Clam chowder Recipe (Ready in 100 Min)

Clams, bacon and double cream come together in this American starter — 100 minutes, 14 steps, and the kind of result worth repeating. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 14 steps.

You'll mainly reach for pan and large pot. At involved difficulty across 14 steps, it's worth setting aside proper time for.

How to make it

Rinse the clams in several changes of cold water and drain well.
Tip the clams into a large pan with 500ml of water.
Cover, bring to the boil and simmer for 2 mins until the clams have just opened.
Tip the contents of the pan into a colander over a bowl to catch the clam stock.
When cool enough to handle, remove the clams from their shells – reserving a handful of empty shells for presentation if you want.
Strain the clam stock into a jug, leaving any grit in the bottom of the bowl.
You should have around 800ml stock.
Heat the butter in the same pan and sizzle the bacon for 3-4 mins until it starts to brown.
Stir in the onion, thyme and bay and cook everything gently for 10 mins until the onion is soft and golden.
Scatter over the flour and stir in to make a sandy paste, cook for 2 mins more, then gradually stir in the clam stock then the milk and the cream.
Throw in the potatoes, bring everything to a simmer and leave to bubble away gently for 10 mins or until the potatoes are cooked.
Use a fork to crush a few of the potato chunks against the side of the pan to help thicken – you still want lots of defined chunks though.
Stir through the clam meat and the few clam shells, if you've gone down that route, and simmer for a minute to reheat.
Season with plenty of black pepper and a little salt, if needed, then stir through the parsley just before ladling into bowls or hollowed-out crusty rolls.

You'll use: Pan · Large pot · Saucepan

Tips & common questions

How long does Clam chowder take to make?

About 100 minutes from start to finish — an estimate based on the 14 steps and 11 ingredients. Times vary with your kitchen and how much prep you do ahead.

What can I use instead of butter?

Try olive oil (¾ the amount). See the substitutions section above for more swaps.

Can I scale this recipe up or down?

Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.

How should I store leftovers?

Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.