Here’s a classic, creamy Clam Chowder — comforting, rich, and full of flavor 🥣🐚
This is the traditional New England–style version.
Classic Clam Chowder
Ingredients (4–6 servings)
- 4 slices bacon, chopped
- 1 tbsp butter (if needed)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups potatoes, peeled & diced
- 2 cups clam juice (from canned clams or bottled)
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 tsp thyme (optional)
- 2 cups milk
- 1 cup heavy cream
- 2 tbsp all-purpose flour
- 2 cans (6.5 oz each) chopped clams, drained (reserve juice)
Instructions
- Cook bacon
- In a large pot, cook bacon until crisp.
- Remove bacon and set aside, leaving drippings in pot.
- Sauté vegetables
- Add onion to drippings; cook until soft.
- Add garlic; cook 30 seconds.
- Cook potatoes
- Stir in potatoes, clam juice, salt, pepper, and thyme.
- Simmer 10–15 minutes until potatoes are tender.
- Thicken
- Whisk flour into milk.
- Slowly stir into pot.
- Simmer gently until thickened (do not boil).
- Finish
- Stir in cream and chopped clams.
- Heat just until warmed through.
- Serve
- Top with bacon.
- Serve with oyster crackers or crusty bread.
Tips for Best Chowder
- Keep heat low once dairy is added.
- Don’t overcook clams — they just need warming.
- If too thick, add a splash of milk or clam juice.
Variations
- 🌽 Add corn for a sweeter chowder
- 🌶️ Add a pinch of cayenne for warmth
- 🥔 Leave potato skins on for rustic texture
- 🥣 Make it lighter by using half-and-half
If you want, I can also give you:
- Manhattan clam chowder
- Slow cooker version
- Dairy-free clam chowder
Just tell me 😊
