Description

This classic Clam Chowder recipe delivers a rich, creamy, and hearty soup perfect for cozy meals. Made with crispy bacon, tender potatoes, flavorful seasonings, and fresh clams simmered in a velvety broth enriched with half and half and clam juice, this chowder is comforting and satisfying. Ideal as a warming starter or main dish, it pairs beautifully with crusty bread for dipping.

Ingredients

Scale

Meat & Dairy

6 strips thick-cut bacon (can substitute salt pork)
2 tablespoons butter
3 cups Half and Half

Vegetables & Aromatics

1 medium yellow onion, diced
2 ribs celery, diced
3 cloves garlic, minced
1 ¼ lbs. potatoes (Yukon Gold preferred), peeled and diced

Liquids & Broth

1 cup chicken broth
8 oz. clam juice
Juices reserved from 3 (6.5 oz.) cans chopped clams

Seasonings & Condiments

1 teaspoon hot sauce (e.g. Frank’s Hot Sauce) or ½ teaspoon Tabasco sauce
1 teaspoon Worcestershire sauce (soy sauce can be substituted)
1 chicken bouillon cube
1 bay leaf
½ teaspoon dried oregano
½ teaspoon dried parsley
¼ teaspoon dried thyme
¼ teaspoon salt
1/8 teaspoon smoked paprika
1/8 teaspoon pepper

Other

3 (6.5 oz.) cans chopped clams, juices reserved
Fresh parsley, chopped (for garnish)
Freshly cracked black pepper (for garnish)

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Instructions

Cook the Bacon: In a 4.5-quart soup pot, cook the bacon slowly over low heat. Cutting the bacon strips in half helps them cook evenly. Once crisp, transfer to a paper towel-lined plate to drain and cool. Reserve 2 tablespoons of the bacon drippings for later. Chop the cooled bacon and set aside for garnish. Wipe any dark spots from the pot, but keep the flavorful bacon residues.
Sauté Aromatics: Add the reserved bacon drippings and butter to the pot and heat over medium. Use a silicone spatula to scrape and clean the pot’s bottom and sides. Add diced onions and celery, tossing to coat. Sauté for 5-6 minutes until softened. Stir in minced garlic, hot sauce, Worcestershire sauce, and the dried seasonings. Cook for 1 minute to meld flavors.
Create the Roux: Sprinkle in the flour and stir continuously for 2 minutes, cooking out the raw flour taste and forming a lightly thickened base.
Add Liquids: Slowly pour in chicken broth in small splashes, stirring constantly and scraping the pot to dissolve any bits. Add half and half gradually in the same manner, continuing to stir to combine smoothly.
Simmer the Base: Stir in the chicken bouillon cube and add the bay leaf. Pour in the reserved clam juices from the cans plus the additional 8 oz. clam juice. Bring the mixture to a gentle boil, then reduce to a simmer. Partially cover and let simmer for 20 minutes, stirring occasionally to develop flavor and thicken slightly.
Cook Potatoes: Add the peeled and diced potatoes to the soup. Bring back to a gentle bubbling simmer and cook for 20-25 minutes, until potatoes are fork tender. Reduce heat to low to keep warm without overcooking.
Finish with Clams: Stir in the chopped clams and gently heat for about 5 minutes, just until warmed through. Remove the bay leaf.
Serve: Ladle chowder into bowls. Garnish with chopped fresh parsley, freshly cracked black pepper, and the reserved chopped bacon. Serve hot, ideally with crusty bread for dipping.

Notes

Clams: Use Bar Harbor canned chopped clams and clam juice for convenience and flavor. If using fresh clams, substitute 1 heaping cup chopped fresh clams with 1.5 cups clam juice, ensuring clams are cleaned and steamed before use.
Potatoes: Yukon Gold potatoes are preferred for their creamy texture, though red potatoes are also excellent for soups as they hold their shape. Russets can be used but tend to break down more.
Bacon: Salt pork can be substituted if preferred for a different savory depth.
Simmering Time: Longer simmering thickens the soup and concentrates flavors before adding potatoes. After adding potatoes, cooking time should be monitored to avoid overcooking them.
Hot Sauce and Worcestershire: Both add subtle umami and flavor enhancers without making the chowder spicy or overpowering. Soy sauce can replace Worcestershire sauce if needed.
Serving Suggestion: Pair this chowder with crusty, airy bread such as No Knead Bread for a perfect dipping companion.
Storage: Store leftovers in an airtight container in the refrigerator for 3-5 days.

Nutrition

Serving Size: 1 cup
Calories: 280
Sugar: 2g
Sodium: 610mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 7g
Trans Fat: 0.2g
Carbohydrates: 15g
Fiber: 2g
Protein: 9g
Cholesterol: 45mg