How To Make Clam and Leek Chowder Recipe
A deliciously creamy soup made with fresh clams and leeks that is perfect for a cozy night in.
Serves:
Ingredients
- 1 lb. fresh clams, cleaned
- 4 strips bacon, diced
- 2 leeks, white and light green parts only, chopped
- 3 cloves garlic, minced
- 1 russet potato, peeled and diced
- 2 cups chicken broth
- 1 cup heavy cream
- 1 bay leaf
- 1/2 tsp. dried thyme
- Salt and pepper, to taste
- Chopped fresh parsley, for garnish
Instructions
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In a large pot, cook the bacon over medium heat until crispy. Remove with a slotted spoon and set aside.
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In the same pot, sauté the leeks and garlic until softened, about 5 minutes.
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Add the diced potato, chicken broth, bay leaf, and thyme. Bring to a simmer and cook until the potatoes are tender, about 15 minutes.
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Add the clams and simmer until they open, about 5 minutes.
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Remove the bay leaf and discard. Use a slotted spoon to remove the clams and set aside.
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Blend the soup with an immersion blender until smooth. Stir in the heavy cream and season with salt and pepper to taste.
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Divide the soup into bowls and top with the reserved clams, crispy bacon, and chopped parsley.
Nutrition
- Calories : 427kcal
- Total Fat : 29g
- Saturated Fat : 15g
- Cholesterol : 133mg
- Sodium : 963mg
- Total Carbohydrates : 24g
- Dietary Fiber : 2g
- Sugar : 3g
- Protein : 19g
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