The Best Damn Clam Chowder Ever

Indulge in the rich, creamy comfort of *The Best Damn Clam Chowder Ever*, a hearty recipe that’s packed with flavor and perfect for any occasion. This New England-style classic features crispy thick-cut bacon, tender russet potatoes, and canned clams swimming in a luscious broth of clam juice and heavy cream. A touch of garlic, sautéed onion, and celery create a savory depth, while a sprinkle of fresh parsley adds a pop of freshness. Thickened to perfection with a simple roux, this chowder is irresistibly velvety and satisfying. Serve it piping hot with a crumble of bacon and optional oyster crackers for the ultimate cozy meal. Whether you're warming up on a chilly evening or impressing guests with a crowd-pleasing dish, this clam chowder recipe is sure to become a favorite in your kitchen.

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 6 slices thick-cut bacon
• 4 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 0.25 cups all-purpose flour
• 4 cups clam juice
• 2 large russet potatoes, peeled and diced
• 1 bay leaf
• 1.5 cups heavy cream
• 3 6.5-ounce cans canned chopped clams, with juice
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (optional, for garnish)
• 1 cup oyster crackers (optional, for serving)

Directions

Step 1

In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon, crumble it, and set it aside, leaving the bacon drippings in the pot.

Step 2

Add the butter to the pot with the bacon drippings. Once melted, add the diced onion and celery. Sauté over medium heat for 5-7 minutes, or until the vegetables are soft and translucent.

Step 3

Stir in the minced garlic and cook for an additional minute, until fragrant.

Step 4

Sprinkle the flour over the vegetables and stir well to form a roux. Cook for 2 minutes, stirring constantly, to eliminate the raw flour taste.

Step 5

Gradually pour in the clam juice, whisking constantly to avoid lumps. Bring the mixture to a gentle boil, then reduce the heat to a simmer.

Step 6

Add the diced potatoes and the bay leaf to the pot. Simmer for 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.

Step 7

Stir in the heavy cream, canned chopped clams (including their juice), salt, and black pepper. Continue to cook for another 5-7 minutes, stirring occasionally, until heated through.

Step 8

Remove the bay leaf and taste the chowder, adjusting seasoning if needed.

Step 9

Serve hot, topped with the crumbled bacon and optional fresh parsley. Pair with oyster crackers, if desired.

Nutrition Facts

Serving size	3180.2 grams (3180.2g)

Amount per serving	% Daily Value*
Calories	3681

Total Fat 198.50g	254%
Saturated Fat 94.80g	474%
Polyunsaturated Fat NaNg
Cholesterol 594mg	198%
Sodium 12557mg	546%
Total Carbohydrate 336.80g	122%
Dietary Fiber 14.90g	53%
Total Sugars 12.60g
Protein 118.90g	238%

Vitamin D 0IU	0%
Calcium 526mg	40%
Iron 38mg	208%
Potassium 5109mg	109%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.5%

Protein: 13.2%

Carbs: 37.3%