Northeast Regional Clam Chowder with Bacon and Thyme

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 ready in about 50 minutes pairs chopped clams (fresh or canned), chopped bacon, medium, diced 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
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Step 6: Return crispy bacon to the pot, stir gently, and serve warm.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Northeast Regional Clam Chowder with Bacon and Thyme take to make?

Total time is about 50 minutes (15 min prep + 35 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 Northeast Regional Clam Chowder with Bacon and Thyme?

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 chopped bacon from drying out.

Can I substitute ingredients in Northeast Regional Clam Chowder with Bacon and Thyme?

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 Northeast Regional Clam Chowder with Bacon and Thyme for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Northeast Regional Clam Chowder with Bacon and Thyme?

American seafood 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.

Related recipes