Clam Chowder Recipe | Delicious, Creamy And heartwarming Soup

Chop parsley for garnish.

Mince garlic and dice onion.

Dice celery and potato.

Strip thyme leaves from the stem.

Cut bacon into small strips.

Prepare canned clams (chopped or whole).

Heat a large pot and add oil to coat the bottom.

Fry bacon until edges are brown, then scoop out.

Turn heat to medium-high and sauté onion and celery in bacon fat until onion softens.

Add minced garlic and cook for 30 seconds.

Stir in all-purpose flour until mixed with vegetables.

Add clam juice and chicken broth, scraping the bottom of the pot.

Add diced potato, milk, heavy cream, and thyme, then stir and cover to boil.

Check soup occasionally to prevent boiling over.

Prepare bread bowl by cutting off the top and hollowing out the center, then toast in the oven.

Once soup boils, check potato doneness by crushing against the pot.

Crush about 1/3 of the potatoes for creaminess.

Add clams and salt, stir, and bring back to a boil.

Add crushed black pepper and chopped parsley before serving.

Equipment Needed

Spice Level: