Canned Clam Chowder with Bacon

Name: Canned Clam Chowder with Bacon
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: American
Ingredients: 6 slices (about 6 oz) (170 g) thick-cut bacon, cut crosswise into ½-inch (1.25 cm) pieces; 2 tablespoons (28 g) unsalted butter, cut into pieces; 1 medium (about 8 oz) (225 g) yellow onion, finely diced (¼-inch / 6 mm); 2 stalks (100 g) celery stalks, finely diced (¼-inch / 6 mm); 2 cloves (8 g) garlic, minced; ¼ cup (32 g) all-purpose flour; 3 cans (6.5 oz / 184 g each) (552 g) canned chopped or whole baby clams, drained, juice reserved; 1 cup (240 ml) bottled clam juice, added to the reserved canned clam juice; 1 cup (240 ml) water, as needed to bring the simmering liquid to level; 1½ lb (680 g) Yukon Gold potatoes, peeled and cut into ½-inch (1.25 cm) cubes; 3 sprigs (3 g) fresh thyme sprigs; 1 leaf (1 g) bay leaf; 2 cups (480 ml) whole milk, cool or room temperature; 1 cup (240 ml) heavy cream, cool or room temperature; ½ teaspoon (1 g) freshly ground black pepper; kosher salt, to taste, start with ¼ teaspoon; canned clams and bacon are salty; 2 tablespoons (8 g) fresh flat-leaf parsley, finely chopped, for garnish (optional); oyster crackers, for serving (optional)

From the MyKitchenBank Kitchen

A creamy, smoky New England-style chowder built on pantry staples: canned clams, bottled clam juice, bacon, and tender potatoes. It comes together in about an hour in one pot.

Prep: 20 min
Cook: 35 min
Wait: 5 min
Total: 1 hr
Makes: About 8 cups (6 generous 1⅓-cup servings)

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Ingredients

6 servings

6 slices (about 6 oz) (170 g) thick-cut bacon, cut crosswise into ½-inch (1.25 cm) pieces
2 tablespoons (28 g) unsalted butter, cut into pieces
1 medium (about 8 oz) (225 g) yellow onion, finely diced (¼-inch / 6 mm)
2 stalks (100 g) celery stalks, finely diced (¼-inch / 6 mm)
2 cloves (8 g) garlic, minced
¼ cup (32 g) all-purpose flour
3 cans (6.5 oz / 184 g each) (552 g) canned chopped or whole baby clams, drained, juice reserved
1 cup (240 ml) bottled clam juice, added to the reserved canned clam juice
1 cup (240 ml) water, as needed to bring the simmering liquid to level
1½ lb (680 g) Yukon Gold potatoes, peeled and cut into ½-inch (1.25 cm) cubes
3 sprigs (3 g) fresh thyme sprigs
1 leaf (1 g) bay leaf
2 cups (480 ml) whole milk, cool or room temperature
1 cup (240 ml) heavy cream, cool or room temperature
½ teaspoon (1 g) freshly ground black pepper
kosher salt, to taste, start with ¼ teaspoon; canned clams and bacon are salty
2 tablespoons (8 g) fresh flat-leaf parsley, finely chopped, for garnish (optional)
oyster crackers, for serving (optional)

Equipment (6)

5-6 quart (4.7-5.7 L) heavy-bottomed pot or Dutch oven
Wooden spoon
Slotted spoon
Plate lined with paper towels
Fine-mesh strainer
Chef's knife and cutting board

Steps

Before you start

Open the canned clams and drain them over a bowl to save every drop of juice; you will combine it with the bottled clam juice.
Dice the potatoes and keep them in cold water until needed so they don't brown.
Have the milk and cream at room temperature or slightly chilled; they will go in gently and must never boil.
Use a heavy 5-6 quart (4.7-5.7 L) pot so the roux and potatoes don't scorch.

