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A steaming bowl of savory clam chowder garnished with fresh herbs.

Clam Chowder

This classic clam chowder recipe delivers a rich, creamy, and flavorful experience, perfect for a comforting meal. Follow these five simple steps to create a delicious and satisfying chowder in no time.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 cans chopped clams (10 ounces each), drained, with liquid reserved
  • 2 cups potatoes peeled and diced
  • 4 slices bacon diced
  • 1 medium onion chopped
  • 2 medium celery stalks chopped
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 2 cups half-and-half
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Equipment

  • large pot
  • Dutch oven
  • slotted spoon
  • whisk

Method
 

Preparation
  1. In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy; remove the bacon with a slotted spoon and set aside, reserving about 2 tablespoons of bacon fat in the pot.
  2. Add the chopped onion and celery to the reserved bacon fat, cooking until softened, which takes about 5-7 minutes, then stir in the flour and cook for another minute.
  3. Gradually whisk in the chicken broth and reserved clam liquid, bringing the mixture to a simmer and cooking until it thickens slightly.
  4. Add the diced potatoes to the pot, reduce the heat, and simmer for 10-15 minutes, or until the potatoes are tender.
  5. Stir in the drained chopped clams, half-and-half, salt, and pepper, heating gently until warmed through without boiling, then serve hot, garnished with the crispy bacon.

Notes

For an even richer flavor, you can add a splash of dry white wine with the chicken broth. Be careful not to boil the chowder after adding the half-and-half, as it can curdle. Fresh clams can be used instead of canned; simply steam them open and chop, reserving their liquid.