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A creamy bowl of clam chowder garnished with crumbled bacon, fresh parsley, and round crackers with a spoon resting in the soup

Clam Chowder

A rich and creamy New England clam chowder loaded with tender clams, bacon, and perfectly cooked potatoes.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 9 cups
Course: Lunch, Soup
Cuisine: American, New England
Calories: 260
Ingredients Method Nutrition Notes

Ingredients
  

  • 6 strips thick-cut bacon or substitute salt pork
  • 2 tablespoons butter unsalted
  • 1 medium yellow onion diced
  • 2 ribs celery diced
  • 3 cloves garlic minced
  • 1 teaspoon hot sauce or ½ teaspoon Tabasco
  • 1 teaspoon Worcestershire sauce
  • ⅓ cup all-purpose flour for thickening
  • 1 cup chicken broth low sodium recommended
  • 3 cups half and half room temperature
  • 8 oz. clam juice from can or bottled
  • 1 chicken bouillon cube or 1 teaspoon granules
  • 1 bay leaf whole
  • 1 ¼ lbs. potatoes peeled and diced
  • 3 6.5 oz. cans chopped clams (juices reserved)
  • Fresh parsley chopped, for garnish
  • Freshly cracked black pepper for garnish
  • ½ teaspoon dried oregano
  • ½ teaspoon dried parsley
  • ¼ teaspoon dried thyme
  • ¼ teaspoon salt
  • ⅛ teaspoon smoked paprika
  • ⅛ teaspoon freshly ground black pepper

Method
 

  1. Cook the bacon slowly over low heat in a large soup pot until crispy. Remove and drain on paper towels, reserving 2 tablespoons of the drippings.
  2. Wipe out any burned bits from the pot, leaving flavorful bacon remnants.
  3. Add the reserved bacon drippings and butter to the pot over medium heat. Stir to melt butter and scrape the bottom. Add the diced onion and celery, tossing to coat. Cook for 5–6 minutes until softened.
  4. Stir in the garlic, hot sauce, Worcestershire sauce, and dried seasonings. Cook for 1 minute until fragrant.
  5. Sprinkle in the flour and cook for 2 minutes, stirring constantly to eliminate raw flour taste
  6. Gradually add the chicken broth in small splashes, stirring constantly and scraping the bottom of the pot. Pour in the half and half in the same manner.
  7. Stir in the chicken bouillon, bay leaf, and clam juice (reserve clams for later). Bring mixture to a gentle boil, then reduce to a simmer. Simmer partially covered for 20 minutes, stirring occasionally.
  8. Add peeled and diced potatoes to the pot. Maintain a gentle simmer and cook for 20–25 minutes until potatoes are fork tender. Reduce heat to low.
  9. Stir in the chopped clams and cook for 5 minutes until heated through. Remove the bay leaf.
  10. Serve the chowder in bowls, garnished with chopped parsley, freshly cracked pepper, and crumbled bacon.

Nutrition

Serving: 1 ServingCalories: 260kcalCarbohydrates: 18gProtein: 12gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 730mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 450IUVitamin C: 15mgCalcium: 90mgIron: 1mg

Notes

This creamy New England clam chowder is comforting and satisfying, perfect for chilly days or cozy dinners with family and friends.

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