Clam Chowder

A warm bowl of clam chowder brings memories of seaside summers and the comforting aroma of bacon sizzling in the kitchen. This recipe combines the richness of flavors and textures, ready in about 40 minutes. Perfect for chilly evenings, this chowder works wonderfully with crispy bacon and creamy potatoes.

This recipe is ideal for those who appreciate hearty, flavorful dishes. It’s perfect for cozy dinners with family or friends, and it can be made ahead of time for a stress-free meal. Store leftovers in the fridge for a quick lunch option later in the week.

Why You’ll Love This Recipe

• The combination of crispy bacon and tender clams creates a satisfying texture.
• Flavorful vegetables and creamy broth provide a comforting taste with every spoonful.
• Quick preparation means dinner is ready in under an hour.
• This hearty soup freezes well, allowing you to enjoy it later.

What You’ll Need

Gather everything you’ll need for this delicious clam chowder.

For the Base

• 6 slices bacon, chopped
• 2 tablespoons butter
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 ribs celery, chopped
• ⅓ cup flour

For the Chowder

• 3 cups chicken broth
• 3 (6.5-ounce) cans chopped clams, drained and reserved
• 2 medium russet potatoes, peeled and diced
• 2 teaspoons Italian seasoning
• 2 bay leaves
• 1 cup heavy cream
• salt and black pepper to taste

Note: Use low-sodium chicken broth for less salt.

Substitutions & Swaps

• Bacon: turkey bacon or pancetta
• Heavy cream: half-and-half for a lighter version
• Chicken broth: vegetable broth for vegetarian option
• Italian seasoning: fresh herbs like thyme or parsley

How to Make It

Follow these simple steps to prepare your chowder.

1. Cook the bacon

Heat a large pot over medium heat and cook the bacon for 5-6 minutes until golden and crispy. Remove the bacon to a plate, leaving the fat behind.

2. Sauté the vegetables

Add 2 tablespoons of butter to the bacon fat. Cook the onion, garlic, and celery for 4-5 minutes until softened.

3. Make the roux

Stir in the flour until mixed throughout the veggies.

4. Combine ingredients

Stir in the chicken broth, clam juices, potatoes, Italian seasoning, and bay leaves. Bring to a boil, then reduce to a gentle simmer. Cook for 10-15 minutes until the potatoes are tender.

5. Finish the chowder

Stir in the heavy cream and chopped clams. Season with salt and pepper to taste.

How to Store It

Fridge: 3-4 days in an airtight container.
Freezer: yes, for up to 3 months.
Reheat: stovetop over medium heat for 10-15 minutes.

Tips for Best Results

• Ensure potatoes are diced evenly for consistent cooking.
• Stir occasionally while simmering to prevent sticking.
• Adjust seasoning at the end for the best flavor balance.
• Add more clams for a heartier soup.

Serving Suggestions

• Serve with crusty bread for dipping.
• Pair with a simple green salad for a light meal.
• Enjoy with a crisp white wine for a cozy evening.