Clam Chowder - American comfort food with bacon and mussels

The combination of clams and bacon is magically good!


large portions
  • 1 nett heart shell / vongole
  • 200 gram bacon
  • 2 stenger celery sticks
  • 1 pcs onion
  • 3 cloves garlic
  • 2 tsp chiliflakes
  • 2 dl white wine
  • 7 dl chicken broth/ shellfish broth
  • 3 dl whipping cream
  • 1 tbsp fresh parsley
  • salt and pepper

The first time I tasted this I smiled from ear to ear! This is an American classic and I understand well why this slightly thick soup has become so popular. This version is what they call "new England style" which is creamy. There are also versions with tomato. Here I will show you step by step how to make this. I have also made a video that I recommend watching that shows the whole process.

Step 1

Start by putting the shells in water. Discard shells that are broken or damaged.

Clam 5

Step 2

When I make this dish, I make everything in the same pan. This gives extra good taste. Start by frying the bacon on medium heat until golden and crispy. Take the bacon out, but leave the fat in the pan. Put the bacon in a bowl for later.

Clam 4

Step 3

Finely chop the celery, onion and garlic and fry in the bacon fat until shiny and soft. Add chili flakes and pour in white wine. Let this almost boil away. Now I add the shells and put on a lid. After about 2 minutes, the shells are opened and ready. Pick these out and place in a bowl.

Clam 6
Clam 8

Step 4

Pour in chicken broth and cream to a boil. Cut the potatoes into small cubes and place in the pan. Let the potatoes cook until tender. This takes about 15 minutes. Now adjust the sauce with the cornstarch evenly to a slightly thick soup.

Clam 7

Step 5

Add half of the fried bacon and save the rest to sprinkle over when serving. Season with salt and pepper. Put the steamed shells back in the pan and now it is ready for serving. Pour into soup bowls and garnish with some fresh herbs and crispy bacon. Serve with some bread next to it. Now your Clam Chowder is ready! Good luck.