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Clam Chowder

Prep Time:

5 mins

Cook Time:

20 mins

Servings:

4-6

Flavors Used:

This creamy clam chowder recipe is the ultimate comfort food, blending tender clams, hearty potatoes, and smoky bacon in a rich, flavorful broth. Perfect for cozy dinners or to warm up on a chilly day, this classic New England-style clam chowder is both easy to make and packed with flavor. Fresh or canned clams, along with simple ingredients like onions, celery, and cream, create a thick, savory chowder that’s sure to satisfy seafood lovers. Serve it with crusty bread or oyster crackers for an authentic experience. Whether you’re cooking for family or hosting a special gathering, this clam chowder recipe delivers a delicious, restaurant-quality dish right from your kitchen.

SEA-soning is great on seafood recipes, but it can be used in all sorts of recipes like this Carrot Ginger soup!

Ingredients

2 tbsp Dan-O's SEA-soning
3 (6.5 oz) cans minced clams, juices drained and set aside
2 cups cubed potatoes
8 slices bacon, diced
2 tbs unsalted butter
2 cloves garlic, minced
1 sweet onion, diced
1/4 cup flour
1½ cups whole milk
2 cups chicken stock
3/4 cup half and half
salt and pepper to taste
Optional: fresh chopped parsley and oyster crackers for serving

Preparation Instructions

Cook your bacon until crispy. Remove from cookware and set aside on a paper towel.
In a large pot, add the butter and sauté the onion for about 3 minutes on medium-low heat.
Stir in the garlic and SEA-soning, mix well and then gradually mix in the flour and milk, broth and clam juice while whisking to make smooth.
Add cubed potatoes, stir and bring to a boil. Lower heat to a simmer, cover and cook until the potatoes are tender – about 10-12 minutes.
Add in the clams, half and half and season with salt and pepper to taste.
Cook for a few minutes until everything is heated up.
Garnish with fresh parsley, crumbled bacon and oyster crackers if desired.

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Comments

2 Responses

Dean Minnick says:

January 24, 2025 at 10:01 am

Oh Hell Yes I’m going to make some

Reply
Chris says:

November 21, 2024 at 12:12 pm

I’m making this

Reply