- Soup
- Main
- Shellfish
- American
- One pot
- Stovetop
Ingredients
- 4 slices
thick-cut bacon, chopped
- 2 tbsp
unsalted butter
- 1
yellow onion, finely chopped
- 2
celery stalks, finely chopped
- 3 tbsp
all-purpose flour
- 3 cans
chopped clams (6.5 oz each), drained with juice reserved
- 2 cups
bottled clam juice
- 1 1/2 lb
Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
- 1
bay leaf
- 1 tsp
fresh thyme leaves, chopped (or 1/2 tsp dried)
- 1 cup
heavy cream
- 1 cup
whole milk
salt, to taste
- 1/2 tsp
black pepper, freshly ground
- 2 tbsp
fresh parsley, chopped (optional)
- 2 cups
oyster crackers, for serving
Contains milk (unsalted butter, heavy cream, whole milk), wheat (all-purpose flour, oyster crackers) and shellfish (chopped clams (6.5 oz each), drained with juice reserved, bottled clam juice).
Worked out from the ingredients.
Steps
- Step 1
Open the cans of clams and pour them through a strainer set over a bowl, saving all the juice. Set the clams aside in the fridge and keep the juice for the pot.
3 min
- 3 cans chopped clams (6.5 oz each), drained with juice reserved
- Step 2
Put the chopped bacon in a large heavy pot or Dutch oven over medium heat. Cook, stirring now and then, until the fat has rendered and the bacon is crisp, 6 to 8 minutes. Scoop the bacon onto a paper towel with a slotted spoon, leaving the fat in the pot.
8 min
- 4 slices thick-cut bacon
- Step 3
Add the butter, onion and celery to the bacon fat. Cook over medium heat, stirring often, until soft but not browned, about 6 minutes.
6 min
- 2 tbsp unsalted butter
- 1 yellow onion
- 2 celery stalks
- Step 4
Sprinkle in the flour and stir constantly for 1 to 2 minutes, so it coats the vegetables and loses its raw smell.
2 min
- 3 tbsp all-purpose flour
- Step 5
Pour in the reserved clam juice from the cans and the bottled clam juice a little at a time, whisking after each addition so no lumps form. Add the potatoes, bay leaf and thyme.
3 min
- 2 cups bottled clam juice
- 1 1/2 lb Yukon Gold potatoes
- 1 bay leaf
- 1 tsp fresh thyme leaves
- Step 6
Bring to a gentle boil, then lower the heat and simmer, uncovered, until the potatoes are tender when poked with a fork, 12 to 15 minutes. Stir once or twice so nothing sticks.
14 min, hands-off
- Step 7
Stir in the cream and milk and warm through over low heat, 3 to 4 minutes. Do not let it boil. For a thicker chowder, mash a few potato cubes against the side of the pot with a spoon.
4 min
- 1 cup heavy cream
- 1 cup whole milk
- Step 8
Add the drained clams and most of the bacon and heat just until the clams are hot, about 2 minutes; longer makes them rubbery. Fish out the bay leaf, then season with salt and the black pepper.
2 min
- 4 slices thick-cut bacon
- 3 cans chopped clams (6.5 oz each), drained with juice reserved
- salt
- 1/2 tsp black pepper
- Step 9
Ladle into bowls and top with the reserved bacon, parsley and plenty of oyster crackers.
- 2 tbsp fresh parsley
- 2 cups oyster crackers
Where it’s from
Written by AI from an idea
Version 1, saved Oct 4, 2026