Dutch Oven Clam Chowder
This hearty and flavorful chowder is perfect for a cold winter day or a light meal. The Dutch oven slowly cooks the clams and vegetables to perfection, resulting in tender seafood and a rich and flavorful broth.
Servings: 4
Calories: 500kcal
Ingredients
- 2 tablespoons olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 2 carrots chopped
- 2 celery stalks chopped
- 1 14.5-ounce can diced tomatoes, undrained
- 4 cups chicken broth
- 1 15-ounce can clams, drained and rinsed
- 1 10-ounce package bacon, cooked and chopped
- 1/4 cup chopped fresh parsley
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Chopped fresh clams for garnish (optional)
Instructions
- Preheat your Dutch oven over medium heat.
- Add the olive oil to the Dutch oven and heat until shimmering.
- Add the onion and cook until softened, about 5 minutes.
- Add the garlic, carrots, and celery and cook until softened, about 5 minutes more.
- Stir in the diced tomatoes, chicken broth, drained clams, cooked bacon, parsley, thyme, salt, and pepper.
- Bring to a boil, then reduce heat and simmer, covered, for 30 minutes, or until the flavors have melded.
- Garnish with chopped fresh clams, if desired.
Notes
For a richer flavor, use homemade chicken broth instead of store-bought.
If you don't have fresh clams, you can use canned clams.
You can also add other vegetables to this chowder, such as potatoes or corn.
Serve the chowder with crusty bread for dipping.
If you don't have fresh clams, you can use canned clams.
You can also add other vegetables to this chowder, such as potatoes or corn.
Serve the chowder with crusty bread for dipping.
Nutrition
Calories: 500kcal