{"id":337,"date":"2026-01-02T20:12:58","date_gmt":"2026-01-02T20:12:58","guid":{"rendered":"https:\/\/ontheshorterside.com\/?p=337"},"modified":"2026-01-02T20:12:58","modified_gmt":"2026-01-02T20:12:58","slug":"clam-chowder","status":"publish","type":"post","link":"https:\/\/ontheshorterside.com\/index.php\/2026\/01\/02\/clam-chowder\/","title":{"rendered":"Clam Chowder"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Clam Chowder Recipe<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">This New England Clam Chowder recipe has a creamy broth that&#8217;s loaded with delicious clams, savory bacon, simple seasonings, and perfectly cooked potatoes<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Prep Time15minutes&nbsp;mins<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cook Time1hour&nbsp;hr<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Total Time1hour&nbsp;hr&nbsp;15minutes&nbsp;mins<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Course:&nbsp;Soup<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cuisine:&nbsp;American<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Servings:&nbsp;9&nbsp;cups<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Calories:&nbsp;281kcal<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Author:&nbsp;Stephanie<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Ingredients<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>6\u00a0strips thick-cut bacon\u00a0can sub salt pork<\/li>\n\n\n\n<li>2\u00a0tablespoons\u00a0butter<\/li>\n\n\n\n<li>1\u00a0medium yellow onion\u00a0diced<\/li>\n\n\n\n<li>2\u00a0ribs\u00a0celery\u00a0diced<\/li>\n\n\n\n<li>3\u00a0cloves\u00a0garlic\u00a0minced<\/li>\n\n\n\n<li>1\u00a0teaspoon\u00a0hot sauce\u00a0or \u00bd tsp tabasco sauce<\/li>\n\n\n\n<li>1\u00a0teaspoon\u00a0Worcestershire sauce<\/li>\n\n\n\n<li>1\/3\u00a0cup\u00a0flour<\/li>\n\n\n\n<li>1\u00a0cup\u00a0chicken broth<\/li>\n\n\n\n<li>3\u00a0cups\u00a0Half and Half<\/li>\n\n\n\n<li>8\u00a0oz.\u00a0clam juice<\/li>\n\n\n\n<li>1\u00a0chicken bouillon cube<\/li>\n\n\n\n<li>1\u00a0bay leaf<\/li>\n\n\n\n<li>1 \u00bc\u00a0lbs.\u00a0potatoes\u00a0see notes<\/li>\n\n\n\n<li>3\u00a0(6.5 oz. cans) chopped clams\u00a0juices reserved<\/li>\n\n\n\n<li>Fresh parsley &amp; Freshly cracked pepper\u00a0for serving<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Seasonings<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>\u00bd\u00a0teaspoon\u00a0<strong>EACH:<\/strong>\u00a0dried oregano, dried parsley<\/li>\n\n\n\n<li>\u00bc\u00a0teaspoon\u00a0<strong>EACH:<\/strong>\u00a0dried thyme, salt<\/li>\n\n\n\n<li>1\/8\u00a0teaspoon\u00a0<strong>EACH:<\/strong>\u00a0smoked paprika, pepper<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Instructions<\/h3>\n\n\n\n<h4 class=\"wp-block-heading\">Prep Work<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Cook the bacon\u00a0<\/strong>in a 4.5-quart soup pot slowly over low heat. (I cut my bacon in half, it\u2019s easier to fit it in the pan and have it cook evenly.) While the bacon cooks,\u00a0<strong>measure out remaining ingredients.\u00a0<\/strong>Once the bacon is cooked, set aside on a paper towel lined plate. Chop once cooled and\u00a0<strong>reserve 2 tablespoons of bacon drippings.<\/strong><\/li>\n\n\n\n<li>Wipe any dark spots from the pot but leave as much bacon remnants as you can, as that will add flavor to the soup.<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Make the Soup<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Add reserved bacon drippings and butter<\/strong>\u00a0to the pot over medium heat and use a silicone spatula to \u201cclean\u201d the bottom and sides of the pot.\u00a0<strong>Add the diced onions and celery.<\/strong>\u00a0Toss to coat and soften for 5-6 minutes.\u00a0<strong>Add the garlic, hot sauce, Worcestershire sauce, and seasonings.\u00a0<\/strong>Cook for 1 minute.<\/li>\n\n\n\n<li><strong>Add the flour\u00a0<\/strong>and cook for 2 minutes stirring continuously, until the raw flour smell is gone.<\/li>\n\n\n\n<li><strong>Add the chicken broth<\/strong>\u00a0in small splashes, stirring continuously, and wiping the pan \u201cclean\u201d again as you do so.\u00a0<strong>Add the half and half\u00a0<\/strong>in the same manner.<\/li>\n\n\n\n<li><strong>Stir in the chicken bouillon and add the bay leaf.<\/strong>\u00a0<strong>Add the juice from the canned clams<\/strong>\u00a0to the soup, but\u00a0<em>don\u2019t add the clams yet.\u00a0<\/em><strong>Stir in the additional ( 8 oz.) clam juice.<\/strong><\/li>\n\n\n\n<li><strong>Bring the soup to a gentle boil,<\/strong>\u00a0then reduce to a simmer, so that its just gently bubbling.\u00a0<strong>Simmer for 20 minutes<\/strong>, partially covered. Stir occasionally as it cooks.