Ingredients
Scale
- 5–6 strips thick-cut bacon chopped (about 1 cup)
- 1 cup chopped sweet onion
- 1 cup chopped carrot
- 1 cup chopped celery
- 3–4 cloves garlic minced
- 16 ounces baby potatoes diced
- 2 teaspoons italian seasoning
- 28 ounces canned fire roasted diced tomatoes
- 8 ounce bottle clam juice
- 32 ounces seafood stock
- 20 ounces canned whole baby clams in juices
- 2 tablespoons fresh chopped parsley
- garnish: oyster crackers
Instructions
- Chop the bacon and vegetables uniformly for even cooking.
- In a large pot over medium heat, sauté the chopped bacon until reddish-brown and mostly cooked.
- Add the onion, celery, and minced garlic. Stir and cook for 2-3 minutes, then add carrots and potatoes.
- Mix in the Italian seasoning, fire roasted tomatoes, clam juice, and seafood stock. Bring to a simmer and stir regularly for 10-15 minutes.
- Check that potatoes are tender, then add clams with juices and parsley. Simmer for another 3-4 minutes.
- Serve warm, optionally garnished with crispy oyster crackers.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Bacon adds a rich flavor; make sure to cook until just crispy.
Feel free to adjust the vegetables based on your taste.
For a thicker chowder, mash some of the potatoes before adding the clams.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 40mg