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It was cold. The kind of cold that makes you question your life choices. I had bacon in the fridge and a few cans of clams in the pantry that I’d bought weeks ago with big intentions. That day felt like the day.
I didn’t grow up making chowder. It always felt like something you ordered at a seaside restaurant, not something you casually stirred on your own stove. But I’ve learned that most “fancy” food is just regular ingredients given time and attention.
So I started with bacon. Because when in doubt, start with bacon.
What came out of that pot was thick, creamy, smoky, and loaded with tender potatoes. It felt sturdy. Like the kind of meal that doesn’t just feed you, it steadies you.
And now every time the weather turns sharp, this is the pot I reach for.
Why This Is My Cold-Weather Go-To
• Bacon Builds the Whole Story: That smoky base makes everything else richer and deeper.
• Creamy but Not Over-the-Top: It’s thick and comforting without feeling heavy in a regret kind of way.
• Pantry Friendly: Canned clams make this doable anytime.
• Real Meal Energy: Between the potatoes and cream, this isn’t a light snack pretending to be dinner.
• Smells Incredible: Onion and bacon together? That’s how you win a kitchen.
• Better the Next Day: The flavors settle in and get even cozier.
• Not Complicated: It’s mostly stirring and letting things simmer.
• Feels Like You Tried: Even though the steps are simple, it tastes thoughtful.
Ingredients You’ll Need
• 6 strips thick-cut bacon • 2 tablespoons butter • 1 medium yellow onion, diced • 2 ribs celery, diced • 3 cloves garlic, minced • 1 teaspoon hot sauce • 1 teaspoon Worcestershire sauce • 1/3 cup flour • 1 cup chicken broth • 3 cups half and half • 8 oz clam juice • 1 chicken bouillon cube • 1 bay leaf • 1 ¼ lbs potatoes • 3 cans chopped clams, juices reserved • Fresh parsley and freshly cracked pepper
Seasonings: • ½ teaspoon dried oregano • ½ teaspoon dried parsley • ¼ teaspoon dried thyme • ¼ teaspoon salt • 1/8 teaspoon smoked paprika • 1/8 teaspoon pepper
How I Make It Without Stressing Out
• Cook the bacon slowly: In a large soup pot over low heat, cook the bacon until crisp. Don’t rush this. Set it aside once done and save about 2 tablespoons of the drippings.
• Start the base: Add the reserved drippings and butter to the pot over medium heat. Toss in diced onion and celery. Let them soften for about 5 to 6 minutes.
• Add the flavor layer: Stir in garlic, hot sauce, Worcestershire sauce, and all the seasonings. Cook for about a minute until fragrant.
• Add the flour: Sprinkle in the flour and stir continuously for about 2 minutes. You want that raw flour smell gone.
• Slowly add liquid: Pour in the chicken broth in small splashes, stirring the whole time. Do the same with the half and half so everything stays smooth.
• Boost the depth: Stir in the bouillon cube and bay leaf. Add the reserved clam juices and the extra clam juice.
• Let it simmer gently: Bring to a gentle boil, then lower to a soft simmer. Let it bubble lightly for about 20 minutes, partially covered.
• Add the potatoes: Peel and dice them evenly. Add to the pot and cook for 20 to 25 minutes until fork tender.
• Finish with clams: Stir in the chopped clams and let them heat through for about 5 minutes. Remove the bay leaf.
• Serve it up: Ladle into bowls and top with chopped bacon, parsley, and freshly cracked pepper.
Tips and Tricks I Learned the Messy Way
• Low Heat for Bacon: High heat burns it before it renders properly. Patience pays off.
• Stir the Flour Well: If you rush this step, you’ll taste it later. And not in a good way.
• Add Liquid Gradually: Dumping everything in at once can create lumps. Slow and steady wins here.
• Keep It at a Gentle Bubble: Boiling too hard can mess with the cream and texture.
• Dice Potatoes Evenly: Big chunks stay undercooked while small ones turn mushy.
• Add Clams Last: They only need to heat through. Overcooking makes them tough.
