Nothing comforts quite like a piping hot bowl of Clam Chowder — ultra creamy, loaded with tender potatoes, brimming with the briny sweetness of clams, and kissed with smoky bacon. This New England classic brings together simple, honest ingredients to create a truly soul-satisfying dish that tastes like home with every spoonful. Whether you’re chasing away a chilly evening or craving a bowl of seaside nostalgia, Clam Chowder is one recipe you’ll want to keep in your regular dinner rotation.

Ingredients You’ll Need

What makes Clam Chowder truly special is how these humble pantry staples come together in perfect harmony. Each ingredient plays its part to give depth of flavor, creamy richness, and that signature seaside aroma no clam lover can resist.

Bacon: Gives the chowder a delicious smokiness and crisp texture that makes every bite memorable.
Yellow onion: Adds sweetness and savoriness, laying the flavor foundation for your soup.
Garlic: Brightens up the base and adds subtle aromatic depth.
Russet potatoes: Become meltingly tender, thickening the soup while providing comforting heartiness.
All-purpose flour: Helps form a roux for thickness, resulting in a luscious, creamy texture.
Bottled clam juice: Packs in that essential briny, oceanic flavor for an authentic chowder experience.
Chicken broth: Lends rich body and balances out the seafood notes.
Canned chopped clams with juice: Provide generous chunks of clam and more brininess, making the chowder unmistakably ocean-inspired.
Half-and-half or heavy cream: Brings the silky, decadent creaminess that defines New England–style chowder.
Bay leaf: Adds a gentle herbal perfume that rounds out the soup’s flavors.
Dried thyme: Offers a whisper of earthiness to compliment the clams and potatoes.
Salt and black pepper: Essential security guards for flavor, helping every ingredient shine!
Fresh parsley: For a pop of color and fresh, herby brightness in every bowl.
Oyster crackers: The classic Clam Chowder sidekick, perfect for extra crunch and nostalgia.

How to Make Clam Chowder

Step 1: Crisp the Bacon

Set your largest soup pot or Dutch oven over medium heat and add the chopped bacon. Cook until the bacon bits are golden and crispy, infusing the pot with savory flavor. Use a slotted spoon to lift the bacon out and set it aside for later, making sure to leave all those flavorful drippings right in the pot — you’ll need them!

Step 2: Build the Aromatic Base

Toss the diced onion into the hot bacon drippings. Stir occasionally and let them cook for about five minutes, until soft and sweet-smelling. Add the minced garlic and stir for another minute, releasing all that wonderful aroma and building the signature base of your Clam Chowder.

Step 3: Make the Roux

Sprinkle the flour over your onion and garlic mixture, stirring constantly. Let this cook for one to two minutes; it’ll look a bit pasty at first, but this step is crucial for that creamy thickness later on. You’re cooking out the raw flour taste while setting the stage for luscious, velvety chowder.

Step 4: Add Liquids and Potatoes

Slowly pour in the bottled clam juice and chicken broth, whisking or stirring well to keep things nice and smooth. Add the diced potatoes, bay leaf, and dried thyme. Bring the whole pot to a boil, then reduce the heat and let it simmer for about 15 minutes. The potatoes will soften and start to break down, creating that irresistible thick base.

Step 5: Add Clams and Cream

Now it’s time for the main event: Stir in the chopped clams (including their juice) and pour in the half-and-half or heavy cream. Simmer gently for another five minutes to heat everything through, letting the flavors mingle and the chowder get ultra silky. Don’t boil here — just a gentle simmer keeps the dairy happy!

Step 6: Final Seasoning and Serve

Fish out the bay leaf and taste your Clam Chowder. Add salt and plenty of freshly ground black pepper until it tastes just right. Ladle the chowder into bowls, sprinkle each with crispy bacon and fresh chopped parsley, and serve with a generous handful of oyster crackers.

How to Serve Clam Chowder

Garnishes

This is where you can really make your bowl of Clam Chowder pop. A sprinkle of crisp bacon and chopped parsley brings color and contrast, while oyster crackers add that classic crunch. For extra decadence, a swirl of melted butter or a hint of cracked black pepper can really send your chowder over the top!

