Creamy Clam Chowder Potatoes (Printable)

A rich chowder with tender clams, potatoes, smoky bacon, and creamy broth for a comforting bowl.

# What You'll Need:

→ Seafood

01 - 1.5 pounds fresh clams, scrubbed and chopped (or 2 cans 10 oz each chopped clams, drained, 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 (from reserved cooking liquid 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 Make It:

01 - If using fresh clams, scrub and steam in a large pot with 1 cup water until they open, about 5–7 minutes. Discard any unopened clams. Reserve and strain cooking liquid. Chop clams and set aside.
02 - Cook diced bacon over medium heat in a large soup pot until crisp. Remove with a slotted spoon and leave rendered fat in the pot.
03 - Add butter to pot. Sauté onions, celery, and carrots in bacon fat and butter for 5 minutes until softened. Add garlic and cook for 1 additional minute.
04 - Sprinkle flour over vegetables and stir constantly for 2 minutes to create a roux.
05 - Gradually whisk in reserved clam juice, chicken broth, and bay leaf. Add potatoes and thyme. Bring to a simmer and cook 12–15 minutes until potatoes are tender.
06 - Stir in chopped clams, cooked bacon, milk, and cream. Simmer gently without boiling for 5 minutes until chowder thickens. Season with salt and pepper.
07 - Remove bay leaf. Ladle into bowls, garnish with chopped parsley, and serve hot.

# Expert Hacks:

01 -
  • It tastes restaurant-quality but comes together in under an hour, which feels like a small magic trick every time.
  • The combination of clam juice, cream, and bacon creates a depth that makes people think you spent all day cooking.
  • You can use canned clams if fresh ones intimidate you—the result is just as comforting and honest.
02 -
  • Fresh clams might look intimidating, but they're forgiving—they tell you when they're done by opening their shells, and the briny liquid they release is pure flavor you shouldn't waste.
  • The roux is non-negotiable; don't skip those 2 minutes of cooking or you'll taste raw flour underneath everything else.
  • Never boil this soup after the cream goes in—a gentle simmer keeps everything silky and keeps the flavors from separating and turning grainy.
03 -
  • If you use smoked bacon or pancetta instead of regular bacon, you add a depth that makes people ask for the recipe before they've even finished eating.
  • Keep the heat low once the cream is in—high heat can break the emulsion and turn your silky soup grainy, and that one detail changes everything.

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