This Clam and Bacon Broth with Thyme is a light yet flavorful soup that brings together the oceanic brininess of fresh clams and the smoky richness of crisp bacon in a herbaceous, clear broth. Fragrant thyme and a hint of garlic round out the profile, creating a refined, rustic bowl that celebrates the sea and the skillet.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 20 minsCook Time 35 minsTotal Time 55 mins 2 lbs littleneck clams, scrubbed
4 slices thick-cut bacon, chopped
1 small onion, finely diced
2 cloves garlic, minced
1 tbsp fresh thyme leaves (or 1 tsp dried)
½ cup dry white wine
4 cups low-sodium chicken or seafood broth
1 tbsp butter (optional, for finish)
Salt and black pepper, to taste
Optional garnish: chopped parsley, lemon zest, or red chili flakes
Clean the Clams
1
Soak clams in cold water with a bit of salt for 20 minutes to help purge grit.
Scrub shells and rinse thoroughly. Discard any open clams that don’t close when tapped.
Cook the Bacon
2
In a large pot, cook chopped bacon over medium heat until browned and crisp.
Remove with a slotted spoon and set aside. Leave about 1 tablespoon of bacon fat in the pot.
Build the Broth
3
Add onion and garlic to the bacon fat; sauté for 2–3 minutes until fragrant and soft.
Stir in thyme and white wine; simmer for 2 minutes to reduce slightly.
Pour in broth and bring to a gentle boil.
Add the Clams
4
Carefully add the cleaned clams to the simmering broth.
Cover and cook for 6–8 minutes, or until clams open.
Discard any clams that remain closed.
Finish and Serve
5
Stir in the cooked bacon and a knob of butter for richness.
Taste and adjust seasoning with salt and pepper.
Ladle into bowls, garnish with herbs, lemon zest, or chili flakes if desired.
Pairing Suggestions
6
Crusty sourdough or warm garlic bread
Serve alongside a crisp Sauvignon Blanc or dry cider
Add a swirl of cream or serve over baby potatoes for a heartier variation
Ingredients 2 lbs littleneck clams, scrubbed
4 slices thick-cut bacon, chopped
1 small onion, finely diced
2 cloves garlic, minced
1 tbsp fresh thyme leaves (or 1 tsp dried)
½ cup dry white wine
4 cups low-sodium chicken or seafood broth
1 tbsp butter (optional, for finish)
Salt and black pepper, to taste
Optional garnish: chopped parsley, lemon zest, or red chili flakes
Directions Clean the Clams
1
Soak clams in cold water with a bit of salt for 20 minutes to help purge grit.
Scrub shells and rinse thoroughly. Discard any open clams that don’t close when tapped.
Cook the Bacon
2
In a large pot, cook chopped bacon over medium heat until browned and crisp.
Remove with a slotted spoon and set aside. Leave about 1 tablespoon of bacon fat in the pot.
Build the Broth
3
Add onion and garlic to the bacon fat; sauté for 2–3 minutes until fragrant and soft.
Stir in thyme and white wine; simmer for 2 minutes to reduce slightly.
Pour in broth and bring to a gentle boil.
Add the Clams
4
Carefully add the cleaned clams to the simmering broth.
Cover and cook for 6–8 minutes, or until clams open.
Discard any clams that remain closed.
Finish and Serve
5
Stir in the cooked bacon and a knob of butter for richness.
Taste and adjust seasoning with salt and pepper.
Ladle into bowls, garnish with herbs, lemon zest, or chili flakes if desired.
Pairing Suggestions
6
Crusty sourdough or warm garlic bread
Serve alongside a crisp Sauvignon Blanc or dry cider
Add a swirl of cream or serve over baby potatoes for a heartier variation
Clam and Bacon Broth with Thyme
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