The Best Clam Chowder Recipe

5 from 1 vote

This restaurant-worthy recipe for Clam Chowder is simple to prepare and full of flavor. It’s got a creamy broth filled with tender potatoes, onions, bacon, and plenty of chopped clams.

Prep Time10

Cook Time40

Total Time50

Course: Main Course

Cuisine: American

Servings: people

Calories: 218kcal

Author: The Carefree Kitchen

Ingredients

8 slices bacon cut into 1/2" chunks
2 tablespoons salted butter
1 cup onion minced (white or yellow)
1 cup celery diced into 1/2" chunks
2 tablespoons garlic minced
1¾ pounds Yukon gold potatoes cut into 1/2" pieces
2 teaspoons hot sauce Franks Sauce or similar
4 cups chicken broth or vegetable broth
1 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons fresh thyme or 1/2 teaspoon dried thyme
2 large bay leaves
2 cups milk
3 6.5-ounce cans chopped clams undrained
8 ounces clam juice

Cornstarch Slurry

3 tablespoons cornstarch
3 tablespoons cold water

Toppings

bacon bits
2 tablespoons chives sliced thin
oyster crackers

US Customary - Metric

Instructions

In a large Dutch oven over medium heat, add the diced bacon. Cook while stirring occasionally until the bacon is slightly crispy and golden brown. Remove from the pan and drain on a paper towel-lined plate. Reserve about 2 tablespoons of bacon grease in the pan and discard the rest. Set bacon aside.
In the Dutch oven with bacon grease, add the butter, onions, and celery. Cook over medium heat until the onions are golden brown. Use a spoon to scrape loose any bits of bacon on the bottom of the pan. Add the garlic and continue to cook until it is slightly golden.
Add chicken broth, diced potato, thyme, bay leaves, and hot sauce. Bring the soup to a boil and continue to cook for 20-25 minutes, or until the potatoes are tender. Once the potatoes are cooked, use a potato masher to roughly mash the potatoes in the pot.
Next, stir in the clams, milk, salt, and pepper and return to a low simmer. In a small bowl, whisk together the cornstarch and cold water, then slowly add the slurry while stirring. Allow to boil for 2 minutes to allow the slurry a chance to thicken the soup.
Remove from the heat and serve warm with minced chives, reserved bacon bits, and oyster crackers. Enjoy!

Notes

Storing instructions: store in an airtight container in the fridge for up to 4 days, or in the freezer for up to 2 months. To thaw, transfer to the fridge overnight.

Reheating: put soup into a dutch oven or sauce pot and warm over medium heat, stirring occasionally, until warmed through. Make sure it doesn’t boil! You may need to add a little extra cream or whole milk if the soup breaks.

Nutrition