Go Back

Clam Chowder Recipe

Creamy, hearty clam chowder loaded with tender potatoes, smoky bacon, and rich coastal flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 9
Course: Main Course
Cuisine: American
Calories: 278
Ingredients Equipment Method

Ingredients
  

  • 6 strips thick-cut bacon can sub salt pork
  • 2 tablespoons butter
  • 1 medium yellow onion diced
  • 2 ribs celery diced
  • 3 cloves garlic minced
  • 1 teaspoon hot sauce or ½ tsp tabasco 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 see notes
  • 3 6.5 oz. cans chopped clams, juices reserved
  • Fresh parsley & Freshly cracked pepper for serving
  • Seasonings
  • ½ teaspoon EACH: dried oregano dried parsley
  • ¼ teaspoon EACH: dried thyme salt
  • 1/8 teaspoon EACH: smoked paprika pepper

Equipment

  • 4.5-quart soup pot or Dutch oven
  • Silicone spatula or wooden spoon
  • Knife and cutting board
  • Measuring cups and spoons
  • Paper towel-lined plate

Method
 

  1. Cook bacon slowly in a large soup pot over low heat until crisp.
  2. Remove bacon and place on a paper towel-lined plate.
  3. Once cooled, chop bacon and reserve 2 tablespoons of bacon drippings.
  4. Wipe out any dark spots in the pot but leave flavorful bits behind.
  5. Make the Soup
  6. Add reserved bacon drippings and butter to the pot over medium heat.
  7. Add diced onion and celery. Cook 5–6 minutes until softened.
  8. Stir in garlic, hot sauce, Worcestershire sauce, oregano, parsley, thyme, salt, smoked paprika, and pepper. Cook 1 minute.
  9. Add flour and cook 2 minutes, stirring constantly, until raw flour smell disappears.
  10. Gradually add chicken broth in small splashes, stirring continuously.
  11. Slowly add half and half while stirring.
  12. Stir in chicken bouillon and add bay leaf.
  13. Add reserved clam juice from cans and additional bottled clam juice.
  14. Bring to a gentle boil, then reduce to a simmer.
  15. Simmer partially covered for 20 minutes, stirring occasionally.
  16. Peel and dice potatoes. Add to soup.
  17. Simmer 20–25 minutes until potatoes are fork-tender.
  18. Reduce heat to low.
  19. Stir in chopped clams and heat through for about 5 minutes.
  20. Remove bay leaf.
  21. Serve garnished with chopped parsley, cracked pepper, and crispy bacon.