<\/li>\n\n\n\n<li><strong>Peel and dice the potatoes and add them to the soup.\u00a0<\/strong>Bring back to a very gentle bubble and\u00a0<strong>let the potatoes cook through for 20-25 minutes<\/strong>, until fork tender. Reduce heat to low.<\/li>\n\n\n\n<li><strong>Stir in the clams<\/strong>\u00a0and let them heat through, about 5 minutes.\u00a0<strong>Remove bay leaf.<\/strong><\/li>\n\n\n\n<li>Ladle soup into serving bowls and\u00a0<strong>garnish with roughly chopped parsley, freshly cracked pepper, and chopped bacon.<\/strong><\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Notes<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Pro Tips<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Clams:\u00a0<\/strong>I use Bar Harbor\u00a0Chopped Clams\u00a0and\u00a0Clam Juice\u00a0for this recipe.<\/li>\n\n\n\n<li><strong>Using Fresh Clams:\u00a0<\/strong>1 heaping cup of chopped fresh clams can be used in this recipe along with 1.5 cups of clam juice.\u00a0<em>(1.5 cups = the 8 oz. jar + reserved juices from the can.)\u00a0<\/em>Make sure the clams are\u00a0cleaned and steamed\u00a0prior to chopping.\u00a0<\/li>\n\n\n\n<li><strong>Potatoes:\u00a0<\/strong>I use\u00a0<strong>Yukon Gold<\/strong>\u00a0potatoes for this recipe because I love their creamy consistency, but<strong>\u00a0red potatoes<\/strong>\u00a0are always a great candidate for soups and chowders because they hold up the best.\u00a0<strong>Russet potatoes<\/strong>\u00a0may also be used, but they&#8217;re also the starchiest, which makes them more prone to falling apart.<\/li>\n\n\n\n<li><strong>Bacon:\u00a0<\/strong>Salt Pork can be used instead of bacon if preferred!<\/li>\n\n\n\n<li><strong>The longer this soup simmers, the thicker it gets,<\/strong>\u00a0so you can control the consistency with that in mind. I always<strong>\u00a0let it simmer, reduce, and concentrate for at least 20 minutes before I add the potatoes.<\/strong>\u00a0Once you add the potatoes, you don&#8217;t have as much flexibility with cooking time, as you don&#8217;t want to overcook them<\/li>\n\n\n\n<li><strong>The Hot Sauce is a flavor enhancer<\/strong>\u00a0that you can&#8217;t taste outright and it won&#8217;t make the soup spicy. I use\u00a0Frank&#8217;s Hot Sauce.<\/li>\n\n\n\n<li><strong>The Worcestershire Sauce adds umami<\/strong>\u00a0and also can&#8217;t be tasted in this soup.<strong>\u00a0Soy sauce<\/strong>\u00a0can be used as a substitute if needed.<\/li>\n\n\n\n<li>Be sure to pair this with my crusty, airy,\u00a0<strong>No Knead Bread<\/strong>\u00a0for dipping!<\/li>\n\n\n\n<li>\ud83d\udcd8 Find this recipe on\u00a0<strong>page 221<\/strong>\u00a0of my 2nd cookbook,\u00a0<strong><em>Let&#8217;s Eat!<\/em><\/strong><\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><a href=\"https:\/\/thecozycook.com\/wprm_print\/clam-chowder-recipe\">https:\/\/thecozycook.com\/wprm_print\/clam-chowder-recipe<\/a><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Clam Chowder Recipe This New England Clam Chowder recipe has a creamy broth that&#8217;s loaded with delicious clams, savory bacon, simple seasonings, and perfectly cooked potatoes Prep Time15minutes&nbsp;mins Cook Time1hour&nbsp;hr Total Time1hour&nbsp;hr&nbsp;15minutes&nbsp;mins Course:&nbsp;Soup Cuisine:&nbsp;American Servings:&nbsp;9&nbsp;cups Calories:&nbsp;281kcal Author:&nbsp;Stephanie Ingredients Seasonings Instructions Prep Work Make the Soup Notes Pro Tips https:\/\/thecozycook.com\/wprm_print\/clam-chowder-recipe<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[23],"tags":[52],"class_list":["post-337","post","type-post","status-publish","format-standard","hentry","category-soups","tag-clam-chowder"],"_links":{"self":[{"href":"https:\/\/ontheshorterside.com\/index.php\/wp-json\/wp\/v2\/posts\/337","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ontheshorterside.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ontheshorterside.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ontheshorterside.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ontheshorterside.com\/index.php\/wp-json\/wp\/v2\/comments?post=337"}],"version-history":[{"count":1,"href":"https:\/\/ontheshorterside.com\/index.php\/wp-json\/wp\/v2\/posts\/337\/revisions"}],"predecessor-version":[{"id":338,"href":"https:\/\/ontheshorterside.com\/index.php\/wp-json\/wp\/v2\/posts\/337\/revisions\/338"}],"wp:attachment":[{"href":"https:\/\/ontheshorterside.com\/index.php\/wp-json\/wp\/v2\/media?parent=337"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ontheshorterside.com\/index.php\/wp-json\/wp\/v2\/categories?post=337"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ontheshorterside.com\/index.php\/wp-json\/wp\/v2\/tags?post=337"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}