Seafood and Clam Chowder with Bacon

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

A rich, creamy New England-style chowder filled with clams, shrimp, and smoky bacon for deep, comforting flavors. This american-inspired soups ready in about 55 minutes pairs bacon slices, yellow onion, 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

• 4, chopped bacon slices
• 1 medium, diced yellow onion
• 2, diced celery stalks
• 2, minced garlic cloves
• 1/4 cup all-purpose flour
• 2 cups clam juice
• 2 cups whole milk
• 1 cup heavy cream
• 2 medium, peeled and diced potatoes
• 1 pound, chopped fresh clams
• 8 oz, peeled and deveined raw shrimp
• 1 tsp fresh thyme leaves
• 1.5 tsp salt
• 1 tsp black pepper
• 2 tbsp chopped, for garnish fresh parsley

Instructions

1. Step 1: In a large heavy pot over medium heat, cook 4 chopped bacon slices until crisp, about 6 minutes. Remove bacon with a slotted spoon and set aside, leaving rendered fat in pot.
2. Step 2: Add 1 medium diced yellow onion and 2 diced celery stalks to the bacon fat; sauté for 5 minutes until softened.
3. Step 3: Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
4. Step 4: Sprinkle 1/4 cup all-purpose flour over the vegetables and stir constantly for 2 minutes to form a roux.
5. Step 5: Gradually whisk in 2 cups clam juice, 2 cups whole milk, and 1 cup heavy cream, ensuring no lumps form.
6. Step 6: Add 2 medium peeled and diced potatoes and 1 tsp fresh thyme leaves. Bring to a simmer and cook for 15 minutes until potatoes are tender.
7. Step 7: Add 1 pound chopped fresh clams and 8 oz peeled and deveined raw shrimp; cook for 5 minutes until shrimp turn pink and clams are cooked through.
8. Step 8: Season with 1.5 tsp salt and 1 tsp black pepper, stir in reserved bacon pieces.
9. Step 9: Serve hot, garnished with 2 tbsp chopped fresh parsley.