Creamy Clam Chowder with Turkey Bacon Recipe

Introduction

This creamy clam chowder is a comforting and flavorful soup that combines tender clams with tender potatoes and a rich, velvety broth. Perfect for cooler days, it delivers a hearty meal that’s easy to prepare and sure to please the whole family.

Ingredients

• 6 slices turkey bacon, diced
• 1 small onion, diced
• 3 stalks celery, diced
• 3 cloves garlic, minced
• 1/2 cup flour
• 4 (6.5 ounce) cans chopped clams
• 1 cup chicken broth
• 1 cup milk
• 1 cup half-and-half
• 4 medium russet potatoes, peeled and diced
• Salt and pepper to taste

Instructions

1. Step 1: In a large pot over medium-high heat, cook the diced turkey bacon until crispy. Use a slotted spoon to transfer it to a plate and set aside.
2. Step 2: In the same pot, sauté the diced onion, celery, and minced garlic until tender and fragrant.
3. Step 3: Stir in the flour to combine with the vegetables, cooking for about 1-2 minutes to remove the raw flour taste.
4. Step 4: Gradually add the clam juice from the canned clams, chicken broth, milk, and half-and-half while stirring continuously until the mixture is smooth and free of lumps.
5. Step 5: Add the diced potatoes, increase the heat to bring the chowder to a gentle boil, then reduce the heat and simmer until the potatoes are tender and the soup thickens, about 15-20 minutes.
6. Step 6: Stir in the chopped clams, and season with salt and pepper to taste. Warm through for a few minutes without boiling.
7. Step 7: Serve the chowder hot, topped with the crispy turkey bacon for garnish.

Tips & Variations

• For a richer chowder, substitute heavy cream for half-and-half or add a splash at the end.
• Use smoked turkey bacon to add a deeper smoky flavor without pork.
• If you prefer a smoother texture, gently mash some of the potatoes while simmering.
• Fresh clams can be used instead of canned for a more authentic experience; just be sure to steam and chop them before adding.

Storage

Store leftover clam chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to avoid curdling the dairy. Avoid freezing, as the cream may separate upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular bacon instead of turkey bacon?

Yes, regular bacon works well and adds a classic smoky flavor, but turkey bacon keeps the dish lighter and is a great alternative for those avoiding pork.

Is it necessary to add flour to the chowder?

The flour acts as a thickening agent, giving the chowder its creamy texture. Without it, the soup will be thinner but still tasty.

Creamy Clam Chowder with Turkey Bacon Recipe

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★★★★★

4.5 from 144 reviews

• Author: anna
• Total Time: 45 minutes
• Yield: 8 servings 1x
• Diet: Low Fat

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Description

This Creamy Clam Chowder is a comforting and hearty soup featuring tender clams, crispy turkey bacon, and a velvety broth made from milk, half-and-half, and chicken broth. Perfect for a cozy meal, it combines the savory flavors of seafood and smoky bacon with the soft texture of diced potatoes and aromatic vegetables.

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Ingredients

Scale 1x2x3x

Meat

• 6 slices turkey bacon, diced

Vegetables

• 1 small onion, diced
• 3 stalks celery, diced
• 4 medium russet potatoes, peeled and diced
• 3 cloves garlic, minced

Seafood

• 4 (6.5 ounce) cans chopped clams

Liquids & Dairy

• 1/2 cup flour
• 1 cup chicken broth
• 1 cup milk
• 1 cup half-and-half

Seasonings

• Salt and pepper to taste

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Instructions

1. Cook Turkey Bacon: In a large pot over medium-high heat, cook the diced turkey bacon until crispy. Use a slotted spoon to transfer the bacon to a plate to drain and set aside.
2. Sauté Vegetables: In the same pot with the rendered turkey bacon fat, add the diced onion, celery, and minced garlic. Sauté until the vegetables are tender and fragrant, about 5 minutes. Stir in the flour to coat the vegetables and cook for another minute to remove the raw flour taste.
3. Add Liquids and Potatoes: Gradually pour in the clam juice (from the canned clams), chicken broth, milk, and half-and-half while stirring continuously to create a smooth mixture without lumps. Add the diced potatoes to the pot.
4. Simmer Soup: Increase the heat to bring the chowder to a gentle boil. Then reduce the heat to low and let it simmer until the potatoes are tender and the soup thickens, usually about 20-25 minutes. Stir occasionally to prevent sticking.
5. Finish with Clams and Seasoning: Stir in the chopped clams along with salt and pepper to taste. Heat through gently for another 5 minutes without boiling to preserve the clams’ tenderness.
6. Serve: Ladle the chowder into bowls and garnish with the reserved crispy turkey bacon pieces. Serve hot for a delicious and comforting meal.

Notes

• Use low-sodium chicken broth to control the saltiness in your chowder.
• For an even richer soup, you can substitute half-and-half with heavy cream.
• Make sure to simmer gently after adding clams to avoid overcooking and toughening them.
• This chowder can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
• Use gluten-free flour to make this recipe gluten free if needed.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: clam chowder, creamy clam soup, turkey bacon chowder, seafood soup, comfort food, American chowder