Boston-Style Clam Chowder with Crispy Bacon

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A creamy New England clam chowder enriched with fresh clams, smoky bacon, and tender potatoes, perfect for a warming meal. This american-inspired seafood ready in about 50 minutes pairs bacon, diced, medium yellow onion, finely chopped, celery stalks, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 slices bacon, diced
• 1 medium yellow onion, finely chopped
• 2 celery stalks, finely chopped
• 3 garlic cloves, minced
• 1/4 cup all-purpose flour
• 2 cups clam juice
• 2 cups whole milk
• 1 cup heavy cream
• 3 medium potatoes, peeled and diced into 1/2-inch cubes
• 2 cups fresh clams, chopped (or canned clams with juice)
• 1 tsp fresh thyme leaves
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions

1. Step 1: In a large heavy-bottomed pot, cook 6 diced bacon slices over medium heat until crisp, about 7 minutes. Remove bacon with a slotted spoon and set aside, leaving rendered fat in pot.
2. Step 2: Add 1 medium finely chopped yellow onion, 2 finely chopped celery stalks, and 3 minced garlic cloves to the bacon fat. Sauté over medium heat for 5-6 minutes until softened and translucent.
3. Step 3: Sprinkle 1/4 cup all-purpose flour over the vegetables and stir continuously for 2 minutes to cook the flour and create a roux.
4. Step 4: Slowly whisk in 2 cups clam juice, 2 cups whole milk, and 1 cup heavy cream. Stir well to combine and avoid lumps.
5. Step 5: Add 3 diced medium potatoes and 1 tsp fresh thyme leaves. Bring the chowder to a simmer, reduce heat to low, and cook for 20 minutes until potatoes are tender.
6. Step 6: Stir in 2 cups chopped fresh clams (or canned clams with juice), 1 1/2 tsp salt, and 1/2 tsp black pepper. Cook for an additional 5 minutes to heat through and meld flavors.
7. Step 7: Remove from heat, garnish with reserved crispy bacon and 2 tbsp chopped fresh parsley before serving.