Duke's Clam Chowder

Warm your soul with Duke's Clam Chowder, a rich and creamy seafood classic that brings the taste of the coast to your table. Made with fresh littleneck or cherrystone clams, smoky bacon, hearty russet potatoes, and a velvety base of heavy cream and clam juice, this chowder is a comforting medley of flavors and textures. Enhanced by aromatic garlic, onion, celery, and fresh thyme, every spoonful is layered with savory depth. Perfectly thickened with a touch of flour and topped with a sprinkle of parsley, this New England-style clam chowder pairs beautifully with a slice of crusty bread for soaking up every last drop. Ready in just an hour, it’s an irresistible dish for cozy dinners or gatherings.

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 pounds Fresh clams (littleneck or cherrystone)
• 6 slices Bacon, chopped
• 4 tablespoons Unsalted butter
• 1 medium Yellow onion, finely diced
• 2 stalks Celery, finely diced
• 3 cloves Garlic, minced
• 0.25 cup All-purpose flour
• 3 cups Clam juice
• 2 cups Heavy cream
• 2 large Russet potatoes, peeled and diced
• 1 Bay leaf
• 2 Fresh thyme sprigs
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 2 tablespoons Fresh parsley, chopped (optional, for garnish)
• 1 loaf Crusty bread (optional, for serving)

Directions

Step 1

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

Step 2

In a large pot, add 4 cups of water and bring to a boil. Add the clams, cover, and cook for 5-7 minutes until the clams open. Discard any clams that do not open. Remove the clams from the pot, strain the cooking liquid, and set aside for later. Allow the clams to cool, then remove the meat from the shells and chop it roughly. Set the clam meat aside.

Step 3

In a large soup pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon drippings in the pot.

Step 4

Add the butter to the pot with the bacon drippings. Once melted, add the diced onion and celery. Sauté for 5 minutes or until the vegetables are softened. Stir in the minced garlic and cook for 30 more seconds.

Step 5

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

Step 6

Slowly whisk in the reserved clam cooking liquid (about 2 cups) and clam juice while stirring constantly to avoid lumps. Add the heavy cream and bring the mixture to a gentle simmer.

Step 7

Add the diced potatoes, bay leaf, thyme sprigs, salt, and pepper to the pot. Simmer for 15-20 minutes, stirring occasionally, until the potatoes are tender.

Step 8

Once the potatoes are cooked, stir in the chopped clam meat and cooked bacon. Simmer for an additional 5 minutes to allow the flavors to meld together. Remove the bay leaf and thyme sprigs before serving.

Step 9

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

Step 10

Serve the clam chowder hot in bowls, garnished with chopped parsley if desired. Pair with crusty bread for dipping.

Nutrition Facts

Serving size	(3539.5g)

Amount per serving	% Daily Value*
Calories	4953.5

Total Fat 270.6g	0%
Saturated Fat 142.1g	0%
Polyunsaturated Fat g
Cholesterol 1041.4mg	0%
Sodium 9781.6mg	0%
Total Carbohydrate 370.3g	0%
Dietary Fiber 20.8g	0%
Total Sugars 19.1g
Protein 218.4g	0%

Vitamin D 0IU	0%
Calcium 1316.6mg	0%
Iron 151.7mg	0%
Potassium 6070.7mg	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: 50.8%

Protein: 18.2%

Carbs: 30.9%