The BEST Clam Chowder

Bre Van Patten


This is the first thing I really learned how to make, and how to make well. Since learning it in Home Ec. I have made some modifications, to make it the delicious bowl of wonder it is now! I have long contemplated even posting this recipe because it is that special to me, but sharing is caring, right?


☆☆☆☆☆ 0 votes

15 Min
1 Hr
Stove Top


  • 3 slice
  • 4 can(s)
    chopped baby clams
  • 1 bottle
    clam juice
  • 6 c
    chicken broth
  • 1 pt
    half and half
  • 1 small
    yellow onion, chopped
  • 3-4 medium
    yukon gold potatoes, diced
  • 2 stalk(s)
    celery, diced
  • 2 Tbsp
  • 1/4 c
  • 1 clove
    garlic, chopped
  • 1/2 tsp
  • 1/2 tsp
    ground nutmeg
  • 2 Tbsp
    fresh chives or green onions, chopped
  • 2 Tbsp
    fresh parsley, chopped
  • ·
    salt and pepper

How to Make The BEST Clam Chowder


  1. In a large pot, fry bacon until crispy, and remove from pan.
    Add butter, chopped onions, and celery into hot pot without removing bacon grease.
    Cook on medium heat until onions are translucent.
    Add flour, and stir. Cook for a few minutes, until mixture smells nutty.
    Add in un-drained cans of clams, and bottle of clam juice. Stir.
    Heat to a low boil and stir until thickened.
    Pour in remaining ingredients, except for half/half, and fresh herbs.
    Bring back up to a boil, cover, and turn down to medium-low, letting simmer for 20-30 minutes.
    Once potatoes are cooked through, stir in half/half, and chopped herbs.

    Chop bacon and sprinkle on top, along with fresh herbs.


Printable Recipe Card

About The BEST Clam Chowder

Main Ingredient: Dairy
Regional Style: American

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