Creamy Clam Chowder Potatoes (Printable)

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

# What You’ll Need:

→ 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 Steps:

01 - Scrub fresh clams and steam in a large pot with 1 cup water until open, about 5-7 minutes. Discard unopened clams, chop the meat, and strain cooking liquid through a fine mesh sieve; reserve both.
02 - In a large soup pot, cook diced bacon over medium heat until crisp. Remove with a slotted spoon and set aside, retaining the rendered fat in the pot.
03 - Add unsalted butter to the pot with bacon fat, then sauté onions, celery, and carrots for 5 minutes until softened. Stir in garlic and cook for an additional minute.
04 - Sprinkle flour over the sautéed vegetables, stirring constantly for 2 minutes to create a roux base.
05 - Gradually whisk in reserved clam juice, chicken broth, and add bay leaf. Add diced potatoes and dried thyme. Bring to a simmer and cook for 12-15 minutes until potatoes are tender.
06 - Stir in chopped clams, cooked bacon, whole milk, and heavy cream. Simmer gently without boiling for 5 minutes to thicken. 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 creamy without being heavy, because the balance of cream and broth means every spoonful feels luxurious but not overwhelming.
  • Those tender clams and crispy bacon pieces give you little pockets of flavor that make you slow down and actually taste what you're eating.
  • It comes together in under an hour, which means you can serve something that tastes like it took all day.
02 -
  • Don't let the chowder boil once the cream is in—it will break and separate, turning silky into grainy, and there's no fixing it once that happens.
  • The roux needs two full minutes of cooking, and yes, you have to stir it the whole time, because undercooked flour tastes raw and the soup won't thicken properly.
  • If you use fresh clams, that steaming liquid is essential—it's where the brininess lives, so never skip straining and reserving it.
03 -
  • Chop everything the same size so it cooks evenly and looks intentional in the bowl instead of haphazard.
  • Warm your cream slightly before adding it so the temperature shock doesn't cause it to seize or curdle.
  • Make this a day ahead if you can—the flavors marry and deepen overnight, and reheating it gently on the stove is easy.

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