Classic Clam Chowder
A rich and creamy New England-style clam chowder, packed with tender clams, potatoes, and savory bacon. This comforting soup is perfect for a cozy meal for two.
Cook the bacon and vegetables
In a large pot or Dutch oven, cook the diced bacon over medium heat until it's crispy. Take the crispy bacon out of the pot and set it aside, leaving about 1 tablespoon of bacon fat in the pot. If there's not enough bacon fat, add 1 tablespoon olive oil. Add the chopped onion and chopped celery to the pot. Cook for about 5-7 minutes, stirring often, until they are soft.
💡 Pro Tips:
- •Cooking the bacon first adds a lot of flavor to the chowder.
- •Make sure the onion and celery are soft to give the soup a good base.
Add potatoes and liquids
Add the diced potato to the pot and stir it with the cooked vegetables for 1 minute. Pour in the reserved clam juice (from the cans) and the 1 cup bottled clam juice. Add 1/2 teaspoon dried thyme, 1/4 teaspoon black pepper, and 1/4 teaspoon salt (you can add more later). Bring the mixture to a simmer (cook gently just below boiling, with small bubbles), then cover the pot and cook for 10-12 minutes, or until the potatoes are tender when poked with a fork.
💡 Pro Tips:
- •Using clam juice boosts the clam flavor in the soup.
- •Simmering helps the potatoes cook through and flavors blend.
Finish the chowder
Once the potatoes are tender, stir in the 1 cup whole milk and 1/2 cup heavy cream. Add the undrained canned chopped clams. Heat the chowder gently over medium-low heat, stirring occasionally, until it's hot through. Do not let it boil after adding the milk and cream, as this can cause the dairy to separate.
💡 Pro Tips:
- •Do not boil the chowder once dairy is added to keep it smooth and creamy.
- •Adding the clams with their liquid keeps them moist and flavorful.
Serve
Taste the clam chowder and add more salt or pepper if needed. Ladle the hot chowder into bowls. Garnish each serving with some of the crispy bacon pieces and 2 tablespoons chopped fresh parsley. Serve immediately with oyster crackers or crusty bread.
💡 Pro Tips:
- •Garnishing adds both flavor and a nice look to the dish.
- •Clam chowder is best enjoyed hot and fresh.
- Large pot or Dutch oven
- Spatula or wooden spoon
- Knife and cutting board
- Measuring cups
- Measuring spoons
- 💡For a thicker chowder, you can mash a small portion of the cooked potatoes against the side of the pot, or create a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) and stir it in at the end until thickened.
- 💡If you have fresh clams, you can steam them open, chop the meat, and use their liquid, but canned clams are much quicker.
- 💡For extra flavor, a bay leaf can be added to the pot with the potatoes and removed before serving.
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