Ex's Clam Chowder

Savor the rich, comforting taste of "Ex's Clam Chowder," a hearty homemade classic that's bursting with fresh seafood flavor and smoky notes of bacon. This New England-style chowder features plump, tender clams, creamy russet potatoes, and a luscious blend of heavy cream, chicken broth, and clam juice, all simmered with fragrant bay leaf and thyme for a flavorful depth. Crispy bacon crumbles and fresh parsley add the perfect finishing touch, while optional oyster crackers provide a delightful crunch. With just 20 minutes of prep time and straightforward instructions, this recipe is a must-try for anyone craving a cozy, satisfying bowl of clam chowder. Perfect for chilly evenings or any time you want to bring the taste of the coast to your table!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 pounds Fresh clams
• 4 slices Bacon
• 3 tablespoons Unsalted butter
• 1 medium (diced) Yellow onion
• 2 stalks (diced) Celery stalks
• 3 cloves (minced) Garlic
• 2 tablespoons All-purpose flour
• 2 cups Clam juice
• 1 cup Chicken broth
• 2 medium (peeled and diced) Russet potatoes
• 1 cup Heavy cream
• 1 leaf Bay leaf
• 1 teaspoon Fresh thyme
• 1 teaspoon (or to taste) Salt
• 0.5 teaspoon (or to taste) Black pepper
• 2 tablespoons (chopped, for garnish) Fresh parsley
• 1 cup (optional, for serving) Oyster crackers

Directions

Step 1

Scrub and wash the clams to remove any sand or grit. Steam the clams in a pot with 1/2 cup of water over medium heat until they open (about 5-7 minutes). Remove from heat, discard any clams that did not open, and strain the liquid through a fine mesh sieve. Reserve the liquid and set aside.

Step 2

Remove the clam meat from the shells and chop it into small pieces. Set the chopped clams aside and discard the shells.

Step 3

In a large pot or Dutch oven, sauté the bacon over medium heat until crispy. Remove the bacon and place it on a paper towel to drain, leaving about 2 tablespoons of bacon fat in the pot.

Step 4

Add the unsalted butter to the pot with the bacon fat and let it melt. Add diced onion and celery, cooking until softened (about 5 minutes). Stir in the minced garlic and cook for another 1 minute until fragrant.

Step 5

Sprinkle the all-purpose flour over the vegetables and stir well to coat. Cook the mixture for 2 minutes to remove the raw flour taste.

Step 6

Slowly pour in the clam juice and chicken broth, stirring continuously to prevent lumps. Add the reserved clam steaming liquid, diced potatoes, bay leaf, and thyme. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 15-20 minutes, or until the potatoes are tender.

Step 7

Once the potatoes are cooked, stir in the chopped clams and heavy cream. Let the chowder heat through for 5 minutes without boiling. Season with salt and black pepper to taste.

Step 8

Remove the bay leaf and ladle the clam chowder into bowls. Garnish with chopped parsley and crumbled bacon. Serve with oyster crackers, if desired.

Nutrition Facts

Serving size	(2960.4g)

Amount per serving	% Daily Value*
Calories	3415.8

Total Fat 152.1g	0%
Saturated Fat 76.1g	0%
Polyunsaturated Fat 4.4g
Cholesterol 992.5mg	0%
Sodium 6953.6mg	0%
Total Carbohydrate 205.3g	0%
Dietary Fiber 18.3g	0%
Total Sugars 18.6g
Protein 277.5g	0%

Vitamin D 5.1IU	0%
Calcium 1258.9mg	0%
Iron 268.6mg	0%
Potassium 10012.4mg	0%

*The % Daily Value 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.

Source of Calories

Fat: 41.5%

Protein: 33.6%

Carbs: 24.9%