Go Back
A bowl of creamy clam chowder garnished with parsley, served with crackers and chunks of potatoes.

Classic Clam Chowder Recipe (Without Bacon)

To make Classic Clam Chowder (without bacon) for 4, sauté onion and celery in butter, make a roux with flour, then add clam juice, potatoes, thyme, and a bay leaf. Simmer until potatoes are tender, stir in clams and cream, and season with salt and pepper. Garnish with parsley and serve with crackers or bread.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: lunch
Cuisine: British
Calories: 350
Ingredients Method

Ingredients
  

  • 1 pound fresh clams or 1 cup canned clams, drained
  • 2 cups clam juice or seafood stock
  • 2 medium potatoes diced
  • 1 small onion finely chopped
  • 2 celery stalks diced
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour or cornstarch for gluten-free
  • 1 ½ cups heavy cream or half-and-half for a lighter option
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and black pepper to taste
  • Fresh parsley for garnish

Method
 

  1. Prepare the Clams (if using fresh): Clean the clams thoroughly under cold water. Steam them in a pot with ½ cup water until they open (about 5-7 minutes). Remove the clams from their shells and chop the meat. Strain and reserve the clam juice.
  2. Sauté the Vegetables: Warm the butter in a large pot over medium heat until melted. Add the chopped onion and celery, and sauté for about 5 minutes until they become soft.
  3. Prepare the Roux: Sprinkle the flour over the sautéed vegetables, stirring continuously. Cook it for 1-2 minutes until a roux forms.
  4. Add the Liquids and Potatoes: Slowly pour in the clam juice while stirring to ensure there are no lumps. Stir in the diced potatoes, thyme, bay leaf, and a small pinch of salt. Bring the mixture to a gentle simmer and cook until the potatoes are tender, about 15 minutes.
  5. Incorporate the Clams and Cream: Stir in the chopped clams and heavy cream. Let it simmer on low heat for about 5 minutes to allow the flavors to meld. Take care to keep the mixture from boiling to prevent curdling.
  6. Season and Serve: Taste the chowder and adjust the seasoning by adding salt and pepper to your preference. Remove the bay leaf before serving. Garnish with fresh parsley and serve warm with crackers or crusty bread.