Smoky Hudson River Clam Chowder

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

A hearty clam chowder enriched with smoky bacon and fresh clams, evoking the flavors of the Hudson River shoreline near North Bergen. This american-inspired soups ready in about 45 minutes pairs diced bacon strips, medium diced yellow onion, diced celery stalks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 slices diced bacon strips
• 1 medium diced yellow onion
• 2 diced celery stalks
• 3 minced garlic cloves
• 3 tbsp all-purpose flour
• 2 cups clam juice
• 2 cups water
• 2 medium diced peeled potatoes
• 2 cups chopped (or canned clams with juice) fresh clams
• 1 cup heavy cream
• 1 tsp chopped fresh thyme
• 1 whole bay leaf
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped for garnish fresh parsley

Instructions

1. Step 1: In a large pot over medium heat, cook 4 diced bacon slices until crisp, about 5-7 minutes. Remove bacon with a slotted spoon and set aside, leaving bacon fat in the pot.
2. Step 2: Add 1 medium diced yellow onion, 2 diced celery stalks, and 3 minced garlic cloves to the bacon fat. Sauté for 5 minutes until softened and fragrant.
3. Step 3: Sprinkle 3 tbsp 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 and 2 cups water, ensuring no lumps remain. Add 2 diced peeled potatoes, 1 tsp chopped fresh thyme, 1 whole bay leaf, 1 tsp salt, and 1/2 tsp black pepper. Bring to a simmer and cook for 15 minutes until potatoes are tender.
5. Step 5: Stir in 2 cups chopped fresh clams (or canned clams with juice) and 1 cup heavy cream. Heat through for 5 minutes without boiling.
6. Step 6: Remove bay leaf, adjust seasoning to taste, and garnish with 2 tbsp chopped fresh parsley and the reserved crispy bacon before serving.