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Clam Chowder Recipe
5 from 40 votes

Clam Chowder Recipe

This clam chowder recipe uses chopped clams, bacon, fresh vegetables, and a creamy broth thickened with flour. It combines flavors of smoky bacon, sweet corn, leeks, and potatoes with tender clams in a comforting soup. Simmering with clam juice and milk creates a rich chowder that can be served in bread bowls or bowls.

Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings: 6
Calories: 319 kcal
Course: Main Course, Soup
Cuisine: American

Ingredients

  • 3 trips Bacon chopped
  • 5 tablespoons butter unsalted
  • 1/2 yellow onion diced
  • 1 carrot peeled and diced
  • 1 leek cleaned and thinly sliced (white and light green part only)
  • 2/3 cup corn from 1 cob, fresh
  • 1 1/2 tablespoons thyme minced, fresh
  • 1 1/2 cups potato diced, new
  • 1/3 cup all-purpose flour
  • 2 1/2 cups clam juice
  • 2 1/2 cups chopped clams
  • 1 3/4 cups milk
  • salt to taste
  • black pepper to taste
optional
  • sourdough bread for serving, bowls

Instructions

    Cup of Yum
  1. Place a large pot over medium heat and crisp bacon, about 5 minutes.
  2. Add butter and melt.
  3. Stir in onion and carrot and sauté for 5 minutes.
  4. Add leek and potatoes and continue to sauté for an additional 2 to 3 minutes. Season with salt and pepper.
  5. Once onions and leeks have sweat and are slightly translucent, add thyme and corn. Stir together.
  6. Sprinkle flour over vegetable mixture and stir well to create a thick roux, about 3 minutes.
  7. While whisking, pour clam juice into the mixture in a steady stream until fully incorporated and no lumps remain. Turn heat down to medium-low and allow the mixture to simmer for about 8 minutes or until the mixture thickens, stirring frequently to prevent burning on the bottom.
  8. Stir in clams and milk and continue to simmer for an additional 12 to 16 minutes, continuing to stir frequently.
  9. Adjust seasonings and serve hot (in hollowed out sourdough bread bowls, if desired).

Notes

  • Canned clams are convenient and well-suited for this chowder; save the clam juice for the soup base.
  • If using fresh clams, steam, shell, and chop them before adding into the chowder.
  • The chowder can be made up to two days ahead; cool and refrigerate in an airtight container.
  • For freezing, omit milk during freezing; add milk when reheating gently on the stove to maintain creamy texture.
  • Serve the chowder hot; sourdough bread bowls add a rustic touch when serving.

Nutrition Information

Calories 319kcal (16%) Carbohydrates 34g (11%) Protein 9g (18%) Fat 17g (26%) Saturated Fat 9g (45%) Cholesterol 44mg (15%) Sodium 562mg (23%) Potassium 502mg (11%) Fiber 3g (12%) Sugar 10g (20%) Vitamin A 2655IU (53%) Vitamin C 19mg (21%) Calcium 122mg (12%) Iron 2mg (11%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 319

% Daily Value*

Calories 319kcal 16%
Carbohydrates 34g 11%
Protein 9g 18%
Fat 17g 26%
Saturated Fat 9g 45%
Cholesterol 44mg 15%
Sodium 562mg 23%
Potassium 502mg 11%
Fiber 3g 12%
Sugar 10g 20%
Vitamin A 2655IU 53%
Vitamin C 19mg 21%
Calcium 122mg 12%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.