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Best Homemade Clam Chowder Recipe Kids Love

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This creamy, savory clam chowder is a family favorite that came together by accident. Made with simple, affordable ingredients like canned clams, bacon, and potatoes, it’s ready in under 45 minutes and perfect for cold weather comfort.

Ingredients

Scale
  • 4 slices thick-cut bacon, chopped
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 2 cups chicken or vegetable broth (low-sodium)
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3 cans (6.5 ounces each) chopped clams, drained with juice reserved
  • 3 medium Yukon Gold potatoes, peeled and diced into ½-inch cubes (about 2 cups)
  • 1 bay leaf
  • ½ teaspoon dried thyme (or 1 teaspoon fresh)
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped, for garnish (optional)

Instructions

  1. Cook the bacon: Place the chopped bacon in your cold Dutch oven. Turn the heat to medium and cook, stirring occasionally, until the bacon is crispy and the fat is rendered, about 6 to 8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pot.
  2. Sauté the vegetables: Add the diced onion and celery to the pot with the bacon fat. Cook over medium heat, stirring occasionally, until the vegetables are soft and translucent, about 5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Make the roux: Sprinkle the flour over the cooked vegetables and stir constantly for 1 to 2 minutes. The mixture will look like a thick paste. Don’t let it brown; just cook it until it’s lightly golden.
  4. Add the liquids: Slowly pour in the chicken broth while whisking continuously to prevent lumps. Then add the whole milk and heavy cream, still whisking. Bring the mixture to a gentle simmer, not a rolling boil.
  5. Add the potatoes and seasonings: Stir in the diced potatoes, bay leaf, dried thyme, and the reserved clam juice from the cans. Bring the chowder back to a gentle simmer. Reduce the heat to low, cover the pot, and let it cook for 15 to 20 minutes, or until the potatoes are tender when pierced with a fork. Stir occasionally.
  6. Add the clams: Once the potatoes are tender, remove the bay leaf and discard it. Stir in the drained chopped clams and the cooked bacon (reserve a little for garnish if desired). Cook for another 2 to 3 minutes, just until the clams are heated through.
  7. Season and serve: Taste the chowder and season with salt and pepper. Ladle the chowder into bowls, garnish with fresh parsley and a sprinkle of reserved bacon, and serve hot with crusty bread or oyster crackers.

Notes

Don’t rush the roux; cook the flour for 1-2 minutes to avoid a raw taste. Keep the heat low and slow to prevent dairy from curdling. Add clams at the very end to keep them tender. Use the reserved clam juice for maximum flavor. Taste as you go and season sparingly. For a thicker chowder, mash a few cooked potatoes against the side of the pot.

Nutrition

Keywords: clam chowder, New England clam chowder, easy clam chowder, kid-friendly clam chowder, creamy clam chowder, homemade clam chowder

Find it online: https://morselora.com/best-homemade-clam-chowder-recipe-kids-love/