Description
This Homemade Clam Chowder is a rich and creamy classic New England-style soup packed with tender clams, crispy bacon, hearty potatoes, and aromatic herbs. Perfectly balanced with a blend of chicken stock, clam juice, and dairy, it offers a comforting, flavorful bowl of chowder that is easy to prepare from scratch in under an hour.
Ingredients
Scale
Meat and Dairy
- 6 slices bacon, diced
- 2 Tablespoons salted butter
- 1 cup whole milk
- 1 cup heavy cream
Vegetables and Aromatics
- 1 onion, diced
- 2 celery ribs, diced
- 2 cloves garlic, minced
- 2 pounds russet potatoes, peeled and diced (about 6 medium)
- 2 Tablespoons chopped fresh parsley leaves
Liquids
- 2 cups chicken stock
- 8 ounces clam juice
- 13 ounces chopped clams, juices reserved (2 cans)
Spices and Seasonings
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 Tablespoons all-purpose flour
- 1 bay leaf
- 1/2 teaspoon dried thyme
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Cook the bacon: In a large heavy bottomed pot or dutch oven, cook the diced bacon until crispy. Use a slotted spoon to remove the bacon and drain most of the grease, leaving about 2 tablespoons in the pot.
- Sauté vegetables: Add the butter to the pot with the bacon grease. Once melted, add the diced onion and celery, season lightly with salt and pepper, and cook for 5-7 minutes until softened. Add minced garlic and cook for an additional 30 seconds.
- Add flour: Sprinkle the all-purpose flour over the cooked vegetables. Stir frequently and cook for 1-2 minutes to remove the raw flour taste and to absorb the moisture.
- Add liquids and seasonings: Gradually stir in the chicken stock, clam juice from both the bottle and clams with their reserved juices. Add the bay leaf and dried thyme, stirring to combine.
- Simmer potatoes: Add the diced potatoes and bring the mixture to a boil. Reduce the heat to a simmer and cook for 10-15 minutes until the potatoes are tender when pierced with a fork.
- Finish chowder: Stir in the whole milk, heavy cream, and half of the reserved crispy bacon. Cook for another 2-3 minutes until heated through. Adjust seasoning with kosher salt and freshly ground black pepper as needed.
- Serve: Ladle the chowder into bowls and garnish with the remaining crispy bacon and freshly chopped parsley leaves on top.
Notes
- This chowder can be prepared up to 2 days in advance. Store it covered in the refrigerator and gently reheat on the stovetop before serving.
- For a thicker chowder, you can mash some of the cooked potatoes before adding the milk and cream.
- If fresh clams are available, they can be substituted for canned clams for a more vibrant flavor.
- Adjust the salt carefully as clams and bacon already contribute saltiness to the chowder.
