Indulge in the warmth and richness of a classic soup that never fails to delight - Savory Clam Chowder. This homemade recipe brings together the briny essence of clams, the creamy allure of potatoes, and the smoky goodness of bacon in one unforgettable bowl. In this blog post, I will guide you through the step-by-step process of creating this comforting dish, providing you with an exquisite dining experience right in the comfort of your own home. Let's dive into the details of this savory sensation!

The Ingredients That Make a Difference

To craft a truly delicious Savory Clam Chowder, it's essential to start with the finest ingredients. We carefully select 5 thick slices of bacon, 1 small yellow onion, 2 celery stalks, 1 large carrot, 2 cloves of garlic, and 5 tablespoons of all-purpose flour. These ingredients, combined with 2 cups of chicken broth, 2 cans of clams, and 2 medium russet potatoes, form the foundation of this sensational chowder. Don't forget the aromatic bay leaves, Goya powdered chicken bouillon packet, kosher salt, 1 ¼ cups of heavy cream, and freshly ground black pepper, as they elevate the flavors to new heights.

The Simplicity of Preparation

Creating this magnificent chowder is easier than you might think. By following our simple instructions, you can serve up this delightful dish in no time. Begin by cooking the bacon until crispy, then set it aside. Next, melt butter in a pot and sauté finely chopped onion, diced celery, diced carrot, and thinly sliced garlic until softened. Sprinkle in all-purpose flour and cook for a couple of minutes, allowing the flavors to meld together.

The Harmonious Assembly

Now, it's time to bring everything together. Gradually add the chicken broth, stirring constantly to avoid lumps. Drain the clams, reserving the liquid, and add them along with the diced potatoes, bay leaves, Goya powdered chicken bouillon packet, and a sprinkle of kosher salt. Allow the chowder to simmer until the potatoes are tender, infusing the broth with all the flavors.

Creamy Indulgence

To add a touch of decadence, pour in the heavy cream, creating a luscious and velvety texture. Let the chowder simmer for a few more minutes, allowing the flavors to meld together. Remove the bay leaves, adjust the seasoning with salt and freshly ground black pepper to your taste, and voila! The chowder is ready to be served.

A Perfect Finishing Touch

For an extra burst of flavor and visual appeal, garnish each bowl of Savory Clam Chowder with the crispy bacon pieces and chopped fresh parsley. The combination of textures and flavors will transport you to the seaside with every spoonful.

Savoring a bowl of homemade Savory Clam Chowder is like taking a culinary journey along the coast. The briny clams, creamy potatoes, and smoky bacon come together to create a symphony of flavors that will warm your soul. With this recipe in hand, you can recreate this classic dish any time you desire. So gather your ingredients, follow the simple steps, and prepare to indulge in a bowl of comfort like no other. Your taste buds will thank you for this delightful experience!

Ingredients

5 Thick Slices Smoked Bacon, Cut into ¼ inch pieces: Bacon adds a smoky and savory flavor to the chowder, enhancing its richness.

3 Tablespoons Butter: Butter provides a velvety texture and a touch of richness to the soup.

1 Small yellow Onion, Finely Chopped: The onion adds a sweet and aromatic base to the chowder.

2 Celery Stalks, Diced: Celery brings a refreshing and slightly crunchy element to the soup.

1 Large Carrot, Diced: Carrots add a subtle sweetness and contribute to the overall heartiness of the chowder.

2 Cloves Garlic, Thinly Sliced: Garlic imparts a lovely aroma and enhances the flavors of the other ingredients.

5 Tablespoons All-Purpose Flour: Flour acts as a thickening agent, helping to create a creamy consistency for the chowder.

2 Cups Chicken Broth: Chicken broth provides a flavorful base for the soup and complements the seafood flavors.

2 (10-ounce) Cans Clams in Juice, Liquid Drained and Reserved: These canned clams are the star of the chowder, delivering their distinct flavor to every spoonful.

1 Pound (2 Medium) Russet Potatoes, Cut into ¾ Inch Chunks: Potatoes add substance and a satisfying texture to the chowder.

1-2 Bay Leaves: Bay leaves infuse the chowder with a subtle earthy flavor.

