Northeast Clam Chowder with Bacon and Thyme

By AislePrompt Editorial · Published 2026-05-20 · Updated 2026-05-20

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A hearty clam chowder inspired by the Northeast region, featuring tender clams, smoky bacon, and fresh thyme in a creamy broth. This American-inspired seafood recipe, ready in about 50 minutes, pairs clams (fresh or canned), bacon, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Prep: 15 min Cook: 35 min Serves 4 American cuisine 350 cal/serving

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Ingredients

2 cups chopped clams (fresh or canned)
4 slices, chopped bacon
1 medium, diced yellow onion
2, diced celery stalks
2, minced garlic cloves
3 tbsp all-purpose flour
3 cups chicken broth
1 cup heavy cream
2 medium, peeled and diced into 1/2-inch cubes potatoes
1 tbsp leaves fresh thyme
1 tsp salt
1/2 tsp black pepper
2 tbsp butter

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Instructions

Step 1: In a large pot over medium heat, cook 4 chopped bacon slices until crisp, about 6-7 minutes. Remove bacon and set aside, leaving bacon fat in the pot.
Step 2: Add 2 tbsp butter to the bacon fat and melt. Sauté 1 medium diced yellow onion, 2 diced celery stalks, and 2 minced garlic cloves for 5 minutes until softened and fragrant.
Step 3: Sprinkle 3 tbsp all-purpose flour over the vegetables and stir constantly for 2 minutes to cook the flour and form a roux.
Step 4: Slowly whisk in 3 cups chicken broth, ensuring no lumps remain. Add 2 peeled diced medium potatoes and 1 tbsp fresh thyme leaves. Bring to a simmer and cook for 15 minutes until potatoes are tender.
Step 5: Stir in 2 cups chopped clams (fresh or canned), 1 cup heavy cream, 1 tsp salt, and 1/2 tsp black pepper. Simmer for 5 more minutes until heated through and chowder is creamy.
Step 6: Return crispy bacon to the pot, stir gently, and serve warm.