I’ve been on a seafood kick, and Clam Chowder has always been one of my favorite soups ever. The ones I get at restaurants are often a bit too salty, and so when I learned how to make my own, I was super excited because it meant I could add more clams, and less salt! Anyway, this Bacon Onion Potato Clam Chowder is not only delicious but also pretty straight forward to make!

By the way, Onions are very healthy for you! One cup of onions is only 64 calories, while providing 15 grams of carbohydrate, 0 fat, 0 cholesterol, 3 grams of fiber, 7 grams of sugar, 2 grams of protein and 10% or more of the daily value for vitamin C, vitamin B-6 and manganese.

Ingredients

2 slices bacon
1 tbsp butter
2 cloves garlic, minced
1/2 onion, diced
1½ tbsp cornstarch
1/2 cup milk
1/2 cup chicken broth
12 oz raw chopped sea clams (with juice)
1 bay leaf
2 potatoes, diced (also, peeled if you prefer)
Salt, as desired

Directions

Heat a large cast iron over medium high heat. Add bacon and cook until brown and crispy. Move to a paper towel on a plate and set aside.

In a stockpot, add a tbsp of bacon grease from cooking the bacon and add butter. Add garlic and onion, and saute for about 2 minutes, or until onions become translucent.

Add in milk, chicken broth, clam with the clam juice, bay leaf, and cornstarch. Stir and cook for about 1-2 minutes. Soup should start thickening.

Add potatoes and bring to a boil. Now, reduce heat and let it simmer until potatoes are tender, about 15-20 minutes.

Bacon Onion Potato Clam Chowder (Gluten Free)

Season with salt and pepper. Even better, I add garlic salt and dried parsley. By the way, if you find that the soup is too thick, you can also add more milk until your desired consistency is reached.

Last but not least, chop the bacon, and then sprinkle on the soup and serve!

Bacon Onion Potato Clam Chowder (Gluten Free)

Ingredients

2 slices bacon, chopped
1 tbsp butter
2 cloves garlic, minced
1/2 onion, diced
1½ tbsp cornstarch
1/2 cup milk
1/2 cup chicken broth
12 oz raw chopped sea clams (with juice)
1 bay leaf
2 potatoes, diced (also, peeled if you prefer)
Salt, as desired

Instructions

Heat a large cast iron over medium high heat. Add bacon and cook until brown and crispy. Move to a paper towel on a plate and set aside.
In a stockpot, add a tbsp of bacon grease from cooking the bacon and add butter. Add garlic and onion, and saute for about 2 minutes, or until onions become translucent.
Add in milk, chicken broth, clam with the clam juice, bay leaf, and cornstarch. Stir and cook for about 1-2 minutes. Soup should start thickening.
Add potatoes and bring to a boil. Now, reduce heat and let it simmer until potatoes are tender, about 15-20 minutes.
Season with salt and pepper. Even better, I add garlic salt and dried parsley. By the way, if you find that the soup is too thick, you can also add more milk until your desired consistency is reached.
Last but not least, chop the bacon, and then sprinkle on the soup and serve!