Mo's Clam Chowder Recipe Step-By-Step Guide
Mo's Clam Chowder Recipe made with clams, potatoes, bacon, and milk. A creamy, comforting soup you can cook easily at home.
Ingredients
- 6 slices bacon chopped small
- ½ cup smoked ham finely diced
- 1 medium onion chopped
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 cans 6.5 oz each minced clams, drained (reserve liquid)
- 1 bottle clam juice 8 oz
- 2 cups water
- 2 cups potatoes peeled and diced into small cubes
- 2 cups whole milk
- ½ teaspoon paprika
- Salt to taste
- Black pepper to taste
Instructions
Step 1: Build The Base
- Set a large soup pot over medium heat. Add the chopped bacon and cook slowly until the fat releases and the edges turn lightly crisp. Stir now and then so nothing sticks.
Step 2: Add Flavor Layers
- Mix in the smoked ham and chopped onion. Cook until the onion softens and looks glossy. This stage fills the kitchen with that familiar chowder smell I always love.
Step 3: Thicken Gently
- Add butter and let it melt fully. Sprinkle flour evenly across the pot. Stir well and cook for two minutes. This keeps the soup smooth later.
Step 4: Create The Soup
- Pour in the reserved clam liquid, bottled clam juice, and water. Stir slowly to avoid lumps. The liquid should turn creamy and even.
Step 5: Cook The Potatoes
- Add potatoes, paprika, salt, and pepper. Bring the soup to a gentle simmer. Cook until potatoes turn soft when pressed with a spoon, about 15 minutes.
Step 6: Finish With Clams
- Lower the heat. Stir in minced clams and milk. Let the chowder warm for five minutes. Keep the heat low to protect the clams.
Step 7: Taste And Serve
- Taste the soup and adjust seasoning. Ladle into a warm bowl and serve right away.
- If you enjoy classic flavors like this, you may also like my Skippers clam chowder recipe.