Clam Chowder Recipe: Creamy New England Comfort in a Bowl
This Clam Chowder Recipe is a silky, soul-warming seafood soup that’s ready in under an hour and feels like a hug in a bowl.
Ingredients
- 4 thick-cut bacon chopped (or turkey bacon for a lighter twist)
- 2 cups yellow onion finely chopped
- 1 cup celery diced
- 3 cloves garlic minced (fresh garlic gives the best flavor)
- 1/4 cup all-purpose flour (or 3 Tbsp cornstarch for gluten-free)
- 3 cups chicken broth low-sodium (vegetable broth works too)
- 2 cups whole milk or half-and-half (use 2% milk to lighten up)
- 1 cup heavy cream (optional—swap with extra milk for lower fat)
- 1 lb clams shucked and chopped (fresh littlenecks or canned, drained)
- 3 Yukon Gold potatoes peeled and cut into ½-inch cubes
- 1 bay leaf (fresh or dried)
- 1 tsp fresh thyme (or 1/2 tsp dried)
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- In a large Dutch oven over medium heat, fry chopped bacon until crisp—about 5–7 minutes. Transfer bacon with a slotted spoon to a paper towel–lined plate, leaving the fat in the pot.
- Add onion, celery, and a pinch of salt to the bacon fat. Stir until the onion turns translucent, about 4 minutes. Add garlic and cook for 1 more minute until fragrant.
- Sprinkle flour over the veggies. Stir constantly for 2 minutes to cook out that raw taste; if it clumps, add a splash of broth and whisk smooth.
- Slowly whisk in chicken broth, then stir in milk and cream. Keep the heat at medium-low so nothing scorches—just a gentle bubble.
- Add cubed potatoes and bay leaf. Let the chowder bubble lightly until potatoes are tender, 12–15 minutes—test with a fork.
- Fold in chopped clams and cooked bacon. Add thyme, then season with salt and pepper. Warm through 3–4 minutes—avoid overcooking or clams get rubbery.
- Discard the bay leaf. Ladle chowder into bowls and sprinkle parsley on top. You can even add a squeeze of lemon for brightness.
Notes
You know what? My first test batch was too runny, so I bumped up the roux for a heartier finish. If your chowder feels too rich, skip the heavy cream and add extra broth. Sometimes I zest a little lemon peel at the end—that bright pop offsets the salt. And trust your nose when frying bacon—it should smell inviting, not burnt.
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