Creamy bacon and clam chowder

    Creamy bacon and clam chowder

    (185)
    24saves
    1hr40min


    174 people made this

    About this recipe: A deliciously creamy soup, which is hearty enough to be served as a main course. Bacon is simmered with clams in a creamy potato soup base. Serve with crusty fresh bread. Perfect to keep you warm during the cold winter months.

    Ingredients
    Serves: 4 

    • 4 rashers streaky bacon
    • 80g chopped onion
    • 4 potatoes, peeled and cubed
    • 1 tablespoon plain flour
    • 250ml fish stock
    • 250ml single cream
    • 1 1/4 (280g) tins baby clams, chopped and juice reserved
    • salt and pepper to taste
    • 125ml double cream
    • 2 tablespoons chopped fresh parsley

    Method
    Prep:20min  ›  Cook:30min  ›  Extra time:50min  ›  Ready in:1hr40min 

    1. In a large saucepan over medium high heat, fry the bacon until crisp, about 10 minutes. Drain on kitchen towels, reserving the bacon fat in the pan, crumble and set aside.
    2. In the same saucepan with the bacon fat, saute the onion and potatoes for 3 to 5 minutes. Sprinkle with the flour and stir well to coat.
    3. Pour in the fish stock and clam juice, bring to the boil, reduce heat to low and simmer for about 15 minutes or until potatoes are tender.
    4. Add the single cream and clams and season with salt and pepper to taste. Finally, whisk in the double cream. Allow to heat through (but do not boil), about 5 minutes. Garnish with the parsley and crumbled bacon.
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    Reviews & ratings
    Average global rating:
    (185)

    Reviews in English (185)

    2

    I made this lovely chowder, used white crab meat instead of baby clams. And also mashed the potatoes when they were cooked to reduce the lumps in the chowder and make it heavier. just lovely and easy to make.  -  20 Oct 2010

    by
    273

    This is a great recipe for when you're craving clam chowder, and don't want to wait. Here in Rhode Island, we have an abundance of clams, so I make this one often, using quahogs that my boys dig up. My one issue with this recipe, as-is, is that you have to make sure that the flour is adequately cooked, or you get that raw-flour taste. In order to do this with the sautee-the-flour-with-the-potatoes method, you run the risk of making the potatoes a bit mushy. If you have a bit more time, make a roux by melting a 1/2 stick of butter and cooking the flour in it for about 5 minutes. Wisk the roux in with the dairy before proceeding with step 4. You'll have a creamy and nicely thickened chowder with no lumps!  -  19 Jul 2005  (Review from Allrecipes US | Canada)

    by
    142

    This soup is outstanding. I was able to cut a lot of fat from the recipe with the following changes, and no loss of flavor: drain most of the bacon fat, there is still enough in the pan to cook the potato and onion. Use 2 cups of clam broth, and equal parts cream and skim milk until you get your desired thickness. I usually use more skim milk than cream. This may make the soup a little thinner, but I like it that way and its much healthier, so you can eat more and not feel guilty! Go ahead, have the 2nd bowl!  -  23 Apr 2006  (Review from Allrecipes US | Canada)

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