Bacon Clam Soup

  • Author: Kate Jackson
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American


  • 24 littleneck clams or 48 cockles, rinsed well
  • 1/2 cup white wine
  • 4 slices thick cut bacon, cut into 1 inch pieces
  • 6 cloves garlic, chopped
  • 4 scallions, chopped
  • 2 stalks celery, sliced thin
  • 1/4 cup flour
  • 2 ears fresh corn, kernels cut off
  • 1/3 cup half and half
  • Salt and pepper to taste


  1. Add 4 cups water and the wine to a large deep skillet and bring to a simmer. Add clams, cover and simmer until they are opened, about 5-10 minutes. Scoop out clams and put in a bowl, discarding any that haven’t opened. Strain liquid through a fine mesh strainer and save.
  2. Add bacon to a large deep pot and cook until crispy. Remove with a slotted spoon and drain on paper towels, leaving drippings in the pot.
  3. Add garlic, scallions and celery to the drippings and cook over medium heat until softened, about 5 minutes. Sprinkle flour on top and stir.
  4. Pour in clam juice and stir. Simmer until slightly thickened, and then add half and half.
  5. Add clams (either in their shells or just the meat), corn and bacon. Season to taste with salt and pepper and serve.