Clam Chowder

A simple, satisfying favorite.

Why You'll Love This Recipe

• Tastes like a New England seaside restaurant.
• Real chowder texture — silky, not gluey.
• Tender potatoes and briny clams in every bite.
• Bacon adds smoky depth.
• One pot, ready in under an hour.

Ingredient Notes

• Bottled clam juice is the secret — most home cooks skip and the broth tastes flat.
• Yukon Gold potatoes hold their shape; russets fall apart.
• Whole milk + heavy cream gives perfect richness without being gloppy.

Ingredient Substitutions

• Fresh clams if you can find them — far superior.
• Half-and-half instead of milk + cream for lighter.
• Smoked paprika if skipping bacon (vegetarian-ish).

Equipment Needed

• Heavy Dutch oven

Prep Tips

• Cut potatoes uniformly so they cook evenly.
• Have all dairy at room temp before adding to reduce shock.

Instructions

1. 1

   Gather and prep: 1 clams, 1 bacon, 1 potatoes, 1 medium onion, diced, 1 celery, 2 tbsp butter, 1 cup flour, 1 cup milk. dice the onion, and chop the vegetables into even pieces before you start cooking.

2. 2

   Render bacon.

3. 3

   Sauté onion and celery in fat.

4. 4

   Stir in flour, then milk and cream.

5. 5

   Add potatoes and clams, simmer 20 min. Simmer uncovered 5 more minutes to thicken if needed; taste and adjust salt and acid before serving.

Artsi Pro Tips

• Never boil after dairy goes in — keep at a lazy simmer.
• Fresh clams: steam 1½ lbs in their shells with 1 cup water until open, strain juice, chop meat.
• Make a day ahead — flavor deepens overnight.

Common Mistakes

• Boiling after adding dairy — curdles instantly.
• Overcooking clams — they turn into rubber bands.
• Too much flour — chowder, not glue.
• Skipping clam juice — broth tastes thin.

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