Clam Chowder Soup

2 cans (6.5 ounces each) chopped clams, juice reserved

2 cups clam juice or fish stock

4 slices bacon, chopped (optional)

1 large onion, finely chopped

2 celery stalks, finely chopped

2-3 medium potatoes, peeled and cubed

1 cup heavy cream

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

1 bay leaf

Salt and pepper to taste

Fresh parsley, chopped, for garnish

Oyster crackers or saltine crackers for serving

Cook the Bacon and Vegetables:

If using bacon, render it in a large pot over medium heat until crisp. Remove the bacon and set it aside, leaving the fat in the pot.
In the same pot, add butter. Sauté the onion and celery until softened, about 5 minutes.

Make the Roux:

Stir in the flour, cooking for about 1-2 minutes until the mixture (roux) is golden but not browned.

Add Liquids and Potatoes:

Slowly pour in the clam juice or fish stock, stirring constantly to avoid lumps. Add the reserved clam juice, bay leaf, and cubed potatoes. Bring to a simmer and cook until the potatoes are tender, about 15-20 minutes.

Add Clams and Cream:

Add the chopped clams and heavy cream. Heat through, but do not boil, for about 5 minutes. Season with salt and pepper to taste.

Serve:

Discard the bay leaf. Ladle the chowder into bowls, garnish with crispy bacon (if used) and fresh parsley. Serve with oyster crackers or saltine crackers.

Nutrition Facts

0 servings

Serving size

160g

Amount per serving
Calories450

% Daily Value *
Total Fat 30g39%

Saturated Fat 15g75%
Sodium 550mg24%
Total Carbohydrate 35g13%

Dietary Fiber 3g11%

Total Sugars 5g
Protein 25g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Clam Chowder Soup