Description

This classic Clam Chowder recipe features tender clams, creamy potatoes, and smoky bacon simmered to perfection in a rich, flavorful broth. Perfect for a comforting meal, the chowder is seasoned with a blend of herbs, hot sauce, and Worcestershire sauce for a subtle depth of flavor without overpowering heat. Ideal for pairing with crusty bread, this hearty soup is a timeless favorite.

Ingredients

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Soup Base

6 strips thick-cut bacon
2 tablespoons butter
1 medium yellow onion, diced
2 ribs celery, diced
3 cloves garlic, minced
1 teaspoon hot sauce
1 teaspoon Worcestershire sauce
⅓ cup flour
1 cup chicken broth
3 cups half and half
8 oz. clam juice
1 chicken bouillon cube
1 bay leaf

Potatoes and Clams

1¼ lbs. Yukon Gold potatoes, peeled and diced
3 (6.5 oz) cans chopped clams, juices reserved

Seasonings

½ teaspoon dried oregano
½ teaspoon dried parsley
¼ teaspoon dried thyme
¼ teaspoon salt
⅛ teaspoon smoked paprika
⅛ teaspoon pepper

Garnish

Fresh parsley, roughly chopped
Freshly cracked pepper
Chopped cooked bacon

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Instructions

Cook the Bacon: Slowly cook the bacon strips in a 4.5-quart soup pot over low heat until crispy. Remove bacon and set aside on paper towels. Reserve 2 tablespoons of bacon drippings and discard the rest. Once cooled, chop the bacon and set aside.
Sauté Aromatics: Add the reserved bacon drippings and butter to the pot over medium heat. Use a spatula to scrape the bottom and sides clean. Add diced onions and celery, cooking until softened, about 5-6 minutes. Add minced garlic, hot sauce, Worcestershire sauce, and dried seasonings, cooking for 1 minute until fragrant.
Make the Roux: Sprinkle in the flour and stir continuously for 2 minutes, cooking out the raw flour taste.
Add Liquids: Slowly add chicken broth in small splashes while stirring continuously to prevent lumps and scrape the pot to incorporate browned bits. Repeat the process with half and half. Stir in the chicken bouillon cube, bay leaf, reserved clam juice from the cans, and the additional 8 oz clam juice.
Simmer Soup Base: Bring the mixture to a gentle boil, then reduce heat to a simmer with a partial cover. Let simmer for 20 minutes, stirring occasionally to thicken the chowder.
Add Potatoes: Add peeled and diced Yukon Gold potatoes to the pot. Return to a gentle simmer and cook for 25 minutes until potatoes are fork-tender. Reduce heat to low.
Finish with Clams: Stir in the chopped clams and heat through for about 5 minutes. Remove and discard the bay leaf.
Serve: Ladle the chowder into bowls. Garnish with chopped parsley, freshly cracked pepper, and chopped cooked bacon. Serve hot with crusty bread for dipping.

Notes

Use Bar Harbor chopped clams and clam juice for the best flavor.
Fresh clams can be substituted with 1 heaping cup chopped fresh clams and 1.5 cups clam juice. Ensure clams are cleaned and steamed before chopping.
Yukon Gold potatoes provide a creamy texture; red potatoes hold shape best, while russets are starchier and prone to falling apart.
Salt pork can replace bacon if preferred for a traditional flavor.
Longer simmering thickens the chowder; simmer at least 20 minutes before adding potatoes for desired consistency.
Frank's Hot Sauce adds subtle flavor without heat; Worcestershire sauce provides umami and can be substituted with soy sauce.
Pair chowder with crusty no-knead bread for a complete meal.
Store leftovers in airtight containers refrigerated for 3 to 5 days.

Nutrition

Serving Size: 1 cup
Calories: 300 kcal
Sugar: 3 g
Sodium: 450 mg
Fat: 18 g
Saturated Fat: 10 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 2 g
Protein: 12 g
Cholesterol: 50 mg