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Bowl of clam chowder with diced potatoes and bacon topping on a marble surface.

Homemade Clam Chowder

Kaylie
This homemade clam chowder recipe is our go-to for chilly weeknights. It uses canned chopped clams, potatoes, bacon, and a creamy broth to make a classic and comforting New England-style chowder.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course dinner, lunch
Cuisine American
Servings 6 servings
Calories 288 kcal

Equipment

Ingredients
  

  • (2) 6.5 oz chopped clams in clam juice  Snow's brand preferred
  • 8 oz bottled clam juice Snow's brand preferred
  • 1 cup heavy cream
  • ½ cup chicken broth
  • 4 bacon strips, cut into ½ inch thick pieces
  • 2 tablespoons salted butter
  • 3 tablespoons all purpose flour
  • 2 stalks celery, cut into ½ inch thick pieces
  • 2 Russet potatoes, peeled and cut into 1 inch cubes
  • ½ large yellow onion, diced about 1 cup
  • salt and pepper to taste

Instructions
 

  • Pour and drain the canned clams into a strainer, catching the clam juice with a bowl. Set aside until ready to use.
  • In a large stock pot, fry the bacon on medium heat. Stir occasionally, once the bacon is crispy, remove and drain some of the fat.
  • Melt the butter on medium heat, then add onion and celery and cook until soft, about 8-10 minutes, stir occasionally.
  • Sprinkle the flour over the vegetables and stir until completely dissolved in the mixture.
  • Pour in the reserved clam juice, bottled clam juice, and chicken broth.
  • Add the potatoes and bacon. Mix all ingredients and take it to a boil.
  • Cover with a lid, reduce heat to low and cook potatoes until soft, about 10 minutes.
  • Stir in the heavy cream and take it to a boil on medium heat. Then add the canned clams and cook for an additional 1-2 minutes.
  • Add salt and pepper to taste. Serve immediately.

Notes

  • Use Russet potatoes, their high starch content helps thicken the soup while giving the chowder hearty chunks of potato. Do not overcook. 
  • Keep the heat low after adding the dairy – Cream-based soups can separate when boiled. Gently heat the chowder after adding the cream rather than bringing it back to a hard boil.
  • Don't overcook the clams – Canned clams are already pre-cooked, so they only need a minute or two to heat through.

Nutrition

Serving: 1.25cupsCalories: 288kcalCarbohydrates: 22gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 61mgSodium: 355mgPotassium: 451mgFiber: 2gSugar: 4gVitamin A: 820IUVitamin C: 7mgCalcium: 49mgIron: 1mg
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