Clam Chowder

The best clam chowder! Rich, creamy, and loaded with clams, potatoes, and veggies!

Total Time 45 minutes
Servings 8


  • 1 stick butter
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 onion diced
  • 1 tsp. Minced garlic
  • 3 small-medium potatoes diced
  • 3 6.5 oz. cans chopped clams, drained and liquid reserved
  • ½ cup flour
  • 4 cups whole milk
  • 2 cups heavy cream
  • 2 bay leaves
  • 1 tsp. Dried thyme
  • ¼ cup cooked crumbled bacon or bacon bits
  • Salt and pepper to taste


  1. Cook carrots, celery, and onion in butter until onions are cooked through. Season with a little salt and pepper. 

  2. Add garlic, stirring frequently for 1 minute.
  3. Stir in flour and cook for another minute.
  4. Add reserved clam juice, milk, cream, potatoes, and seasonings. I usually add about a teaspoon or two of salt here. 

  5. Cook on medium-low, stirring frequently, until thickened and potatoes are soft.
  6. Taste and make sure to add enough salt.
  7. Add clams and bacon and simmer about 2 more minutes.
  8. Serve immediately with lots of buttered sourdough toast!