The Very Best Clam Chowder

The aroma of crispy bacon mingled with the warmth of creamy soup transports you to a cozy seaside kitchen. This very best clam chowder takes about 30 minutes to make and captures the rich, briny flavors of the sea in every spoonful. The combination of bacon, potatoes, and clams creates a comforting dish that’s perfect for chilly evenings.

This recipe is perfect for seafood lovers and anyone craving a fulfilling meal. It’s an excellent choice for gatherings or quiet nights at home. You can prepare it ahead of time, and leftovers can be stored for future enjoyment.

Why You’ll Love This Recipe

• The crispy bacon adds a delightful crunch to each bowl.
• Creamy, hearty potatoes make for a satisfying texture.
• The soup is ready in just 30 minutes for quick meals.
• Using fresh clams enhances the flavor immensely.

What You’ll Need

Here’s what you’ll need to create this delicious chowder:

For the Base

• 4 slices bacon, diced
• 1 medium onion, chopped
• 2 stalks celery, chopped
• 2 cloves garlic, minced

For the Soup

• 3 large potatoes, peeled and diced
• 4 cups clam juice
• 2 cups chopped clams (canned or fresh)
• 1 cup heavy cream
• Salt and pepper to taste

For Garnish

• Fresh parsley for garnish

For best flavor, use low-sodium clam juice.

Substitutions & Swaps

• Bacon can be switched for turkey bacon.
• Heavy cream may be replaced with half-and-half.
• Fresh clams can substitute canned ones if necessary.
• Potatoes can be exchanged for cauliflower for a lower-carb option.

How to Make It

Let’s get cooking!

Cook the Bacon

In a large pot, cook the bacon over medium heat until crisp. Remove and set aside, leaving the drippings in the pot.

Sauté the Vegetables

Add the onion and celery to the pot and sauté until soft. Add garlic and cook for an additional minute.

Add the Potatoes

Stir in the diced potatoes and clam juice. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.

Incorporate Clams and Cream

Add the chopped clams and heavy cream to the pot. Season with salt and pepper.

Heat Through

Cook for another 5-10 minutes until heated through.

Serve

Serve hot, garnished with crispy bacon and fresh parsley.

How to Store It

Fridge: 3-4 days in an airtight container.
Freezer: No, cream separates when thawed.
Reheat: Microwave for 1-2 minutes, or on the stove over low heat until warmed.

Tips for Best Results

• Use a heavy pot to prevent scorching.
• For depth, add a splash of white wine when sautéing the vegetables.
• Adjust salt to taste after adding clams, as they can be salty.
• Let the soup sit for a few minutes before serving for flavors to meld.

Serving Suggestions

• Pair with crusty bread for dipping.
• Serve alongside a fresh green salad.
• Perfect for a winter gathering with friends.