Creamy Clam Chowder

Overhead view of a bowl of clam chowder.

4.86 from 7 votes

Creamy Clam Chowder is full of hearty veggies, potatoes, and delicious clams, to give you the most thick and creamy chowder ever! It takes less than one hour to have this amazing soup on the table and ready to eat. You’re going to love this cold weather favorite!

Prep Time15

Cook Time30

Total Time45

Course: Soup

Cuisine: American

Keyword: clam chowder

Servings: servings

Author: Caytlin McCleery

Ingredients

1/2 pound thick cut bacon slices diced
1 medium yellow onion diced
2 ribs celery diced
1 medium carrot finely chopped
2 tablespoons minced garlic
1/3 cup all-purpose flour
3 cups reduced sodium chicken broth
2 cups half and half
1 cup clam juice
3 large russet potatoes diced
3 (6.5 ounce cans) clams in juices, chopped or minced
1 teaspoon salt or to taste
1/2 teaspoon black pepper
1/2 cup shredded cheddar cheese (optional)
1 tablespoon minced chives (optional)

Instructions

Heat a large soup pot over medium heat. Add in diced bacon and cook until crispy, stirring occasionally. Use a slotted spoon to remove crispy bacon and transfer to a paper towel lined plate and set aside. Remove and set aside excess bacon grease from skillet, leaving just 1 tablespoon of grease in the pot.
Return pot to medium-high heat. Add in onion, chopped celery and carrots and saute 7 minutes, until soft and translucent. Add in 2 tablespoons of the bacon grease and garlic. Stir in flour and cook an additional 2-3 minutes.
Slowly pour in chicken broth, half and half, and clam juice. Add in potatoes and bring to a simmer. Reduce the heat to medium-low and continue simmering until potatoes are soft and tender, about 15-20 minutes.
Once potatoes are tender, add in the chopped clams. Simmer for an additional 5 minutes. Season with salt and pepper to taste.
Serve hot topped with cooked bacon, chives, and a sprinkle of cheddar cheese.

Video

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