Ingredients
4 slices bacon, diced
1 tbsp butter
1 small onion, finely diced
2 cloves garlic, minced
2 tbsp all-purpose flour
2 cups clam juice
2 cups potatoes, peeled and diced
1 cup heavy cream
1 cup whole milk
2 cans (6.5 oz each) chopped clams, drained (reserve juice)
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp dried thyme
1 bay leaf
Optional toppings:
Chopped parsley
Cracked black pepper
Oyster crackers
Instructions
1. In a large pot, cook diced bacon over medium heat until crispy. Remove bacon and set aside, leaving drippings in the pot.
2. Add butter to the pot, then sauté onion until soft. Add garlic and cook until fragrant.
3. Sprinkle in flour and stir to form a roux. Cook for 1 minute.
4. Slowly whisk in clam juice and reserved clam liquid until smooth.
5. Add diced potatoes and bay leaf. Bring to a simmer and cook 12–15 minutes until potatoes are tender.
6. Reduce heat to low and stir in milk and heavy cream.
7. Add chopped clams and cooked bacon.
8. Season with salt, pepper, and thyme.
9. Simmer gently for 5 minutes (do not boil).
10. Remove bay leaf and serve hot.
Notes
• Do not boil after adding cream to avoid curdling.
• Chowder thickens as it cools.
• Tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: One-Pot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 510
- Sugar: 6g
- Sodium: 980mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 115mg
Keywords: new england clam chowder, creamy clam chowder, classic seafood soup