Description
A rich and creamy homemade clam chowder loaded with tender clams, hearty potatoes, and savory bacon—perfect for a comforting meal on a cold day.
Ingredients
Units
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- 4 slices bacon, chopped
- 1 tablespoon butter
- 1 small onion, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups bottled clam juice
- 1 cup water
- 3 cups diced potatoes (Yukon gold or russet)
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1 cup heavy cream
- 2 cans (6.5 oz each) chopped clams, with juice
- Salt to taste
- Chopped fresh parsley for garnish (optional)
- Oyster crackers or crusty bread for serving (optional)
Instructions
- In a large pot or Dutch oven, cook chopped bacon over medium heat until crisp. Remove bacon and set aside, leaving the drippings in the pot.
- Add butter, then sauté onion and celery until soft, about 5 minutes. Add garlic and cook for 1 more minute.
- Stir in flour and cook for 2 minutes to make a roux.
- Gradually whisk in clam juice and water, then add potatoes, bay leaf, thyme, and black pepper.
- Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until potatoes are tender.
- Add clams with their juice and heavy cream. Simmer gently for 5 more minutes—do not boil.
- Remove bay leaf, taste, and adjust salt as needed.
- Serve hot, topped with crispy bacon and parsley, with crackers or bread on the side.
Notes
- For extra richness, replace part of the water with more clam juice or fish stock.
- Fresh clams can be used if preferred; steam and chop them before adding.
- Leftovers can be refrigerated for up to 3 days. Reheat gently to avoid curdling the cream.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 410
- Sugar: 3g
- Sodium: 790mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 70mg