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Clam and Corn Chowder

Creamy soup with green onions and crispy bacon bits in a beige bowl.
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Customize clam chowder with your own additions. Add sautéed mushrooms and green onions, or sauté some diced carrots and celery along with the onions.

Ingredients

Scale
  • 4 slices bacon
  • 1/4 cup chopped yellow onion
  • 2 tablespoons all-purpose flour
  • 2 bottles (2 cups) clam juice
  • 2 cans (6 1/2 ounces each) minced clams, undrained
  • 2 cups diced potatoes
  • 2 cups water
  • 1 teaspoon kosher salt, plus more to taste
  • 2 tablespoons butter
  • 1 can (13 ounces) evaporated milk
  • 2 green onions, chopped
  • 1 small can (about 1 cup) cream-style corn
  • Freshly ground black pepper to taste

Instructions

  1. Cook the Bacon: Brown the bacon in a Dutch oven or large saucepan over medium heat. Remove the bacon with a slotted spoon and drain it on paper towels; then crumble and set it aside.
    Crumbled cooked bacon on a paper towel.
  2. Sauté the Onion and Make the Roux: Remove all but 2 tablespoons of drippings from the pan and add the chopped yellow onion. Sauté for 3 to 4 minutes, or until translucent. Add the flour and cook, stirring, for 2 minutes.
    Preparing the base of onions and roux for the clam and corn chowder.
  3. Simmer the Base:  Add the clam juice, undrained minced clams, diced potatoes, water, and 1 teaspoon of kosher salt to the roux. Bring to a boil, then reduce the heat to low and simmer until the potatoes are tender. 
    Simmering the clams and potatoes in clam juice and water for clam and corn chowder.
  4. Add the Dairy and Corn: Stir in the butter, evaporated milk, green onions, cream-style corn, and freshly ground black pepper. Taste the chowder at this stage and add more salt if needed, as the dairy and corn will soften the flavors.
    Finishing the clam and corn chowder with evaporated milk and green onions.
  5. Finish and Serve: Sprinkle crumbled bacon over each serving.
    A bowl of clam and corn chowder with potatoes, green onions, and a bacon garnish.

Notes

If you prefer a thicker chowder, mix 2 tablespoons of flour with 1 tablespoon of cold water to make a smooth paste. Stir it into the soup and cook until thickened.

Nutrition

Find it online: https://classic-recipes.com/clam-corn-chowder/