Description
This classic Homemade Clam Chowder recipe delivers a creamy, hearty soup brimming with tender clams, smoky bacon, and tender potatoes. Perfectly seasoned with fresh herbs and a rich blend of milk and cream, this chowder is a comforting meal ideal for chilly days or whenever you’re craving a satisfying seafood soup made from scratch.
Ingredients
Scale
Meat & Dairy
- 6 slices bacon, diced
- 2 Tablespoons salted butter
- 1 cup whole milk
- 1 cup heavy cream
Produce
- 1 onion, diced
- 2 celery ribs, diced
- 2 cloves garlic, minced
- 2 pounds russet potatoes, peeled and diced (about 6 medium)
- 2 Tablespoons chopped fresh parsley leaves
Pantry & Canned Goods
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Kosher salt and freshly ground black pepper, to taste
- 3 Tablespoons all-purpose flour
- 2 cups chicken stock
- 8 ounces clam juice
- 13 ounces chopped clams, juices reserved (2 cans)
- 1 bay leaf
- 1/2 teaspoon dried thyme
Instructions
- Cook the bacon: In a large heavy-bottomed pot or Dutch oven, cook the diced bacon over medium heat until crispy. Once cooked, remove the bacon with a slotted spoon and drain most of the grease from the pot, leaving about 2 tablespoons of bacon fat behind.
- Sauté vegetables: Add the salted butter to the pot with the reserved bacon fat. When the butter has melted, add the diced onion and celery, seasoning with a pinch of salt and pepper. Cook for about 5-7 minutes until the onions soften, then add the minced garlic and cook for an additional 30 seconds to release its aroma.
- Add flour: Sprinkle the all-purpose flour over the sautéed onions and celery. Cook, stirring frequently, for 1-2 minutes until the flour is fully absorbed and the raw taste is cooked out, creating a roux base for thickening.
- Incorporate liquids and herbs: Stir in the chicken stock, clam juice (both from the bottle and reserved clam juices), bay leaf, and dried thyme. Mix well to combine all ingredients.
- Cook the potatoes: Add the peeled and diced russet potatoes to the pot. Bring the mixture to a boil, then reduce heat to a simmer. Cook uncovered for 10-15 minutes or until the potatoes are tender and can be easily pierced with a fork.
- Finish with dairy and bacon: Stir in the whole milk, heavy cream, and half of the cooked bacon pieces. Continue cooking for 2-3 minutes until the chowder is heated through and slightly thickened. Adjust seasoning with kosher salt and freshly ground black pepper to taste.
- Serve: Ladle the hot clam chowder into bowls. Garnish with the remaining crispy bacon and freshly chopped parsley leaves for added flavor and presentation.
Notes
- This chowder can be made up to 2 days in advance and stored in the refrigerator. Reheat gently on the stovetop before serving to maintain its creamy texture.
- For a thicker chowder, reduce the chicken stock slightly or add an extra tablespoon of flour during the roux step, making sure to cook it thoroughly to avoid a raw flour taste.
- Use fresh clams and homemade clam juice if available for an even more authentic flavor.
- Russet potatoes work best because they break down slightly to help thicken the soup while still holding their shape.
