Clam And Bacon Chowder Recipes

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CLAM CHOWDER RECIPE



Clam Chowder Recipe image

This hearty New England Clam Chowder recipe is absolutely delicious and loaded with clams, creamy potatoes and smoky bacon. This Clam Chowder recipe is much easier to make than you may think and guaranteed to be a new favorite!

Provided by Chef Kathy McDaniel

Categories     Dinner     Soup

Time 45m

Number Of Ingredients 18

4 slices bacon (cut into medium dice)
2 tablespoons butter
2 garlic cloves, (minced)
1 small onion, (diced)
3 stalks celery, (diced)
2 tablespoons all-purpose flour
¼ cup white wine
3 Yukon gold potatoes, (peeled and diced)
2 8-oz bottles clam juice
1 10-oz can baby clams, drained and liquid reserved
1 cup chicken or vegetable broth
3 sprigs thyme
1 bay leaf
2 cups half-and-half
2 teaspoons salt (or more to taste)
Freshly ground black pepper (to taste)
2 tablespoons parsley (chopped)
Oyster crackers (for serving (optional))

Steps:

  • Heat a large stockpot or Dutch oven over medium high heat. Add the bacon and cook until crispy, about 6-8 minutes. Transfer to a paper towel-lined plate, reserving 1 tablespoon of the fat rendered in the pot.
  • Melt the butter in the stockpot with the bacon fat. Add the garlic, onion and celery, and cook, stirring frequently, until the onions become soft but not brown, about 5-6 minutes.
  • Whisk in the flour and stir for about a minute trying to get rid of any lumps. Gradually, stir in the white wine and reduce for about 1 minute.
  • Add the potatoes, the clam juice, the liquid from the canned clams and the broth. Add the thyme sprigs and bay leaf and bring to a boil. Lower the heat and simmer until the potatoes become tender, about 10 to 15 minutes.
  • When the potatoes are tender, stir in the half and half and the clams and season with salt and pepper. Bring to a gentle simmer (do not let the chowder come to a full boil) and simmer for about 2 minutes. Remove the thyme and bay leaf. If the chowder is too thick, add additional half and half until desired consistency is reached. Serve immediately garnished with chopped parsley and the reserved bacon.

Nutrition Facts : Calories 298 kcal, Carbohydrate 24 g, Protein 7 g, Fat 19 g, SaturatedFat 10 g, Cholesterol 50 mg, Sodium 1122 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving

CLAM AND BACON CHOWDER



Clam and Bacon Chowder image

A simple and delicious clam and bacon chowder flavoured with thyme. The perfect chowder for those who dislike overly thick chowders.

Provided by Chef's Notes

Categories     Soup

Time 30m

Number Of Ingredients 8

2 cups Peeled and diced potatoes
4 Strips Bacon, cut into 1 cm pieces
1 1/2 cup Diced onion
1/2 cup Diced Celery
1 cup Clams, Cooked and Chopped
1 L Whole Milk (3.25%)
1 tsp Fresh Chopped Thyme
Salt and Pepper to taste

Steps:

  • Boil the potatoes until they are tender. Drain them well, and divide in half. Leave half the potatoes as they are and mash the other half. Set aside.
  • Put the bacon in a medium pot over medium heat. Cook until brown and crisp. Drain all the fat but 1 tbsp.
  • Add the celery and onion into the pot with the bacon and cook for about 5 minutes or until the vegetables are soft and the onions are translucent.
  • Add the milk into the pot and cook just until it is hot.
  • Stir the mashed potato into the milk, then add in the diced potatoes, and thyme. Turn the heat down to low and simmer the chowder for about 5 minutes.
  • Add the clams into the chowder, season it with salt and pepper to taste, and serve.

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