Lisa's Creamy Clam Chowder

Rating: 4.67 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Delicious and creamy clam chowder includes carrots, celery, thyme, and a hint of bacon.

By Lisa

Gallery

Recipe Summary

prep:
20 mins
cook:
40 mins
total:
1 hr
Servings:
8
Yield:
4 quarts
Nutrition Info
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Heat a large soup pan over medium heat. Add bacon and cook until crispy, 5 to 7 minutes. Add butter, potatoes, celery, carrots, onion, salt, and black pepper. Reduce heat to low. Cook and stir 10 minutes. Sprinkle in flour and stir 1 minute. Add milk, clam juice, clams, lemon juice, thyme, cayenne pepper, garlic salt, and onion powder. Simmer on low until potatoes are tender, 20 to 25 minutes. Add cream and simmer 5 minutes more.

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  • To thicken chowder if necessary, combine cornstarch and water together in a bowl. Add cornstarch mixture to chowder and stir until incorporated and chowder is thickened.

Cook's Note:

Feel free to use turkey bacon if you prefer.

Nutrition Facts

Per Serving:
449 calories; protein 20g; carbohydrates 32.6g; fat 26.9g; cholesterol 114.9mg; sodium 466.8mg. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

lutzflcat
Allstar
Rating: 4 stars
08/01/2018
7.31.18 Have to make one recommendation: PLEASE do not simmer your canned clams for 20-25 minutes or until the potatoes are tender. Your clams already are cooked so all you need to do is heat them otherwise you ll end up with rubbery chewy clams. Drain the clams and add that juice to the milk/potato mixture early on. When you add the cream at the end that s when I d recommend you add your clams and heat for about 5 minutes.. That s the only change that I made to this recipe and it turned out pretty darn well. Oops I also did add a bit more cayenne (personal taste preference). I could see adding a bay leaf to the milk/potato mixture next time to ramp up the flavor and I'd probably cook a little extra bacon for a serving garnish. It did take quite a bit of the cornstarch slurry to reach the slightly thickened chowder consistency but I had it and it was good. This is an indulgence for me but this creamy flavorful chowder really hit the spot today! Thanks for sharing your recipe. Read More
Helpful
(10)
6 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
lutzflcat
Allstar
Rating: 4 stars
07/31/2018
7.31.18 Have to make one recommendation: PLEASE do not simmer your canned clams for 20-25 minutes or until the potatoes are tender. Your clams already are cooked so all you need to do is heat them otherwise you ll end up with rubbery chewy clams. Drain the clams and add that juice to the milk/potato mixture early on. When you add the cream at the end that s when I d recommend you add your clams and heat for about 5 minutes.. That s the only change that I made to this recipe and it turned out pretty darn well. Oops I also did add a bit more cayenne (personal taste preference). I could see adding a bay leaf to the milk/potato mixture next time to ramp up the flavor and I'd probably cook a little extra bacon for a serving garnish. It did take quite a bit of the cornstarch slurry to reach the slightly thickened chowder consistency but I had it and it was good. This is an indulgence for me but this creamy flavorful chowder really hit the spot today! Thanks for sharing your recipe. Read More
Helpful
(10)
Heather Savage
Rating: 5 stars
09/22/2018
This is an excellent clam chowder. Even my daughter who doesn't like clam chowder enjoyed it. I forgot to add the cream at the end but it was still great. I will make this again. Read More
Michael Swanson
Rating: 5 stars
08/27/2018
I did indeed make this! And I'm glad I did! I chose a few creative licenses. Made it into a seafood cioppino by adding crab meat and fish. Held out the cornmeal because it changed the color to a golden color. I was raised in Santa Barbara and my childhood revolves around New England style milky white chowder. Next and I'm only telling you because I like you I add MSG. It's the dirty little secret all great chefs hide in the back of their spice rack. Read More
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Michael Rogers
Rating: 5 stars
09/21/2018
This recipe hit my taste buds just right. Will now make this recipe again and again. I only cook for one so sadly it doesn't matter what anyone else thinks. Read More
Bill
Rating: 5 stars
12/28/2018
Added more clams than call for. Everyone thought the soup was outstanding. Read More
PPK
Rating: 4 stars
02/27/2019
Nice taste but needs more bacon & clams. I also put my clams (this time I used the can) in at the end when I put the cream in. Think I may use both can & fresh clams if available. Didn't know if I should've removed any of the bacon grease from frying & I did. Next time I'll leave if a "reasonable" amount of fat is there instead of removing. I think the grease would add a lot of flavor. Read More
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