The Truth

The truth is, clam chowder--real clam chowder, that is--has always been about the clams. All they need is a thin but bracing broth of clam juice and a hint of milk to create a belly-warming brew that won't sit in your stomach for the rest of the week. One essential addition: bacon. The smoky flavor is the perfect addition.


  • 4 strips bacon, chopped
  • 1 small onion, diced
  • 2 celery stalks, diced
  • 1 Tbsp flour
  • 1 can (10 oz) clams
  • 2 cups bottled clam juice
  • 1 cup whole milk
  • 2 medium Yukon gold potatoes, peeled and diced (about 1 1/2 cups)
  • 2 sprigs fresh thyme
  • Salt and pepper to taste

How to make it

  1. In a large pot or saucepan over medium heat, cook the bacon until it's browned and crispy, about 5 minutes. Transfer to a paper-towel-lined plate and reserve.
  2. Add the onion and celery to the bacon fat in the pan and cook them until soft, about 5 minutes. Sprinkle in the flour and cook, stirring constantly, for 1 minute. Stir in the liquid from the canned clams, the bottled clam juice, and the milk.
  3. Bring the mixture to a simmer and add the potatoes and thyme. Cook at a steady simmer just until the potatoes are tender, about 10 minutes. Season the chowder with salt and black pepper. Just before serving, add the canned clams and simmer just long enough to heat them through. Garnish with the crispy bacon. (Makes 4 servings)

Nutritional Information


  • Estimated average restaurant clam chowder
    • Calories: 519
    • Fat: 39 g
    • Sodium: 1,106 mg
  • Our clam chowder
    • Calories: 254
    • Fat: 7 g
    • Sodium: 575 mg

Related Topics

Post a Comment