Description
This homemade clam chowder is a creamy, comforting soup packed with tender clams, crispy bacon, and hearty potatoes. Cooked slowly on the stovetop to develop rich layers of flavor from aromatic vegetables, clam juice, and a touch of fresh herbs, this classic New England recipe is perfect for warming up any day of the year.
Ingredients
Soup Base
- 6 slices bacon, diced
- 2 Tablespoons salted butter
- 1 onion, diced
- 2 celery ribs, diced
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 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
Main Ingredients
- 2 pounds russet potatoes, peeled and diced (about 6 medium)
- 1 cup whole milk
- 1 cup heavy cream
Garnish
- Kosher salt and freshly ground black pepper, to taste
- 2 Tablespoons chopped fresh parsley leaves
Instructions
- Cook the bacon: In a large heavy bottomed pot or Dutch oven, cook the diced bacon until crispy over medium heat. Remove the bacon with a slotted spoon and drain most of the grease from the pot, leaving about 2 tablespoons of bacon fat in the pot for flavoring.
- Sauté vegetables: Add the butter to the pot with the bacon fat. Once melted, add the diced onion and celery, seasoning with a pinch of salt and pepper. Cook for 5-7 minutes until the onions soften and become translucent. Add the minced garlic for the last 30 seconds and stir well to combine.
- Create roux: Sprinkle the all-purpose flour evenly over the cooked vegetables. Cook while stirring frequently for 1-2 minutes to absorb the flour and eliminate its raw taste, forming a light roux base for thickening.
- Add liquids and herbs: Gradually stir in the chicken stock and both the clam juice from the bottle and the reserved clam juices. Add the bay leaf and dried thyme to infuse the broth with herbal undertones.
- Cook potatoes: Add the peeled and diced russet potatoes to the pot. Increase the heat and bring everything to a boil. Then reduce to a gentle simmer and cook for 10-15 minutes until potatoes are tender and easily pierced with a fork.
- Finish chowder: Pour in the whole milk and heavy cream along with half of the cooked bacon pieces. Stir well to combine and heat through for another 2-3 minutes without boiling, to maintain creaminess. Taste and adjust seasoning with kosher salt and freshly ground black pepper as needed.
- Serve: Ladle the clam chowder into bowls and garnish with the remaining crispy bacon and freshly chopped parsley. Serve hot and enjoy the hearty, creamy flavors.
Notes
- For a thicker chowder, mash some of the potatoes before adding cream and milk.
- You can substitute half-and-half for the heavy cream to reduce richness.
- Use fresh clams if available, but canned are convenient and flavorful.
- To enhance smoky flavor, you can cook bacon in the oven and reserve drippings.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
