Noah's Ark Clam Chowder

Dive into the hearty comfort of *Noah's Ark Clam Chowder*, a rich and creamy soup that balances savory bacon, tender clams, and perfectly seasoned vegetables in every spoonful. This recipe combines the briny depth of clam juice with the luxurious texture of heavy cream, while fresh thyme and bay leaves infuse aromatic warmth. Russet potatoes add a satisfying heft, making it an ideal dish for cozy dinners or family gatherings. Topped with crispy crumbled bacon, fresh parsley, and optional oyster crackers for a delightful crunch, this clam chowder is pure comfort food with a gourmet twist. Ready in under an hour, it’s the perfect go-to recipe for seafood lovers seeking a bowl of indulgent seaside flavor!

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 cans (6.5 oz each) Canned clams
• 2 cups Clam juice
• 4 slices Bacon
• 2 tablespoons Unsalted butter
• 1 medium (diced) Yellow onion
• 2 stalks (diced) Celery stalks
• 2 cloves (minced) Garlic cloves
• 2 tablespoons All-purpose flour
• 2 large (peeled and diced) Russet potatoes
• 2 cups Heavy cream
• 1 teaspoon Fresh thyme
• 2 leaves Bay leaves
• 1 teaspoon (or to taste) Salt
• 1 teaspoon Black pepper
• 2 tablespoons (chopped, for garnish) Fresh parsley
• 1 cup (optional, for serving) Oyster crackers

Directions

Step 1

Drain the canned clams, reserving the clam juice. Combine the reserved clam juice with additional bottled clam juice to make a total of 2 cups. Set aside.

Step 2

In a large pot or Dutch oven, cook the bacon slices over medium heat until crispy. Remove the bacon, crumble, and set aside. Leave about 2 tablespoons of bacon drippings in the pot.

Step 3

Add the unsalted butter to the pot. Once melted, add the diced onion and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.

Step 4

Add the minced garlic and sauté for another 1-2 minutes until fragrant.

Step 5

Sprinkle the all-purpose flour over the vegetable mixture and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.

Step 6

Slowly whisk in the 2 cups of clam juice, ensuring there are no lumps. Increase the heat to medium-high and bring the mixture to a simmer.

Step 7

Add the diced potatoes, fresh thyme, bay leaves, salt, and black pepper to the pot. Reduce the heat to medium-low and let the mixture simmer for 15-20 minutes, or until the potatoes are tender.

Step 8

Once the potatoes are cooked, stir in the heavy cream and the canned clams. Simmer gently for an additional 5 minutes to heat through. Do not let the mixture boil after adding the cream.

Step 9

Remove the bay leaves from the pot and discard. Taste the chowder and adjust the seasoning with more salt and pepper if needed.

Step 10

Ladle the clam chowder into bowls and garnish with chopped fresh parsley and crumbled bacon. Serve hot with oyster crackers on the side, if desired.

Nutrition Facts

Serving size	(2645.0g)

Amount per serving	% Daily Value*
Calories	3344.9

Total Fat 206.3g	0%
Saturated Fat 116.1g	0%
Polyunsaturated Fat 5.3g
Cholesterol 733.5mg	0%
Sodium 6260.9mg	0%
Total Carbohydrate 219.2g	0%
Dietary Fiber 22.5g	0%
Total Sugars 20.9g
Protein 115.9g	0%

Vitamin D 5.1IU	0%
Calcium 622.7mg	0%
Iron 23.2mg	0%
Potassium 5715.3mg	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: 58.1%

Protein: 14.5%

Carbs: 27.4%