Goya powdered chicken bouillon packet: This packet enhances the chicken broth, adding depth of flavor to the chowder.

Kosher Salt: Salt brings out the flavors of the ingredients and balances the overall taste of the chowder.

1 ¼ Cups Heavy Cream: Heavy cream adds luxurious creaminess to the soup, making it rich and satisfying.

Fresh Ground Black Pepper: Black pepper provides a gentle heat and complements the flavors of the chowder.

Chopped Fresh Parsley: Fresh parsley adds a vibrant and fresh element to garnish the chowder.

Instructions

1. In a large pot or Dutch oven, cook the bacon over mediumheat until crispy. Remove the bacon with a slotted spoon and set it aside, leaving the bacon drippings in the pot.
2. Add butter to the pot with the bacon drippings. Once melted, add the chopped onion, diced celery, diced carrot, and sliced garlic. Sauté for about 5 minutes until the vegetables soften.
3. Sprinkle the flour over the sautéed vegetables and stir well to combine. Cook for another 2 minutes, stirring constantly to ensure the flour is evenly distributed.
4. Gradually pour in the chicken broth while whisking constantly to prevent lumps from forming. Add the reserved clam juice from the cans as well. Stir until the mixture thickens slightly.
5. Add the chopped potatoes, bay leaves, and the Goya powdered chicken bouillon packet to the pot. Season with kosher salt to taste. Stir everything together gently.
6. Bring the mixture to a simmer and cook for about 15-20 minutes, or until the potatoes are tender. Stir occasionally to ensure the ingredients are evenly cooked.
7. Once the potatoes are cooked through, reduce the heat to low and pour in the heavy cream. Stir well to incorporate the cream into the chowder. Allow it to simmer for an additional 5 minutes, allowing the flavors to meld together.
8. Remove the bay leaves from the chowder and discard them.
9. Add in the drained clams, and allow simmer for 2-3 minutes.
10. Taste the chowder and adjust the seasoning with salt and freshly ground black pepper according to your preference.
11. Ladle the clam chowder into serving bowls. Garnish each bowl with the crispy bacon pieces and chopped fresh parsley.
12. Serve the clam chowder hot and enjoy its comforting flavors. It pairs wonderfully with crusty bread or oyster crackers on the side.

To store leftover Savory Clam Chowder, follow these guidelines:

1. Allow the chowder to cool down to room temperature before storing it. This helps prevent bacterial growth.
2. Transfer the chowder to an airtight container or individual portion-sized containers. Make sure the containers are clean and food-safe.
3. Place the container(s) in the refrigerator and ensure they are tightly sealed. The chowder can be stored in the refrigerator for up to 3 to 4 days.
4. When ready to reheat, gently warm the chowder on the stovetop over medium-low heat, stirring occasionally. Avoid boiling it vigorously, as this may cause the cream to separate.

Note: It's important to discard any leftovers that have been left at room temperature for more than 2 hours to ensure food safety.

For longer-term storage, Savory Clam Chowder can also be frozen. Follow these additional steps:

1. Allow the chowder to cool completely in the refrigerator before freezing.
2. Transfer the chowder to a freezer-safe, airtight container, leaving some headspace for expansion. Alternatively, you can use freezer bags, removing as much air as possible before sealing.
3. Label the container with the date and store it in the freezer. The chowder can be frozen for up to 2 to 3 months.
4. When ready to enjoy the frozen chowder, thaw it in the refrigerator overnight. Reheat it gently on the stovetop over medium-low heat, stirring occasionally.

Remember, when reheating and consuming leftovers, always use proper food safety practices and ensure the chowder reaches a safe internal temperature before serving.

This recipe yields approximately 4 to 6 servings of Savory Clam Chowder. The portion size can be adjusted according to your preference and the number of people you are serving. If you're serving it as a main course, you can expect 4 hearty servings. If you're serving it as a smaller appetizer or side dish, it can stretch to around 6 servings. Feel free to adjust the quantities of the ingredients accordingly to suit your needs.

Recipe Adapted from Chrissy Teigen "Cravings: Hungry For More" Cookbook

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