Clam Chowder

Name: Clam Chowder
Total time: 45 min
Yield: 4 servings
Ingredients: 1,200 g Clams; 500 ml Water; 2 piece Bay leaf; 4 sprig Fresh thyme; 150 g Smoked streaky bacon; 200 g White onion; 100 g Celery sticks; 500 g Fingerling potato; 40 g Unsalted butter; 30 g Plain flour; 300 ml Whole milk; 200 ml Double cream; 2 pinch Salt; 1 tsp Ground black pepper; 15 g Flat-leaf parsley

45 min · 25 min active · makes ~3.25 kg · Medium

Creamy clam chowder with smoked bacon and fresh thyme, made with whole milk and tender clams. Serves 4.

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Clam Chowder

Creamy clam chowder with smoked bacon and fresh thyme, made with whole milk and tender clams. Serves 4.

See more →

TOTAL TIME

45 min

ACTIVE TIME

25 min

QUANTITY

~3.25 kg

DIFFICULTY

Medium

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/15

Tools0/12

Ingredients

0/15 gathered · 4 servings

1,200g

500ml

2piece

4sprig

150g

200g

100g

500g

40g

30g

300ml

200ml

2pinch

1tsp

15g

#	Quantity	Notes	State
1	1,200g	—	—
2	500ml	—	—
3	2piece	—	—
4	4sprig	—	—
5	150g	—	—
6	200g	—	—
7	100g	—	—
8	500g	—	—
9	40g	—	—
10	30g	—	—
11	300ml	—	—
12	200ml	—	—
13	2pinch	—	—
14	1tsp	—	—
15	15g	—	—

Tools

13 items

Serveware

1 item

Procedure

34 steps

1 of 34

Tip the clams into the saucepan, discarding any that are cracked or stay open when tapped.

Clams · 1,200 g

⏱ 20s

ResultClams

2 of 34

Pour the water over the clams.

Water · 500 ml

⏱ 10s

ResultClams and water

3 of 34

Drop the bay leaves into the pan.

Bay leaf · 2 piece

⏱ 5s

ResultClams and water and bay leaf

4 of 34

Add the thyme sprigs to the pan.

Fresh thyme · 4 sprig

⏱ 5s

ResultClam and water mixture

5 of 34

Cover and bring to a boil over high heat, then cook until all the clams have opened, shaking the pan once or twice — discard any that remain shut.

⏱ 5 min

ResultSteamed open clams

6 of 34

Set a sieve over a large jug and strain the clams through it, catching all the cooking liquor.

Steamed open clams · step 5

⏱ 30s

ResultClam cooking liquorused in step 25

7 of 34

Pick the clam meat from the shells into a bowl, discarding the shells.

Clam cooking liquor · step 6

⏱ 2 min

ResultShelled clam meatused in step 30

8 of 34

Cut the bacon rashers crosswise into short, thin strips about 1 cm wide.

Smoked streaky bacon · 150 g

⏱ 40s

ResultSliced baconused in step 16

9 of 34

Peel the white onion

White onion · 200 g

⏱ 20s

ResultPeeled onion

10 of 34

Finely chop the peeled onion into small, even dice.

Peeled onion · step 9

⏱ 45s

ResultFinely chopped white onionused in step 20

11 of 34

Trim the celery sticks

Celery sticks · 100 g

⏱ 15s

ResultTrimmed celery

12 of 34

Slice the trimmed celery sticks thinly across their width.

Trimmed celery · step 11

⏱ 30s

ResultThinly sliced celeryused in step 21

13 of 34

Peel the fingerling potato

Fingerling potato · 500 g

⏱ 1 min

ResultPeeled potato

14 of 34

Cut the peeled potatoes into roughly 1.5 cm cubes.

Peeled potato · step 13

⏱ 1 min

ResultDiced potato

15 of 34

Transfer the diced potato to a bowl and set aside until needed.

Diced potato · step 14

⏱ 10s

ResultDiced potatoused in step 27

16 of 34

Add the sliced bacon strips to the saucepan.

Sliced bacon · step 8

⏱ 10s

ResultSliced bacon

17 of 34

Cook the bacon over medium heat, stirring occasionally, until the fat has rendered and the strips are lightly crisp.

⏱ 5 min

ResultCrisp rendered bacon

18 of 34

Add the butter to the pan.

Unsalted butter · 40 g

⏱ 5s

ResultCrisp rendered bacon and unsalted butter

19 of 34

Stir until the butter has melted and is foaming around the bacon.

