One Pot Clam Chowder
One Pot Clam Chowder
Creamy and hearty clam chowder, perfect for a cozy meal. This recipe guides you to create a classic New England-style clam chowder with ease.
Nutrition
Calories: 320cal
Carbohydrate: 25g
Protein: 12g
Fat: 18g
Cholesterol: 60mg
Sodium: 890mg
Difficulty Level: easy
20 min Prep
40 min Cook
1 hr Total
6 Servings
Ingredients
- 4 slices bacon, chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 stalks celery, chopped
- 2 medium potatoes, peeled and diced
- 1 cup water
- 1 bay leaf
- 1/4 teaspoon dried thyme
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
- 2 (10 oz) cans of clams in juice
- 2 cups half-and-half cream
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- Fresh parsley, for garnish (optional)
Instructions
- In a large pot over medium heat, cook the chopped bacon until crisp. Remove the bacon with a slotted spoon and set aside.
- In the bacon drippings, add the chopped onion, garlic, and celery. Sauté for about 5 minutes until the vegetables are soft.
- Add the diced potatoes, water, bay leaf, thyme, pepper, and salt to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 10-15 minutes or until potatoes are tender.
- Drain the clams, reserving the liquid. Add the reserved clam juice to the pot and bring it back to a gentle simmer.
- In a separate saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute while constantly stirring. Slowly whisk in the half-and-half to make a smooth sauce.
- Gradually stir the creamy sauce into the chowder pot. Then, add the clams and simmer for an additional 5 minutes. Do not boil, as this can cause the clam chowder to curdle.
- Remove the bay leaf before serving. Garnish with the crispy bacon and fresh parsley if desired. Serve hot.