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Earls Clam Chowder

Rich, creamy, delicious clam chowder filled with fresh vegetables and lots of clams. Perfect for a cold fall or winter day. A comforting soup!
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Servings: 6 -8
Author: Kristi

Ingredients

  • 4 slices of bacon cooked and crumbled
  • 1 and 1/8 cups chopped roma tomatoes
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 1 cup chopped onion
  • 1 and 1/2 teaspoons black pepper
  • 1 and 1/2 teaspoons thyme
  • 1/2 teaspoon tarragon
  • 1 bay leaf
  • 1/4 cup butter
  • 1/4 to 1/2 cup flour
  • 1/4 cup clam base or substitute seafood or chicken base
  • 1 1/2 cups low fat milk
  • 1 1/2 cups heavy whipping cream
  • 1 cup unpeeled potatoes chopped, about 1/2 pound
  • 43 to 45 ounces clams canned with juice (see note)

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  • 2 slices of bacon cooked and crumbled
  • chives optional (for garnish)

Instructions

  • Cook all bacon, drain, then crumble and set aside. Reserve 1 tablespoon of bacon grease. Set aside 2 slices of bacon to garnish and top each bowl of soup. Set aside the other 4 slices of bacon.
  • Add bacon grease to a large stock pot and heat on medium-high heat until hot.
  • Add tomatoes, celery, carrots, onions, black pepper, thyme, tarragon and bay leaf. Heat on medium-high until carrots are tender, about 8 minutes more.
  • In a small saucepan, melt butter over medium heat. Stir in flour (to make a roux) and heat until almost golden, stirring constantly, about 3 minutes. Add butter/flour mix to stock pot.
  • Slowly stir in clam base, milk and heavy whipping cream, making sure there are no lumps. Add potatoes, clams with juice, and bacon and simmer on medium to medium-low heat until potatoes are soft, about 25 minutes.

Notes

I use a combination of clams: 3 (10-ounce) cans of Fancy Baby Clams, 1 (6.5 ounce) can chopped clams and 1 (6.5 ounce) can minced clams. This way you get clams in every bite and a variety of textures in the clam chowder.