Cozy Creamy Clam Chowder with Potatoes and Aromatics

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes

Quick Ingredients

• 4 slices (about 4 oz) thick-cut bacon, diced
• 2 tbsp unsalted butter
• 1 large yellow onion, finely diced
• 2 ribs celery, diced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 1 1/2 lb Yukon Gold potatoes, peeled and 1/2-inch diced
• 2 (6.5 oz) cans chopped clams, with juices
• 2 cups bottled clam juice or seafood stock
• 2 cups low-sodium chicken broth
• 1 bay leaf + 2–3 sprigs fresh thyme (or 1/2 tsp dried thyme)
• 1 cup heavy cream + 1 cup whole milk
• 1–2 tsp fresh lemon juice
• Salt, freshly ground black pepper, chopped fresh parsley
• Optional: oyster crackers, extra bacon, chopped chives

Do This

• 1. In a heavy pot over medium heat, cook diced bacon until crisp, 6–8 minutes. Scoop bacon out; leave 2–3 tbsp fat in pot.
• 2. Add butter, onion, celery, and a pinch of salt. Cook until soft, 6–8 minutes. Stir in garlic for 30 seconds.
• 3. Sprinkle in flour and cook 2 minutes, stirring, to form a pale roux.
• 4. Slowly whisk in clam juice, chicken broth, and clam can juices. Add potatoes, bay leaf, and thyme. Simmer (gentle bubbles) 15–18 minutes until potatoes are tender.
• 5. Stir in clams, heavy cream, and milk. Warm gently 5–7 minutes on low; do not let it boil. Remove bay leaf and thyme stems.
• 6. Season with salt, plenty of black pepper, and lemon juice. Adjust thickness with a splash of broth or by simmering a few more minutes.
• 7. Ladle into warm bowls. Top with crispy bacon, parsley or chives, and oyster crackers. Serve hot.

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Why You’ll Love This Recipe

• Classic New England–style clam chowder: creamy, comforting, and loaded with clams and tender potatoes.
• Thickened naturally with potatoes and a light roux for a spoon-coating, cozy texture.
• Everyday ingredients and simple techniques, perfect for a relaxed weeknight or a special winter dinner.
• Easy to customize: make it smokier, lighter, or gluten-free with a few simple tweaks.

Grocery List

• Produce: 1 large yellow onion, 2 ribs celery, 2 cloves garlic, 1 1/2 lb Yukon Gold potatoes, 1 lemon, fresh parsley, optional fresh chives.
• Dairy: Unsalted butter, heavy cream (1 cup), whole milk (1 cup).
• Pantry: Thick-cut bacon, canned chopped clams (two 6.5 oz cans), bottled clam juice or seafood stock, low-sodium chicken broth, all-purpose flour, bay leaf, fresh or dried thyme, salt, black pepper, optional dried oregano, hot sauce, and oyster crackers or crusty bread for serving.

Full Ingredients

Base & Aromatics

• 4 slices (about 4 oz / 115 g) thick-cut bacon, diced
• 2 tbsp unsalted butter
• 1 large yellow onion, finely diced (about 1 1/2 cups)
• 2 ribs celery, finely diced (about 2/3 cup)
• 2 cloves garlic, minced

Thickener & Vegetables

• 1/4 cup (30 g) all-purpose flour
• 1 1/2 lb (680 g) Yukon Gold potatoes, peeled and cut into 1/2-inch cubes (about 3 medium potatoes)

Broth & Clams

• 2 (6.5 oz / 184 g each) cans chopped clams, with their juices
• 2 cups (480 ml) bottled clam juice or seafood stock
• 2 cups (480 ml) low-sodium chicken broth
• 1 bay leaf
• 3 sprigs fresh thyme (or 1/2 tsp dried thyme)
• Optional: 1/2 tsp dried oregano for a subtle herbal note

Creamy Finish

• 1 cup (240 ml) heavy cream
• 1 cup (240 ml) whole milk
• 1–2 tsp fresh lemon juice, to taste
• Kosher salt, to taste
• Freshly ground black pepper, to taste (start with 1/2 tsp)

Garnish & Serving

• 2 tbsp chopped fresh flat-leaf parsley
• Optional: 2 tbsp chopped fresh chives
• Crispy reserved bacon bits (from above)
• Oyster crackers or crusty bread, for serving
• Optional: a few dashes of hot sauce at the table

Step-by-Step Instructions

Step 1: Prep all your ingredients

Before you turn on the stove, get everything ready. Dice the bacon into small pieces. Finely chop the onion and celery so they soften quickly and evenly. Mince the garlic. Peel the potatoes and cut them into 1/2-inch cubes so they cook through at the same rate.

Open the cans of clams and pour the clams and their juices into a bowl. Measure out the clam juice (or seafood stock), chicken broth, flour, cream, and milk. Having everything prepped will make the cooking process smooth and relaxed.

Step 2: Crisp the bacon and soften the aromatics

Place a heavy-bottomed 5–6 quart pot or Dutch oven over medium heat. Add the diced bacon and cook, stirring occasionally, until the fat renders and the bacon is deep golden and crisp, about 6–8 minutes.

