Freezer-friendly Clam Chowder meal prep

Few things hit the soul like a warm bowl of clam chowder. It’s rich, it’s creamy, it’s filled with tender clams, smoky bacon, and buttery potatoes. Whether you’ve had it beachside in Cape Cod or straight from a can in your college years—this homemade version blows them all out of the water.

We’re talking New England-style chowder, which means milk or cream-based—not to be confused with Manhattan chowder, which is tomato-based (and don’t bring that debate into a Boston bar). This recipe uses pantry-friendly ingredients and fresh or canned clams depending on your vibe. It’s a perfect rainy day project—or really, any day that calls for something warm and filling.

This chowder gets its depth from the brininess of the clam juice, the smokiness of the bacon, and the comfort of soft, buttery potatoes. It’s a full meal in a bowl, best served with oyster crackers or crusty bread and a little bit of peace and quiet.

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Ingredients (serves 4):

• Bacon – 4 strips, chopped

• Unsalted butter – 2 tbsp

• Onion – 1 medium, finely chopped

• Celery – 2 stalks, chopped

• Garlic – 2 cloves, minced

• All-purpose flour – 2 tbsp

• Clam juice – 1 bottle (240ml) or use juice from canned clams

• Potatoes – 2 medium (Yukon Gold or russet), peeled and diced

• Heavy cream – 1 cup (240ml)

• Milk – 1 cup (240ml)

• Canned chopped clams – 2 cans (about 280g total), drained (reserve juice)

• Bay leaf – 1

• Fresh thyme – 1 tsp (or 1/2 tsp dried)

• Salt – to taste

• Black pepper – to taste

• Fresh parsley – for garnish

• Optional: dash of hot sauce or white wine for extra depth

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Step-by-Step Instructions:

1. Cook the bacon (5–6 minutes):
In a large pot, cook chopped bacon over medium heat until crispy. Use a slotted spoon to remove and set aside. Leave 1 tbsp of the bacon fat in the pot.

2. Sauté the aromatics (5 minutes):
Add butter to the pot with the remaining fat. Stir in the onions and celery and cook until soft and translucent. Add garlic and cook for 1 minute more.

3. Make the roux (1–2 minutes):
Sprinkle in the flour and stir to coat the vegetables. Cook for about a minute to remove the raw flour taste.

4. Build the base (10–12 minutes):
Slowly pour in the clam juice (and any reserved clam can liquid), stirring constantly to avoid lumps. Add diced potatoes, thyme, bay leaf, and a pinch of salt. Bring to a gentle boil, then simmer until the potatoes are fork-tender.

5. Add clams and dairy (5 minutes):
Lower the heat and stir in milk and cream. Add the clams and bacon back in. Simmer gently—don’t boil—just until heated through and slightly thickened.

6. Finish and serve:
Remove the bay leaf. Taste and adjust seasoning. Ladle into bowls and garnish with parsley, cracked pepper, and oyster crackers.

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Pro Tip:

Add clams last. Overcooking them makes them rubbery—just warm them through at the end. Also, don’t let the chowder boil once the milk and cream are in or it might split. For an even thicker chowder, mash a few potato chunks into the soup right before serving.

Bonus move: Serve in a hollowed-out sourdough bread bowl for maximum applause.