Favourite All-American Clam Chowder

This is a weeknight take on classic American clam chowder that leans on a few clever shortcuts to deliver real chowder flavor without an hour at the stove. The base is bacon fat, sweet onions softened until translucent, and cubed potatoes simmered right in the reserved clam liquor so every spoonful tastes of the sea.

The move that makes it work is using cream of celery soup as the binder instead of building a roux. The celery brings exactly the bright, savory note a traditional chowder gets from a celery-and-thyme mirepoix, and it thickens the broth without flour streaks.

Finish with whole milk, a generous dash of black pepper and the crisp bacon crumbles you set aside earlier. Heat through, do not let it boil, and ladle into bowls.

Pro Tips

• Save every drop of clam liquor when you open the can. That salty, briny liquid is the only ocean in this chowder, so do not pour it down the drain.
• Cube the potatoes small and even, around half-inch dice, so they cook through in the 15 minutes the directions call for. Larger chunks will be raw in the middle.
• Never let chowder boil after the milk goes in. A hard boil curdles the dairy and turns the silky soup grainy. Keep it at a gentle steam.
• Hold back a few crisp bacon pieces for garnish. Stirred-in bacon goes soft, but bacon scattered on top stays crackly to the last spoon.

Variations

• Swap cream of celery for cream of mushroom for a deeper, earthier chowder.
• Stir in a half cup of corn kernels with the milk for a clam-and-corn chowder twist.
• Use smoked paprika in place of black pepper for a smokier, almost campfire-style finish that plays beautifully against the bacon.