Clam chowder is a type of soup that typically includes clams, potatoes, onions, and celery, along with other ingredients such as cream, butter, and spices. There are different variations of clam chowder, with some regional variations including the use of different types of clams or the addition of other ingredients like bacon or corn.

Clam Chowder

Recipe by caion


Prep time


Cooking time



Clam chowder is a popular dish in many coastal regions, particularly in the northeastern United States.


  • 4 slices of bacon, chopped

  • 1 medium onion, chopped

  • 2 celery stalks, chopped

  • 2 tablespoons all-purpose flour

  • 3 cups clam juice

  • 1 cup heavy cream

  • 1 pound potatoes, peeled and diced

  • 2 cans (6.5 oz each) chopped clams, drained

  • Salt and pepper to taste

  • Fresh parsley for garnish


  • In a large soup pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate.
  • Add the chopped onion and celery to the pot with the bacon drippings and cook until softened, about 5-7 minutes.
  • Sprinkle the flour over the vegetables and stir to combine, cooking for another 1-2 minutes.
  • Slowly add the clam juice, stirring constantly to prevent any lumps from forming. Bring the mixture to a simmer and cook for 10 minutes.
  • Add the heavy cream, potatoes, and drained clams to the pot and stir to combine. Simmer for another 10-15 minutes, or until the potatoes are tender and the soup has thickened slightly.
  • Season with salt and pepper to taste. Ladle the soup into bowls and top with the crispy bacon and fresh parsley. Serve hot.
  • Enjoy your homemade clam chowder!

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