Description
This classic Clam Chowder recipe features tender clams, creamy potatoes, and smoky bacon in a rich, flavorful broth enhanced with herbs and subtle spices. Perfectly comforting and easy to prepare, it’s an ideal choice for a hearty lunch or dinner.
Ingredients
Scale
Meat and Dairy
- 6 strips thick-cut bacon
- 2 tablespoons butter
- 3 cups half and half
Vegetables and Aromatics
- 1 medium yellow onion, diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 1 ¼ lbs. potatoes (Yukon Gold recommended), peeled and diced
- Fresh parsley, for garnish
Liquids and Broth
- 1 cup chicken broth
- 8 oz. clam juice
Seafood
- 3 (6.5 oz.) cans chopped clams, juices reserved
Seasonings and Spices
- 1 teaspoon hot sauce (Frank's recommended)
- 1 teaspoon Worcestershire sauce
- 1 chicken bouillon cube
- 1 bay leaf
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- ¼ teaspoon dried thyme
- ¼ teaspoon salt
- 1/8 teaspoon smoked paprika
- 1/8 teaspoon pepper
- Freshly cracked black pepper, for serving
Thickener
- 1/3 cup flour
Instructions
- Cook the bacon: In a 4.5-quart soup pot, cook 6 strips of thick-cut bacon slowly over low heat until crispy. Cut bacon in half if needed for even cooking. Once cooked, transfer bacon to a paper towel-lined plate to drain and cool. Reserve 2 tablespoons of the bacon drippings in the pot, discarding excess drippings. Chop the cooled bacon and set aside for garnish.
- Sauté vegetables: Add 2 tablespoons butter to the reserved bacon drippings in the pot over medium heat. Use a silicone spatula to scrape the pot and mix the drippings and butter. Add diced onion and celery, tossing to coat. Cook for 5-6 minutes until softened. Stir in minced garlic, 1 teaspoon hot sauce, 1 teaspoon Worcestershire sauce, dried oregano, dried parsley, dried thyme, salt, smoked paprika, and pepper. Cook for 1 minute to release flavors.
- Make the roux: Sprinkle 1/3 cup flour over the vegetables and cook, stirring continuously for 2 minutes, until the raw flour smell disappears.
- Add liquids: Gradually pour in 1 cup chicken broth while stirring continuously and scraping the pot bottom to prevent lumps. Next, add 3 cups half and half in the same manner. Stir in 1 chicken bouillon cube, 1 bay leaf, the clam juice reserved from the canned clams, and an additional 8 oz. of clam juice.
- Simmer the soup base: Bring the soup to a gentle boil, then reduce to a simmer so it bubbles gently. Cover partially and simmer for 20 minutes, stirring occasionally to prevent sticking and allow flavors to meld.
- Cook potatoes: Add peeled and diced potatoes to the pot. Bring soup back to a very gentle bubble and cook for 25 minutes until potatoes are fork-tender. Reduce heat to low.
- Add clams: Stir in the chopped clams and cook over low heat for 5 minutes until heated through. Remove and discard the bay leaf.
- Serve: Ladle the chowder into bowls and garnish with chopped reserved bacon, fresh parsley, and freshly cracked black pepper. Serve immediately with crusty bread if desired.
Notes
- Use Bar Harbor Chopped Clams and Clam Juice for the best flavor.
- For fresh clams, use 1 heaping cup chopped clams with 1.5 cups clam juice; be sure to steam and clean prior to chopping.
- Yukon Gold potatoes yield a creamy texture; red potatoes hold shape well; russet potatoes are starchier and may fall apart.
- Salt pork can substitute for bacon if preferred.
- Simmering longer before adding potatoes thickens the soup; avoid overcooking potatoes to prevent them from falling apart.
- Hot sauce and Worcestershire sauce enhance umami without adding spiciness; soy sauce is a good Worcestershire substitute.
- Pair with crusty, airy no-knead bread for dipping.
- Store leftovers in an airtight container in the refrigerator for 3-5 days.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 40 mg
