Clam Chowder


Preparation info

  • Difficulty


  • Makes



Appears in

The Weeknight Cook

The Weeknight Cook

By Brigit Binns

Published 2012

  • About


  • Thick-cut bacon, 3 slices, chopped
  • Unsalted butter, 1 tablespoon
  • Celery, 2 stalks, chopped
  • Yellow onion, ½, finely chopped
  • Dried thyme, ½ teaspoon
  • Bay leaf, 1
  • Red-skinned potatoes, 3, cubed
  • Clam meat, 2 cans ( oz/200 g each), drained, chopped, clam liquor reserved
  • Milk, cups (12 fl oz/375 ml)
  • Heavy (double) cream, 1 cup (8 fl oz/250 ml)
  • Salt and freshly ground pepper


  • Cook the bacon

    In a large saucepan over medium heat, cook the bacon, stirring often, until it starts to brown and has rendered some of its fat, about 3 minutes. Using a slotted spoon, transfer to paper towels to drain.

  • Cook the vegetables

    Add the butter to the bacon drippings. When it melts, add the celery, onion, thyme, and bay leaf and sauté until the onion is translucent, about 2 minutes. Add the potatoes and stir well. Add the reserved clam liquor and 2 cups (16 fl oz/500 ml) water and bring to a boil. Reduce the heat to low, cover, and simmer until the potatoes are tender, about 15 minutes.

  • Finish the soup

    Add the milk and cream and stir to combine. Add the clam meat, heat through, and season to taste with salt and pepper. Remove and discard the bay leaf. Ladle the chowder into bowls, garnish with the bacon, and serve.

clam chowder