Side Dishes

Clam Chowder is deliciously hearty on its own, but if you want more, pair it with a warm loaf of crusty sourdough bread or a simple green salad for balance. Cornbread or garlic toast also make fantastic sides for soaking up every last spoonful of creamy goodness.

Creative Ways to Present

For a dinner party, try serving your chowder in mini bread bowls for a fun twist! You can also pour it into shot glasses as an elegant appetizer shooter. If you’re feeling playful, serve Clam Chowder in mugs topped with mini crackers and a sprig of fresh thyme.

Make Ahead and Storage

Storing Leftovers

Leftover Clam Chowder will keep beautifully in the fridge for up to three days. Let the chowder cool completely before transferring to an airtight container, and try to store the oyster crackers separately so they stay crisp!

Freezing

Creamy soups like Clam Chowder can be a bit tricky to freeze, as the dairy may separate. If you do need to freeze it, cool the chowder completely and store it in a freezer-safe container. Thaw overnight in the fridge and stir well when reheating; you may want to add a splash of fresh cream to restore its silky texture.

Reheating

Reheat your Clam Chowder gently over low heat, stirring often to prevent scorching and help the cream recombine smoothly. If it looks a bit thick, add a splash of broth or milk to loosen it up!

FAQs

Can I use fresh clams instead of canned?

Absolutely! If you have access to fresh clams, steam them open and chop them up. Just strain the cooking liquid and use it in place of some (or all) of the bottled clam juice.

How do I make Clam Chowder thicker?

Mash some of the cooked potatoes right in the pot before adding the clams and cream. You can also let the chowder simmer uncovered to reduce and thicken, or add a bit more flour to your roux next time.

What’s the best type Soup

Russet potatoes are the classic pick because they break down a bit and help thicken the soup. Yukon Golds also work and will give a creamier texture without falling apart as much.

Can I make Clam Chowder dairy-free?

Yes! Substitute the half-and-half or cream with full-fat coconut milk or a plain, unsweetened non-dairy creamer. The result will still be cozy and delicious, although the flavor will be a little different.

Is it possible to make this chowder ahead for a party?

Sure thing! Prepare the soup a day in advance, cool and refrigerate it. Gently reheat on the stovetop just before serving, stirring often for the creamiest results. Just add any garnishes fresh at the last minute.

Final Thoughts

If you’re like me and always craving something hearty, creamy, and packed with flavor, you absolutely must try this Clam Chowder. It’s comfort food at its most soul-warming, easy enough for weeknights but special enough for company. Give it a go — you’ll wonder how you ever made it through a cold day without it!

Clam Chowder Recipe

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4.7 from 10 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 servings
Diet: Non-Vegetarian

Print Recipe

Description

Indulge in the rich and creamy goodness of homemade Clam Chowder with this easy-to-follow recipe. Loaded with tender clams, hearty potatoes, and savory bacon, this comforting soup is perfect for a cozy night in.

Ingredients

Bacon:

4 slices chopped,

Onion:

1 medium yellow, diced,

Garlic:

2 cloves minced,

Potatoes:

2 medium russet, peeled and diced,

Flour:

1/4 cup all-purpose,

Clam Juice:

2 cups bottled,

Chicken Broth:

1 cup,

Clams:

2 cans (6.5 ounces each) chopped with juice,

Half-and-Half:

1 cup or heavy cream,

Bay Leaf:

Dried Thyme:

1/2 teaspoon,

Salt and Pepper:

to taste,

Parsley:

2 tablespoons chopped for garnish,

Oyster Crackers:

for serving

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Instructions

Cook Bacon: In a large pot, cook chopped bacon until crispy. Remove and set aside.
Sauté Onion and Garlic: In the bacon drippings, cook onion until softened. Add garlic and cook briefly.
Make Roux: Sprinkle flour over onions and cook to form a roux.
Add Liquids: Whisk in clam juice and broth. Add potatoes, bay leaf, and thyme. Simmer until potatoes are tender.
Finish Chowder: Stir in clams, cream, and seasonings. Simmer until heated through.
Serve: Remove bay leaf, season to taste, and garnish with bacon and parsley. Serve with oyster crackers.

Notes

For extra richness, stir in a tablespoon of butter at the end.
If you prefer a thicker chowder, mash some of the potatoes in the pot before adding the clams.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American