Save A creamy, hearty soup packed with tender clams, potatoes, and smoky bacon—a comforting classic from the Northeastern coast.
I first served this chowder to my family on a chilly evening and it quickly became a household favorite.
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 12 15 minutes.
- Step 6:
- Stir in clams, milk, and cream. Simmer gently (do not boil) for 5 7 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 Sharing this chowder brings our family together around the table especially on cold nights.
Notes
For a richer chowder increase the cream to 1.5 cups and reduce milk accordingly Smoked ham or pancetta can replace bacon for a different flavor Add a dash of hot sauce for heat or a squeeze of lemon juice for brightness For gluten-free chowder use a gluten-free flour blend
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
Save Enjoy this classic New England chowder with your loved ones for a warm and satisfying meal.
Recipe Guide
- → What type of clams work best for this chowder?
Fresh or canned chopped clams can be used; ensure canned clams are drained and their juice reserved for flavor.
- → How do I achieve a creamy texture without curdling?
Simmer milk and cream gently after adding to avoid boiling, which helps maintain a smooth, creamy consistency.
- → Can I substitute bacon with other meats?
Yes, smoked ham or pancetta offer different smoky flavors as alternatives to bacon.
- → Is it possible to make this chowder gluten-free?
Use a gluten-free flour blend for the roux and serve with gluten-free crackers or bread to avoid gluten.
- → What sides pair well with this chowder?
Oyster crackers or crusty bread complement the chowder’s rich texture and enhance the dining experience.
- → How can I adjust the richness of the chowder?
Increase cream to 1.5 cups and reduce milk accordingly for a richer, more indulgent chowder.