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Creamy Clam Chowder
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Creamy Clam Chowder

This creamy clam chowder is a comforting classic soup featuring tender clams, hearty potatoes, smoky bacon, and a rich, velvety broth perfect for chilly evenings.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Main Course, Soup
Cuisine: American
Keyword: Bacon, Clam Chowder, Comfort Food, Creamy, Easy
Servings: 4 servings

Ingredients

  • 4 slices bacon diced
  • 2 ribs celery diced
  • 2 carrots peeled and sliced into rings
  • 1 small onion diced
  • 1 clove garlic minced
  • 3 tablespoons all-purpose flour
  • 2 cups low sodium vegetable broth or stock
  • 2 cans chopped clams 6.5-ounce (2 x 185g), juices reserved
  • 1 leaf bay leaf
  • 0.25 teaspoon dried thyme
  • 1.5 teaspoons salt
  • 0.25 teaspoon ground black pepper
  • 1 pound potatoes Yukon Gold or russet, peeled and diced into ¼-inch pieces
  • 2 cups milk
  • 1 cup heavy cream
  • 2 tablespoons fresh parsley leaves chopped
  • Oyster crackers for serving

Instructions

  • In a large pot or Dutch oven, cook the diced bacon over medium heat until crisp and browned, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside on paper towels to drain. Leave about 2 tablespoons of the bacon fat in the pot for cooking the vegetables.
  • Add the diced celery, sliced carrots, and diced onion to the pot with the bacon fat. Cook over medium heat, stirring occasionally, until the vegetables are softened and the onions are translucent, about 6-8 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
  • Sprinkle the flour over the vegetables and stir well to combine. Cook the flour for about 2 minutes, stirring constantly, to eliminate the raw flour taste and create a thick base for the chowder.
  • Slowly pour in the vegetable broth while stirring continuously to prevent lumps. Add the reserved clam juices from the canned clams, bay leaf, dried thyme, salt, and black pepper. Stir to combine everything.
  • Add the diced potatoes to the pot and bring the mixture to a gentle boil. Reduce the heat to low, cover, and let simmer for about 15 minutes or until the potatoes are tender when pierced with a fork.
  • Stir in the chopped clams, milk, and heavy cream. Heat the chowder gently over low heat, making sure it doesn’t boil to avoid curdling the dairy. Cook for another 5 minutes until everything is heated through and the chowder is creamy and rich.
  • Remove the bay leaf from the pot. Stir in the crispy bacon pieces and chopped fresh parsley. Taste and adjust seasoning if needed. Serve hot with oyster crackers on the side for that classic chowder experience.

Equipment

  • Large Pot or Dutch Oven
  • Slotted Spoon

Notes

Don’t skip the bacon fat as it adds incredible flavor. Use low sodium broth to control saltiness. Simmer gently after adding dairy to prevent curdling. Reserve clam juice for authentic flavor. Yukon Gold potatoes hold shape well; russets thicken chowder more. Fresh parsley brightens the dish. Variations include adding spice, making vegetarian versions, adding corn, using coconut milk for dairy-free, and swapping herbs.