This creamy clam chowder is the perfect cozy meal for chilly days, packed with tender clams and savory potatoes. Cooking it in a cast iron skillet adds a rich, smoky flavor that makes every bite extra comforting.
Start by heating the bacon grease in a cast iron Dutch oven over medium heat. Toss in the potatoes, carrots, onion, and garlic, and cook everything together, stirring often, until the onion softens—this usually takes about 5 to 10 minutes. Sprinkle in the flour, salt, garlic powder, liquid smoke, and black pepper, then stir well so all the veggies get nicely coated.
Next, pour in the chicken broth along with the reserved clam juice. Bring it to a gentle simmer over low heat and let it cook until the potatoes and carrots are tender, which should take around 15 to 20 minutes.
While that’s simmering, melt the butter in a small saucepan over low heat. Stir in the cornstarch and keep mixing until it forms a smooth paste, about 1 to 2 minutes. Slowly add the milk and cream, stirring constantly, and cook until the mixture thickens—this usually takes about 5 minutes.
Pour the creamy butter mixture into the pot with the vegetables and broth. Keep everything on low heat and stir until the chowder thickens up nicely, around 5 to 10 minutes. Add the corn and let it cook for another 5 minutes. Finally, stir in the chopped clams and warm everything through for about 5 more minutes before serving.
- Use fresh clams if possible for the best flavor, but canned clams work well too.
- Avoid overcooking the clams to keep them tender and juicy.
- Stir frequently to prevent the chowder from sticking to the cast iron pan.
This chowder is rich and comforting, with tender clams and creamy broth cooked perfectly in a cast iron skillet. The cast iron adds a nice depth of flavor and helps develop a beautiful texture. It’s a classic dish that warms you up on chilly days.
Serve the chowder hot with crusty bread or oyster crackers on the side. A sprinkle of fresh parsley or chives adds a nice touch. Pair it with a light green salad for a balanced meal.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent curdling. Avoid freezing, as the texture of the cream and clams may change.
