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Clam chowder is more than just a dish; it’s a warm bowl of memories that reflects the rich culinary traditions of coastal communities. Originating from the Atlantic shores of North America, clam chowder has become a beloved staple, known for its creamy texture and robust flavors. Whether enjoyed on a chilly day by the seaside or served at a family gathering, this chowder embodies comfort and heartiness that resonates with many.

Classic Clam Chowder

Indulge in the comforting flavors of Creamy Coastal Clam Chowder, a dish that captures the essence of coastal cuisine. With a rich blend of fresh clams, smoky bacon, and hearty potatoes, this chowder is perfect for any occasion. Follow our easy step-by-step recipe to create a velvety bowl that will warm your heart and impress your loved ones. Enjoy the taste of the ocean right at home, whether it's a chilly day or a cozy family gathering.
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Ingredients
  

4 slices of thick-cut bacon, chopped

1 medium onion, finely chopped

2 stalks of celery, diced

2 medium potatoes, peeled and diced into 1/2-inch cubes

2 cloves of garlic, minced

1 cup of fresh or canned clams, drained (reserve the liquid)

1 cup of clam juice

2 cups of heavy cream

1 cup of milk

1 teaspoon dried thyme

1 bay leaf

Salt and black pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Bacon: In a large 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 rendered fat in the pot.

    Sauté Vegetables: In the same pot, add the finely chopped onions and diced celery. Sauté for about 5-7 minutes until the onions are translucent. Stir in the minced garlic and cook for an additional minute until fragrant.

      Add Potatoes and Liquids: Add the diced potatoes to the pot, followed by the reserved clam juice and the additional clam juice (or water if you don’t have enough). Stir in the bay leaf and dried thyme, and season with salt and pepper. Bring to a boil, then reduce heat to a simmer and cook for 15-20 minutes or until the potatoes are tender.

        Incorporate Clams and Cream: Remove the bay leaf from the pot. Stir in the drained clams, heavy cream, and milk. Cook for an additional 5-10 minutes over low heat until the chowder is heated through. Be careful not to let it boil after adding the cream.

          Final Touches: Taste and adjust seasoning if needed. Stir in the reserved cooked bacon, reserving a bit for garnish.

            Serve: Ladle the clam chowder into bowls and garnish with fresh parsley and the reserved bacon bits. Enjoy hot with crusty bread or oyster crackers!

              Prep Time, Total Time, Servings: 15 minutes | 45 minutes | Serves 4-6