Quick Recipe Version (TL;DR)
Quick Ingredients
- 6 slices thick-cut bacon (6 oz), chopped
- 2 tbsp unsalted butter
- 1 medium yellow onion, finely diced
- 2 celery ribs, finely diced
- 3 garlic cloves, minced
- 1/3 cup all-purpose flour
- 2 cups bottled clam juice
- 3 cans chopped clams (6.5 oz each), juices reserved
- 1.5 lb Yukon Gold potatoes, 1/2-inch dice
- 1 bay leaf, 1 tsp fresh thyme (or 1/2 tsp dried)
- 1.5 cups whole milk + 1.5 cups heavy cream
- 1 tsp Worcestershire sauce, black pepper, kosher salt
- Chopped chives/parsley, oyster crackers (for serving)
Do This
- 1. Cook bacon in a Dutch oven over medium heat until crisp (6–8 min). Scoop out; keep 2 tbsp drippings in pot.
- 2. Add butter, onion, and celery; cook until translucent (4–5 min). Stir in garlic and thyme (30 sec).
- 3. Sprinkle in flour; cook, stirring, 2 minutes to make a blond roux.
- 4. Gradually whisk in 2 cups clam juice plus reserved clam can juices (about 1 cup). Add potatoes, bay leaf, pepper; simmer until tender (12–15 min).
- 5. Stir in milk and cream; heat gently to steaming (170–180°F), do not boil (3–5 min).
- 6. Add drained clams and Worcestershire; warm 1–2 minutes. Season with salt. Ladle into bowls or bread bowls; top with bacon, chives, and oyster crackers.
Why You’ll Love This Recipe
- Creamy, classic New England-style chowder with tender clams and silky potatoes.
- Built on real clam juice for deep, briny flavor and bacon for a savory backbone.
- Foolproof method keeps dairy smooth and clams tender—never rubbery.
- Weeknight-friendly but special enough for company, especially in a warm bread bowl.
Grocery List
- Produce: Yellow onion, celery, garlic, Yukon Gold potatoes, fresh thyme (or dried), chives or parsley.
- Dairy: Unsalted butter, whole milk, heavy cream.
- Pantry: Thick-cut bacon, canned chopped clams (3 cans, 6.5 oz each), bottled clam juice, all-purpose flour, bay leaf, Worcestershire sauce, hot sauce (optional), kosher salt, black pepper, oyster crackers, small round sourdough loaves (optional, for bread bowls).
Full Ingredients
For the Chowder
- 6 slices thick-cut bacon (about 6 oz), cut into 1/2-inch pieces
- 2 tbsp unsalted butter
- 1 medium yellow onion, finely diced (about 1 cup)
- 2 celery ribs, finely diced (about 3/4 cup)
- 3 garlic cloves, minced
- 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
- 1/3 cup all-purpose flour
- 2 cups bottled clam juice
- 3 cans chopped clams (6.5 oz each), juices reserved separately (about 1 to 1 1/4 cups)
- 1.5 lb Yukon Gold potatoes, peeled and cut into 1/2-inch cubes (about 4 cups)
- 1 bay leaf
- 1/2 tsp freshly ground black pepper
- 1.5 cups whole milk
- 1.5 cups heavy cream
- 1 tsp Worcestershire sauce
- Kosher salt, to taste (start with 1 tsp and adjust at the end)
- Optional: 3–4 dashes hot sauce
Optional Bread Bowls & Toppings
- 6 small round sourdough boules (6–7 inches across)
- 1 tbsp melted butter (optional, for brushing)
- Chopped fresh chives or parsley, for garnish
- Crumbled cooked bacon (from above)
To Serve
- Oyster crackers
- Extra black pepper
Step-by-Step Instructions
Step 1: Crisp the bacon and build flavor
Add the chopped bacon to a large Dutch oven and cook over medium heat until the fat renders and the bacon is deeply golden and crisp, 6–8 minutes. Transfer bacon to a paper towel–lined plate. Pour off all but 2 tablespoons of the drippings.
Step 2: Soften the aromatics
Add the butter, onion, and celery to the pot. Cook over medium heat, stirring occasionally, until translucent and tender, 4–5 minutes. Stir in the garlic and thyme and cook until fragrant, about 30 seconds. Do not brown.
Step 3: Make a blond roux
Sprinkle the flour evenly over the vegetables. Stir constantly for 2 minutes to cook off the raw flour taste, forming a blond roux that will thicken the chowder later.
Step 4: Add liquids and simmer the potatoes
Gradually whisk in the bottled clam juice and the reserved clam can juices (about 1 to 1 1/4 cups), whisking until smooth. Add the diced potatoes, bay leaf, and black pepper. Bring just to a gentle simmer over medium heat, then reduce to medium-low and simmer, uncovered, until the potatoes are tender when pierced, 12–15 minutes. Stir occasionally to prevent sticking.
Step 5: Add dairy—gently
Stir in the whole milk and heavy cream. Heat gently over medium-low until steaming hot (170–180°F), 3–5 minutes. Do not let it boil; keeping it below a simmer prevents curdling and keeps the texture silky.
Step 6: Finish with clams and season
Add the drained chopped clams and Worcestershire sauce. Warm just until the clams are heated through, 1–2 minutes. Taste, then season with kosher salt (the bacon and clam juice are salty, so adjust at the end). Add hot sauce if using.
Step 7: Optional bread bowls
If serving in bread bowls, preheat the oven to 350°F. Slice a lid from each boule and hollow out the center, leaving about a 3/4-inch shell. Brush the inside lightly with melted butter, set on a baking sheet, and bake until warmed and slightly crisp, 8–10 minutes.
Step 8: Rest and serve
Remove the bay leaf. Let the chowder rest off heat for 5 minutes to thicken slightly. Ladle into bowls or warmed bread bowls. Garnish with the crisp bacon, chopped chives or parsley, and extra black pepper. Serve with plenty of oyster crackers.
Pro Tips
- Add salt only after the clams go in—clam juice and bacon provide a lot of built-in salinity.
- Keep dairy below a boil (170–180°F) for a smooth, non-grainy chowder.
- For extra clam flavor, replace up to 1 cup of milk with additional clam juice and add an extra tablespoon of butter for richness.
- Use Yukon Gold potatoes for a creamy texture that holds its shape; russets break down more and make a thicker soup.
- To adjust thickness, add a splash of milk to thin or simmer 2–3 minutes longer to thicken. Chowder thickens further as it rests.
Variations
- Fresh Clam Chowder: Steam 2 dozen littleneck clams with 1 cup water until they open (5–7 minutes). Strain the clam liquor through a fine sieve and use it in place of part of the bottled clam juice. Chop the clam meat and add at the end as directed.
- Gluten-Free: Skip the flour. After adding dairy, thicken with a slurry of 1.5 tbsp cornstarch mixed with 3 tbsp cold milk; simmer 1–2 minutes until glossy.
- Lighter & Veg-Forward: Use half-and-half instead of heavy cream, and add 1 cup fresh or frozen corn or 1 thinly sliced leek with the onion and celery.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently over low heat until steaming but not boiling (160–170°F), adding a splash of milk if it thickened in the fridge. Dairy-based chowders do not freeze well; for freezing, make the base through Step 4 (without milk/cream and clams), cool and freeze up to 2 months. Reheat the base, then add dairy and clams just before serving.
Nutrition (per serving)
Approximate values: 560 calories; 36 g fat (18 g saturated); 32 g carbohydrates; 2 g fiber; 6 g sugars; 24 g protein; 1,150 mg sodium. Values are estimates and will vary based on specific ingredients and portions.
