Clam Chowder Recipe

Name: Clam Chowder
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: about 8 cups
Cuisine: American
Ingredients: 4 slices bacon, chopped; 1 tablespoon unsalted butter; 1 medium yellow onion, diced; 2 celery ribs, diced; 2 cloves garlic, minced; 3 tablespoons all-purpose flour; 2 cups clam juice (from canned clams or bottled); 2 cups chicken broth; 2 cups heavy cream; 2 large russet potatoes, peeled and diced (about 1.5 cups); 2 bay leaves; 1/2 teaspoon dried thyme; 3 (6.5 oz) cans chopped clams, drained (reserve juice); Salt and freshly ground black pepper to taste; 2 tablespoons fresh parsley, chopped (for garnish)

American · Soup · 55 min total

Clam Chowder recipe videos

A classic New England-style clam chowder that's creamy, hearty, and full of briny clam flavor. Perfect for a cozy dinner.

20
min prep

35
min cook

6
servings

420
kcal/serving

Ingredients

4 slices bacon, chopped
1 tablespoon unsalted butter
1 medium yellow onion, diced
2 celery ribs, diced
2 cloves garlic, minced
3 tablespoons all-purpose flour
2 cups clam juice (from canned clams or bottled)
2 cups chicken broth
2 cups heavy cream
2 large russet potatoes, peeled and diced (about 1.5 cups)
2 bay leaves
1/2 teaspoon dried thyme
3 (6.5 oz) cans chopped clams, drained (reserve juice)
Salt and freshly ground black pepper to taste
2 tablespoons fresh parsley, chopped (for garnish)

Instructions

In a large pot or Dutch oven over medium heat, cook the bacon until crispy, about 5 minutes. Transfer bacon to a paper towel-lined plate, leaving drippings in pot.
Add butter to the pot. Once melted, add onion and celery; cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
Sprinkle flour over vegetables and stir constantly for 1-2 minutes until golden.
Slowly whisk in clam juice and chicken broth, scraping up any browned bits. Bring to a simmer.
Add potatoes, bay leaves, and thyme. Simmer until potatoes are tender, about 15 minutes.
Reduce heat to low. Stir in heavy cream and clams. Cook gently until heated through, about 5 minutes. Do not boil.
Season with salt and pepper to taste. Remove bay leaves.
Serve hot, garnished with reserved bacon and fresh parsley.

Tips

For thicker chowder, mash some potatoes against the side of the pot before adding cream.
If using fresh clams, steam them open and use the liquor for extra flavor.
Store leftovers in the refrigerator for up to 3 days; reheat gently.
Serve with oyster crackers or crusty bread.

More about Clam Chowder →

AI estimate may be inaccurate · Terms