Mo’s Clam Chowder

Mo’s Clam Chowder is not just any bowl of soup—it’s a comforting hug on a chilly evening. This creamy, hearty dish celebrates the rich, briny flavor of clams and delivers warmth with every spoonful. Each bite is a delightful mix of tender potatoes, crisp bacon, and fresh vegetables simmered to perfection. The velvety texture makes this chowder a family favorite, perfect for lunch or dinner.

The first time I made this clam chowder, I was blown away. I had been searching for a recipe that could rival the offerings at my favorite seaside diner, and let me tell you—this one does not disappoint! It’s easy to whip up, and the ingredients are wallet-friendly, making this recipe accessible for everyone. Plus, it makes enough to feed a crowd, so you can share the joy with friends and family. I can’t wait for you to try it!

How to Make Mo’s Clam Chowder

1. Cook the Bacon: Start by dicing the 6 strips thick-cut bacon. In a large stockpot, render the bacon fat over medium heat until crispy. Once cooked, remove it from the pan and drain on paper towels. Set aside for later.

2. Prepare the Vegetables: Dice 1 yellow onion, 2 stalks celery, and peel and dice 1 carrot and the 3 large russet potatoes. This ensures all ingredients are ready to go.

3. Drain and Chop Clams: Drain the clams, ensuring to reserve the juice for later. Roughly chop the clams and set aside to incorporate into the chowder.

4. Sauté the Veggies: In the same pot where the bacon was cooked, drain off excess oil but leave some for flavor. Add 2 tablespoons butter, then toss in the onion, celery, and carrots. Sauté over medium heat until softened, about 3 minutes.

5. Create the Base: Stir the 3 tablespoons flour into the sautéed veggies, mixing well to coat. Season with 1 teaspoon salt, ¾ teaspoon black pepper, ¼ teaspoon garlic powder, and ½ teaspoon chili powder. Cook for another 2 minutes until fragrant, allowing the flour to cook slightly.

6. Add Liquid & Potatoes: Gradually pour in the 4 cups chicken broth and add the juice from the clam cans and the diced potatoes. Turn the heat to high and bring everything to a boil. Stir often to prevent sticking and cook until the potatoes are tender, around 15 minutes.

7. Combine and Heat Through: Once the potatoes are tender, add 1 cup heavy cream, the reserved clams, and the crispy bacon back into the pot. Heat everything through and taste, adjusting seasoning with more salt if needed—remember to consider the saltiness of the bacon!

Storing & Reheating

Once your delicious clam chowder is made, it can be stored at room temperature for about 2 hours before needing refrigeration. Transfer to an airtight container and refrigerate for up to 4 days. For longer storage, freeze it in a freezer-safe container for up to 3 months. When reheating, warm it gently on the stove over low heat—adding a splash of water or cream can help refresh the texture.

There’s something so fulfilling about a hearty bowl of clam chowder, and I hope you enjoy making this recipe as much as I do. Whether you serve it with crusty bread or a simple salad, it’s a dish that warms the heart and satisfies the soul. Don’t be afraid to tweak it to your liking—experimenting in the kitchen is part of the fun!

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Mo’s Clam Chowder

Recipe Author: Margaret

Mo’s Clam Chowder features tender potatoes, crispy bacon, and a creamy broth, making it an easy and hearty meal that’s great for any occasion!

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• Prep Time 15 minutes
• Cook Time 55 minutes
• Yield 8 servings 1x

Ingredients

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• 3 large russet potatoes peeled and diced
• 6 strips bacon thick-cut
• 2 stalks celery diced
• 1 yellow onion diced
• 1 carrot peeled and diced
• 4 cups chicken broth
• 2 10 oz. canned whole clams do not drain clams, be sure to reserve the juice.
• 1 cup heavy cream
• 3 tablespoon flour
• 2 tablespoon butter
• 1 teaspoon salt
• ¾ teaspoon black pepper
• ½ teaspoon chili powder
• ¼ teaspoon garlic powder

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Instructions

1. Begin by dicing the thick-cut bacon and rendering the fat in a large stockpot. Cook over medium heat until crispy, then remove and set aside on paper towels.
2. Dice the onion and celery, and peel and dice the carrots and potatoes.
3. Make sure to drain the clams, reserving the juice, and roughly chop the clams before setting aside.
4. In the same stockpot used for bacon, drain excess oil but retain some for sautéing. Add butter, then sauté the onion, celery, and carrots over medium heat for about 3 minutes until softened.
5. Stir in flour, mixing it well with the sautéed vegetables. Season with salt, black pepper, garlic powder, and chili powder, cooking for 2 minutes.
6. Next, add the chicken broth along with the reserved clam juice and diced potatoes. Raise the heat to high and bring to a boil, stirring frequently until the potatoes are tender, approximately 15 minutes.
7. Once the potatoes are tender, incorporate the heavy cream, chopped clams, and cooked bacon. Heat through and adjust seasonings as necessary, adding extra salt if needed.

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Notes

For extra flavor, feel free to add herbs like thyme or parsley when adding the creamy mixture.
This chowder can be stored in the refrigerator for up to 3 days, making it a great make-ahead meal.
Serve with crusty bread or crackers for a delightful combination.

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Nutrition

• Serving Size: 1 cup
• Calories: 370
• Sugar: 2g
• Sodium: 950mg
• Fat: 23g
• Saturated Fat: 10g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 4g
• Protein: 12g
• Cholesterol: 55mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.

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