Use a slotted spoon to transfer the bacon to a paper towel–lined plate. Leave about 2–3 tablespoons of bacon fat in the pot and carefully discard any extra. Add the butter to the pot; once melted, add the onion, celery, and a small pinch of salt. Cook, stirring occasionally, until the vegetables are very soft and translucent, 6–8 minutes. Stir in the garlic and cook just until fragrant, about 30 seconds, being careful not to let it brown.

Step 3: Make the roux

Sprinkle the flour evenly over the softened vegetables. Stir constantly for about 2 minutes. The mixture will look pasty at first, then slightly loosen as the flour absorbs the fat and moisture. You want a pale, bubbly roux—not dark. Cooking the flour like this removes its raw taste and helps the chowder thicken smoothly later.

If the flour is clumping or sticking aggressively, lower the heat slightly and keep stirring; it should stay soft and spreadable.

Step 4: Add liquids and simmer the potatoes

Slowly pour in the clam juice (including the juices from the clam cans), whisking or stirring as you go to avoid lumps. Once incorporated, add the chicken broth. Stir well to combine and bring the mixture up to a gentle simmer over medium heat.

Add the diced potatoes, bay leaf, thyme sprigs (or dried thyme), and dried oregano if using. Adjust the heat so that the chowder simmers gently—there should be small, steady bubbles, not a vigorous boil. Cook, uncovered, stirring occasionally, until the potatoes are tender when pierced with the tip of a knife, about 15–18 minutes.

As the potatoes cook, some of their starch will naturally thicken the broth, giving the chowder a cozy, velvety body.

Step 5: Stir in clams and cream (do not boil)

Once the potatoes are fully tender, reduce the heat to low. Remove the bay leaf and thyme stems. Add the chopped clams, heavy cream, and whole milk. Stir gently to combine and warm the chowder through, about 5–7 minutes. Keep the heat low and avoid letting the chowder boil at this point; high heat can make clams tough and may cause the dairy to separate.

Taste and season generously with salt and freshly ground black pepper. Add 1 teaspoon of lemon juice, taste, and add up to another teaspoon if you want a slightly brighter flavor to balance the richness.

Step 6: Finish, garnish, and serve

Turn off the heat and let the chowder sit for 5 minutes; it will thicken slightly as it rests. If it seems too thick for your liking, stir in a splash of warm broth or milk. If it is too thin, return the pot to low heat and simmer gently for another 5–10 minutes, stirring occasionally, until it reaches your preferred consistency.

Just before serving, stir in most of the chopped parsley, saving a little for garnish. Ladle the chowder into warm bowls. Top each serving with some of the reserved crispy bacon, a sprinkle of parsley and/or chives, and a few cracks of black pepper. Serve with oyster crackers or thick slices of crusty bread for dunking.

Pro Tips

• Keep it gentle after adding dairy. Once the cream and milk go in, keep the chowder below a simmer. Gentle heat keeps the texture silky and the clams tender.
• Use waxy potatoes for the best texture. Yukon Gold potatoes hold their shape yet turn creamy inside, which helps thicken the chowder without becoming mealy.
• Adjust thickness to taste. For a thicker chowder, lightly mash a few potato cubes against the side of the pot. For a looser texture, add an extra 1/4–1/2 cup broth or milk.
• Salt at the end. Clam juice, canned clams, and bacon are all salty. Wait until the end to add additional salt so you do not accidentally over-season.
• Make it ahead for deeper flavor. Like many soups, this clam chowder tastes even better after resting for a few hours or overnight in the refrigerator.

Variations

• Smoky bacon & corn chowder: Add 1 cup of frozen or fresh corn kernels with the potatoes in Step 4. Use smoked bacon or even a small amount of smoked paprika (1/4 tsp) for a deeper smokiness.
• Lighter chowder: Replace the heavy cream with half-and-half and use 2% milk instead of whole. The chowder will be a bit less rich but still creamy and satisfying.
• Gluten-free version: Omit the flour. After the potatoes are tender, use a potato masher to lightly crush some of them to thicken the chowder, or stir in a slurry of 1 1/2 tbsp cornstarch mixed with 3 tbsp cold water and simmer gently until thickened.

Storage & Make-Ahead

Let the chowder cool to room temperature for no more than 1 hour, then transfer it to airtight containers and refrigerate. It will keep well for up to 3 days. Reheat gently on the stovetop over low to medium-low heat, stirring often, until hot but not boiling. You can also reheat individual portions in the microwave at 50–70% power, stirring once or twice.

Creamy chowders with potatoes do not freeze perfectly—the potatoes can become grainy and the dairy may separate when thawed. If you want to plan ahead, you can make the base through Step 4 (without adding clams or dairy), cool and freeze that portion for up to 2 months. When ready to serve, thaw, reheat, then add the clams, cream, and milk and gently warm through.

Nutrition (per serving)

Approximate values for 1 of 6 servings: about 430 calories; 26 g fat; 14 g saturated fat; 30 g carbohydrates; 2 g fiber; 6 g sugars; 17 g protein; 1050 mg sodium. Actual values will vary based on specific ingredients and brands used.