• Taste Before Adding More Salt: Bacon and clam juice already bring salt to the party.
• Let It Sit Before Serving: Five minutes off heat thickens it just enough.
Variations You Can Try
• Swap Bacon for Salt Pork: A more traditional flavor.
• Add Corn: A handful adds sweetness and texture.
• Make It Spicier: Increase the hot sauce slightly.
• Use Heavy Cream Instead of Half and Half: For a richer version.
• Add Fresh Thyme: If you have it, it brightens the flavor.
• Top with Oyster Crackers: Classic and satisfying.
• Add a Splash of Lemon: Just a tiny bit to brighten the bowl.
• Use Yukon Gold Potatoes: They get beautifully creamy.
Clam Chowder Recipe
Creamy, hearty clam chowder loaded with tender potatoes, smoky bacon, and rich coastal flavor.
Cook bacon slowly in a large soup pot over low heat until crisp.
Remove bacon and place on a paper towel-lined plate.
Once cooled, chop bacon and reserve 2 tablespoons of bacon drippings.
Wipe out any dark spots in the pot but leave flavorful bits behind.
Make the Soup
Add reserved bacon drippings and butter to the pot over medium heat.
Add diced onion and celery. Cook 5–6 minutes until softened.
Stir in garlic, hot sauce, Worcestershire sauce, oregano, parsley, thyme, salt, smoked paprika, and pepper. Cook 1 minute.
Add flour and cook 2 minutes, stirring constantly, until raw flour smell disappears.
Gradually add chicken broth in small splashes, stirring continuously.
Slowly add half and half while stirring.
Stir in chicken bouillon and add bay leaf.
Add reserved clam juice from cans and additional bottled clam juice.
Bring to a gentle boil, then reduce to a simmer.
Simmer partially covered for 20 minutes, stirring occasionally.
Peel and dice potatoes. Add to soup.
Simmer 20–25 minutes until potatoes are fork-tender.
Reduce heat to low.
Stir in chopped clams and heat through for about 5 minutes.
Remove bay leaf.
Serve garnished with chopped parsley, cracked pepper, and crispy bacon.
Storage and Leftover Tips
• Refrigerate Within Two Hours: Store in an airtight container for up to 3 days.
• Reheat Gently: Warm over low heat on the stove and stir often.
• Add a Splash of Milk: If it thickens too much in the fridge.
• Avoid High Heat Reheating: Cream can separate if overheated.
• Not Great for Freezing: The texture may change once thawed.
• Store Bacon Separately If You Can: Keeps it crisp for topping later.
• Stir Well Before Serving Again: Potatoes settle at the bottom.
• Day Two Is Even Better: The flavors deepen overnight.
How I Like to Serve It
• With Crusty Bread: For serious dipping.
• In Big Cozy Bowls: This isn’t a tiny appetizer situation.
• With a Simple Salad: Something fresh on the side balances the richness.
• Loaded with Bacon on Top: Because why not.
• With Oyster Crackers: For that nostalgic touch.
• As the Main Event: It’s filling enough to stand alone.
FAQs
• Can I use fresh clams instead of canned: Yes, but canned makes this much easier and still delicious.
• Why is my chowder too thin: Let it simmer longer or let it rest off heat to thicken.
• Why is it too thick: Add a splash of broth or milk and stir gently.
• Can I make it ahead of time: Yes, it tastes even better the next day.
• What potatoes work best: Yukon Gold or russet both work well.
• Can I skip the hot sauce: Yes. It adds depth more than heat.
• How do I prevent lumps: Add liquid slowly and stir continuously.
• How do I know the potatoes are done: A fork should slide in easily with no resistance.
The Last Bite
Clam chowder used to feel intimidating to me.
Now it just feels comforting.
It’s bacon and onions and cream and potatoes, slowly becoming something better together. Nothing fancy. Nothing complicated. Just steady, warm food that makes a cold day easier.
And if your first batch isn’t perfect, welcome to the club. Mine wasn’t either.
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