Save to Pinterest A creamy, hearty soup packed with tender clams, potatoes, and smoky bacon—a comforting classic from the Northeastern coast.
This chowder has always been a family favorite during cold winters. I first made it on a chilly evening, and it instantly brought warmth and smiles to the table.
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
- Cook bacon:
- 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.
- Sauté vegetables:
- Add butter to the pot. Sauté onion, celery, and garlic until softened, about 5 minutes.
- Make roux:
- Sprinkle flour over the vegetables and stir constantly for 2 minutes to form a roux.
- Add liquids and simmer:
- 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.
- Cook potatoes:
- Cover and cook until potatoes are tender, about 12 15 minutes.
- Add clams and dairy:
- Stir in clams, milk, and cream. Simmer gently (do not boil) for 5 7 minutes until heated through and slightly thickened.
- Season:
- Remove bay leaf. Season with salt and pepper to taste.
- Serve:
- Ladle chowder into bowls. Garnish with reserved bacon, parsley, and serve with oyster crackers or crusty bread.
Save to Pinterest My family gathers around the table eagerly whenever I make this chowder, reminding me of cozy holiday dinners.
Required Tools
Large pot or Dutch oven, slotted spoon, ladle, chefs knife and cutting board
Nutritional Information
Calories: 390, Total Fat: 22 g, Carbohydrates: 29 g, Protein: 17 g per serving
Allergen Information
Contains shellfish, dairy, and gluten (from flour and crackers or bread). Use gluten-free flour and bread if needed.
Save to Pinterest This chowder is the perfect final touch for any chilly day meal, delivering warmth and comfort in every spoonful.
Recipe FAQs
- → Can canned clams be used instead of fresh?
Yes, canned clams are a convenient option; drain them and reserve the juice to maintain flavor.
- → How can I make the chowder thicker?
Use a flour roux by cooking butter and flour before adding liquids; this creates a creamy, thickened base.
- → Is it possible to substitute bacon for another ingredient?
Smoked ham or pancetta can replace bacon, adding a different savory depth without overpowering the chowder.
- → What is the best way to avoid curdling when adding milk and cream?
Add milk and cream towards the end over gentle heat and avoid boiling to ensure a smooth, creamy texture.
- → Can this dish be made gluten-free?
Yes, substitute all-purpose flour with a gluten-free blend and serve with gluten-free bread or crackers.