Clam Chowder Recipe

Ingredients

• 2 tbsp (about 16 g)plain flour
• 2 tbsp (about 28 g)butter
• 1 cup (about 150 g)onions, diced
• 2 cans, 6.5 oz (184 g) eachminced clams
• 1 cup (240 ml)water
• 1/2 tsp salt and 1/8 tsp black peppersalt and black pepper
• 1/4 tspdried thyme
• 4 mediumpotatoes, cubed
• 2 cups (480 ml)milk
• 2 strips, cookedbacon

Instructions

1. 1

   Fry the onion

   Melt the butter in a medium-sized pot and fry the onion for 5 minutes. Stir in the flour, then add the water and only the juice from the clams, setting the clams aside for later. Bring the mixture to a boil.

2. 2

   Simmer the potatoes

   When the mixture is bubbling, add the potatoes, salt, pepper and thyme. Simmer over medium-low heat for 25 minutes, stirring occasionally.

3. 3

   Finish the chowder

   Stir in the clams, bacon and milk, then heat through. Serve.

What is clam chowder?

Clam chowder is an American soup, especially associated with the coastal New England style. This version uses milk for a creamy broth and includes bacon alongside clams and potatoes.

The flour and butter help thicken the broth, while the clam juice brings savoury flavour. Cooking the potatoes in that broth lets them absorb its seasoning.

Nutrition and macros by portion

The nutrition label shows one serving as written: 220 calories, 14g protein, 31g carbs, 7g fat.

Potatoes and flour provide most of the carbohydrates, while butter, milk and bacon contribute much of the fat; clams and milk supply protein. Add a green salad or another vegetable alongside to round out the meal.

Build flavour with the clam juice

Clam liquid: Add the juice from the cans to the pot, but hold back the clam meat until the end. This gives the broth time to take on flavour without leaving the clams simmering for the full cooking period.

Get the broth started

Flour and butter: Stir the flour into the softened onion and butter before adding the liquid. Mix well to avoid dry pockets, then bring the broth to a boil as directed.

Check the potatoes

Cut size: Keep the potato cubes roughly even so they cook at a similar pace. After the 25-minute simmer, check that a knife or fork passes through them easily.

Add the clams at the end

Gentle finish: Stir in the clams, cooked bacon and milk after the potatoes have simmered. Heat the chowder through, but avoid a prolonged boil once the milk and clams are in.

What to serve alongside

A slice of crusty bread or a handful of crackers works well for dipping into the creamy broth. For a fresher contrast, serve a simple green salad alongside.

Recipe notes & tips

• Dice the potatoes evenly so they finish cooking at about the same time.
• Stir the flour thoroughly into the butter and onion before pouring in the liquid.
• Reserve the clam meat while the potatoes simmer, as the method directs.
• Stir occasionally during simmering to help prevent the potatoes from sticking.
• Heat the finished chowder through gently after adding the milk and clams.

Variations

• Extra herbs: Add a little chopped parsley when serving for a fresh finish.
• More pepper: Grind black pepper over each bowl to give the creamy broth extra warmth.
• Thicker broth: Mash a few cooked potato cubes into the soup before adding the clams and milk.
• More vegetables: Stir in diced celery with the onion for extra savoury flavour.
• Cracker topping: Crumble crackers over each bowl just before serving for crunch.

Common mistakes to avoid

• Adding the clams too early: They can become overcooked; stir them in with the bacon and milk at the end.
• Leaving flour lumps: Stir it into the butter and onion evenly before adding the liquid.
• Uneven potato cubes: Some pieces may turn soft before others cook; cut them to a similar size.
• Boiling hard after adding milk: The broth may become less smooth; heat it through gently.
• Skipping the occasional stir: Potatoes can catch on the bottom; stir during the simmer.

How to store

Cool leftovers promptly and keep them in a covered container in the fridge for up to 2 days. Reheat gently in a saucepan, stirring often, until hot; avoid boiling the milk-based soup.

Frequently asked questions