Clam Chowder
Creamy, rich, and brimming with tender clams and potatoes, this Clam Chowder is comfort in a bowl that only gets better the next day. Top with oyster crackers it’s a cozy, satisfying soup for any gathering.
This Clam Chowder is the ultimate comfort food that’s perfect for chilly evenings or gatherings with friends. The combination of tender clams, crispy bacon, and creamy potatoes creates a rich, satisfying dish that tastes even better the next day. Trust me, once you experience this cozy bowl of goodness, you'll want to make it a regular in your kitchen!
Chef's Tips
- ·Be sure to discard any clams that don't open after cooking; they can be harmful to eat.
- ·For an extra depth of flavor, consider adding a splash of white wine to the pot after cooking the bacon and before adding the scallions and garlic.
You can prepare the soup base and store it in the refrigerator for up to 3 days. Just reheat gently and add the heavy cream and clam meat just before serving for the best texture and flavor.
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- fresh small clams(such as Manila or 2 (6.5-ounce) cans of clams)2 pounds
- unsalted butter4 tablespoons
- bacon(cut into ½-inch pieces)0.5 pounds
- scallions(finely chopped)2 bunches
- garlic cloves(minced)4
- jalapeño(thinly sliced (optional))1
- Yukon Gold potatoes(diced into 1-inch pieces)4 medium
- sea salt0.75 teaspoon
- freshly cracked black pepper0.5 teaspoon
- cornstarch2 tablespoons
- frozen corn2 cups
- heavy cream1 cup
- Chives(for garnish)1
- Oyster crackers(for serving (optional))1