⏱ 30s

ResultBacon-enriched melted butter

20 of 34

Tip the finely chopped onion into the pan.

Finely chopped white onion · step 10

⏱ 10s

ResultFinely chopped white onion and bacon-enriched melted butter

21 of 34

Add the sliced celery to the pan alongside the onion.

Thinly sliced celery · step 12

⏱ 10s

ResultThinly sliced celery and finely chopped white onion and bacon-enriched melted butter

22 of 34

Cook over medium-low heat, stirring regularly, until the onion and celery are completely soft and translucent but have not taken on any colour.

⏱ 8 min

ResultSoftened onion and celery

23 of 34

Scatter the flour over the softened vegetables.

Plain flour · 30 g

⏱ 5s

ResultSoftened onion and celery and plain flour

24 of 34

Stir the flour into the vegetables and fat, cooking and stirring constantly for about 90 seconds until the raw flour smell has gone.

⏱ 1 min 30s

ResultRoux-coated vegetables

25 of 34

Pour the reserved clam cooking liquor gradually into the pan, stirring as you go to prevent lumps.

Steamed open clams · step 6

⏱ 15s

ResultSteamed open clams and roux-coated vegetables

26 of 34

Pour in the milk, stirring to combine with the liquor.

Whole milk · 300 ml

⏱ 10s

ResultSteamed open clams and roux-coated vegetables and whole milk

27 of 34

Add the diced potato to the pan.

Diced potato · step 15

⏱ 10s

ResultDiced potato mixture

28 of 34

Bring to a gentle simmer over medium heat and cook, uncovered, until the potato is completely tender and the broth has thickened, about 15 minutes.

⏱ 15 min

ResultThickened chowder base

29 of 34

Pour in the double cream and stir to combine.

Double cream · 200 ml

⏱ 10s

ResultThickened chowder base and double cream

30 of 34

Fold the shelled clam meat into the chowder.

Shelled clam meat · step 7

⏱ 10s

ResultThickened chowder base and double cream and shelled clam meat

31 of 34

Season the chowder with salt to taste.

Salt · 2 pinch

⏱ 10s

ResultThickened chowder base and double cream mixture

32 of 34

Season the chowder with a generous teaspoon of black pepper, stirring it in.

Ground black pepper · 1 tsp

⏱ 10s

ResultThickened chowder base and double cream mixture

33 of 34

Warm over low heat for 2 minutes, stirring gently, until the clams are heated through and the cream is fully incorporated — do not let it boil.

⏱ 2 min

ResultFinished clam chowderused in step 35

34 of 34

Gather the parsley leaves and chop them finely.

