Chesapeake Clam Chowder

Dive into the comforting flavors of Chesapeake Clam Chowder, a hearty seafood soup brimming with East Coast charm. This creamy chowder is loaded with tender fresh clams, smoky bacon, and a medley of aromatic vegetables like onions, celery, and garlic, all enhanced with Old Bay seasoning and fresh thyme for a signature regional twist. Thickened with a buttery roux and enriched with heavy cream, this dish achieves the perfect balance of richness and savory depth. A handful of crispy bacon crumbles and fresh parsley finish it off for a deliciously satisfying meal. Ready in under an hour, this versatile chowder is perfect for cozy dinners and pairs wonderfully with crusty bread or oyster crackers. Treat your taste buds to a bowl of this quintessential Chesapeake Bay comfort food!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 pounds fresh clams (littleneck or cherrystone)
• 4 cups water
• 4 slices bacon
• 2 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 1 large russet potato, peeled and diced
• 1 teaspoon old bay seasoning
• 1 teaspoon thyme, fresh or dried
• 1 cup clam juice
• 1 cup heavy cream
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper
• 0.25 cup chopped fresh parsley

Directions

Step 1

Scrub the clams under cold water to remove sand and grit. Discard any that are cracked or do not close when tapped.

Step 2

In a large pot, bring 4 cups of water to a boil. Add the clams, cover, and cook for 5-7 minutes until the clams open. Remove the clams with a slotted spoon, discarding any that did not open. Strain the clam cooking liquid through a fine sieve and set aside.

Step 3

Remove the clam meat from the shells and roughly chop. Set the meat aside and discard the shells.

Step 4

In a large soup pot, cook the bacon over medium heat until crispy. Remove the bacon and place on a paper towel-lined plate. Once cool, crumble the bacon and set aside.

Step 5

In the same pot, add the unsalted butter to the bacon drippings. Sauté the diced onion and celery over medium heat for 4-5 minutes, until softened. Add the minced garlic and cook for another minute.

Step 6

Sprinkle the flour over the vegetables and stir to coat. Cook the flour for 1-2 minutes to form a roux.

Step 7

Slowly whisk in the reserved clam cooking liquid and clam juice, ensuring no lumps remain. Add the diced potato, Old Bay seasoning, thyme, salt, and black pepper.

Step 8

Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 15-20 minutes, or until the potatoes are tender.

Step 9

Stir in the heavy cream, chopped clam meat, and half of the crumbled bacon. Simmer for an additional 5 minutes, but do not let the chowder boil.

Step 10

Taste the chowder and adjust the seasoning with additional salt and pepper if needed.

Step 11

Ladle the chowder into bowls and garnish with the remaining crumbled bacon and chopped parsley. Serve warm with crusty bread or oyster crackers.

Nutrition Facts

Serving size	(3084.2g)

Amount per serving	% Daily Value*
Calories	2234.9

Total Fat 125.1g	0%
Saturated Fat 68.0g	0%
Polyunsaturated Fat 2.0g
Cholesterol 652.1mg	0%
Sodium 3731.3mg	0%
Total Carbohydrate 106.4g	0%
Dietary Fiber 11.4g	0%
Total Sugars 11.3g
Protein 143.9g	0%

Vitamin D 5.1IU	0%
Calcium 1195.1mg	0%
Iron 134.9mg	0%
Potassium 4218.4mg	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: 52.9%

Protein: 27.1%

Carbs: 20.0%