Clam chowder is a classic choice that never disappoints when it comes to comforting and satisfying meals. This creamy soup, packed with tender clams, hearty vegetables, and savory bacon, is the perfect dish for all seasons!



  • 5 Thick Slices Bacon, Cut into ¼ inch pieces
  • 3 Tablespoons Butter
  • 1 Small yellow Onion, Finely Chopped
  • 2 Celery Stalks, Diced
  • 1 Large Carrot, Diced
  • 2 Cloves Garlic, Thinly Sliced
  • 5 Tablespoons All-Purpose Flour
  • 2 Cups Chicken Broth
  • 2 pounds Fresh Clams, cleaned and scrubbed
  • 1 Pound (2 Medium) Russet Potatoes, Cut into ¾ Inch Chunks
  • 1-2 Bay Leaves
  • Goya powdered chicken bouillon packet
  • Kosher Salt
  • 1 ¼ Cups Heavy Cream
  • Fresh Ground Black Pepper
  • Chopped Fresh Parsley


  1. In a large pot or Dutch oven, cook the bacon over mediumheat until crispy. Remove the bacon with a slotted spoon and set it aside, leaving the bacon drippings in the pot.
  2. Add butter to the pot with the bacon drippings. Once melted, add the chopped onion, diced celery, diced carrot, and sliced garlic. Sauté for about 5 minutes until the vegetables soften.
  3. Sprinkle the flour over the sautéed vegetables and stir well to combine. Cook for another 2 minutes, stirring constantly to ensure the flour is evenly distributed.
  4. Gradually pour in the chicken broth while whisking constantly to prevent lumps from forming. Add the reserved clam juice from the cans as well. Stir until the mixture thickens slightly.
  5. Add the chopped potatoes, bay leaves, and the Goya powdered chicken bouillon packet to the pot. Season with kosher salt to taste. Stir everything together gently.
  6. Bring the mixture to a simmer and cook for about 15-20 minutes, or until the potatoes are tender. Stir occasionally to ensure the ingredients are evenly cooked.
  7. Once the potatoes are cooked through, reduce the heat to low and pour in the heavy cream. Stir well to incorporate the cream into the chowder. Allow it to simmer for an additional 5 minutes, allowing the flavors to meld together.
  8. Remove the bay leaves from the chowder and discard them.
  9. Add in the drained clams, and allow simmer for 2-3 minutes.
  10. Taste the chowder and adjust the seasoning with salt and freshly ground black pepper according to your preference.
  11. Ladle the clam chowder into serving bowls. Garnish each bowl with the crispy bacon pieces and chopped fresh parsley.
  12. Serve the clam chowder hot and enjoy its comforting flavors. It pairs wonderfully with crusty bread or oyster crackers on the side.