Clam Chowder Recipe


Servings: 8 people (1 cup servings) 6 slices lean bacon, cut into 1/2" strips 2 medium carrots, sliced into thin rings or half rings 2 celery ribs, finely diced 1 small onion, finely diced 4 Tbsp all-purpose flour, or GF flour 2 cups low-sodium chicken broth, or stock 1 1/2 cups canned chopped clams, drained with juices reserved, from 3 (6.5 oz) cans 1 bay leaf 1 1/2 tsp Worcestershire sauce 1/2 tsp Tabasco sauce 1/2 tsp dried thyme 1 1/2 tsp salt and 1/4 tsp black pepper, or to taste 1 1/2 lbs 6 medium potatoes (Yukon gold or russet), peeled 2 cups milk, any kind 1 cup whipping cream or heavy whipping cream 2 Tbsp chopped cilantro, optional for garnish


Heat a large pot or Dutch oven over med/high heat and add the chopped bacon. Sauté, stirring occasionally until browned and crisp then transfer to a paper towel-lined plate. Keep 3 Tbsp of bacon grease in the pot (discard excess if desired).

Add prepared carrots, onion, and celery and continue cooking over med/high heat, stirring occasionally until soft and golden (7-8 min). Sprinkle in 4 Tbsp flour, and saute another minute, stirring constantly.

Add 2 cups chicken broth, reserved clam juice, 1 bay leaf, 1 1/2 tsp Worcestershire, 1/2 tsp Tabasco sauce, 1/2 tsp dried thyme, 1 1/2 tsp salt, and 1/4 tsp black pepper. Bring soup to a light boil.

While the soup is heating up, chop potatoes into bite-sized pieces about 1/4" thick. Add potatoes to pot then stir in 2 cups milk and 1 cup whipping cream. Bring to a boil, reduce heat, cover, and lightly boil until potatoes are easily pierced with a fork (about 20 min).

When potatoes are tender, add chopped clams, return to a light boil, and remove from heat. Don't overcook clams or they will get tough. Season to taste with salt and pepper. To serve, garnish with cooked bacon and fresh cilantro if desired.

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