Go Back

Classic Clam Chowder

A warm and comforting clam chowder brimming with fresh clams, creamy potatoes, and a hint of smoky bacon, perfect for chilly evenings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Seafood
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs Fresh clams Canned clams can be used as a substitute.
  • 4 slices Bacon Turkey bacon can be used for a lighter version.
  • 1 medium Onion Shallots can be used for a milder taste.
  • 2 stalks Celery Can be replaced with green bell pepper.
  • 2 cups Waxy potatoes (Yukon gold) Avoid starchy potatoes.
  • 1 cup Heavy cream Half-and-half can be used for a lighter option.
  • 4 cups Chicken broth Vegetable broth is an alternative.
  • 2 leaves Bay leaves Remove before serving.
  • 1 teaspoon Dried thyme Fresh thyme is preferred.

Method
 

Preparation
  1. Scrub fresh clams under cold running water to remove grit; soak in salted water for 30 minutes if desired.
  2. In a large pot, cook the bacon over medium heat until crispy; remove and set aside, leaving the fat in the pot.
  3. Add sliced onion and chopped celery to the pot with bacon drippings and cook for about 5 minutes until softened; then stir in chopped potatoes.
  4. Pour in the chicken broth, add bay leaves and thyme, then bring to a gentle boil. Reduce heat to simmer and cook until potatoes are tender, about 15 minutes.
  5. Add clams and heavy cream to the pot; simmer for 10 more minutes until clams are cooked through and chowder is creamy. Remove bay leaves.
  6. Taste and adjust seasoning with salt and pepper; stir in reserved crispy bacon before serving.

Notes

This chowder is great with crusty bread for dipping or a fresh green salad. A drizzle of lemon juice enhances the flavors beautifully. Allow to cool completely before refrigerating for up to 3 days or freeze the base (without cream) for about 3 months.