Clam Chowder
Ingredients
- 6 slices bacon, diced
- 1 large onion, diced
- 3 russet potatoes, peeled and cubed
- 2 jars clam juice
- 4-6 cans clams, juices reserved
- 4 tablespoons butter
- 3 tablespoons flour
- 2-3 cups milk
- 2-3 bay leaves
- 1 tablespoon thyme
- 1 tablespoon celery salt
- Salt and pepper
- 2 cloves garlic, minced
- Fresh parsley, optional garnish
- Oyster crackers, optional
Instructions
Cook the Bacon and Onion: In a large pot, cook the diced bacon and onion over medium heat until the bacon is cooked and the onion is translucent.
Simmer the Potatoes: Add the cubed potatoes, bottled clam juice, and the reserved juice from the canned clams. Add a small amount of water if needed to cover the potatoes.
Cook Until Tender: Bring to a boil over medium-high heat and cook until the potatoes are tender, about 15 minutes.
Remove the Potato Mixture: Pour the potato, onion, bacon, and broth mixture into a separate bowl and set aside.
Make the Roux: In the same pot, melt the butter. Stir in the flour and cook, stirring, until the mixture forms a smooth roux.
Build the Chowder: Add the potato mixture and broth back to the pot, stirring to combine with the roux. Stir in the milk, thyme, celery salt, bay leaves, garlic, and clams.
Simmer: Bring the chowder to a boil, then reduce the heat and simmer on low for 20-30 minutes, stirring occasionally, until creamy and warmed through.
Finish and Serve: Remove the bay leaves before serving. Garnish with fresh parsley and serve with oyster crackers if using.
Creamy New England Comfort
This chowder starts with bacon and onion, which gives the whole pot a smoky, savory base. The potatoes cook directly in clam juice and reserved clam liquid, so they absorb seafood flavor before the milk and roux turn everything creamy.
The clams go in near the end with the milk and seasonings. That keeps them from becoming tough while still giving the chowder enough time to taste cohesive. Thyme, celery salt, bay leaves, garlic, and black pepper keep the flavor classic and comforting.
Serving Ideas
Serve clam chowder with oyster crackers, crusty bread, or warm biscuits. A little fresh parsley on top brightens the bowl, and extra cracked black pepper is always welcome.
For a full meal, pair it with a simple green salad, roasted vegetables, or a half sandwich. It also works beautifully as a starter before baked fish, lobster rolls, or other New England-style seafood dishes.
Gluten-Free Variation
For a gluten-free chowder, skip the flour roux and thicken with cornstarch instead. Mix 1-2 tablespoons cornstarch with an equal amount of cold water to make a slurry, then stir it into the simmering chowder near the end.
Let the chowder simmer for a few minutes after adding the slurry so the cornstarch activates and thickens the broth. Add more slurry only if needed, since it is easier to thicken a little more than to thin an over-thickened soup.
Seafood Stew Variation
To turn this into more of a seafood stew, add chunks of cod, shrimp, scallops, or a mix of seafood during the final simmer. Add delicate seafood near the end so it cooks gently and stays tender.
Cod can simmer for several minutes, while shrimp and scallops usually need only a few minutes until just cooked through. Taste and adjust the salt after adding extra seafood, since the brininess can vary.
Make-Ahead and Storage
Chowder is often even better after a short rest, but reheat it gently. Milk-based soups can separate or scorch over high heat, so warm leftovers over low heat and stir often.
If the chowder thickens in the refrigerator, loosen it with a splash of milk, clam juice, or water while reheating. Add fresh parsley after reheating rather than before storing.
