Dan's Bristol Clam Chowder

Dive into the comforting flavors of "Dan's Bristol Clam Chowder," a hearty, creamy classic that perfectly balances briny clams, crispy bacon, and tender potatoes. This recipe brings a taste of coastal charm to your kitchen, with fresh (or canned) clams and aromatic herbs like thyme and bay leaf adding depth to the rich, velvety broth. The inclusion of both heavy cream and milk creates a luxurious texture, while a savory combination of onion, celery, and garlic infuses every bite with warmth and flavor. Perfect for cozy dinners, this chowder is easy to make in under an hour and ideal for serving with crusty bread or oyster crackers. Whether you're a seafood lover or simply craving a bowl of comfort, this clam chowder recipe offers a soul-satisfying dish that will transport your taste buds straight to the shores of New England.

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 pounds clams, fresh or canned
• 6 slices bacon, diced
• 2 tablespoons butter
• 1 medium onion, finely chopped
• 2 stalks celery, diced
• 2 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 3 medium potatoes, peeled and diced
• 3 cups clam juice
• 1 cup heavy cream
• 1 cup milk
• 1 whole bay leaf
• 1 teaspoon thyme, dried
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 2 tablespoons parsley, chopped

Directions

Step 1

If using fresh clams, scrub them clean and steam in a large pot with 1 cup of water until they open (about 6-8 minutes). Discard any that don't open. Remove clams from shells, chop into small pieces if large, and set aside. Reserve the clam juice from the pot, strain, and add to the clam juice measurement in the recipe.

Step 2

In a large pot or Dutch oven, cook the diced bacon over medium heat until crisp. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.

Step 3

Add butter to the pot with the bacon fat, then stir in the chopped onions and diced celery. Cook over medium heat until the vegetables are softened, about 5 minutes. Add the minced garlic and cook for another 1 minute, stirring continuously.

Step 4

Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 1-2 minutes to eliminate the raw flour taste.

Step 5

Gradually add the clam juice, stirring constantly to prevent lumps. Bring to a simmer.

Step 6

Add the diced potatoes, bay leaf, and thyme. Cover and simmer for 15 minutes or until the potatoes are tender.

Step 7

Stir in the heavy cream, milk, salt, and pepper. Add the chopped clams and cooked bacon back into the pot. Simmer for an additional 5 minutes to heat through, but do not boil to avoid curdling.

Step 8

Remove the bay leaf and taste for seasoning, adjusting as necessary.

Step 9

Ladle the chowder into bowls and garnish with chopped parsley before serving. Enjoy with crusty bread or oyster crackers if desired.

Nutrition Facts

Serving size	(3102.7g)

Amount per serving	% Daily Value*
Calories	3682.3

Total Fat 170.0g	0%
Saturated Fat 80.9g	0%
Polyunsaturated Fat 0.9g
Cholesterol 1065.1mg	0%
Sodium 18230.3mg	0%
Total Carbohydrate 210.8g	0%
Dietary Fiber 13.5g	0%
Total Sugars 22.7g
Protein 304.9g	0%

Vitamin D 111.8IU	0%
Calcium 1611.0mg	0%
Iron 266.5mg	0%
Potassium 10351.2mg	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: 42.6%

Protein: 33.9%

Carbs: 23.5%