1
Prep the clams
- Set a fine-mesh strainer over a bowl and drain the 3 cans of clams, pressing lightly.
- Measure the juice; you should have about 1 cup (240 ml).
- Stir in the 1 cup (240 ml) bottled clam juice and set the clams and juice aside separately.
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Ready when: About 2 cups (480 ml) combined clam juice and the clams in a separate bowl.
Tip: Canned clam juice can be gritty; pour slowly and leave the last spoonful of sediment behind.
2
Render the bacon
- Place the bacon pieces in the cold pot and set over medium heat.
- Cook, stirring occasionally, for 8-10 minutes until the fat has rendered and the bacon is browned and crisp.
- Transfer with a slotted spoon to a paper towel-lined plate, leaving the fat in the pot.
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Ready when: Bacon is deep golden and crisp; about 3 tablespoons of fat remain in the pot.
Tip: Starting in a cold pot renders more fat and keeps the bacon from burning. Pour off fat beyond 3 tablespoons.
3
Soften the vegetables
- Add the butter to the bacon fat.
- When melted, add the onion and celery with a pinch of salt.
- Cook, stirring often, for 6-7 minutes until the onion is soft and translucent but not browned.
- Stir in the garlic and cook 30 seconds until fragrant.
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Ready when: Onion is translucent and soft, and the garlic smells fragrant.
Tip: Reduce the heat if anything starts to brown; browned bits will darken the chowder.
4
Make the roux
- Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
- The mixture will look like a thick, pale paste and smell slightly nutty.
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Ready when: No dry flour visible; paste is pale blond and smells nutty.
5
Add liquid and potatoes
- Slowly pour in the clam juice mixture while whisking or stirring vigorously to prevent lumps, scraping the bottom of the pot.
- Add the water, potatoes, thyme, bay leaf, and pepper.
- Raise the heat to high and bring to a boil.
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Ready when: Liquid is smooth, slightly thickened, and just covers the potatoes.
Tip: Add the liquid a little at a time at first so the roux incorporates smoothly.
6
Simmer the potatoes
- Reduce the heat to medium-low, partially cover, and simmer gently for 12-15 minutes, stirring occasionally, until the potatoes are fork-tender but still hold their shape.
- Discard the thyme stems and bay leaf.
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Ready when: A cube slides off a fork when pierced with no resistance, yet isn't falling apart.
Tip: For a thicker chowder, mash a few potato cubes against the side of the pot with the spoon.
7
Add dairy and clams
- Reduce the heat to low.
- Stir in the milk and cream, then the drained clams.
- Heat for 5-6 minutes, stirring often, until steaming hot and the chowder coats the back of a spoon.
- Do not let it boil.
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Ready when: Steaming with small bubbles at the edges, around 170°F (77°C); coats a spoon.
Tip: Boiling toughens the clams and can make the dairy curdle.
8
Season and rest
- Stir in half the bacon.
- Taste and add salt as needed, plus more pepper if you like.
- Remove from the heat and let stand, uncovered, for 5 minutes so the chowder thickens slightly and the flavors meld.
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Ready when: Thick and creamy, well seasoned, with a pronounced clam and smoky flavor.
Tip: Season at the end; the clams, juice and bacon vary widely in saltiness.
9
Serve
- Ladle into warm bowls.
- Top with the remaining crisp bacon and the chopped parsley, and serve with oyster crackers.

Good to know

Tips

Add the clams at the end only to heat them through; simmering them for long makes them rubbery.
Taste before salting. Bacon, canned clams, and clam juice are all salty.
Cut the potatoes uniformly at ½ inch (1.25 cm) so they cook evenly.
If the chowder is too thick, thin with a splash of milk; if too thin, mash a few potatoes into the broth.

Make ahead

"The chowder tastes even better the next day. Cook through step 6 up to 2 days ahead and refrigerate; reheat gently and add the dairy, clams, and bacon just before serving. Keep the bacon separate so it stays crisp."

Storage & reheating

"Refrigerate in an airtight container up to 3 days. Reheat gently over low heat, stirring often, adding a splash of milk if too thick; do not boil. Not recommended for freezing, as the potatoes turn grainy and the dairy may separate. Do not leave at room temperature more than 2 hours."

Substitutions

Yukon Gold potatoes → Russet or red potatoes. Russets break down more and thicken the chowder; red potatoes hold their shape best.
heavy cream → Half-and-half or more whole milk. Gives a lighter chowder; it will be a bit less rich and thinner.
bottled clam juice → Chicken or vegetable broth. Use low-sodium; the chowder will have a milder clam flavor.
all-purpose flour → 1 tablespoon cornstarch mixed with 2 tablespoons cold water. Stir in after the potatoes are tender and simmer 2 minutes to thicken (gluten-free).