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clam chowder recipe-1

Clam Chowder Recipe

This classic New England clam chowder is rich, creamy, and loaded with tender clams, potatoes, and smoky bacon. Perfect for a cozy meal, it’s a savory soup that’s hearty enough to serve as a main course.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 persons
Course: Soup
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 400 grams clams, canned, chopped, with juice
  • 80 grams bacon, diced
  • 30 grams butter
  • 1 medium yellow onion, finely diced About 120 grams.
  • 2 stalks celery, finely diced About 80 grams.
  • 300 grams Yukon gold potatoes, peeled and diced About 2 medium.
  • 2 tablespoons all-purpose flour About 16 grams.
  • 480 ml clam juice From cans + bottled, if needed.
  • 240 ml whole milk
  • 240 ml heavy cream
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • 1 teaspoon salt Or to taste.
  • 1/2 teaspoon black pepper Or to taste.
  • 1 tablespoon fresh parsley, chopped For garnish.
  • oyster crackers or crusty bread Optional, for serving.

Equipment

  • 1 Large pot or Dutch oven
  • 1 Slotted spoon
  • 1 Ladle
  • 1 Cutting board
  • 1 Chef's knife
  • 1 set Measuring cups and spoons

Method
 

  1. In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy, about 5 minutes. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
  2. Add butter to the pot. Once melted, stir in the onion and celery. Sauté until softened, about 5 minutes.
  3. Sprinkle the flour over the vegetables, stirring constantly, and cook for 2 minutes to eliminate the raw flour taste.
  4. Slowly pour in the clam juice, whisking to prevent lumps. Add potatoes, bay leaf, and thyme. Bring to a gentle boil, then reduce heat and simmer uncovered until potatoes are tender, about 12-15 minutes.
  5. Stir in the chopped clams with their juice, milk, and heavy cream. Add half the cooked bacon (reserve the rest for garnish). Simmer gently (do not boil) for 5-7 minutes just until heated through and the flavors meld.
  6. Remove the bay leaf. Season the chowder with salt and black pepper to taste.
  7. Ladle the hot chowder into bowls. Garnish with the reserved bacon and chopped parsley. Serve immediately with oyster crackers or crusty bread, if desired.

Notes

Fresh clams can be used; steam and chop them, reserving all juices. Substitute with equal quantity.
For a lighter version, use half-and-half instead of heavy cream.
Chowder thickens upon standing; thin with extra milk as needed when reheating.
This recipe can easily be doubled for a larger crowd.