Clam chowder is a creamy and flavorful soup that is popular in the United States, particularly in New England.


4 slices of bacon(diced), 1 diced onion, 2 minced garlic cloves, 2 diced celery stalks, 2 tbsp of flour, 2 cups of bottled clam juice,

2 lbs of chopped clams(canned or fresh), 2 medium sized potatoes(peeled and diced), 2 cups of whole milk, 1 cup of heavy cream, Salt and pepper to taste, Fresh parsley(chopped )


In a large pot, cook the bacon over medium heat until crisp. Remove the bacon with a slotted spoon and set aside.

Add the onion, garlic, and celery to the pot and cook until soft, about 5 minutes.Sprinkle the flour over the vegetables and stir to combine. Cook for 2 minutes, stirring constantly.

Gradually pour in the clam juice, whisking constantly to avoid lumps. Bring the mixture to a boil. Reduce the heat to low and stir in the clams, potatoes, milk, cream, salt, and pepper.

Let the soup simmer, uncovered, for 20-30 minutes, or until the potatoes are tender. Stir in the reserved bacon and serve the clam chowder hot, garnished with chopped parsley, if desired.

This clam chowder recipe is a traditional and delicious dish that is easy to make. You can use fresh or canned clams, depending on availability and preference. Enjoy!

Clam Selection: You can use either fresh or canned clams for this recipe. If using fresh clams, make sure to rinse them well and remove any sand or debris.

Cream Variation: For a lighter version, you can use half-and-half or milk instead of heavy cream. For a thicker consistency, you can add more flour or cornstarch.

Spices: Experiment with different spices to find your perfect combination. Try adding cayenne pepper, Old Bay seasoning, or paprika for a little heat.