Description

This classic Clam Chowder recipe is a rich and creamy soup loaded with tender clams, potatoes, and smoky bacon, simmered to perfection with aromatic vegetables and spices. Perfect for a cozy meal, it features a velvety broth enhanced by clam juice, Worcestershire sauce, and a touch of hot sauce, offering deep umami flavor without overwhelming heat.

Ingredients

Scale

Meat & Dairy

6 strips thick-cut bacon
2 tablespoons butter
3 cups Half and Half

Vegetables & Aromatics

1 medium yellow onion, diced
2 ribs celery, diced
3 cloves garlic, minced
1 ¼ lbs. potatoes (Yukon Gold preferred), peeled and diced

Liquids & Broth

1 cup chicken broth
8 oz. clam juice
3 (6.5 oz.) cans chopped clams, juices reserved
1 chicken bouillon cube

Seasonings & Condiments

1 teaspoon hot sauce (Frank's recommended)
1 teaspoon Worcestershire sauce
½ teaspoon dried oregano
½ teaspoon dried parsley
¼ teaspoon dried thyme
¼ teaspoon salt
1/8 teaspoon smoked paprika
1/8 teaspoon pepper
Fresh parsley for garnish
Freshly cracked black pepper for garnish
1 bay leaf
1/3 cup flour

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Instructions

Cook the bacon: In a 4.5-quart soup pot, cook the bacon slowly over low heat until crispy. Cut bacon strips in half if desired for even cooking. Once done, transfer bacon to a paper towel-lined plate to drain and reserve 2 tablespoons of the bacon drippings.
Prepare the base vegetables: Remove excess dark spots from the pot but retain bacon bits. Add the reserved bacon drippings and butter to the pot and heat over medium. Add diced onions and celery, tossing to coat and soften for 5-6 minutes.
Add aromatics & seasonings: Stir in minced garlic, hot sauce, Worcestershire sauce, dried oregano, dried parsley, dried thyme, salt, smoked paprika, and pepper. Cook for 1 minute to release the flavors.
Make the roux: Sprinkle in the flour and cook, stirring constantly, for 2 minutes until the raw flour smell dissipates.
Deglaze and build the broth: Gradually add the chicken broth in small splashes while stirring continuously and scraping the bottom of the pot. Then add the half and half similarly, stirring and incorporating fully.
Add bouillon, bay leaf, and clam juice: Stir in the chicken bouillon cube until dissolved, add the bay leaf, reserved clam juice from the cans, and additional 8 oz. clam juice to the pot.
Simmer the soup: Bring the mixture to a gentle boil, then reduce heat to maintain a low simmer partially covered. Let it simmer for 20 minutes, stirring occasionally.
Add potatoes and cook: Add the peeled and diced potatoes to the pot. Bring back to a gentle simmer and cook for 25 minutes or until potatoes are fork tender. Reduce heat to low.
Finish with clams and bacon: Stir in the chopped clams and heat gently for 5 minutes to warm through. Remove and discard the bay leaf.
Serve: Ladle chowder into bowls and garnish with roughly chopped fresh parsley, freshly cracked black pepper, and the reserved crispy bacon pieces.

Notes

Use Bar Harbor Chopped Clams and Clam Juice for best results or substitute with 1 heaping cup fresh steamed clams and 1.5 cups clam juice.
Yukon Gold potatoes are preferred for their creamy texture, but red potatoes or russets can be used. Russets may break down more.
Salt pork can be used instead of bacon for a different smoky flavor.
The hot sauce provides depth without heat; Frank's Hot Sauce is recommended.
Worcestershire sauce adds an umami note; soy sauce can be a substitute.
Simmering longer before adding potatoes will thicken the chowder; avoid overcooking potatoes to prevent them from falling apart.
Pair chowder with crusty, airy no-knead bread for dipping.
Store leftovers in airtight containers in the refrigerator for up to 3-5 days.

Nutrition

Serving Size: 1 cup
Calories: 220 kcal
Sugar: 3 g
Sodium: 680 mg
Fat: 12 g
Saturated Fat: 7 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 2 g
Protein: 10 g
Cholesterol: 40 mg