Description
A quick and easy creamy clam chowder made with canned clams, potatoes, and bacon for a savory family dinner.
Ingredients
Scale
- 6 slices bacon (chopped)
- 2 tablespoons butter
- 1 large onion (chopped)
- 3 cloves garlic (minced)
- 2 ribs celery (chopped)
- ⅓ cup flour
- 3 cups chicken broth
- 3 (6.5-ounce) cans chopped clams (drained and reserved)
- 2 medium russet potatoes (peeled and diced)
- 2 teaspoons Italian seasoning
- 2 bay leaves
- 1 cup heavy cream
- Salt and black pepper to taste
Instructions
- Heat a large pot over medium heat. Cook the bacon for 5-6 minutes until golden and crispy.
- Remove the bacon to a plate, leaving the fat behind.
- Add 2 tablespoons of butter to the bacon fat. Cook the onion, garlic, and celery for 4-5 minutes until softened.
- Stir in the flour until mixed throughout the veggies.
- Stir in the chicken broth, clam juices, potatoes, Italian seasoning, and bay leaves.
- Bring to a boil, then reduce to a gentle simmer.
- Cook for 10-15 minutes until the potatoes are tender.
- Stir in the heavy cream and chopped clams. Season with salt and pepper to taste.
Notes
Let the bacon brown but not burn for added flavor. Mix the flour well to avoid lumps. Start with a gentle simmer for even potato cooking. Add cream at the end; do not boil to keep the texture smooth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 750mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 35mg