Ingredients
Scale
- 2 dozen fresh clams (preferably littlenecks or manila clams)
- 4 slices thick-cut bacon, chopped
- 1 large onion, diced
- 2 celery stalks, sliced
- 2 large potatoes, peeled and diced
- 2 cups clam juice or seafood broth
- 1 cup heavy cream
- 2 tablespoons butter
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Begin by rinsing the clams under cold water to remove any grit. In a large pot, steam the clams with 1 cup of clam juice until they open, about 5-7 minutes. Remove the clams from shells and chop, setting aside the juice (strain to remove sand).
- In the same pot, sauté the chopped bacon until crispy. Add the diced onion, celery, and garlic; cook until translucent.
- Add the diced potatoes to the pot along with the strained clam juice and seafood broth. Simmer until the potatoes are tender, about 15 minutes.
- Stir in butter and heavy cream, then add the chopped clams. Season with salt and freshly ground black pepper.
- Simmer for another 5 minutes to blend all flavors, then garnish with chopped parsley.
Notes
- Use fresh, high-quality clams for the best flavor and texture.
- Strain the clam juice to remove sand and impurities before adding to the chowder base.
- Do not boil the chowder after adding dairy to prevent curdling.
- This chowder tastes even better when made a day ahead and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Seafood
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 340 Kcal
- Sugar: 4g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 90mg