Creamy Clam Chowder Potatoes (Print)
Hearty chowder featuring clams, Yukon Gold potatoes, bacon, and aromatic vegetables in a silky broth.
# What You Need:
→ Seafood
01 - 1.5 pounds fresh clams or 2 cans (10 oz each) chopped clams, drained with juice reserved
→ Meats
02 - 4 slices bacon, diced
→ Vegetables
03 - 2 cups Yukon Gold potatoes, peeled and diced
04 - 1 cup yellow onion, finely chopped
05 - 1 cup celery, finely chopped
06 - 1 cup carrots, finely chopped
07 - 2 cloves garlic, minced
→ Liquids
08 - 2 cups clam juice (reserved or bottled)
09 - 1 cup low-sodium chicken broth
10 - 1.5 cups heavy cream
11 - 1 cup whole milk
→ Thickeners & Seasonings
12 - 3 tablespoons unsalted butter
13 - 3 tablespoons all-purpose flour
14 - 1 bay leaf
15 - 1/2 teaspoon dried thyme
16 - Salt and black pepper, to taste
17 - 2 tablespoons fresh parsley, chopped (for garnish)
# How To Make It:
01 - If using fresh clams, scrub and steam them in a large pot with 1 cup water until they open, about 5 to 7 minutes. Remove clams, discard any unopened, reserve cooking liquid, and chop clam meat. Strain liquid through a fine mesh sieve and set aside.
02 - In a large soup pot, cook diced bacon over medium heat until crisp. Remove with a slotted spoon and set aside, leaving rendered fat in the pot.
03 - Add butter to the pot with bacon fat. Sauté onions, celery, and carrots for 5 minutes until softened. Stir in garlic and cook for 1 minute more.
04 - Sprinkle flour over the vegetables and stir constantly for 2 minutes to form a roux.
05 - Gradually whisk in reserved clam juice, chicken broth, and add bay leaf. Add diced potatoes and dried thyme. Bring to a simmer and cook for 12 to 15 minutes until potatoes are tender.
06 - Stir in chopped clams, cooked bacon, milk, and cream. Simmer gently without boiling for 5 minutes until thickened. Season with salt and black pepper to taste.
07 - Remove bay leaf. Ladle chowder into bowls, garnish with fresh parsley, and serve hot.
# Expert Advice:
01 -
- It tastes like a restaurant-quality soup but comes together in less than an hour, which is honestly shocking.
- The bacon and clams create this umami depth that makes people ask for the recipe before they're even halfway through their bowl.
02 -
- Never let the chowder boil after you add the cream—high heat will split the dairy and make the texture grainy instead of silky.
- If you use fresh clams, that cooking liquid is treasure; strain it carefully to remove sand, and it becomes your clam juice.
03 -
- Use smoked bacon or pancetta if you want deeper, more complex flavor that lingers on the palate.
- Taste as you season—salt brings everything forward, so add it gradually and adjust at the very end.