Best Clam Chowder Recipe
A rich, creamy New England–style chowder loaded with smoky bacon, tender potatoes, and briny clams, finished off with a gentle simmer for deep flavor.
Ingredients
Base
- 6 slices bacon diced
- 4 tablespoons unsalted butter
- 1 medium yellow onion diced
- 3 ribs celery diced
- 4 cloves garlic minced
- 3 tablespoons all purpose flour
- 2 cups clam juice
- 2 cups heavy cream
- 1 cup milk
- 4 medium russet potatoes peeled and diced into ½-inch pieces
- 1 teaspoon kosher salt
- 0.5 teaspoon freshly ground black pepper
- 2 teaspoons dried parsley flakes
- 3 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
Finish
- 2 cans chopped clams 6.5-oz each, with juice
- oyster crackers for serving, optional
Instructions
Base
- Place diced bacon in a large Dutch oven over medium heat. Cook, stirring occasionally, until crisp, about 6–8 minutes; remove half and set aside.
- Add butter to the drippings, then sauté onion, celery, and garlic until soft and translucent, about 6–8 minutes.
- Stir in flour and cook, stirring constantly, until bubbly, about 1 minute.
- Slowly whisk in clam juice, heavy cream, and milk; bring to a gentle simmer.
- Add potatoes, salt, pepper, parsley, bay leaves, and thyme; cover and simmer until potatoes are tender, about 15 minutes.
Finish
- Remove bay leaves, stir in clams with their juice and reserved bacon, and heat through without boiling, about 2–3 minutes.
- Ladle into bowls and serve with oyster crackers.
Notes
Testing Note (prep): Ensuring potatoes are cut uniformly speeds cooking and prevents mushy edges.
Testing Note (cooking): Whisking continuously when adding liquids stops lumps from forming.
Testing Note (storage): Freeze in single-serve containers, then reheat with a splash of milk for best texture.
Nutrition
Serving: 1cupCalories: 367kcalCarbohydrates: 21g
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