Description

A rich and creamy New England–style clam chowder with smoky bacon, tender potatoes, and briny clams. Finished with cream and fresh parsley for a comforting, seaside-inspired bowl.

Ingredients

4 slices bacon (about 3 oz), diced

2 tbsp unsalted butter

1 medium yellow onion, finely chopped (about 1 cup)

2 ribs celery, finely diced (about 1 cup)

2 cloves garlic, minced (optional)

2 tbsp all-purpose flour

2 cups (480 ml) bottled clam juice

2 cans (6.5 oz / 184 g each) chopped clams, juices reserved

1 lb (450 g) Yukon Gold or Russet potatoes, peeled and diced 1/2-inch (about 3 cups)

1 bay leaf

1 tsp fresh thyme leaves (or 1/2 tsp dried)

1 cup (240 ml) heavy cream

1 cup (240 ml) whole milk (or 2 cups half-and-half)

2 tbsp fresh parsley, chopped

Kosher salt, to taste

Freshly ground black pepper, to taste

Optional garnish: oyster crackers, chives, smoked paprika

Cook Mode Prevent your screen from going dark

Instructions

In a heavy pot or Dutch oven, cook bacon over medium heat until crisp, 6–8 minutes. Transfer bacon to a plate, leaving 1–2 tbsp fat in the pot.
Add butter, onion, and celery. Cook until softened, 5–7 minutes. Stir in garlic for 30 seconds.
Sprinkle in flour and cook 1 minute, stirring constantly.
Slowly whisk in bottled clam juice and reserved clam juices, scraping up browned bits.
Add potatoes, bay leaf, thyme, salt, and pepper. Bring to a gentle simmer, cover partially, and cook 12–15 minutes, stirring occasionally, until potatoes are just tender.
Stir in milk and cream; return to a bare simmer. Add clams and half the bacon, cooking just 1–2 minutes until heated through.
Remove bay leaf, taste, and adjust seasoning. Ladle into bowls and garnish with parsley, remaining bacon, and oyster crackers if desired.

Notes

For fresh clams: Steam 2 lbs littlenecks in 1 cup water, reserve liquor, chop meat, and use in place of canned clams.

For lighter chowder, replace cream with half-and-half or a mix of milk and cream.

Bacon-free option: use 2 tbsp olive oil and add smoked paprika for flavor.

For a corn chowder twist, stir in 1 cup corn kernels during last 5 minutes.

Store up to 3–4 days in the fridge; reheat gently and thin with milk or water if needed.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 280
Sugar: 4g
Sodium: 560mg
Fat: 17g
Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 2g
Protein: 12g
Cholesterol: 60mg