My Mother's Clam Chowder

Indulge in the comforting flavors of "My Mother's Clam Chowder," a rich and creamy classic that brings the taste of the New England coast straight to your table. This hearty recipe combines tender clams, smoky bacon, and velvety potatoes, all simmered in a luscious broth made with fresh thyme, bay leaves, and a blend of whole milk and heavy cream. Whether you use fresh steamed clams or convenient canned ones, the robust clam flavor shines through in every spoonful. A perfect balance of savory and satisfying, this chowder is finished with crispy bacon crumbles and optional parsley for a fresh pop of color. Serve it with a handful of oyster crackers for the ultimate cozy meal. With just 15 minutes of prep and straightforward cooking steps, this family-favorite chowder is perfect for weeknight dinners or special gatherings alike.

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 cups Clams (canned or fresh, minced)
• 2 cups Clam juice
• 6 slices Bacon, diced
• 2 tablespoons Unsalted butter
• 1 medium Yellow onion, finely chopped
• 2 stalks Celery, diced
• 3 cloves Garlic, minced
• 3 tablespoons All-purpose flour
• 3 medium Potatoes, peeled and diced
• 2 cups Whole milk
• 1 cup Heavy cream
• 1 teaspoon Fresh thyme
• 1 Bay leaf
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh parsley, chopped (optional, for garnish)
• 1 cup Oyster crackers (optional, for serving)

Directions

Step 1

If using fresh clams, rinse them thoroughly and steam them until they open. Remove the meat and mince it, discarding the shells. Reserve the clam liquid and strain it through a fine sieve. Combine reserved liquid with clam juice to equal 2 cups. Set aside.

Step 2

In a large Dutch oven or soup pot, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate. Leave about 2 tablespoons of the rendered bacon fat in the pot (discard excess fat).

Step 3

Add the butter to the same pot. Once melted, sauté the onions and celery in the butter and bacon fat over medium heat until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute.

Step 4

Sprinkle the flour over the vegetable mixture and stir well to combine. Cook the flour for 2 minutes to remove its raw taste, stirring constantly.

Step 5

Gradually pour in the clam juice while whisking to avoid lumps. Add the diced potatoes, thyme, and bay leaf. Bring the mixture to a simmer and cook for 10-15 minutes, or until the potatoes are fork-tender.

Step 6

Reduce the heat to low and stir in the milk and heavy cream. Add the minced clams (canned or fresh) to the pot and stir gently to combine.

Step 7

Season the chowder with salt and black pepper. Let it simmer on low for an additional 10 minutes, allowing the flavors to meld. Be careful not to let it boil.

Step 8

Remove the bay leaf before serving. Ladle the clam chowder into bowls and garnish with crispy bacon pieces and chopped fresh parsley, if desired. Serve with oyster crackers on the side.

Nutrition Facts

Serving size	(2924.6g)

Amount per serving	% Daily Value*
Calories	3882.6

Total Fat 198.4g	0%
Saturated Fat 93.3g	0%
Polyunsaturated Fat 0.5g
Cholesterol 668.4mg	0%
Sodium 11236.8mg	0%
Total Carbohydrate 353.2g	0%
Dietary Fiber 13.3g	0%
Total Sugars 34.1g
Protein 160.3g	0%

Vitamin D 214.7IU	0%
Calcium 1090.5mg	0%
Iron 93.3mg	0%
Potassium 6202.7mg	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: 46.5%

Protein: 16.7%

Carbs: 36.8%