Can fresh clams be substituted for canned clams?

Yes, fresh clams can be used. Cook and chop them, reserving their juice to enhance the chowder's depth.

What type of potatoes work best?

Russet potatoes are ideal as they hold their shape and add creamy texture when cooked.

Absolutely, use a gluten-free flour blend to create the roux and serve with gluten-free bread or crackers.

Increase cream for a richer texture or reduce it and add more milk for a lighter version.

Smoked ham or pancetta can be used to impart a similar smoky, savory depth.

A creamy, hearty soup packed with tender clams, potatoes, and smoky bacon—a comforting classic from the Northeastern coast.

This chowder has always reminded me of cozy family dinners during chilly New England evenings.

Seafood: 2 cups (about 16 oz) chopped clams (fresh or canned, drained and juice reserved)
Vegetables: 3 medium russet potatoes, peeled and diced, 1 medium yellow onion, finely chopped, 2 celery stalks, diced, 1 clove garlic, minced
Meats: 4 oz thick-cut bacon, diced
Dairy: 2 cups whole milk, 1 cup heavy cream
Liquids: 1 cup bottled clam juice (plus reserved juice from clams, up to 2 cups total liquid)
Pantry: 3 tbsp unsalted butter, 3 tbsp all-purpose flour, 1 bay leaf, 1/2 tsp dried thyme, Salt and freshly ground black pepper, to taste
Garnish (optional): 2 tbsp chopped fresh parsley, Oyster crackers or crusty bread, for serving

Step 1:: In a large pot or Dutch oven over medium heat, cook bacon until crisp. Remove bacon with a slotted spoon and set aside, leaving drippings in the pot.
Step 2:: Add butter to the pot. Sauté onion, celery, and garlic until softened, about 5 minutes.
Step 3:: Sprinkle flour over the vegetables and stir constantly for 2 minutes to form a roux.
Step 4:: Gradually whisk in clam juice (bottled plus reserved from clams) while scraping the bottom of the pot. Add potatoes, bay leaf, and thyme. Bring to a gentle simmer.
Step 5:: Cover and cook until potatoes are tender, about 12–15 minutes.
Step 6:: Stir in clams, milk, and cream. Simmer gently (do not boil) for 5–7 minutes until heated through and slightly thickened.
Step 7:: Remove bay leaf. Season with salt and pepper to taste.
Step 8:: Ladle chowder into bowls. Garnish with reserved bacon, parsley, and serve with oyster crackers or crusty bread.

This recipe brings my family together every year during the holidays; it's our warm tradition.

Large pot or Dutch oven, Slotted spoon, Ladle, Chefs knife and cutting board

Contains shellfish, dairy, and gluten (from flour and crackers/bread). Use gluten-free flour and bread if needed.

Calories: 390, Total Fat: 22 g, Carbohydrates: 29 g, Protein: 17 g per serving

This chowder is simple to customize but always delivers comforting, delicious results.

→ Can fresh clams be substituted for canned clams?: Yes, fresh clams can be used. Cook and chop them, reserving their juice to enhance the chowder's depth.
→ What type of potatoes work best?: Russet potatoes are ideal as they hold their shape and add creamy texture when cooked.
→ Is it possible to make this chowder gluten-free?: Absolutely, use a gluten-free flour blend to create the roux and serve with gluten-free bread or crackers.
→ How can I adjust the richness of the chowder?: Increase cream for a richer texture or reduce it and add more milk for a lighter version.
→ What is a good alternative to bacon for flavor?: Smoked ham or pancetta can be used to impart a similar smoky, savory depth.