Clam Chowder

A cozy and creamy New England-style clam chowder that's quick to prepare, perfect for chilly nights with tender potatoes and clams.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American, New England

Calories: 300

Ingredients Method Notes

Ingredients

Main Ingredients

4-6 slices Bacon, chopped Adds flavor and crunch
1 medium Onion, diced Base for flavor
2 cloves Garlic, minced Enhances flavor
2 tablespoons Butter Optional, but adds richness
2 tablespoons Flour Thickens the chowder
2 cups Potatoes, peeled and diced Yukon gold or russet work best
1 cup Clam juice or broth from steaming clams For flavor base
1-1.5 cups Water or seafood stock To adjust consistency
1-2 cans Chopped clams, with their juice or fresh clams, cooked and chopped Fresh clams are great but canned works well
1 cup Half and half For creaminess
1 leaf Bay leaf Adds flavor
to taste Salt and black pepper Adjust according to taste
a pinch Thyme, celery salt, or hot sauce Optional for added flavor

Method

Preparation

In a big pot, cook the bacon until crispy. Scoop out and set aside, leaving a couple tablespoons of bacon fat.
Add onion and cook for about 5 minutes until soft. Add garlic and cook for an additional 30 seconds.
If using butter, stir it in. Sprinkle flour over the mixture and stir well for about 1 minute.
Pour in clam juice and stir, scraping the bottom. Add water or stock, potatoes, and bay leaf.
Bring to a gentle simmer and cook until the potatoes are tender, about 12 to 15 minutes.
Lower the heat and stir in clams and half and half. Warm gently for 2 to 3 minutes without boiling.
Taste and season with salt and pepper, then stir in most of the bacon, saving some for garnish.

Notes

Serve with oyster crackers or toasted bread. Reheated chowder may thicken; loosen with milk or broth. Can be made ahead; add clams and dairy when reheating.