Best Clam Chowder Recipe
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5.0
3 reviews
Excellent
Best Clam Chowder Recipe
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Simple yet flavorful New England Clam Chowder that captures the essence of coastal comfort food. Featuring tender clams, smoky bacon, and potatoes in a rich, creamy broth, it's the perfect remedy for chilly evenings or whenever you crave a taste of the Northeast!
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Ingredients
- 6 slices thick-cut bacon chopped (or salt pork), plus reserved bacon drippings
- 1-2 tablespoons butter
- 1 large onion diced (about 1 cup)
- 2 stalks celery diced (about 1 cup)
- 4 cloves garlic minced
- ½ cup all-purpose flour
- 1 teaspoon Old Bay seasoning see Note 1 for substitute
- 1 teaspoon dried thyme
- ½ teaspoon kosher salt to taste
- ¼ teaspoon black pepper to taste
- 2 - 3 cups chicken broth more for thinner soup
- 1 cup heavy cream
- 8 ounces clam juice for less "clammy" taste, reduce to ½ cup
- 2-3 medium russet potatoes peeled and cubed (about 2 cups) or use Yukon gold
- 2 bay leaves
- 2 - 3 6.5 oz cans chopped clams with juice (see Note 2)
- Optional oyster crackers
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Instructions
- In a Dutch oven or large pot, cook your bacon over medium-high heat until the bacon is crispy. Transfer the bacon to a plate lined with a paper towel. Reserve 1-2 tablespoons bacon drippings in the pot.
- Add 1 tablespoon butter to the bacon grease, saute onion and celery in the pot and cook until softened, about 5 to 10 minutes. Add in the garlic and cook for an additional 30 seconds. *Note: if your bacon was really lean, then additional 1-2 tablespoons of butter.
- Stir the flour, old bay seasoning, thyme, salt, and pepper into the onion mixture. Allow your roux to cook for 1-2 minutes until golden brown.
- Slowly stir the chicken broth, heavy cream, and clam juice into the roux. Add in the cubed potatoes and bay leaf. Bring the mixture up to a simmer. Allow the soup to simmer for 20 minutes until potatoes are tender.
- Mix in the chopped clams and their juice and allow the mixture to cook for 10 minutes. Stir in a portion of the bacon. Serve with some oyster crackers and a little resreved bacon bits. Adjust salt and pepper to taste.
Equipments used:
Notes
- Stir together 1/4 teaspoon celery salt (or a mix of celery seed and regular salt), 1/4 teaspoon paprika (for color and warmth), 1/4 teaspoon ground mustard (adds a tangy bite), 1/8 teaspoon black pepper, 1/8 teaspoon cayenne pepper (or red pepper flakes for a little heat), Pinch of ground nutmeg (optional, but adds depth)
- How to Use Fresh Clams:
- sieve
- Storage Tips
- Store cooled chowder in airtight container in fridge for up to 5 days. To reheat, place the desired amount in a saucepan, adding a little splash of water or broth to thin as it reheats. Freezing not recommended, but see post for tips.
- Homemade Old Bay Substitute: Stir together 1/4 teaspoon celery salt (or a mix of celery seed and regular salt), 1/4 teaspoon paprika (for color and warmth), 1/4 teaspoon ground mustard (adds a tangy bite), 1/8 teaspoon black pepper, 1/8 teaspoon cayenne pepper (or red pepper flakes for a little heat), Pinch of ground nutmeg (optional, but adds depth)
How to Use Fresh Clams:
Clean & Soak – Rinse and scrub clams, then soak in cold, salted water for 30–60 minutes to remove grit. Discard any that are cracked or don’t close when tapped. Steam – Add ½ inch of water to a pot, bring to a boil, and steam clams 5–10 minutes until they open. Strain the leftover liquid through a fine mesh sieve—you’ll get 2–3 cups of flavorful clam broth for your chowder! Chop – Remove clams from shells and rough chop (aim for 1½–2 cups).
- Clean & Soak – Rinse and scrub clams, then soak in cold, salted water for 30–60 minutes to remove grit. Discard any that are cracked or don’t close when tapped.
- Steam – Add ½ inch of water to a pot, bring to a boil, and steam clams 5–10 minutes until they open. Strain the leftover liquid through a fine mesh sieve—you’ll get 2–3 cups of flavorful clam broth for your chowder!
- Chop – Remove clams from shells and rough chop (aim for 1½–2 cups).
Nutrition Information
Show Details
Calories
333kcal
(17%)
Carbohydrates
23g
(8%)
Protein
8g
(16%)
Fat
23g
(35%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
0.1g
Cholesterol
55mg
(18%)
Sodium
476mg
(20%)
Potassium
452mg
(13%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
594IU
(12%)
Vitamin C
7mg
(8%)
Calcium
51mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8-6 servings
Amount Per Serving
Calories 333 kcal
% Daily Value*
| Calories | 333kcal | 17% |
| Carbohydrates | 23g | 8% |
| Protein | 8g | 16% |
| Fat | 23g | 35% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 55mg | 18% |
| Sodium | 476mg | 20% |
| Potassium | 452mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 594IU | 12% |
| Vitamin C | 7mg | 8% |
| Calcium | 51mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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