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Creamy chowder recipe in a bowl with bacon and crackers

Clam Chowder

  • Author: Dan
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 Servings 1x

Creamy and comforting New England Clam Chowder is always on our dinner menu! Packed with potatoes, crispy bacon and clams, this chowder is the whole meal!

Scale

Ingredients

  • 6 slices bacon, diced
  • 1 cup diced onion
  • 3 cups diced russet potatoes
  • 12 tablespoons garlic
  • 1/4 cup flour
  • 1 cup chicken stock
  • 8 ounces clam juice
  • 1 cup whole milk
  • 1 cup heavy cream
  • 3 cans (6.5 ounce each) chopped clams with juice
  • 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
  • Kosher salt and black pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Cook the bacon in a large soup pot until crisp. Let cool, then chop the bacon and set aside. Drain all but 3 tablespoons of the bacon drippings, then add the onions, potatoes and garlic. Season with salt and pepper to taste, going light with the salt as the bacon will add a lot of salt to this chowder. Cook for 5-7 minutes until the vegetables have softened and then sprinkle in the flour. Stir the flour into the potatoes and onions and cook for 1 minute.
  2. Pour the chicken broth and clam juice into the pot, scraping up the bottom of the pot as you stir. Bring to a simmer for 5 minutes to let the soup thicken. Stir in the milk, cream and clams with the juice from the cans.
  3. Bring the chowder to a simmer and cook partially covered for 20 minutes. Stir the chowder often so that the potatoes don’t stick to the bottom of the pot.
  4. After 20 minutes, check to make sure the potatoes are tender, then stir in the cooked, chopped bacon. Taste for seasonings and add more salt and pepper if needed.
  • Category: Dinner
  • Method: Stove Top
  • Cuisine: American

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