Save It A creamy, hearty soup packed with tender clams, potatoes, and smoky bacon—a comforting classic from the Northeastern coast.
This chowder has been my go-to comfort food on chilly evenings, reminding me of seaside visits and family dinners.
Ingredients
- 2 cups (about 16 oz) chopped clams: fresh or canned, drained and juice reserved
- 3 medium russet potatoes: peeled and diced
- 1 medium yellow onion: finely chopped
- 2 celery stalks: diced
- 1 clove garlic: minced
- 4 oz thick-cut bacon: diced
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup bottled clam juice: plus reserved juice from clams, up to 2 cups total liquid
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 1 bay leaf
- 1/2 tsp dried thyme
- Salt and freshly ground black pepper: to taste
- 2 tbsp chopped fresh parsley: optional garnish
- Oyster crackers or crusty bread: for serving
Instructions
- Step 1:
- In a large pot or Dutch oven over medium heat, cook bacon until crisp. Remove bacon with a slotted spoon and set aside, leaving drippings in the pot.
- Step 2:
- Add butter to the pot. Sauté onion, celery, and garlic until softened, about 5 minutes.
- Step 3:
- Sprinkle flour over the vegetables and stir constantly for 2 minutes to form a roux.
- Step 4:
- Gradually whisk in clam juice (bottled plus reserved from clams) while scraping the bottom of the pot. Add potatoes, bay leaf, and thyme. Bring to a gentle simmer.
- Step 5:
- Cover and cook until potatoes are tender, about 12 15 minutes.
- Step 6:
- Stir in clams, milk, and cream. Simmer gently (do not boil) for 5 7 minutes until heated through and slightly thickened.
- Step 7:
- Remove bay leaf. Season with salt and pepper to taste.
- Step 8:
- Ladle chowder into bowls. Garnish with reserved bacon, parsley, and serve with oyster crackers or crusty bread.
Save It This recipe brings my family around the table every Sunday, sharing stories and warmth with every spoonful.
Required Tools
Large pot or Dutch oven, slotted spoon, ladle, chefs knife and cutting board are essential for this recipe.
Allergen Information
Contains shellfish, dairy, and gluten (from flour and crackers bread). Use gluten-free flour and bread if needed.
Nutritional Information
Per serving: Calories 390, Total Fat 22 g, Carbohydrates 29 g, Protein 17 g.
Save It This chowder is perfect for cozy nights, delivering rich flavors with simple ingredients.
Recipe FAQs
- → How do I make the chowder creamy?
Use a roux made from butter and flour, then slowly whisk in clam juice followed by milk and cream to create a smooth, creamy texture.
- → Can I use fresh clams instead of canned?
Yes, fresh clams can be used. Cook and chop them, reserving the juice to maintain the chowder's depth of flavor.
- → What can I substitute for bacon?
Smoked ham or pancetta can replace bacon for a different but equally savory taste.
- → How do I thicken the chowder properly?
Constantly stir the flour into the melted butter to form a roux before adding liquids, ensuring the chowder thickens evenly.
- → Are there gluten-free options?
Yes, use a gluten-free flour blend for the roux and serve with gluten-free bread or crackers.
- → Can I adjust the seasoning?
Season with salt and freshly ground black pepper to taste; add lemon juice or hot sauce for brightness or heat.