Quick Recipe Version (TL;DR)
Quick Ingredients
- 8 oz thick-cut bacon, chopped
- 2 tbsp unsalted butter
- 1 large yellow onion, diced (about 2 cups)
- 2 celery ribs, diced (about 1 cup)
- 3 garlic cloves, minced
- 1/3 cup all-purpose flour
- 2 cups bottled clam juice
- 4 (6.5 oz) cans chopped clams, drained (reserve clam liquid)
- 1 1/2 lb Yukon Gold potatoes, peeled and diced (1/2-inch)
- 1 bay leaf
- 1 tsp dried thyme
- 1 1/2 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper, plus more to taste
- 2 cups half-and-half
- 1 cup heavy cream
- 1 tbsp lemon juice
- To serve: oyster crackers, chopped chives, crispy bacon, mini bread bowls (optional)
Do This
- 1) Cook bacon until crisp; reserve bacon for topping and keep 2 tbsp drippings in the pot.
- 2) Sauté onion and celery in drippings + butter; add garlic.
- 3) Stir in flour and cook 1 minute to form a roux.
- 4) Whisk in clam juice + reserved clam liquid; add potatoes, bay leaf, thyme, salt, pepper; simmer until potatoes are tender.
- 5) Lower heat; stir in half-and-half and cream; heat gently (do not boil).
- 6) Stir in clams and lemon juice; warm 3–5 minutes, then adjust seasoning.
- 7) Transfer to a warmed tureen or slow cooker on LOW; hold at 140°F or hotter. Serve with crackers, chives, bacon, and optional mini bread bowls.
Why You’ll Love This Recipe
- Classic New England flavor: creamy, briny, and hearty with tender potatoes and clams.
- Perfect for entertaining: set it up as a soup station in a tureen with easy toppings.
- Reliable texture: a simple roux thickens the chowder without getting gluey.
- Make-ahead friendly: tastes even better after the flavors mingle overnight.
Grocery List
- Produce: yellow onion, celery, garlic, Yukon Gold potatoes, chives, lemon
- Dairy: unsalted butter, half-and-half, heavy cream
- Pantry: thick-cut bacon, all-purpose flour, bottled clam juice, canned chopped clams, bay leaf, dried thyme, kosher salt, black pepper, oyster crackers, mini bread bowls (small round rolls, optional)
Full Ingredients
Chowder Base
- 8 oz thick-cut bacon, chopped into 1/2-inch pieces
- 2 tbsp unsalted butter
- 1 large yellow onion, diced (about 2 cups)
- 2 celery ribs, diced (about 1 cup)
- 3 garlic cloves, minced
- 1/3 cup all-purpose flour
- 2 cups bottled clam juice
- 4 (6.5 oz) cans chopped clams, drained (reserve the clam liquid; you should have about 1 1/2 cups liquid total)
- 1 1/2 lb Yukon Gold potatoes, peeled and diced into 1/2-inch pieces (about 4 cups)
- 1 bay leaf
- 1 tsp dried thyme
- 1 1/2 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper, plus more to taste
- 2 cups half-and-half
- 1 cup heavy cream
- 1 tbsp lemon juice
Soup Station Toppings
- 1/2 cup chopped chives
- Cooked crispy bacon from the recipe (crumbled or chopped)
- 2 cups oyster crackers
- Optional: extra black pepper at the station
Optional Mini Bread Bowls (Quick Toast)
- 8 mini round rolls (4–5 inches wide), such as small sourdough rounds or sturdy dinner rolls
- 1 tbsp unsalted butter, melted (optional, for brushing)
Step-by-Step Instructions
Step 1: Set up your toppings and serving gear
Chop 1/2 cup chives and set them in a small bowl. Set out 2 cups oyster crackers in a bowl. Line a small plate with paper towels for the cooked bacon.
If you’re using a soup station, have a warmed tureen ready, or plan to transfer the chowder to a slow cooker to hold warm after cooking.
Step 2: Cook the bacon until crisp
In a large heavy pot or Dutch oven, cook 8 oz chopped bacon over medium heat, stirring occasionally, until the fat renders and the bacon is crisp, 8–10 minutes.
Use a slotted spoon to transfer bacon to the paper towel–lined plate. Carefully pour off excess drippings, leaving 2 tbsp bacon drippings in the pot (add a little butter if you’re short).
Step 3: Sauté the aromatics for a sweet, savory base
Add 2 tbsp unsalted butter to the pot with the drippings. Add the diced onion and diced celery. Cook over medium heat until softened and lightly glossy, 6–8 minutes, stirring often.
