Creamy Clam Chowder Potatoes (Print View)

Rich chowder with clams, potatoes, smoky bacon, and aromatic vegetables in a creamy broth.

# Ingredient List:

→ Seafood

01 - 1.5 pounds fresh clams or 2 cans (10 oz each) chopped clams, drained with juice reserved

→ Meats

02 - 4 slices bacon, diced

→ Vegetables

03 - 2 cups Yukon Gold potatoes, peeled and diced
04 - 1 cup yellow onion, finely chopped
05 - 1 cup celery, finely chopped
06 - 1 cup carrots, finely chopped
07 - 2 cloves garlic, minced

→ Liquids

08 - 2 cups clam juice (reserved or bottled)
09 - 1 cup low-sodium chicken broth
10 - 1.5 cups heavy cream
11 - 1 cup whole milk

→ Thickeners & Seasonings

12 - 3 tablespoons unsalted butter
13 - 3 tablespoons all-purpose flour
14 - 1 bay leaf
15 - 1/2 teaspoon dried thyme
16 - Salt and black pepper, to taste
17 - 2 tablespoons fresh parsley, chopped (for garnish)

# How to Make:

01 - If using fresh clams, scrub thoroughly and steam in a large pot with 1 cup water until shells open, about 5 to 7 minutes. Discard unopened clams, chop the rest, and strain cooking liquid through a fine mesh sieve. Set both aside.
02 - In a large soup pot, cook diced bacon over medium heat until crisp. Remove with slotted spoon and set aside, retaining rendered fat in pot.
03 - Add butter to the pot and sauté onions, celery, and carrots in the bacon fat and butter for 5 minutes until softened. Stir in minced garlic and cook for an additional minute.
04 - Sprinkle flour over vegetables and stir constantly for 2 minutes to create a roux.
05 - Gradually whisk in clam juice, chicken broth, and bay leaf. Add diced potatoes and dried thyme, then bring to a simmer. Cook for 12 to 15 minutes until potatoes are tender.
06 - Stir in chopped clams, cooked bacon, whole milk, and heavy cream. Simmer gently without boiling for 5 minutes until chowder thickens. Season with salt and black pepper to taste.
07 - Remove bay leaf, ladle chowder into bowls, garnish with chopped parsley, and serve hot.

# Expert Advice:

01 -
  • It's ready in under an hour but tastes like you've been simmering it all day.
  • The bacon fat does something magic that butter alone can't—it gives the whole pot a quiet, smoky richness.
  • Fresh clams make it feel fancy, but canned ones work just as well if you're short on time.
02 -
  • The moment the cream goes in, lower your heat—a rolling boil can break it, and you'll end up with grainy, separated soup instead of the silky bowl you're after.
  • If you're using fresh clams, don't throw away that steaming liquid—it's the secret to making canned clam juice taste homemade.
  • Taste as you go, especially with salt, because clam juice and chicken broth are already salty, and you don't want to end up with soup that tastes like the ocean.
03 -
  • Make the roux deliberately and cook it for the full two minutes—a raw flour taste will haunt you if you rush.
  • Let the chowder simmer gently once the cream is in, not boil, and you'll have something silky instead of something broken and sad.

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