Save A creamy, hearty soup loaded with tender clams, potatoes, and smoky bacon, capturing the essence of the Northeastern coast in every comforting spoonful.
This chowder brings the authentic taste of New England to our family table, always evoking warm memories of coastal visits and cozy evenings.
Ingredients
- Seafood: 2 cups chopped canned clams with juice (about 2 cans, 10 oz each), 1 cup bottled clam juice (or reserved from canned clams)
- Meats: 4 oz (115 g) thick-cut bacon, diced
- Vegetables: 1 medium onion, finely chopped, 2 celery stalks, diced, 2 medium russet potatoes, peeled and diced (about 2 cups), 2 cloves garlic, minced, 2 tablespoons fresh parsley, chopped
- Dairy: 2 cups whole milk, 1 cup heavy cream, 3 tablespoons unsalted butter
- Pantry: 2 tablespoons all-purpose flour, 1 bay leaf, ½ teaspoon dried thyme, ½ teaspoon freshly ground black pepper, ½ teaspoon salt (adjust to taste)
Instructions
- Step 1:
- In a large pot or Dutch oven over medium heat, cook the diced bacon until crisp, about 5 minutes. Remove bacon with a slotted spoon and set aside, leaving the drippings in the pot.
- Step 2:
- Add butter to the pot. Once melted, sauté onion and celery until soft, about 5 minutes. Add garlic and cook for 1 minute until fragrant.
- Step 3:
- Sprinkle flour over the vegetables, stirring constantly for 2 minutes to form a roux.
- Step 4:
- Gradually whisk in clam juice and the juice from canned clams, ensuring no lumps remain.
- Step 5:
- Add potatoes, bay leaf, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes, or until potatoes are tender.
- Step 6:
- Stir in milk and cream. Add chopped clams. Simmer gently (do not boil) for 6–8 minutes to heat through and meld flavors.
- Step 7:
- Remove bay leaf. Taste and adjust seasoning if needed.
- Step 8:
- Ladle chowder into bowls. Garnish with reserved bacon and fresh parsley. Serve hot with oyster crackers or crusty bread.
Save Our family gathers around this chowder every winter, sharing stories and enjoying its comforting warmth that feels like a big hug.
Required Tools
Large pot or Dutch oven, slotted spoon, chefs knife, cutting board, wooden spoon, ladle
Allergen Information
Contains: Shellfish (clams), Milk (dairy), Wheat (flour), Pork (bacon). May contain: Gluten (from flour) check bacon and broth labels for hidden allergens.
Nutritional Information
Calories: 340 Total Fat: 21 g Carbohydrates: 21 g Protein: 13 g per serving
Save This chowder is the perfect comfort food, ideal for chilly evenings or anytime you crave a taste of New England.
Recipe Q&A Section
- → What type of clams work best?
Chopped canned clams are convenient, but fresh littleneck clams steamed and chopped provide a sweeter, more delicate flavor.
- → How is the chowder thickened?
A roux made from butter and flour is used to thicken the chowder, adding richness and body to the broth.
- → Can I substitute ingredients for dietary needs?
Whole milk and heavy cream create a creamy texture, but heavy cream alone can be used for extra richness. For smoky notes, smoked ham can replace some bacon.
- → What herbs enhance the flavor?
Dried thyme and fresh parsley add subtle earthiness and brightness, balancing the richness of the clam and bacon flavors.
- → What side dishes complement this dish?
Oyster crackers or crusty bread are ideal accompaniments, perfect for soaking up the creamy broth.