Description

Warm, creamy, and brimming with the sweetness of tender clams and the smokiness of bacon, this New England-style clam chowder is the perfect comfort food. Every spoonful is a balance of flavors—savory, briny, and hearty. Made from scratch, it’s easier than you think and perfect for cozy nights, family dinners, or impressing guests. With tender potatoes, aromatic vegetables, and a touch of cream, this chowder is both indulgent and comforting.

Ingredients

Scale

2 lbs fresh littleneck clams, cleaned
4 slices bacon, diced
1 large onion, finely chopped
2 celery stalks, diced
2 garlic cloves, minced
3 medium potatoes, peeled and cubed
3 tablespoons all-purpose flour
3 tablespoons unsalted butter
4 cups chicken or clam stock
1 cup heavy cream
1 teaspoon fresh thyme leaves
1 bay leaf
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped for garnish
Optional: ¼ cup white wine

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Instructions

Steam and chop clams, reserving the juice.
Cook bacon until crispy, remove, leaving fat in the pot.
Sauté onions, celery, and garlic in bacon fat until soft.
Add flour to make a roux, cooking 2-3 minutes.
Gradually stir in stock, add potatoes, thyme, and bay leaf; simmer until potatoes are tender.
Add cream, clams, and bacon; warm gently without boiling.
Remove bay leaf, garnish with parsley, and serve hot.

Notes

Use fresh clams for best flavor.
Add cream at the end to avoid curdling.
Taste and season in layers for a perfectly balanced chowder.

Prep Time: 25 minutes
Cook Time: 40 minutes
Category: Soup
Method: Stove-top simmering
Cuisine: American

Nutrition

Serving Size: 4-6
Calories: 350
Sugar: 4g
Sodium: 750mg
Fat: 20g
Saturated Fat: 11g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 15g
Cholesterol: 60mg