Print

The Best Classic Clam Chowder

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A comforting and creamy clam chowder that combines crispy bacon, tender potatoes, and fresh clams, perfect for cozy family dinners.

Ingredients

Scale
  • 6 oz bacon, diced
  • 1 large onion, finely chopped
  • 6 celery stalks, finely chopped
  • 2 cloves garlic, minced
  • ⅓ cup all-purpose flour
  • 4 cups clam juice
  • 2 cups water
  • 1 large sprig fresh thyme
  • 1 bay leaf
  • 2 lb red-skinned potatoes, diced
  • Freshly cracked black pepper, to taste
  • 1½ cups clams, finely chopped
  • 2 cups heavy cream
  • Fresh chives or parsley, finely chopped (optional)
  • Kosher salt, only if needed
  • Crusty bread, for serving (optional)

Instructions

  1. Sizzle the bacon in a large pot over medium-high heat for about 10 minutes until crisp.
  2. Transfer the bacon to a plate using a slotted spoon, leaving 1 tablespoon of fat in the pot.
  3. Add the onion and celery, cooking for about 8 minutes until soft.
  4. Stir in the garlic and let cook for 1-2 minutes.
  5. Sprinkle in the flour and cook for 1 minute, stirring constantly.
  6. Gradually add the clam juice and water, stirring to prevent lumps.
  7. Bring to a boil, then reduce to a gentle simmer, adding the thyme and bay leaf.
  8. Cook the potatoes for about 20 minutes until fork-tender.
  9. Remove from heat and stir in clams, bacon, and heavy cream.
  10. Adjust seasoning with salt if necessary, then serve with crusty bread.

Notes

For a thicker chowder, consider increasing the amount of flour. To enhance flavor, use fresh herbs.

Nutrition

Find it online: https://ameliasweets.com/2026/05/08/best-classic-clam-chowder/