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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
