Imagine a creamy, rich soup that transports you straight to the coastal shores of New England with every spoonful! This Clam Chowder Lisa J recipe isn't just another soup—it's a culinary journey that combines crispy bacon, tender potatoes, and succulent clams in a luxurious cream base that will make your taste buds dance. Whether you're a seafood lover or just craving a hearty meal that feels like a warm hug, this chowder is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 4 slices bacon, chopped
- 1 onion, chopped
- 2 potatoes, peeled and diced
- 1 can (10 oz) clams, drained
- 2 cups clam juice
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients: chop the bacon into small pieces, finely dice the onion, and peel and cube the potatoes into small, uniform chunks.
- In a large heavy-bottomed pot or Dutch oven, cook the chopped bacon over medium heat until it becomes crisp and releases its fat, stirring occasionally to prevent burning.
- Using a slotted spoon, remove the crispy bacon bits and set aside, leaving the bacon fat in the pot.
- Add the chopped onions to the bacon fat and sauté until they become translucent and soft, about 3-4 minutes, stirring frequently to prevent browning.
- Add the diced potatoes to the pot and stir to coat them with the bacon fat and onions, cooking for an additional 2-3 minutes.
- Pour in the clam juice and bring the mixture to a gentle simmer, cooking until the potatoes are tender but not falling apart, approximately 10-12 minutes.
- Drain the canned clams and add them to the pot, stirring gently to combine.
- Slowly pour in the heavy cream, stirring continuously to prevent separation and create a smooth, creamy texture.
- Season with salt and pepper to taste, being mindful that the clam juice and bacon may already provide some saltiness.
- Simmer the chowder on low heat for an additional 5-7 minutes to allow the flavors to meld together.
- Garnish with the reserved crispy bacon bits just before serving, and ladle into warm bowls.
- Serve hot, optionally accompanied by oyster crackers or crusty bread for a complete meal.
Tips
- Use fresh ingredients whenever possible, especially for potatoes and onions, to enhance the overall flavor profile.
- Don't rush the bacon rendering process—letting it crisp slowly develops deeper, richer flavors.
- Cut potatoes into uniform small cubes to ensure even cooking and a consistent texture.
- Be careful not to boil the chowder after adding cream; a gentle simmer prevents separation and maintains a smooth consistency.
- For extra depth, consider adding a splash of white wine when sautéing the onions.
- If you prefer a thicker chowder, you can create a quick roux by adding a tablespoon of flour when cooking the onions.
- Save some crispy bacon bits for garnishing to add a delightful crunch and visual appeal.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 15g
Protein: 15g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 85mg
