Clam and Bacon Broth with Thyme

Yields4 ServingsPrep Time20 minsCook Time35 minsTotal Time55 mins

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.

Clam and Bacon Broth with Thyme

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

Nutrition Facts

4 servings

Serving size