Clam Chowder

Posted in Soups and Stews, Comfort Food
Clam Chowder
This Clam Chowder is rich, creamy, and full of classic New England comfort: bacon, onion, tender potatoes, clam juice, butter, milk, thyme, bay leaves, and plenty of clams. It is thickened with a simple roux, then simmered gently until the flavors settle into a cozy bowl.

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

  1. 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.

  2. 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.

  3. Cook Until Tender: Bring to a boil over medium-high heat and cook until the potatoes are tender, about 15 minutes.

  4. Remove the Potato Mixture: Pour the potato, onion, bacon, and broth mixture into a separate bowl and set aside.

  5. Make the Roux: In the same pot, melt the butter. Stir in the flour and cook, stirring, until the mixture forms a smooth roux.

  6. 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.

  7. 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.

  8. Finish and Serve: Remove the bay leaves before serving. Garnish with fresh parsley and serve with oyster crackers if using.

The Chowder I Grew Up Wanting

Growing up in Boston, clam chowder was one of my favorite childhood comfort foods. I still love the classic New England version: creamy, potato-heavy, briny, smoky from bacon, and served with oyster crackers. I also find that it is often better made at home than at restaurants anywhere outside New England, where chowder can get too thick, too bland, or too far from the thing I grew up wanting.

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. Serve 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.

Tips

  • Reheat chowder 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.
  • For a full meal, pair it with a simple green salad, roasted vegetables, or a half sandwich.

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.

Nutrition Facts

  • Serving Size: 1 bowl
  • Servings Per Recipe: 6
  • Calories: 430

% Daily Value

  • Total Fat: 22g (28% DV)
  • Saturated Fat: 11g (55% DV)
  • Cholesterol: 85mg (28% DV)
  • Sodium: 1150mg (50% DV)
  • Total Carbohydrates: 34g (12% DV)
  • Dietary Fiber: 3g (11% DV)
  • Total Sugars: 7g
  • Protein: 24g
  • Vitamin A: 180mcg (20% DV)
  • Vitamin C: 25mg (28% DV)
  • Calcium: 220mg (17% DV)
  • iron: 8mg (44% DV)

Note: The “% Daily Value” (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is an estimate and will vary based on ingredients and preparation.