This iconic creamy soup is loaded with tender clams, potatoes, and crispy bacon in a rich, velvety broth that's pure comfort in a bowl. The perfect balance of briny seafood flavor and buttery richness makes this New England classic an irresistible favorite that warms you from the inside out. Serve with oyster crackers for the ultimate cozy meal.
⏱️80 min
📊Medium
👥6 servings
🍽️Soup
seafoodfamilylight
Ingredients
2000 glittleneck clams
200 gbacon
2 largeonions
3 stalkscelery
600 gpotatoes
60 gbutter
45 gall-purpose flour
720 mlclam juice
480 mlheavy cream
2 piecesbay leaves
2 sprigsthyme
5 gsea salt
3 gblack pepper
Instructions
1CLEAN THE CLAMS: Rinse 2 kg of littleneck clams thoroughly under cold running water, scrubbing each shell with a stiff brush to remove any sand and debris. Discard any clams that are already open or have cracked shells, as these are not safe to eat. Place cleaned clams in a large pot with 240 ml of water, cover with a lid, and steam over medium-high heat for 8-10 minutes until the shells open wide. Remove clams with a slotted spoon, reserving all the steaming liquid, and let cool slightly before removing the meat from the shells and chopping into bite-sized pieces.
2PREPARE THE BASE INGREDIENTS: While clams cool, dice 200 g of bacon into small pieces and cook in a large heavy-bottomed pot over medium heat until the bacon is crispy and has rendered its fat, about 8-10 minutes. Using a slotted spoon, transfer the cooked bacon to a paper towel-lined plate, leaving about 30 ml of bacon fat in the pot. Finely dice 2 large onions and 3 stalks of celery, then peel and cut 600 g of potatoes into small ½-inch cubes for even cooking.
3BUILD THE FLAVOR BASE: Add the diced onions and celery to the bacon fat in the pot and cook over medium heat, stirring frequently, until the vegetables are soft and translucent, approximately 6-8 minutes. This mirepoix base develops sweet, aromatic flavors that form the foundation of the chowder. The vegetables should be fragrant and slightly golden at the edges when ready to proceed to the next step.
4MAKE THE ROUX: Sprinkle 45 g of all-purpose flour over the softened vegetables and stir constantly for 2-3 minutes to create a blonde roux that coats all the vegetables evenly. This flour mixture will thicken the chowder and create a silky texture. You should smell a pleasant toasted flour aroma when the roux is properly cooked—do not brown it, as this will create a darker color and different flavor profile.
5COMBINE LIQUIDS AND SIMMER: Gradually pour in the reserved clam steaming liquid (approximately 240 ml) and 720 ml of bottled clam juice, stirring constantly to prevent lumps from forming in the roux. Add 2 bay leaves and 2 sprigs of fresh thyme for aromatics, then bring the mixture to a gentle boil. Add the cubed potatoes and reduce heat to a simmer, cooking uncovered for 15-18 minutes until the potatoes are fork-tender but still hold their shape. The cooking time ensures the potatoes absorb the briny flavors while maintaining their structural integrity.
6FINISH WITH CREAM AND CLAMS: Reduce heat to low and slowly stir in 480 ml of heavy cream, heating gently until steam just begins to rise from the surface—do not allow the mixture to boil vigorously, as high heat can cause the cream to break or separate. Add the chopped clam meat and reserved crispy bacon back to the pot, stirring gently to distribute evenly throughout. Season carefully with sea salt and freshly ground black pepper, tasting as you go, then remove the bay leaves and thyme sprigs. Simmer for 3-4 minutes more to allow the clams to warm through and all flavors to meld together beautifully.