Mom's Clam Chowder

Dive into the comforting flavors of Mom's Clam Chowder, a rich and creamy New England classic that's sure to warm your soul. This hearty homemade recipe strikes the perfect balance between indulgence and freshness, featuring tender clams, smoky bacon, and silky russet potatoes simmered in a luscious broth of clam juice, heavy cream, and milk. A touch of fresh thyme and bay leaf adds subtle depth, while a crispy bacon garnish delivers irresistible texture. Ready in under an hour, this chowder is perfect for cozy family dinners or serving a crowd, topped with fresh parsley and paired with oyster crackers for an authentic experience. Perfect for seafood lovers, this recipe celebrates timeless flavors with a heartwarming touch straight from Mom's kitchen.

Nutriscore Rating: 58/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

Ingredients

• 4 tablespoons unsalted butter
• 4 slices bacon, diced
• 1 medium yellow onion, finely diced
• 2 stalks celery, diced
• 2 cloves garlic, minced
• 3 medium russet potatoes, peeled and cubed
• 2 cups clam juice
• 1 quarter cup all-purpose flour
• 2 cups heavy cream
• 1 cup whole milk
• 2 6.5-ounce cans canned clams, drained (reserve liquid)
• 1 leaf bay leaf
• 1 teaspoon fresh thyme leaves
• 0 to taste salt
• 0 to taste black pepper
• 2 tablespoons fresh parsley, chopped (optional, 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. Add the diced bacon and cook until crispy, about 5 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.

Step 2

Add the diced onion and celery to the pot. Sauté until softened, about 5 minutes. Stir in the minced garlic and cook for another 1 minute, until fragrant.

Step 3

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

Step 4

Gradually stir in the reserved clam juice and clam liquid, making sure to whisk out any lumps. Add the diced potatoes, bay leaf, and thyme. Bring the mixture to a simmer, cover, and cook until the potatoes are tender, about 15 minutes.

Step 5

Reduce the heat to low and stir in the heavy cream and milk. Add the canned clams and stir well to combine. Heat gently, making sure not to let the chowder boil, until heated through.

Step 6

Season the chowder with salt and black pepper to taste. Remove the bay leaf before serving.

Step 7

Ladle the clam chowder into bowls and top with the crispy bacon and chopped parsley, if desired. Serve with oyster crackers on the side.

Nutrition Facts

Serving size	(2659.7g)

Amount per serving	% Daily Value*
Calories	4339.9

Total Fat 277.3g	0%
Saturated Fat 145.6g	0%
Polyunsaturated Fat 0.3g
Cholesterol 739.3mg	0%
Sodium 8084.7mg	0%
Total Carbohydrate 357.9g	0%
Dietary Fiber 15.9g	0%
Total Sugars 24.8g
Protein 86.5g	0%

Vitamin D 107.4IU	0%
Calcium 639.0mg	0%
Iron 26.9mg	0%
Potassium 5039.9mg	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: 58.4%

Protein: 8.1%

Carbs: 33.5%