Classic Clam Chowder Soup

Classic Clam Chowder Soup

Classic Clam Chowder Soup is the ultimate comfort food for those chilly evenings. With its creamy, savory goodness, it warms both the body and the soul. Whether you’re a seafood lover or just craving a hearty bowl of soup, this recipe won’t disappoint.


  • 2 cups chopped clams
  • 4 slices of bacon, chopped
  • 1 onion, finely diced
  • 2 celery stalks, diced
  • 3 potatoes, peeled and cubed
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • Salt and pepper to taste


  1. Start by cooking the chopped bacon in a large pot until it becomes crispy. Remove the bacon and set it aside.
  2. In the same pot with the bacon drippings, sauté the diced onion and celery until they become tender.
  3. Add the potatoes, chicken broth, and dried thyme to the pot. Bring to a boil, then reduce the heat and simmer until the potatoes are fork-tender.
  4. Stir in the chopped clams and heavy cream. Simmer for another 10 minutes, allowing the flavors to meld together.
  5. Season with salt and pepper to taste. Remember that the bacon is already salty, so be cautious with the salt.
  6. Serve hot, garnished with the crispy bacon and some fresh parsley if desired.

Prep Time: 15 minutes

Yield: 4 servings

Classic Clam Chowder Soup is a rich and creamy soup loaded with tender clams, smoky bacon, and hearty vegetables. It’s a classic comfort food that’s perfect for a cozy dinner.

Nutritional information per serving (approximate):

  • Calories: 350
  • Carbohydrates: 30g
  • Protein: 15g
  • Fat: 20g
  • Fiber: 3g

In conclusion, Classic Clam Chowder Soup is a timeless recipe that brings warmth and satisfaction to your table. Whether you enjoy it as a starter or a main course, its creamy texture and robust flavors will keep you coming back for more. Share this delightful soup with your loved ones and savor the taste of tradition.

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Hi! I’m Margaret!

A passionate home cook and food lover who loves nothing more than sharing my favourite recipes with the world.




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