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Creamy clam chowder in a black bowl on a dark surface.

Creamy Clam Chowder


  • 6 slices thick cut bacon, chopped
  • 2 tablespoons butter
  • 1 medium yellow onion, chopped (about 2 cups chopped)
  • 3 medium carrots, peeled and sliced (about 11/4 cups)
  • 3 ribs celery, sliced (about 1 cup)
  • 2 (10-1/2 ounce) cans condensed cream of celery soup
  • 3 cups minced clams with juices (3 (61/2 ounce) cans with juice if not using fresh clams)
  • 4 tablespoons all-purpose flour
  • 2 cups half and half
  • 2 cups whole milk
  • Salt and pepper, to taste
  • 1/2 teaspoon dried dill
  • 1 bay leaf
  • 3 medium potatoes, peeled and cut into small cubes (about 3 cups)


  1. In a large soup pot or dutch oven, cook bacon over medium heat until fully cooked (about 5 minutes).  Remove bacon from pot and place in a small bowl (leave drippings in pot).
  2. In the same pot, melt the butter and add onions, carrots and celery.  Saute until tender (about 5 minutes).
  3. Add cream of celery soup, clams with juices and cooked bacon pieces.  Stir to combine.
  4. Whisk flour and 1 cup of the half and half in a small bowl until smooth.  Pour into soup and stir to combine.
  5. Add remaining half and half and 2 cups of whole milk and stir to combine.
  6. Season with salt, pepper, dill and bay leaf and stir again to combine.
  7. Bring to a gentle boil and add potatoes.  Stir to combine.  Cover and reduce heat as needed to maintain a simmer.
  8. Simmer (stirring occasionally) for 20 minutes or until potatoes are tender.  Remove and discard bay leaf before serving.


Inspired by Taste of Home

  • Prep Time: 10
  • Cook Time: 35