Flat-leaf parsley · 15 g

⏱ 30s

ResultFinely chopped parsleyused in step 36

Total Time45 min

#	Product	Action
1	1,200 g	Tip the clams into the saucepan, discarding any that are cracked or stay open when tapped.⏱ 20sResultClams
2	500 ml	Pour the water over the clams.⏱ 10sResultClams and water
3	2 piece	Drop the bay leaves into the pan.⏱ 5sResultClams and water and bay leaf
4	4 sprig	Add the thyme sprigs to the pan.⏱ 5sResultClam and water mixture
5	—	Cover and bring to a boil over high heat, then cook until all the clams have opened, shaking the pan once or twice — discard any that remain shut.⏱ 5 minResultSteamed open clams
6	Steamed open clamsstep 5	Set a sieve over a large jug and strain the clams through it, catching all the cooking liquor.⏱ 30sResultClam cooking liquorused in step 25
7	Clam cooking liquorstep 6	Pick the clam meat from the shells into a bowl, discarding the shells.⏱ 2 minResultShelled clam meatused in step 30
8	150 g	Cut the bacon rashers crosswise into short, thin strips about 1 cm wide.⏱ 40sResultSliced baconused in step 16
9	200 g	Peel the white onion⏱ 20sResultPeeled onion
10	Peeled onionstep 9	Finely chop the peeled onion into small, even dice.⏱ 45sResultFinely chopped white onionused in step 20
11	100 g	Trim the celery sticks⏱ 15sResultTrimmed celery
12	Trimmed celerystep 11	Slice the trimmed celery sticks thinly across their width.⏱ 30sResultThinly sliced celeryused in step 21
13	500 g	Peel the fingerling potato⏱ 1 minResultPeeled potato
14	Peeled potatostep 13	Cut the peeled potatoes into roughly 1.5 cm cubes.⏱ 1 minResultDiced potato
15	Diced potatostep 14	Transfer the diced potato to a bowl and set aside until needed.⏱ 10sResultDiced potatoused in step 27
16	Sliced baconstep 8	Add the sliced bacon strips to the saucepan.⏱ 10sResultSliced bacon
17	—	Cook the bacon over medium heat, stirring occasionally, until the fat has rendered and the strips are lightly crisp.⏱ 5 minResultCrisp rendered bacon
18	40 g	Add the butter to the pan.⏱ 5sResultCrisp rendered bacon and unsalted butter
19	—	Stir until the butter has melted and is foaming around the bacon.⏱ 30sResultBacon-enriched melted butter
20	Finely chopped white onionstep 10	Tip the finely chopped onion into the pan.⏱ 10sResultFinely chopped white onion and bacon-enriched melted butter
21	Thinly sliced celerystep 12	Add the sliced celery to the pan alongside the onion.⏱ 10sResultThinly sliced celery and finely chopped white onion and bacon-enriched melted butter
22	—	Cook over medium-low heat, stirring regularly, until the onion and celery are completely soft and translucent but have not taken on any colour.⏱ 8 minResultSoftened onion and celery
23	30 g	Scatter the flour over the softened vegetables.⏱ 5sResultSoftened onion and celery and plain flour
24	—	Stir the flour into the vegetables and fat, cooking and stirring constantly for about 90 seconds until the raw flour smell has gone.⏱ 1 min 30sResultRoux-coated vegetables
25	Steamed open clamsstep 6	Pour the reserved clam cooking liquor gradually into the pan, stirring as you go to prevent lumps.⏱ 15sResultSteamed open clams and roux-coated vegetables
26	300 ml	Pour in the milk, stirring to combine with the liquor.⏱ 10sResultSteamed open clams and roux-coated vegetables and whole milk
27	Diced potatostep 15	Add the diced potato to the pan.⏱ 10sResultDiced potato mixture
28	—	Bring to a gentle simmer over medium heat and cook, uncovered, until the potato is completely tender and the broth has thickened, about 15 minutes.⏱ 15 minResultThickened chowder base
29	200 ml	Pour in the double cream and stir to combine.⏱ 10sResultThickened chowder base and double cream
30	Shelled clam meatstep 7	Fold the shelled clam meat into the chowder.⏱ 10sResultThickened chowder base and double cream and shelled clam meat
31	2 pinch	Season the chowder with salt to taste.⏱ 10sResultThickened chowder base and double cream mixture
32	1 tsp	Season the chowder with a generous teaspoon of black pepper, stirring it in.⏱ 10sResultThickened chowder base and double cream mixture
33	—	Warm over low heat for 2 minutes, stirring gently, until the clams are heated through and the cream is fully incorporated — do not let it boil.⏱ 2 minResultFinished clam chowderused in step 35
34	15 g	Gather the parsley leaves and chop them finely.⏱ 30sResultFinely chopped parsleyused in step 36
Total Time		45 min

Serving

Ladle the chowder into warmed bowls, making sure each portion gets plenty of clams and potato.
Scatter the chopped parsley over each bowl and serve immediately.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	886kcal
	63g
	46g
	22g
	42g
	9g
	5g
	901mg

Ingredients0/15

Tools0/12

Recipe

Clam Chowder

Creamy clam chowder with smoked bacon and fresh thyme, made with whole milk and tender clams. Serves 4.

What you’ll doYou will steam clams open to harvest their meat and cooking liquor, then build a cream soup by rendering bacon, sweating onion and celery, thickening with a flour roux, and simmering potatoes until tender. The final step is folding in the clams and cream without boiling.

Serves4

Total45 min

LevelMedium

Ingredients

Clams1,200 g
Water500 ml
Bay leaf2 piece
Fresh thyme4 sprig
Smoked streaky bacon150 g
White onion200 g
Celery sticks100 g
Fingerling potato500 g
Unsalted butter40 g
Plain flour30 g
Whole milk300 ml
Double cream200 ml
Salt2 pinch
Ground black pepper1 tsp
Flat-leaf parsley15 g

Tools

Pan lidSieveLarge heavy based saucepanChef's knifeMedium bowlLarge bowlWooden spoonBowlPeelerLarge jugLadleChopping boardSoup bowl

Method

Tip the clams into the saucepan, discarding any that are cracked or stay open when tapped.

20sLarge heavy based saucepanClams · 1,200 g

Pour the water over the clams.

10sLarge heavy based saucepanWater · 500 ml

Drop the bay leaves into the pan.

