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Fish, Americas

Clam chowder with country bread

Clam chowder is a creamy soup made with clams, potatoes, and bacon, originally from the New England coast. This version serves 4 and is ready in 50 minutes, rated easy, for about €3.90 per person. The key to success is adding the clam juice right before the cream, then keeping the soup from boiling afterward.

Tonight we're heading to Boston with clam chowder, a creamy soup with clams, potatoes, and bacon.

Clam chowder with country bread
Total time
50 min
Difficulty
Easy
Cost per person
€3.90
Calories per person
730 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

Clam chowder is a thick, comforting soup, somewhere between a potato velouté and a seafood broth. Smoked bacon lardons add crunch and smoky depth, onion and celery build the base, and the clams bring that briny note that gives the dish its character. The cream smooths everything out without weighing it down.

This is the kind of soup you make on a cold fall or winter evening, served as a main course with toasted bread for dipping. Kids usually love its soft texture and tender potato chunks, especially if you go easy on the pepper. Easy enough to pull together on a weeknight, it also impresses guests who haven't tried it before.

The ingredients

4 people

Pantry

  • Canned clamsoften in the pantry 400 g
  • Flouroften in the pantry 2 tbsp
  • Chicken brothoften in the pantry 50 cl
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Butcher

  • Smoked bacon lardons 120 g

Fruits and vegetables

  • Onion 1
  • Celery stalk 2
  • Potatoes 600 g
  • Thyme 2 sprigs

Dairy

  • Milk 30 cl
  • Heavy cream 20 cl
  • Butter 20 g

Bakery

  • Country bread 8 slices

Allergens Gluten, Lactose, Mollusks, Celery

The step by step recipe

  1. Cook the bacon lardons over low heat in a Dutch oven, then remove them and keep a little of the fat. 6 min

    No need for extra fat, the bacon releases enough on its own.

  2. In the fat, sweat the diced onion and celery with the butter, then add the flour and stir for a minute. 6 min

    Stir the flour well so it cooks through and doesn't leave a raw taste.

  3. Pour in the broth and milk gradually, add the diced potatoes and thyme, and let it simmer. 20 min

    Pour it in gradually while whisking, the soup will turn out smooth.

  4. Add the clams with their juice and the cream, warm through without letting it boil. 5 min

    Boiling would make the clams rubbery.

  5. Serve in bowls with the crispy bacon lardons and toasted country bread.

    Grind plenty of pepper on top, the soup loves it.

Our tips to get it right

  • Cut the potatoes into small, even cubes so they cook at the same rate and the soup turns out more consistent.
  • Drain the canned clams well and set the juice aside, it's what gives the soup its sea flavor at the end.
  • If the soup looks too thick once the potatoes are cooked, thin it out with a little broth or milk before adding the cream.

The variations

  • Swap the canned clams for shelled mussels for a different flavor, keeping their cooking liquid.
  • For a vegetarian version, skip the bacon and clams, add mushrooms, and use vegetable broth instead of chicken broth.
  • To save time, use frozen pre-diced potatoes, which cuts down the simmering time.

What to serve it with

  • Extra toasted country bread
  • Simple green salad
  • Cold sparkling cider

Storage

Clam chowder keeps for 2 days in the refrigerator in a sealed container. It doesn't freeze well because of the cream, which can separate when thawed. Reheat it gently over low heat, stirring, without letting it boil.

Questions about this dish

Can you use fresh clams instead of canned ones?

Yes, cook them separately in a bit of water until they open, then strain and save the cooking liquid. Shell the clams before adding them to the soup along with that liquid.

Can you make clam chowder ahead of time?

You can prepare the base with the vegetables and broth a few hours ahead. Add the clams and cream only when reheating to serve, so they keep their texture.

What cheese can you add to the toasted bread?

It's not necessary, the toasted country bread is enough on its own. If you want to vary it, a little melted grated cheese on top stays subtle and won't mask the clam flavor.

How do you thicken the soup naturally?

Lightly mash part of the cooked potatoes with the back of a spoon before adding the clams. This thickens the soup without needing extra flour.

How long does it take to make a clam chowder with country bread?

Count 50 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a clam chowder with country bread?

About 730 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a clam chowder with country bread cost?

About €3.90 per serving, or €15.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, mollusks, celery. Always check the labels of the products you buy.

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