Ingredients
Scale
- 2 tbsp butter
- 8 slices bacon
- 1/2 C chopped celery
- 1/2 C chopped carrot
- 1/2 C chopped onion
- 1/3 C flour
- 1 1/2 C chicken stock
- 2 C heavy cream
- 2 C chopped russet potatoes
- 2 (10 ounce) cans chopped clams
Instructions
- In a large sauce pot, melt butter. Add celery, onion and carrots. Chop bacon and add to pot. Cook over medium-high heat until bacon is cooked and vegetables are translucent (about 7-8 minutes)
- Add flour, stir to combine, and cook for 2 minutes.
- Pour in broth and cream. Reduce heat to medium-low. Add potatoes, clams (with clam juice from can) and continue to cook until potatoes are tender, about 10 minutes. Add more stock if soup gets too thick.
- Remove from heat. Add chopped parsley and stir.
- Serve with chopped chives and oyster crackers.
Notes
- Use that clam juice! The liquid from the can is packed with briny flavor. It's the secret to a rich, seafood-forward chowder. No clam juice? Bottled works too.
- Gluten-free chowder: replace the flour with 1:1 gluten free flour blend, or use cornstarch as a thickener. Mix it with a little broth before stirring in.
- Prep Time: 20 min
- Cook Time: 30 min
- Category: soups
Nutrition
- Serving Size: 6 ounces
- Calories: 423
- Sugar: 4 g
- Sodium: 381.8 mg
- Fat: 34 g
- Carbohydrates: 20.6 g
- Protein: 9.5 g
- Cholesterol: 82.1 mg