cooking, Recipes

A Jersey Girl’s Clam Chowder That Kicks A**

Posted by JH-M on

Let’s be honest—some clam chowders are thin, watery, and kind of sad. But not this one. This Jersey Girl’s Clam Chowder is rich, creamy, bacon-loaded, and unapologetically bold—just like me. Born and raised in the Northeast, moved down the Shore, and now cooking in the Low Country, I’ve had a lot of chowder in my time. And after years of tweaking, tasting, and tweaking again… this one? This one slaps.

I call it New England Clam Chowder, Jersey Style—because I took a classic and gave it my own spin: more flavor, more texture, and definitely more personality. It’s the kind of soup you serve with crusty bread, a glass of white wine, and zero apologies.

Worth. Every. Bite.

What Makes This Chowder Next-Level?

  • Bacon. Enough said.
  • Clams. Plenty of them—canned or fresh, depending on what you’ve got.
  • Creamy base. No thin soup here. This chowder hugs the spoon.
  • Veggies. Carrot, celery, onion—flavor foundations that matter.
  • Seasonings. Fresh thyme and bay leaves bring depth.

This Jersey Girl’s Clam Chowder Recipe

Ingredients:

  • ½ lb bacon, diced
  • 1 large onion (red or yellow), chopped
  • ½ cup chopped celery
  • 1 carrot, peeled and diced
  • 3 bay leaves
  • 1 tbsp chopped fresh thyme (or 1 tsp dried)
  • ½ cup all-purpose flour
  • 1 lb red potatoes, diced (about 8 small)
  • 4 cups clam juice (use the juice from the clams if canned)
  • 2 cups heavy cream
  • 2 lbs little neck clams, shucked and chopped
    (or 1 large 3-lb can, or 6–8 small cans—just don’t skimp)
  • 2 tbsp chopped fresh parsley
  • Salt and black pepper to taste
  • a splash of Cognac

Instructions:

  1. Render the bacon in a heavy-bottomed stockpot or Dutch oven over medium-high heat. Cook until crispy (about 8 minutes). Try not to eat it all straight out of the pan.
  2. Add the onion, celery, and carrot to the bacon and drippings. Sauté until softened, about 5 minutes. Season lightly with salt and pepper.
  3. Toss in the bay leaves and thyme, then sprinkle in the flour. Stir constantly for 2 minutes to create a light roux.
  4. Add the diced potatoes, then pour in the clam juice. Bring it all up to a boil, then reduce the heat and let it simmer until the potatoes are fork-tender—around 12 minutes.
  5. Pour in the heavy cream and bring the soup back to a gentle simmer.
  6. Stir in the chopped clams and cognac and cook for another 2–3 minutes.
  7. Finish with a handful of fresh parsley. Taste. Adjust seasoning with salt and pepper. Serve hot.

Serves: 6–8 hungry people

Best served with: Crusty bread and an attitude.

So… Are You a Chowder Person?

If you’ve never made chowder from scratch, this is the one to try. It’s comforting, cozy, and just a little indulgent—in the best way possible. Try it out, tag me @JacqFromJersey, and let me know if this recipe just kicked your old chowder’s butt.

XO,
Jacq

Check out my cooking show on YouTube!  Link below…

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