Judy's Clam Chowder

Cozy up with a steaming bowl of Judy’s Clam Chowder, the ultimate comfort food that’s hearty, creamy, and irresistibly flavorful. This classic New England-style clam chowder features tender clams, perfectly cooked russet potatoes, and a velvety base made from heavy cream and clam juice. Infused with aromatic herbs like thyme and a hint of garlic, and studded with crispy bacon for added depth and texture, this chowder is a true crowd-pleaser. Ready in just an hour, it’s perfect for weeknight dinners or special gatherings. Garnish it with fresh parsley and serve with buttery oyster crackers for that quintessential touch. Whether you’re a seafood lover or seeking an indulgent, satisfying soup recipe, Judy’s Clam Chowder will quickly become a family favorite!

Nutriscore Rating: 59/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 4 tablespoons unsalted butter
• 6 slices thick-cut bacon, diced
• 1 medium yellow onion, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 0.25 cup all-purpose flour
• 4 cups bottled clam juice
• 2 large russet potatoes, peeled and diced
• 3 6.5-ounce cans canned chopped clams, with liquid
• 1 cup heavy cream
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 0.5 teaspoon freshly ground black pepper
• 2 tablespoons fresh parsley, chopped (for garnish)
• 1 cup oyster crackers (optional, for serving)

Directions

Step 1

In a large pot or Dutch oven, melt the butter over medium heat.

Step 2

Add the diced bacon and cook until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.

Step 3

Add the diced onion and celery to the pot and sauté until softened, about 5 minutes.

Step 4

Stir in the minced garlic and cook for another 1-2 minutes, until fragrant.

Step 5

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

Step 6

Gradually whisk in the clam juice, making sure to scrape up any browned bits from the bottom of the pot.

Step 7

Add the diced potatoes, bay leaf, thyme, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to a simmer.

Step 8

Cover the pot and cook until the potatoes are tender, about 15-20 minutes.

Step 9

Stir in the canned chopped clams (including their liquid) and the heavy cream. Let the chowder gently simmer for another 5 minutes to heat through. Do not boil.

Step 10

Taste and adjust seasonings as needed.

Step 11

Remove the bay leaf and ladle the chowder into bowls.

Step 12

Garnish with the crispy bacon and chopped parsley. Serve with oyster crackers on the side, if desired.

Nutrition Facts

Serving size	(2639.7g)

Amount per serving	% Daily Value*
Calories	3444.6

Total Fat 199.7g	0%
Saturated Fat 96.8g	0%
Polyunsaturated Fat g
Cholesterol 444.0mg	0%
Sodium 11575.2mg	0%
Total Carbohydrate 324.8g	0%
Dietary Fiber 15.1g	0%
Total Sugars 12.3g
Protein 93.6g	0%

Vitamin D 0IU	0%
Calcium 414.8mg	0%
Iron 17.3mg	0%
Potassium 4642.1mg	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: 51.8%

Protein: 10.8%

Carbs: 37.4%