Add 3 minced garlic cloves and cook just until fragrant, 30 seconds.
Step 4: Make a quick roux to thicken the chowder
Sprinkle in 1/3 cup all-purpose flour. Stir constantly for 1 minute to cook off the raw flour taste. The mixture will look pasty and cling to the vegetables.
Step 5: Add liquids and potatoes, then simmer until tender
While stirring, slowly whisk in 2 cups bottled clam juice plus the reserved clam liquid from the cans (about 1 1/2 cups). Keep stirring and scraping the bottom of the pot so the roux dissolves smoothly.
Add 1 1/2 lb diced Yukon Gold potatoes, 1 bay leaf, 1 tsp dried thyme, 1 1/2 tsp kosher salt, and 1/2 tsp black pepper. Bring to a gentle simmer over medium-high heat, then reduce to medium-low.
Simmer uncovered, stirring every few minutes to prevent sticking, until potatoes are tender, 12–15 minutes. You should be able to pierce a potato piece easily with a fork.
Step 6: Stir in dairy gently (no boiling)
Reduce heat to low. Stir in 2 cups half-and-half and 1 cup heavy cream. Warm the chowder gently until it is steaming and hot, 5–7 minutes. Avoid boiling, which can cause the dairy to separate.
Step 7: Add clams at the end so they stay tender
Stir in the drained chopped clams from 4 (6.5 oz) cans and 1 tbsp lemon juice. Cook just until the clams are warmed through, 3–5 minutes.
Remove and discard the bay leaf. Taste and adjust seasoning with additional salt and pepper if needed. If the chowder seems thicker than you like, stir in 1/4 cup warm water or warm clam juice at a time until it’s your ideal consistency.
Step 8: Set up the tureen soup station and keep it safely warm
Transfer the chowder to a warmed tureen, or to a slow cooker set to LOW for serving. For food safety, keep the chowder at 140°F (60°C) or hotter while on the station; check occasionally with an instant-read thermometer and stir every 20–30 minutes to prevent a skin from forming.
Serve with bowls of oyster crackers, chopped chives, and crispy bacon for topping. If using mini bread bowls, follow the step below before guests arrive.
Step 9: Optional mini bread bowls (quick toast for sturdiness)
Preheat the oven to 375°F (190°C). Cut a 1-inch “lid” off each of the 8 mini rolls, then gently hollow out the center, leaving about a 1/2-inch wall all around. (Save the insides for croutons or breadcrumbs.)
Place bread bowls on a baking sheet. Brush lightly with 1 tbsp melted butter (optional). Toast until the edges feel dry and lightly crisp, 8–10 minutes. Ladle chowder in just before serving so they hold their shape.
Pro Tips
- Do not boil after adding dairy. Keep the heat low; steaming hot is perfect for a smooth, creamy chowder.
- Control thickness on purpose. Chowder thickens as it sits. For a soup station, aim slightly looser in the pot, then let it gently thicken while holding warm.
- Add clams last. Clams can turn rubbery if simmered too long; warming them at the end keeps them tender.
- Stir during holding. In a tureen or slow cooker, stir every 20–30 minutes to prevent scorching and to keep the texture uniform.
- Season at the end. Clams and bottled clam juice vary in saltiness; final seasoning is always more accurate.
Variations
- Fresher clam flavor: Replace 2 cans of clams with 1 lb fresh littleneck clams. Steam in 1 cup water until they open, chop the meat, and use the strained steaming liquid as part of the clam liquid.
- Extra-vegetable chowder: Add 1 cup diced leeks with the onion, or stir in 1 cup corn kernels with the clams.
- Lighter but still creamy: Use 3 cups whole milk in place of the half-and-half and cream (heat gently; it will be a bit thinner).
Storage & Make-Ahead
Cool chowder quickly, then refrigerate in an airtight container for up to 3 days. Reheat gently in a pot over low to medium-low heat, stirring often, until the chowder reaches 165°F (74°C). Avoid boiling during reheating to keep the chowder smooth. If it thickens too much, loosen with a splash of warm water, milk, or clam juice. For best texture, toast bread bowls shortly before serving (they can be hollowed out earlier in the day and kept in a bag at room temperature).
Nutrition (per serving)
Approximate per 1 1/2-cup serving (without bread bowl or crackers): 430 calories, 20 g protein, 28 g fat, 27 g carbs, 3 g fiber, 6 g sugar, 980 mg sodium.
