Copycat Culver's Clam Chowder
Description
This copycat Culver's clam chowder is thick, creamy, and loaded with tender clams, potatoes, and a hint of smoky bacon. Made in one pot in about 40 minutes, it's the perfect Friday fish fry soup or cozy weeknight dinner.
Ingredients
- 4 slices bacon, chopped
- 3 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 1/3 cup all-purpose flour
- 16 ounces clam juice
- 19.5 ounces clams, chopped clams, drained, juice reserved
- 1 1/2 pounds Yukon Gold potatoes, diced
- 1 1/2 cups whole milk
- 1 cup heavy cream
- 1/2 teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper, to taste
- Fresh parsley and oyster crackers, for serving
Instructions
- Cook the bacon in a Dutch oven over medium heat until crisp. Remove, leaving the drippings.
- Add the butter, onion, and celery. Cook 5 minutes. Add the garlic for 30 seconds.
- Stir in the flour and cook 1 to 2 minutes.
- Slowly stir in the bottled clam juice and reserved juice from the cans until smooth.
- Add the potatoes, thyme, and bay leaf. Simmer 15 minutes until tender.
- Lower the heat. Stir in the milk and cream and heat 5 minutes without boiling.
- Stir in the clams and half the bacon. Heat 2 to 3 minutes. Remove the bay leaf.
- Season with salt and pepper. Top with bacon, parsley, and oyster crackers.
Equipment
- Large Dutch oven or heavy soup pot
- Wooden Spoon
- Cutting board and knife
- Can opener
- Ladle
Notes
Store in the fridge up to 3 days. Reheat gently over low heat without boiling.
Nutrition
Serving: 1ServingCalories: 455kcalCarbohydrates: 41gProtein: 11gFat: 28gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 81mgSodium: 432mgPotassium: 785mgFiber: 4gSugar: 8gVitamin A: 1083IUVitamin C: 28mgCalcium: 143mgIron: 2mg