Save to Pinterest A creamy, hearty soup packed with tender clams, potatoes, and smoky bacon—a comforting classic from the Northeastern coast.
This chowder reminds me of chilly New England evenings spent with family gathered around a warm bowl.
Ingredients
- Seafood: 2 cups (about 16 oz) chopped clams (fresh or canned, drained and juice reserved)
- Vegetables: 3 medium russet potatoes, peeled and diced, 1 medium yellow onion, finely chopped, 2 celery stalks, diced, 1 clove garlic, minced
- Meats: 4 oz thick-cut bacon, diced
- Dairy: 2 cups whole milk, 1 cup heavy cream
- Liquids: 1 cup bottled clam juice (plus reserved juice from clams, up to 2 cups total liquid)
- Pantry: 3 tbsp unsalted butter, 3 tbsp all-purpose flour, 1 bay leaf, 1/2 tsp dried thyme, Salt and freshly ground black pepper, to taste
- Garnish (optional): 2 tbsp chopped fresh parsley, Oyster crackers or crusty bread, for serving
Instructions
- Step 1:
- In a large pot or Dutch oven over medium heat, cook bacon until crisp. Remove bacon with a slotted spoon and set aside, leaving drippings in the pot.
- Step 2:
- Add butter to the pot. Sauté onion, celery, and garlic until softened, about 5 minutes.
- Step 3:
- Sprinkle flour over the vegetables and stir constantly for 2 minutes to form a roux.
- Step 4:
- Gradually whisk in clam juice (bottled plus reserved from clams) while scraping the bottom of the pot. Add potatoes, bay leaf, and thyme. Bring to a gentle simmer.
- Step 5:
- Cover and cook until potatoes are tender, about 1215 minutes.
- Step 6:
- Stir in clams, milk, and cream. Simmer gently (do not boil) for 57 minutes until heated through and slightly thickened.
- Step 7:
- Remove bay leaf. Season with salt and pepper to taste.
- Step 8:
- Ladle chowder into bowls. Garnish with reserved bacon, parsley, and serve with oyster crackers or crusty bread.
Save to Pinterest Sharing this chowder has become a cherished family tradition during cold months.
Variations
Try smoked ham or pancetta instead of bacon for a different smoky flavor. Add hot sauce or lemon juice for extra brightness.
Allergen Information
This recipe contains shellfish, dairy, and gluten. Use gluten-free flour and crackers if needed.
Nutritional Information
Per serving: 390 calories, 22 g fat, 29 g carbohydrates, 17 g protein.
Save to Pinterest This clam chowder is perfect for cozy dinners and sure to warm you up in any season.
Common Recipe Questions
- → What type of clams work best for this chowder?
Fresh or canned chopped clams can be used. If using canned, reserve the juice for added flavor in the chowder.
- → Can I substitute the bacon with other meats?
Yes, smoked ham or pancetta can be used to provide a different smoky flavor while maintaining richness.
- → Is there a way to make this chowder gluten-free?
Use a gluten-free flour blend instead of all-purpose flour and opt for gluten-free crackers or bread when serving.
- → How do I achieve the perfect thickness for the chowder?
Sauté flour with the vegetables to create a roux, then slowly whisk in clam juice and dairy. Simmer gently to thicken without boiling.
- → Can I adjust the creaminess of the dish?
Increasing the cream quantity while reducing the milk will yield a richer, creamier chowder.