5sLarge heavy based saucepanBay leaf · 2 piece

Add the thyme sprigs to the pan.

5sLarge heavy based saucepanFresh thyme · 4 sprig

Cover and bring to a boil over high heat, then cook until all the clams have opened, shaking the pan once or twice — discard any that remain shut.

5 minLarge heavy based saucepan, Pan lid

Set a sieve over a large jug and strain the clams through it, catching all the cooking liquor.

Result · Clam cooking liquor · used in step 25

30sLarge jug, SieveSteamed open clams · step 5

Pick the clam meat from the shells into a bowl, discarding the shells.

Result · Shelled clam meat · used in step 30

2 minMedium bowlClam cooking liquor · step 6

Cut the bacon rashers crosswise into short, thin strips about 1 cm wide.

Result · Sliced bacon · used in step 16

40sChopping board, Chefs knifeSmoked streaky bacon · 150 g

Peel the white onion

20sChopping board, Chefs knifeWhite onion · 200 g

Finely chop the peeled onion into small, even dice.

Result · Finely chopped white onion · used in step 20

45sChopping board, Chefs knifePeeled onion · step 9

Trim the celery sticks

15sChopping board, Chefs knifeCelery sticks · 100 g

Slice the trimmed celery sticks thinly across their width.

Result · Thinly sliced celery · used in step 21

30sChopping board, Chefs knifeTrimmed celery · step 11

Peel the fingerling potato

1 minChopping board, PeelerFingerling potato · 500 g

Cut the peeled potatoes into roughly 1.5 cm cubes.

1 minChopping board, Chefs knifePeeled potato · step 13

Transfer the diced potato to a bowl and set aside until needed.

Result · Diced potato · used in step 27

10sLarge bowlDiced potato · step 14

Add the sliced bacon strips to the saucepan.

10sLarge heavy based saucepanSliced bacon · step 8

Cook the bacon over medium heat, stirring occasionally, until the fat has rendered and the strips are lightly crisp.

5 minLarge heavy based saucepan

Add the butter to the pan.

5sLarge heavy based saucepanUnsalted butter · 40 g

Stir until the butter has melted and is foaming around the bacon.

30sLarge heavy based saucepan

Tip the finely chopped onion into the pan.

10sLarge heavy based saucepanFinely chopped white onion · step 10

Add the sliced celery to the pan alongside the onion.

10sLarge heavy based saucepanThinly sliced celery · step 12

Cook over medium-low heat, stirring regularly, until the onion and celery are completely soft and translucent but have not taken on any colour.

8 minLarge heavy based saucepan, Wooden spoon

Scatter the flour over the softened vegetables.

5sLarge heavy based saucepanPlain flour · 30 g

Stir the flour into the vegetables and fat, cooking and stirring constantly for about 90 seconds until the raw flour smell has gone.

1 min 30sLarge heavy based saucepan, Wooden spoon

Pour the reserved clam cooking liquor gradually into the pan, stirring as you go to prevent lumps.

15sLarge heavy based saucepanSteamed open clams · step 6

Pour in the milk, stirring to combine with the liquor.

10sLarge heavy based saucepanWhole milk · 300 ml

Add the diced potato to the pan.

10sLarge heavy based saucepanDiced potato · step 15

Bring to a gentle simmer over medium heat and cook, uncovered, until the potato is completely tender and the broth has thickened, about 15 minutes.

15 minLarge heavy based saucepan

Pour in the double cream and stir to combine.

10sLarge heavy based saucepanDouble cream · 200 ml

Fold the shelled clam meat into the chowder.

10sLarge heavy based saucepanShelled clam meat · step 7

Season the chowder with salt to taste.

10sLarge heavy based saucepanSalt · 2 pinch

Season the chowder with a generous teaspoon of black pepper, stirring it in.

10sLarge heavy based saucepanGround black pepper · 1 tsp

Warm over low heat for 2 minutes, stirring gently, until the clams are heated through and the cream is fully incorporated — do not let it boil.

Result · Finished clam chowder · used in step 35

2 minLarge heavy based saucepan

Gather the parsley leaves and chop them finely.

Result · Finely chopped parsley · used in step 36

30sChopping board, Chefs knifeFlat-leaf parsley · 15 g

Ladle the chowder into warmed bowls, making sure each portion gets plenty of clams and potato.

30sSoup bowl, LadleFinished clam chowder · step 33

Scatter the chopped parsley over each bowl and serve immediately.

Result · Clam Chowder

10sSoup bowlFinely chopped parsley · step 34

Printed 6 October 2026