Clam Chowder Culver’s Recipe (Easy Copycat)
This Clam Chowder Culver’s Recipe (Easy Copycat) is a creamy, comforting homemade soup made with tender clams, potatoes, savory bacon, onion, celery, and a rich, flavorful broth. Easy to prepare on the stovetop, this restaurant-inspired clam chowder is perfect for a cozy lunch or dinner, especially when served with crusty bread or oyster crackers.
Ingredients
- 4 slices bacon chopped
- 2 tablespoons unsalted butter
- 1 medium yellow onion diced
- 2 celery stalks diced
- 2 cloves garlic minced
- 3 tablespoons all-purpose flour
- 2 medium medium russet or Yukon Gold potatoe peeled and diced
- 2 cans (6.5 ounces) cans chopped clams each, with juice reserved
- 1 cup seafood broth or chicken broth
- 1 cup whole milk
- 1 cup heavy cream
- ½ teaspoon dried thyme
- 1 bay leaf
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- 2 tablespoons chopped fresh parsley optional
- Oyster crackers or crusty bread for serving (optional)
Instructions
- Cook the Bacon: In a large heavy-bottomed pot or Dutch oven, cook the chopped bacon over medium heat until crisp. Transfer the bacon to a paper towel-lined plate, leaving a little bacon fat in the pot for flavor. If needed, add the butter.
- Sauté the Vegetables: Add the diced onion and celery to the pot and cook until softened, about 4–5 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Add the Flour and Potatoes: Sprinkle the flour over the vegetables and stir for about 1 minute. Gradually add the reserved clam juice and broth, stirring to prevent lumps. Add the diced potatoes, dried thyme, and bay leaf. Simmer for about 12–15 minutes, or until the potatoes are fork-tender.
- Add the Milk and Cream: Reduce the heat to low and stir in the whole milk and heavy cream. Cook gently, stirring often, until the broth is creamy and slightly thickened. Avoid boiling vigorously after adding the dairy.
- Add the Clams and Serve: Stir in the chopped clams and most of the cooked bacon. Simmer gently for another 3–5 minutes, until heated through. Remove the bay leaf, taste, and adjust the salt and pepper. Serve warm, topped with the remaining bacon and fresh parsley, alongside oyster crackers or crusty bread.
Notes
- Clam juice: Reserve the juice from the canned clams for extra seafood flavor. Add it gradually and adjust the broth consistency as needed.
- Potatoes: Russet potatoes help thicken the chowder, while Yukon Gold potatoes hold their shape well.
- Creamy texture: Keep the heat low after adding the milk and cream to help prevent separation.
- Thicker chowder: Mash a few cooked potato pieces into the soup or simmer gently before adding the clams.
- Storage: Refrigerate leftovers promptly in an airtight container for 3–4 days.
- Freezing: Cream-based chowder may separate when frozen. If freezing, use a freezer-safe container for up to 2–3 months; thaw in the refrigerator and stir well during reheating.
- Reheating: Reheat gently, stirring frequently, until the soup reaches 165°F (74°C).
- Serving: Pair with oyster crackers, crusty bread, or a fresh green salad.
- Recipe disclaimer: This is a homemade copycat-style recipe inspired by Culver’s clam chowder, not an official restaurant recipe.
Nutrition Facts
- Calories: 450 kcal
- Total Fat: 25 g
- Saturated Fat: 13 g
- Cholesterol: 105 mg
- Sodium: 950 mg
- Total Carbohydrates: 35 g
- Dietary Fiber: 3 g
- Total Sugars: 7 g
- Protein: 20 g
Note: These are estimates based on the suggested ingredients and quantities. Actual nutrition values vary by brand, clam juice, broth, bacon, and serving size.