Pat'S Clam Chowder
A hearty clam chowder packed with fresh vegetables, smoky bacon, and tender clams, offering rich flavors perfect for cozy gatherings or comforting weeknight dinners.
Ingredients
Instructions
- Cook the bacon until crispy, then crumble and set aside.
- In the bacon drippings, sauté chopped onion until translucent.
- Add diced potatoes and sliced carrots to the pot, cook for a few minutes.
- Add tomatoes, clam juice from the canned clams, salt, celery seed, thyme, and parsley.
- Simmer the mixture until vegetables are tender, about 20 minutes.
- Add the entire can of clams with juice to the pot and heat through.
- Serve hot, garnished with crumbled bacon and additional parsley if desired.
Tips & Substitutions
For a richer flavor, consider using a combination of fresh clams and canned clams. If you prefer a thicker chowder, you can mash some of the potatoes before adding the clams. Adding a splash of cream at the end will also enhance the creaminess. Feel free to adjust the vegetables based on what you have on hand; celery and corn can be great additions. Pair with crusty bread for a complete meal.
Serving Suggestions
Serve this clam chowder hot, garnished with crumbled bacon and a sprinkle of fresh parsley. It pairs beautifully with crusty bread or a simple side salad for a balanced meal. For a heartier option, consider enjoying it alongside a serving of Pot Roast For Two for a comforting dinner.
Storage & Reheating
Store any leftover clam chowder in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stovetop over low heat to prevent the clams from becoming rubbery. If the chowder thickens too much, add a splash of broth or water to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Pat'S Clam Chowder contains roughly 1357 calories, with 25g protein, 180g carbohydrates, and 60g fat. It is an excellent source of potassium (101% of the Daily Value), vitamin C (96% of the Daily Value), and dietary fiber (66% of the Daily Value). Note that it is relatively high in sodium, at 674mg per serving (29% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen clams instead of canned clams?
Yes, you can use frozen clams in this recipe. Just make sure to thaw them before adding them to the chowder. Adjust the cooking time as necessary, ensuring the clams are heated through without overcooking.
Is it necessary to use bacon in this recipe?
While bacon adds a wonderful smoky flavor, you can omit it for a lighter version or use a substitute like turkey bacon or smoked paprika for a similar taste. You might want to add a bit of olive oil to sauté the onions if not using bacon.
How can I make this chowder vegetarian?
To make a vegetarian version of this clam chowder, substitute the bacon with olive oil and use vegetable broth instead of the clam juice. You can also add more vegetables like celery, corn, or bell peppers to enhance the flavor and texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).