Best Clam Chowder Recipe

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A classic clam chowder recipe for any time of year, with perfect tastes of bacon and clams. The flavors mingle together into a delicious Best Clam Chowder!



8-10 bacon strips, divided

2 Tbsp. butter

2 celery ribs, chopped

1 leek, finely chopped

1 large onion, chopped

2-3 garlic cloves, minced

3-4 small potatoes, peeled and cubed

1 cup broth (chicken or vegetable)

1 bottle (8 ounces) clam juice

1/2 teaspoon white pepper

1/2 teaspoon salt

1/2 teaspoon dried thyme

1/3 cup all-purpose flour

2 cups half-and-half, divided

3 cans (6-1/2 ounces each) of whole clams, chopped into chunky pieces, drained

Bay leaf

Chopped fresh chives or green onions, for garnish


  1. In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Add butter to the drippings (you can spoon out some of the drippings if you don’t want to ues that much); saute celery, leek, and onion until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, broth, clam juice, salt, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes are tender.
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