Save A creamy, hearty soup featuring tender clams, smoky bacon, and potatoes, capturing the coastal flavors of New England in every comforting spoonful.
This chowder brings back warm memories of coastal trips with family where we enjoyed every spoonful by the sea.
Ingredients
- Seafood: 2 pounds fresh clams in shell (littlenecks or cherrystones) or 3 cups canned chopped clams with juice
- Broth/Base: 2 cups clam juice (from steaming clams or bottled), 2 cups low-sodium chicken broth
- Vegetables: 1 medium yellow onion finely diced, 2 stalks celery finely diced, 2 large russet potatoes peeled and diced (about 2 cups), 2 tablespoons fresh flat-leaf parsley chopped
- Meats: 4 ounces thick-cut bacon diced
- Dairy: 2 cups heavy cream, 2 tablespoons unsalted butter
- Pantry: 2 tablespoons all-purpose flour, 1 bay leaf, ½ teaspoon dried thyme, Salt and freshly ground black pepper to taste
Instructions
- Step 1:
- If using fresh clams Scrub clams under cold water In a large pot bring 2 cups water to a boil Add clams cover and steam until they open (58 minutes) Remove clams (discard any that remain closed) reserve liquid and chop clam meat Strain the steaming liquid through a fine sieve or cheesecloth and set aside
- Step 2:
- In a large heavy pot cook the bacon over medium heat until crisp Remove bacon pieces with a slotted spoon and set aside leaving the fat in the pot
- Step 3:
- Add butter to the pot Add onion and celery sauté until soft but not browned about 5 minutes
- Step 4:
- Stir in flour and cook stirring constantly for 2 minutes to form a roux
- Step 5:
- Gradually whisk in clam juice chicken broth and reserved clam steaming liquid (if using fresh clams) Add potatoes bay leaf and thyme Bring to a gentle simmer and cook until potatoes are tender about 15 minutes
- Step 6:
- Add chopped clams crisp bacon and heavy cream Simmer gently for 5 minutes (do not boil) Season with salt and pepper to taste
- Step 7:
- Remove bay leaf Stir in parsley before serving Serve hot with oyster crackers or crusty bread
Save Sharing this clam chowder fills our kitchen with warmth and reminds us of joyful family gatherings and coastal vacations.
Required Tools
Large soup pot, slotted spoon, fine mesh sieve or cheesecloth (if using fresh clams), chefs knife, cutting board, ladle
Allergen Information
Contains shellfish dairy and gluten (from flour) May contain pork (bacon) Always check labels for hidden allergens especially in broth and bacon
Nutritional Information
Calories 410 Total Fat 22 g Carbohydrates 29 g Protein 22 g (per serving)
Save This chowder is perfect for a cozy night in and pairs wonderfully with crusty bread or oyster crackers.
Recipe FAQs
- → Can I use canned clams instead of fresh ones?
Yes, canned chopped clams with juice work well and save time, though fresh clams offer a brighter, more authentic flavor.
- → How do I prevent the chowder from curdling when adding cream?
Simmer gently without boiling after adding cream to keep the texture smooth and prevent separation.
- → What type of potatoes is best for this dish?
Russet potatoes are ideal as they hold shape but soften enough to create a creamy texture in the chowder.
- → Can I make this chowder ahead of time?
Yes, it tastes even better the next day. Reheat gently on the stove, adding a splash of broth if it thickens too much.
- → What can I serve with this hearty chowder?
Oyster crackers, crusty bread, and a crisp white wine like Sauvignon Blanc complement the flavors perfectly.