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Easy Clam Chowder

Creamy, hearty clam chowder loaded with tender potatoes, savory bacon, and tender clams, simmered in a rich, flavorful broth and finished with fresh parsley.
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Servings: 4

Ingredients

  • 4 –5 slices of bacon
  • 2 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 1 onion diced
  • 4 garlic cloves minced
  • 2 celery stalks diced
  • 2 cups chicken broth
  • 1 large potato peeled and diced
  • 2 bay leaves
  • 1 tsp Italian seasoning
  • 2 cans clams drained (reserve the juice)
  • 1 cup whole milk
  • 1 cup heavy cream
  • Salt and cayenne pepper to taste
  • Fresh parsley chopped, for garnish

Instructions

  • In a large pot, cook the bacon over medium heat until crispy. Remove and chop into small pieces. Set aside.
  • In the same pot, melt the butter. Add the onion and celery, and sauté until softened, about 3–4 minutes.
  • Stir in garlic and cook for 30 seconds until fragrant.
  • Sprinkle in the flour and cook for 1–2 minutes to form a roux.
  • Slowly whisk in the reserved clam juice and chicken broth until smooth.
  • Add the diced potatoes, bay leaves, and Italian seasoning. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the potatoes are tender.
  • Season with salt and a pinch of cayenne pepper.
  • Stir in the milk, heavy cream, and clams. Simmer gently (do not boil) for 5 minutes until heated through.
  • Serve hot, garnished with crispy bacon and chopped parsley.