This is Eric’s favorite dinner, so I can’t believe I haven’t posted this clam chowder recipe before! It is the kind of thing we usually make together on a Sunday afternoon. I have so many precious memories of the two of us cooking this soup together.
We hadn’t fixed this in awhile, so Eric was practically jumping up and down in the kitchen while we cooked dinner on Sunday. I hope you enjoy this dinner as much as we do! It beats the pants off of Campbell’s Chunky Soup any day of the week!
I feel the need to explain something about this recipe before folks who live on the coast start making fun of me. You see, fresh clams aren’t really that readily available here in Birmingham, Alabama. Add to that the fact that I live probably 30 miles from the next store that even might have fresh clams, and you can maybe see why I have to use canned clams in my recipe.
By ALL means, if you have access to great fresh clams, use those instead, but I’m guessing that if that is the case, your mama or your grandma probably has a secret family clam chowder recipe that you like to use anyway. But for the rest of us, this is a great way to get this creamy, mild-tasting, clam chowder.
Hey, at least the can didn’t say Campbells!
Best Ever Clam Chowder
When my daughter smelled this soup, she exclaimed "It smells like the ocean . . . with bacon!" I couldn't have said it better myself!
Ingredients
- ½ pound bacon, medium dice
- 1 cup leeks, chopped
- 1 cup onions, chopped
- ½ cup celery, chopped
- 1 carrot, peeled and diced
- 1 cup sliced mushrooms (optional, but we love them!)
- 2-3 bay leaves
- 1 Tbsp fresh or (1/2 Tbsp dried) thyme
- ½ cup flour
- 1 pound white potatoes, peeled and diced
- 4 (6 oz) cans whole clams (drain and reserve liquid)
- 3 jars clam juice plus reserve from cans
- 2 cups heavy cream
- Salt and Pepper
Instructions
- In a heavy stock pot over medium high heat, render bacon until crispy about 8 minutes.
- Stir in leeks, onions, celery, carrots and mushrooms. Saute for about 2 minutes or until vegetables begin to wilt.
- Season vegetables with salt and pepper. Add Bay leaves and Thyme.
- Stir in flour and cook for 2 minutes. Add potatoes. Stir in clam juice, including the reserve juice from the cans of clams.
- Bring liquid up to boil and reduce to simmer. Simmer until potatoes are fork tender.
- Add cream and return to simmer.
- Add clams and warm for 2 minutes.
- Season with salt and pepper to taste.
- ENJOY
Nutrition Information
Calories: 3544 Fat: 217g Saturated fat: 122g Unsaturated fat: 77g Carbohydrates: 206g Sugar: 21g Sodium: 2935mg Fiber: 21g Protein: 194g Cholesterol: 1014mg
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So have you ever made homemade clam chowder? Do you have a favorite soup? Let’s hear about it!
Best Ever Clam Chowder
When my daughter smelled this soup, she exclaimed "It smells like the ocean . . . with bacon!" I couldn't have said it better myself!
Author: Eric & Heather Jackson
Ingredients
- ½ pound bacon, medium dice
- 1 cup leeks, chopped
- 1 cup onions, chopped
- ½ cup celery, chopped
- 1 carrot, peeled and diced
- 1 cup sliced mushrooms (optional, but we love them!)
- 2-3 bay leaves
- 1 Tbsp fresh or (1/2 Tbsp dried) thyme
- ½ cup flour
- 1 pound white potatoes, peeled and diced
- 4 (6 oz) cans whole clams (drain and reserve liquid)
- 3 jars clam juice plus reserve from cans
- 2 cups heavy cream
- Salt and Pepper
Instructions
- In a heavy stock pot over medium high heat, render bacon until crispy about 8 minutes.
- Stir in leeks, onions, celery, carrots and mushrooms. Saute for about 2 minutes or until vegetables begin to wilt.
- Season vegetables with salt and pepper. Add Bay leaves and Thyme.
- Stir in flour and cook for 2 minutes. Add potatoes. Stir in clam juice, including the reserve juice from the cans of clams.
- Bring liquid up to boil and reduce to simmer. Simmer until potatoes are fork tender.
- Add cream and return to simmer.
- Add clams and warm for 2 minutes.
- Season with salt and pepper to taste.
- ENJOY
Nutrition Information
Calories: 3544 Fat: 217g Saturated fat: 122g Unsaturated fat: 77g Carbohydrates: 206g Sugar: 21g Sodium: 2935mg Fiber: 21g Protein: 194g Cholesterol: 1014mg
My mom and dad used to love oyster stew… I’ll bet they would have loved this! 🙂
This looks delicious! You and your husband’s love of crab! hehehehehe You caught him – now you have to keep him. Lol!
Yum! I don’t think I’ve ever tried clam chowder from scratch. Thanks for sharing this with us at the HomeAcre Hop. We’d love to have you back again tomorrow.
Will you come cook for me? This looks soooo goood!!!
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