Creamy Potato and Clam Chowder

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour

Quick Ingredients

• 6 slices thick-cut bacon, chopped
• 2 tbsp unsalted butter
• 1 large onion, finely diced
• 2 ribs celery, finely diced
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups clam juice or seafood stock
• 2 cups low-sodium chicken broth
• 1 1/2 lb Yukon Gold or russet potatoes, 1/2-inch dice
• 1 tsp dried thyme + 1 bay leaf
• 3 cans (6.5 oz each) chopped clams, with juices
• 1 1/2 cups heavy cream
• Salt, black pepper, hot sauce (optional)
• Chopped fresh parsley or chives, for garnish

Do This

• 1) Crisp bacon in a heavy pot over medium heat; remove to a plate, leaving fat in the pot.
• 2) Add butter, onion, and celery; cook until soft, then stir in garlic briefly.
• 3) Sprinkle in flour; cook 2 minutes, then slowly whisk in clam juice and chicken broth.
• 4) Add potatoes, thyme, bay leaf, salt, and pepper; simmer 15–20 minutes until potatoes are tender.
• 5) Reduce heat to low; stir in clams with their juices and heavy cream, warming gently 3–5 minutes.
• 6) Remove bay leaf; adjust seasoning with more salt, pepper, and a splash of hot sauce if desired.
• 7) Ladle into bowls; top with reserved bacon and herbs. Serve hot with bread or crackers.

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Why You’ll Love This Recipe

• Deeply comforting: tender potatoes, briny clams, and smoky bacon in a rich, creamy broth.
• Approachable for home cooks with simple techniques and easy-to-find ingredients.
• Hearty enough to be a full meal, especially with crusty bread or crackers on the side.
• Flexible: works beautifully with canned or fresh clams and can be made richer or lighter to taste.

Grocery List

• Produce: 1 large yellow onion, 2 ribs celery, 3 cloves garlic, 1 1/2 lb Yukon Gold or russet potatoes, fresh parsley or chives.
• Dairy: Unsalted butter, heavy cream.
• Pantry: Thick-cut bacon, canned chopped clams, bottled clam juice or seafood stock, low-sodium chicken broth, all-purpose flour, dried thyme, bay leaf, kosher salt, freshly ground black pepper, hot sauce (optional), crusty bread or oyster crackers (optional).

Full Ingredients

Base and Aromatics

• 6 slices thick-cut bacon, cut into 1/2-inch pieces
• 2 tablespoons unsalted butter
• 1 large yellow onion, finely diced (about 1 1/2 cups)
• 2 ribs celery, finely diced (about 3/4 cup)
• 3 cloves garlic, minced
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper, plus more to taste

Broth and Potatoes

• 1/4 cup all-purpose flour
• 2 cups (480 ml) bottled clam juice or seafood stock
• 2 cups (480 ml) low-sodium chicken broth
• 1 1/2 pounds (about 680 g) Yukon Gold or russet potatoes, peeled and cut into 1/2-inch cubes (about 4 cups)
• 1 teaspoon dried thyme (or 2 teaspoons fresh thyme leaves)
• 1 bay leaf

Clams and Creamy Finish

• 3 cans (6.5 ounces / 184 g each) chopped clams, undrained
• 1 1/2 cups (360 ml) heavy cream
• 1–2 teaspoons hot sauce, to taste (optional)

For Serving

• Reserved crispy bacon pieces
• Chopped fresh parsley or chives
• Freshly ground black pepper
• Crusty bread or oyster crackers (optional)

Step-by-Step Instructions

Step 1: Prep the ingredients

Start by prepping everything so cooking feels calm and organized. Dice the bacon into 1/2-inch pieces. Finely dice the onion and celery so they soften and almost melt into the broth. Peel the potatoes and cut them into 1/2-inch cubes; this size lets them cook through without falling apart. Mince the garlic and chop the parsley or chives for garnish. Open the cans of clams and set them aside with all their juices. Have the clam juice, chicken broth, flour, thyme, bay leaf, cream, and seasonings measured and ready to go.

Step 2: Crisp the bacon

Place a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped bacon in an even layer. Cook, stirring occasionally, until the bacon is deeply browned and crisp, 7–10 minutes. Use a slotted spoon to transfer the bacon pieces to a paper towel–lined plate, leaving the rendered bacon fat in the pot. You should have about 2–3 tablespoons of fat remaining. If there is significantly more, carefully spoon off and discard the excess so the chowder does not become greasy.

