Creamy Clam Chowder (Printable)
A comforting soup featuring tender clams, potatoes, smoky bacon, and a creamy broth for warming meals.
# What You'll Need:
→ Seafood
01 - 2 lbs fresh clams, scrubbed clean (or 2 cans, 10.5 oz each, chopped clams with juice reserved)
→ Vegetables
02 - 2 medium Yukon Gold potatoes, peeled and diced (about 10.5 oz)
03 - 1 large onion, finely chopped
04 - 2 celery stalks, finely chopped
05 - 1 medium carrot, diced
06 - 2 cloves garlic, minced
07 - 2 tbsp fresh parsley, chopped
→ Pantry & Dairy
08 - 4 slices bacon, chopped
09 - 3 tbsp unsalted butter
10 - 3 tbsp all-purpose flour
11 - 2 cups whole milk
12 - 1 cup heavy cream
13 - 1 cup bottled clam juice or water (plus reserved juice if using canned clams)
14 - 1 bay leaf
15 - ½ tsp dried thyme
16 - Salt and freshly ground black pepper, to taste
# How to Make It:
01 - Place cleaned clams in a large pot with 1 cup water. Cover and steam over medium heat until clams open, about 5–7 minutes. Discard unopened clams. Remove clams, cool slightly, chop coarsely, and strain reserved cooking liquid through a fine mesh sieve.
02 - In a large Dutch oven or heavy pot, cook chopped bacon over medium heat until crisp. Transfer bacon to a paper towel-lined plate, leaving 2 tablespoons fat in the pot.
03 - Add butter to the pot, then stir in onion, celery, carrot, and garlic. Cook, stirring occasionally, until softened, about 5–7 minutes.
04 - Sprinkle flour over the vegetables and stir continuously for 2 minutes to form a roux.
05 - Gradually whisk in milk, heavy cream, clam juice, reserved clam liquid, and bay leaf. Stir in potatoes, dried thyme, salt, and pepper.
06 - Bring mixture to a gentle simmer. Cook uncovered, stirring occasionally, until potatoes are tender, about 15–20 minutes.
07 - Stir in chopped clams and half of the cooked bacon. Simmer gently for 3–4 minutes without boiling.
08 - Remove bay leaf. Adjust seasoning to taste. Garnish with remaining bacon and chopped parsley before serving.
# Expert Suggestions:
01 -
- It feels like sharing a secret with a friend when the flavors meld into something unexpectedly rich and smooth.
- This chowder is perfect for warming up after a busy day, making it a comforting go-to that never disappoints.
02 -
- Never rush the clam steaming process — if they don
open, they
re not safe to eat, and discarding these makes all the difference. - Reserving clam cooking liquid adds that ocean essence which truly elevates the chowder to the next level.
03 -
- Use a heavy-bottomed pot to ensure even cooking without burning the base.
- Finishing with fresh parsley and crisp bacon only at the end preserves their texture and brightness.