Description
This classic clam chowder recipe features a creamy, flavorful broth made with thick-cut bacon, fresh vegetables, and tender clams simmered with potatoes. Perfectly seasoned and slow-simmered to develop rich flavors, this comforting soup is ideal for chilly days and pairs wonderfully with crusty bread.
Ingredients
Scale
Meat and Dairy
- 6 strips thick-cut bacon
- 2 tablespoons butter
- 3 cups Half and Half
Vegetables and Aromatics
- 1 medium yellow onion, diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 1 ¼ lbs. Yukon Gold potatoes, peeled and diced
Liquids and Broth
- 1 cup chicken broth
- 8 oz. clam juice
- 1 chicken bouillon cube
Seafood
- 3 (6.5 oz.) cans chopped clams, juices reserved
Seasonings
- 1 teaspoon hot sauce (e.g., Frank's)
- 1 teaspoon Worcestershire sauce
- 1/3 cup flour
- 1 bay leaf
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- ¼ teaspoon dried thyme
- ¼ teaspoon salt
- 1/8 teaspoon smoked paprika
- 1/8 teaspoon pepper
Garnishes
- Fresh parsley, roughly chopped
- Freshly cracked pepper
- Chopped cooked bacon (reserved from initial cooking)
Instructions
- Cook the bacon: In a 4.5-quart soup pot, cook the 6 strips of thick-cut bacon slowly over low heat until crispy. Cut bacon in half beforehand for even cooking. Remove bacon and drain on paper towels, reserving 2 tablespoons of the bacon drippings. Once cooled, chop the bacon and set aside.
- Sauté vegetables: Wipe the pot gently to remove dark spots but leave any bacon bits for flavor. Add reserved bacon drippings and 2 tablespoons butter over medium heat. Use a silicone spatula to scrape the bottom and sides. Add diced onions and celery and sauté for 5-6 minutes until softened.
- Add aromatics and seasonings: Stir in minced garlic, 1 teaspoon hot sauce, 1 teaspoon Worcestershire sauce, dried oregano, dried parsley, dried thyme, salt, smoked paprika, and pepper. Cook for 1 minute to release flavors.
- Make roux: Sprinkle 1/3 cup flour over the vegetables and stir continuously for 2 minutes until the raw flour smell dissipates.
- Add liquids: Gradually add the 1 cup chicken broth in small splashes, stirring continuously and scraping the pot to incorporate browned bits. Then add the 3 cups half and half in the same manner.
- Season and simmer: Stir in the chicken bouillon cube, bay leaf, reserved clam juice from the cans, plus an additional 8 oz. clam juice. Bring to a gentle boil, then reduce heat to a simmer so the soup is just bubbling gently. Simmer partially covered for 20 minutes, stirring occasionally.
- Add and cook potatoes: Add peeled and diced Yukon Gold potatoes to the soup. Bring to a very gentle bubble and cook 20-25 minutes until potatoes are fork-tender. Reduce heat to low.
- Finish with clams: Stir in the chopped clams and heat through for about 5 minutes. Remove the bay leaf.
- Serve: Ladle chowder into bowls and garnish with chopped cooked bacon, fresh parsley, and freshly cracked pepper. Serve hot alongside crusty bread.
Notes
- I recommend Bar Harbor chopped clams and clam juice for best results.
- For fresh clams, use 1 heaping cup chopped steamed clams with 1.5 cups clam juice. Clean and steam prior to chopping.
- Yukon Gold potatoes are ideal for creamy chowder; red potatoes are a good alternative for holding shape. Russets work but can be starchier and more prone to falling apart.
- Salt pork can be substituted for bacon if preferred.
- The longer you simmer before adding potatoes, the thicker the soup becomes — control consistency by adjusting simmer time.
- Hot sauce adds subtle flavor without heat; Frank's is a great choice.
- Worcestershire sauce adds umami; soy sauce can substitute if needed.
- Store leftovers in an airtight container in the fridge for 3-5 days.
- Pair this chowder with crusty no-knead bread for delicious dipping.
Nutrition
- Serving Size: 1 cup
- Calories: 240 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 40 mg