Step 3: Soften the aromatics

Add the butter to the hot bacon fat. Once melted and foamy, add the diced onion and celery. Sprinkle with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Cook over medium heat, stirring often, until the vegetables are very soft and translucent, 6–8 minutes. If they begin to brown too quickly, reduce the heat slightly. Stir in the minced garlic and cook for 30–60 seconds more, just until fragrant. Avoid browning the garlic, as it can taste bitter.

Step 4: Build the creamy base

Sprinkle the flour evenly over the softened vegetables. Stir constantly for about 2 minutes; the mixture will thicken and look a bit pasty, which is exactly what you want. This step cooks off the raw flour taste and forms the base that will thicken your chowder. Gradually pour in the clam juice and chicken broth, whisking or stirring vigorously as you go to avoid lumps. Scrape along the bottom of the pot to release any browned bits from the bacon and vegetables. These flavorful bits will dissolve into the broth and deepen the overall taste.

Step 5: Simmer the potatoes

Add the diced potatoes, dried thyme, and bay leaf to the pot. Increase the heat to medium-high and bring the mixture just up to a gentle boil. As soon as it reaches a boil, reduce the heat to maintain a steady simmer. Partially cover the pot and cook, stirring occasionally, until the potatoes are very tender but still holding their shape, 15–20 minutes. If the chowder seems thicker than you like, stir in a little extra broth or water, a few tablespoons at a time, until it reaches your preferred consistency.

Step 6: Add clams and cream

Once the potatoes are tender, reduce the heat to low. Stir in the chopped clams along with all their juices, then pour in the heavy cream. Gently heat the chowder for 3–5 minutes, stirring occasionally, until everything is heated through and steaming. Do not let the mixture come to a full boil at this point; keeping the heat low helps the clams stay tender and keeps the cream from separating. The chowder should look rich, creamy, and slightly thickened, with potatoes and clams suspended in the broth.

Step 7: Adjust seasoning, garnish, and serve

Remove and discard the bay leaf. Taste the chowder and adjust the seasoning with additional salt and black pepper as needed. If you enjoy a little warmth and depth, stir in 1–2 teaspoons of hot sauce, to taste. The flavors should be balanced: pleasantly salty, gently briny from the clams, and rich from the cream and bacon. Ladle the chowder into warm bowls. Top each serving with a generous spoonful of the reserved crispy bacon, a sprinkle of chopped parsley or chives, and a final grind of black pepper. Serve immediately with crusty bread or oyster crackers for dipping into the creamy, soul-warming broth.

Pro Tips

• For the best texture, cut potatoes into even 1/2-inch cubes so they cook at the same rate and do not fall apart.
• Add clams and cream only at the end over low heat; boiling them can toughen the clams and cause the cream to separate.
• If you like a thicker chowder, lightly mash a small handful of cooked potatoes against the side of the pot and stir them back into the broth.
• Yukon Gold potatoes give a naturally creamy, velvety texture, while russets will break down a bit more and slightly thicken the chowder.
• Make sure to taste and season at the end; clams and bacon are salty, so it is best to be conservative with salt early on and adjust just before serving.

Variations

• Smoky corn and clam chowder: Add 1 cup corn kernels (fresh or frozen) during the last 10 minutes of potato simmering. A pinch of smoked paprika adds wonderful smokiness alongside the bacon.
• Fresh clam version: Steam 2 pounds of scrubbed littleneck clams in 1 cup water or broth until they open. Strain and reserve the cooking liquid, chop the clams, and use them instead of canned clams, substituting the clam cooking liquid for some or all of the bottled clam juice.
• Without bacon: Skip the bacon and start by melting 3 tablespoons butter in the pot. For a hint of smoke, add a pinch of smoked paprika or a few drops of liquid smoke along with the thyme.

Storage & Make-Ahead

Let the chowder cool to room temperature, then transfer it to airtight containers and refrigerate for up to 3 days. Reheat gently on the stovetop over low to medium-low heat, stirring often, until hot but not boiling. If it has thickened in the fridge, loosen with a splash of broth, water, or milk. Because of the cream and potatoes, this chowder does not freeze well; the potatoes can become mealy and the texture can turn grainy after thawing. For easy entertaining, you can prepare the chowder base through Step 5 (before adding clams and cream), cool and refrigerate it for up to 2 days, then reheat, add the clams and cream, and finish the soup just before serving.

Nutrition (per serving)

Approximate values per serving (1 of 6): 480 calories; 22 g protein; 32 g fat; 18 g saturated fat; 30 g carbohydrates; 3 g fiber; 7 g sugar; 980 mg sodium. Actual nutrition will vary based on exact ingredients and brands used.