MOHAI Clam Chowder with Smoked Bacon
A hearty, traditional Seattle-style clam chowder featuring plump clams, creamy potatoes, and smoky bacon, evoking the city's maritime history. This american-inspired soups ready in about 50 minutes pairs diced smoked bacon, finely chopped yellow onion, finely chopped celery stalks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 calories and feeds 6, 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 oz, diced smoked bacon
- 1, finely chopped yellow onion
- 2, finely chopped celery stalks
- 2 cups, peeled and diced 1/2-inch potatoes
- 14 oz, drained (reserve juice) clams in juice
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 tsp sea salt
- 1 tbsp chopped fresh thyme
- 2 tbsp chopped fresh parsley
Instructions
- Step 1: Cook 6 oz diced smoked bacon in a large Dutch oven over medium heat for 5 minutes until crisp. Remove bacon with a slotted spoon, leaving 2 tbsp fat in pot. Add 1 finely chopped yellow onion and 2 finely chopped celery stalks; sauté for 5 minutes until softened and translucent.
- Step 2: Stir in 3 tbsp all-purpose flour and cook for 1 minute, stirring constantly. Gradually whisk in 1 1/2 cups reserved clam juice and 1/2 cup whole milk. Bring to a gentle simmer while whisking until thickened, about 3 minutes.
- Step 3: Add 2 cups diced potatoes, 14 oz drained clams (with any juices), 1 tsp sea salt, and 1 tbsp chopped thyme. Simmer uncovered for 15 minutes until potatoes are tender.
- Step 4: Stir in 1 cup heavy cream and cook for 2 more minutes until heated through (do not boil). Stir in 2 tbsp chopped fresh parsley and 6 oz cooked bacon. Adjust salt if needed and serve hot with crusty bread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does MOHAI Clam Chowder with Smoked Bacon take to make?
Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover MOHAI Clam Chowder with Smoked Bacon?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep diced smoked bacon from drying out.
Can I substitute ingredients in MOHAI Clam Chowder with Smoked Bacon?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale MOHAI Clam Chowder with Smoked Bacon for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with MOHAI Clam Chowder with Smoked Bacon?
American soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
