 russet or Yukon Gold potatoes, peeled and diced
- 1 cup half-and-half
- Salt and pepper, to taste
- Chopped fresh parsley, for garnish
Directions:
Step 1: Heat a Dutch oven or large stockpot over medium heat. Cook the bacon until browned and crispy. Remove the bacon with a slotted spoon and transfer to a paper towel-lined plate. Reserve 1 tablespoon of the rendered bacon fat in the pot; discard the rest.
Step 2: Add the butter to the pot. Once melted, stir in the garlic and onion, cooking until the onion is translucent, about 2–3 minutes. Stir in the thyme and cook for an additional minute.
Step 3: Sprinkle the flour into the pot, whisking until lightly browned, about 1 minute. Gradually whisk in the milk, stock, reserved clam juice and bay leaf. Continue whisking until slightly thickened, about 2 minutes.
Step 4: Stir in the diced potatoes and bring the mixture to a boil. Reduce the heat to low and simmer until the potatoes are tender, about 15 minutes.
Step 5: Stir in the half-and-half and chopped clams, cooking for an additional 2 minutes until heated through.
Step 6: Add the reserved bacon to the soup and season with salt and pepper to taste.
Step 7: Ladle the chowder into bowls and garnish with fresh parsley.
Note: For a thinner consistency, add additional half-and-half until the desired texture is achieved.
