Bob's Clam Hut Clam Chowder

Dive into coastal comfort with Bob's Clam Hut Clam Chowder, a rich and creamy New England-style classic that’s packed with flavor. This hearty chowder features tender canned clams, smoky bacon, and velvety potatoes in a luxurious broth infused with thyme and a touch of garlic. A buttery roux creates the perfect base, while a balance of clam juice, chicken stock, and heavy cream ensures every spoonful is irresistibly creamy yet light. Garnished with fresh parsley, crispy bacon, and optional oyster crackers, this chowder is as visually inviting as it is satisfying. Ready in just an hour, this quick and easy clam chowder recipe is perfect for weeknight dinners or as a crowd-pleasing dish for special occasions. Whether you seek authentic New England flavors or a cozy seafood soup, this chowder combines simplicity and decadence in every bowl.

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 3 cups canned clams with juice
• 6 slices bacon
• 2 tablespoons unsalted butter
• 1 large yellow onion, finely chopped
• 2 stalks celery, finely diced
• 3 cloves garlic, minced
• 0.25 cup all-purpose flour
• 2 cups clam juice
• 2 cups chicken stock
• 3 medium Russet potatoes, diced
• 1.5 cups heavy cream
• 1 teaspoon fresh thyme leaves
• 1 bay leaf
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (for garnish)
• 1 cup oyster crackers (optional)

Directions

Step 1

In a large pot or Dutch oven, cook the bacon over medium heat until crisp. Remove the bacon and set aside, reserving 2 tablespoons of the rendered fat in the pot.

Step 2

Add the butter to the pot. Once melted, sauté the diced onion, celery, and garlic in the butter and bacon fat mixture until softened, about 5 minutes.

Step 3

Stir in the all-purpose flour to create a roux. Cook for 2 minutes, stirring constantly to avoid burning.

Step 4

Gradually whisk in the clam juice and chicken stock, ensuring no lumps remain. Bring the mixture to a simmer.

Step 5

Add the diced potatoes, thyme, bay leaf, salt, and black pepper. Simmer for 15–20 minutes, or until the potatoes are fork-tender.

Step 6

Stir in the reserved clam juice from the canned clams, the clams themselves, and the heavy cream. Cook for another 5 minutes, stirring occasionally, until heated through but not boiling.

Step 7

Adjust seasoning with additional salt and pepper, if needed. Remove the bay leaf before serving.

Step 8

Ladle the clam chowder into bowls and garnish with chopped parsley, crumbled bacon, and oyster crackers, if desired.

Nutrition Facts

Serving size	(3600.9g)

Amount per serving	% Daily Value*
Calories	4054.0

Total Fat 203.9g	0%
Saturated Fat 102.1g	0%
Polyunsaturated Fat 2.9g
Cholesterol 698.8mg	0%
Sodium 11842.6mg	0%
Total Carbohydrate 367.2g	0%
Dietary Fiber 15.4g	0%
Total Sugars 15.0g
Protein 165.6g	0%

Vitamin D 7.7IU	0%
Calcium 666.6mg	0%
Iron 128.9mg	0%
Potassium 5102.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.3%

Protein: 16.7%

Carbs: 37.0%