California Clam Chowder Recipe

Name: California Clam Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 slices bacon, or more to taste; 2 cups diced red potatoes, or more to taste; 1 cup diced celery; 1 cup minced yellow onion; 1 teaspoon salt; 1/2 teaspoon seafood seasoning (such as Old Bay(R)); 1/2 teaspoon garlic salt; 1/2 teaspoon onion powder; 1/2 teaspoon thyme; white pepper to taste; 1/2 cup butter; 1/2 cup cornstarch; 2 cups half-and-half; 2 cups 2% milk; 4 (6.5 ounce) cans minced clams, undrained, or more to taste; 1 1/2 tablespoons red wine vinegar

Servings: persons

6 slices bacon, or more to taste
2 cups diced red potatoes, or more to taste
1 cup diced celery
1 cup minced yellow onion
1 teaspoon salt
1/2 teaspoon seafood seasoning (such as Old Bay(R))
1/2 teaspoon garlic salt
1/2 teaspoon onion powder
1/2 teaspoon thyme
white pepper to taste
1/2 cup butter
1/2 cup cornstarch
2 cups half-and-half
2 cups 2% milk
4 (6.5 ounce) cans minced clams, undrained, or more to taste
1 1/2 tablespoons red wine vinegar

1
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble, reserving the drippings in the skillet.
2
Cook and stir potatoes, celery, and onion in the bacon grease over medium heat until cooked through and tender, 10 to 15 minutes. Drain grease from skillet and stir seafood seasoning, garlic salt, onion powder, thyme, and white pepper into vegetable mixture until evenly coated.
3
Melt butter in a large, heavy saucepan over medium heat. Whisk cornstarch into melted butter until smooth, 1 to 2 minutes. Stir half-and-half and milk into butter mixture until thickened and smooth, about 5 minutes.
4
Drain juice from canned clams and stir juice into milk-butter mixture; add vegetable mixture and stir. Cook and stir soup until heated through but not boiling, about 5 minutes. Stir clams into soup and simmer until heated through, about 5 minutes. Sprinkle bacon and drizzle red wine vinegar over soup before serving.

711

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 6 slices bacon, or more to taste, 2 cups diced red potatoes, or more to taste, 1 cup diced celery, 1 cup minced yellow onion, and more.

Yes, California Clam Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

California Clam Chowder

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