Save A creamy, hearty soup packed with tender clams, potatoes, and smoky bacon—a comforting classic from the Northeastern coast.
This chowder brings back fond memories of chilly coastal evenings spent with family by the fire.
Ingredients
- Seafood: 2 cups (about 16 oz) chopped clams (fresh or canned, drained and juice reserved)
- Vegetables: 3 medium russet potatoes, peeled and diced; 1 medium yellow onion, finely chopped; 2 celery stalks, diced; 1 clove garlic, minced
- Meats: 4 oz thick-cut bacon, diced
- Dairy: 2 cups whole milk; 1 cup heavy cream
- Liquids: 1 cup bottled clam juice (plus reserved juice from clams, up to 2 cups total liquid)
- Pantry: 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
- Garnish (optional): 2 tbsp chopped fresh parsley; 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 Our family gathers around the table every winter for this chowder, making it a cherished tradition.
Preparation Tips
Peel and dice potatoes uniformly for even cooking. Crisp bacon separately for added texture.
Substitutions
Smoked ham or pancetta can replace bacon for a different flavor. Use gluten-free flour to make it gluten-free.
Serving Suggestions
Serve with oyster crackers or crusty bread and a sprinkle of fresh parsley for a classic touch.
Save This chowder is a perfect blend of comforting flavors ideal for cold days and family gatherings.
Kitchen Q&A
- → Can I use canned clams instead of fresh?
Yes, canned clams can be used. Be sure to drain them and reserve the juice to enhance the soup's flavor.
- → How do I thicken the chowder properly?
A roux made from butter and flour is cooked with vegetables before adding liquids, which helps thicken the chowder smoothly.
- → What alternatives exist for bacon in this dish?
Smoked ham or pancetta are excellent substitutes, providing a similar depth and smoky aroma.
- → Is it possible to make this chowder gluten-free?
Yes, substitute all-purpose flour with a gluten-free flour blend to keep the chowder thick without gluten.
- → How should I store leftovers for best freshness?
Refrigerate leftovers in an airtight container and consume within 2-3 days for optimal taste and quality.
- → Can I add heat or acidity to balance the flavors?
A dash of hot sauce adds spice, while a squeeze of lemon juice brightens the overall flavor beautifully.