Homemade Clam Chowder
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A rich, creamy New England clam chowder brimming with tender clams, soft potatoes, bacon, and a savory broth. Comforting and luxurious with herbaceous thyme notes. A classic seafood soup perfect for cold weather.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 6 slices bacon, (diced)
- 2 Tablespoons salted butter
- 1 onion, (diced)
- 2 celery ribs, (diced)
- 2 cloves garlic, (minced)
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 Tablespoons all-purpose flour
- 2 cups chicken stock
- 8 ounces clam juice
- 13 ounces chopped clams, (juices reserved (2 cans))
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 2 pounds russet potatoes, (peeled and diced (about 6 medium))
- 1 cup whole milk
- 1 cup heavy cream
- Kosher salt and freshly ground black pepper, (to taste)
- 2 Tablespoons chopped fresh parsley leaves
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 848mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 745mg
- Calcium
- 85mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 848MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.