Clam Chowder (with Seafood Chowder Option)

Serves: 4 – 6

Prep: 15

Stove Time: 30

Ingredients

  • 4 strips bacon (or turkey bacon for lighter option, or omit for vegetarian or seafood chowder)
  • 1 chopped onion
  • 2 – 3 diced carrots
  • 2 – 3 diced celery stalks (use a Rutabaga for a Keto option)
  • 4 diced (about 1/2 inch) potatoes (I typically use russet but I’m sure other types work)
  • 1 tbsp chopped/minced garlic
  • salt and pepper to taste
  • 1 bay leaf
  • 1 tbsp crushed red pepper
  • 1 tbsp oregano
  • 2 cans chopped clams (with juice)
  • 1 cup clam juice
  • 1.5 cup chicken/vegetable stock
  • 1 cup half and half (or whole milk or dairy alternative)
Seafood Chowder Additions
  • 1 lb peeled shrimp
  • .5 lbs frozen or thawed bay scallops
  • 1 cup frozen corn (or fresh if you have it)
  • Leftover cooked white fish (or fresh and add about 5 minutes ahead of the shrimp between steps 3 and 4

Clam Chowder

  1. In a dutch oven or large pot, chop and cook the bacon (add some olive oil if using turkey bacon) over medium heat for about 5 minutes or until cooked through
  2. Remove bacon and drain on paper towel to remove some fat
  3. Leave the bacon drippings (or olive oil) and add chopped onions and celery along with garlic and some salt and pepper and cook another 5 minutes or until softened
  4. Open the cans of clams and drain the juice into the pot (refrigerate the cans of clams after draining) and add the other 1 cup of clam juice and chicken/vegetable stock
  5. Add bay leaf and remaining seasonings (feel free to add other seasoning and get creative!)
  6. Bring to a boil and then add in carrots and potatoes
  7. Simmer and cook uncovered for about 15 minutes or until you can pierce through potatoes
  8. Add back bacon, clams, and the half and half (or milk) and cook an additional 2 – 3 minutes

Seafood Chowder

  1. In a large dutch oven or pot, add 2 – 3 tbsp olive oil, onions , garlic, and celery and cook for about 5 minutes
  2. Next, add 1 cup clam juice (along with juice of 1 can of clams); and 4 cups chicken stock and bring to a boil
  3. Add seasoning, carrots, and potatoes and cook for 10 minutes
  4. Add scallops and shrimp and cook an additional 5 minutes or until fish is cooked through and potatoes are tender
  5. Add canned clams, frozen corn and half and half (or milk) and cook 2 -3 minutes just to heat through.

Enjoy either with sourdough bread (in bread bowls?); topped with croutons, or just on its own!

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