Clam and Bacon Chowder

Name: Clam and Bacon Chowder
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Cuisine: American
Ingredients: 6 slices (170 g) bacon strips, chopped into ½-inch pieces; 1 medium (150 g) yellow onion, medium, finely diced; 2 stalks (100 g) celery stalks, finely diced; 3 cloves (15 g) garlic cloves, minced; 1½ lb (680 g) russet potatoes, medium, peeled and cut into ½-inch cubes; 2 cups (480 ml) bottled clam juice; 2 cups (480 ml) low-sodium chicken broth; 24 clams (450 g) littleneck clams, shucked, chopped into bite-sized pieces; 1 cup (240 ml) heavy cream; 3 tablespoons (24 g) all-purpose flour; 3 sprigs (4 g) fresh thyme sprigs; 1 leaf bay leaf; to taste kosher salt; to taste freshly ground black pepper; to taste hot sauce (such as Tabasco) (optional)

From the MyKitchenBank Kitchen

A rich, creamy chowder loaded with tender clams, smoky bacon, and tender potatoes. The briny clam juice combines with heavy cream and bacon fat to create a deeply satisfying soup that's perfect as a main course or starter.

Prep: 20 min
Cook: 40 min
Wait: 5 min
Total: 1 hr 5 min
Makes: 6 servings (about 8 cups)

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Steps

Before you start

Shuck fresh clams or have your fishmonger do it; reserve all clam juice
Use a 5-quart heavy pot or Dutch oven
Have cream and broth at room temperature to prevent curdling

1
Render bacon
- In the 5-quart pot, cook the chopped bacon over medium heat, stirring occasionally, until crispy and browned, about 8 minutes.
- The fat will render and coat the bottom of the pot.
- Transfer the bacon to a paper-towel-lined plate, leaving the bacon fat in the pot.
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Ready when: Bacon is crispy and golden brown
Tip: Don't discard the rendered bacon fat—it's essential for the chowder's flavor.
2
Sauté aromatics
- Add the diced onion and celery to the bacon fat in the pot.
- Cook, stirring frequently, until softened and lightly golden, about 5 minutes.
- Add the minced garlic and cook for 1 minute more, stirring constantly, until fragrant.
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Ready when: Onion and celery are translucent and beginning to caramelize; garlic is fragrant
Tip: Watch the garlic carefully so it doesn't burn and turn bitter.
3
Make roux
- Sprinkle the flour over the vegetables and stir constantly with a wooden spoon for 2 minutes.
- The mixture should look like wet sand.
- This roux will thicken the chowder.
- Cook on medium heat.
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Ready when: Flour is evenly distributed and coats the vegetables; no dry flour is visible
Tip: Stir constantly to prevent lumps from forming in the finished chowder.
4
Add liquids
- Pour in the clam juice and chicken broth, stirring constantly to break up any flour lumps.
- Add the thyme sprigs and bay leaf.
- Bring the mixture to a gentle simmer over medium-high heat, stirring occasionally.
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Ready when: Mixture reaches a gentle simmer with small bubbles breaking the surface
Tip: Stir well to incorporate the roux fully so you don't have lumpy spots in the final soup.
5
Add potatoes
- Stir in the diced potatoes.
- Reduce the heat to medium and simmer gently, stirring occasionally, until the potatoes are tender and easily pierced with a fork, about 12–15 minutes.
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Ready when: Potatoes are fork-tender and no longer firm
Tip: Don't let the broth boil hard or the potatoes will break apart. Maintain a gentle simmer.
6
Add clams
- Stir in the chopped clams and the reserved cooked bacon.
- Simmer for 2 minutes, stirring occasionally, just to warm the clams through.
- Do not boil, as boiling will toughen the clams.
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Ready when: Clams are warm and no longer cold from the roux
Tip: Add clams at the very end to keep them tender. Overcooked clams become rubbery.
7
Finish with cream
- Reduce the heat to medium-low.
- Pour in the heavy cream in a thin, steady stream while stirring gently and constantly.
- Continue stirring for about 2 minutes to ensure the cream is fully incorporated and heated through without curdling.
- The soup should be creamy and pale.
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Ready when: Cream is fully incorporated and soup has a pale, creamy appearance
Tip: Keep the heat low and stir gently to prevent the cream from breaking or curdling. Never let it boil once cream is added.
8
Season and serve
- Remove the thyme sprigs and bay leaf.
- Taste the chowder and adjust the seasoning with kosher salt and black pepper.
- Add a dash of hot sauce if desired.
- Ladle the chowder into bowls and serve immediately while hot.
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Ready when: Flavors are balanced and chowder has cooled slightly so it won't burn your mouth
Tip: Taste as you season—the clam juice and bacon are already salty, so add salt gradually to avoid over-seasoning.

Good to know

Tips

If your chowder breaks or curdles, whisk together 1 tablespoon (8 g) cornstarch with 2 tablespoons (30 ml) cold water to make a slurry, then slowly whisk it in over low heat while stirring constantly. This will help smooth it out.
For extra flavor, save the liquid from shucking the fresh clams and use it in place of some of the bottled clam juice in step 4. This adds briny depth.
Serve the chowder with oyster crackers, crusty bread, or grilled cheese sandwiches on the side for a complete meal.
If you prefer a thinner chowder, reduce the flour to 2 tablespoons (16 g) or add an extra 1 cup (240 ml) of broth.

Make ahead

You can prepare the chowder up through step 5 (after the potatoes are cooked) up to 1 day ahead. Cool, cover, and refrigerate. Reheat gently over medium-low heat, then add the clams, bacon, and cream as described in steps 6–7.

Storage & reheating

Refrigerator: Store in an airtight container for up to 3 days. Reheat gently over medium-low heat on the stovetop, stirring occasionally, until warmed through (do not boil). Freezer: The chowder can be frozen for up to 3 months if made without the cream; freeze after step 5. Thaw overnight in the refrigerator and reheat gently, then add fresh cream and clams. Freezing cream-based chowder is not recommended as the cream may separate upon thawing.

Substitutions

littleneck clams, shucked → canned clams (two 6.5-ounce / 184 g cans, drained) or frozen clams. If using canned clams, reserve their liquid and add to the broth in step 4 instead of using all bottled clam juice. Canned and frozen clams require only 1 minute of warming in step 6.
heavy cream → half-and-half or whole milk with 2 tablespoons (30 g) butter stirred in. Half-and-half creates a lighter texture; milk will be thinner and less rich, but still delicious.
bacon strips → pancetta (3 ounces / 85 g, finely diced) or smoked salt (1 teaspoon / 6 g) stirred in at the end. Pancetta adds similar smoky flavor but is fattier; smoked salt is a quick substitute if you don't have bacon.
russet potatoes, medium → red potatoes or fingerling potatoes (cut into ½-inch pieces). Waxy potatoes hold their shape better than russets, giving a chunkier, less starchy chowder.