The Best Homemade Clam Chowder Recipe

Oh, friend, there are just some dishes that wrap you in a warm hug from the very first spoonful, aren’t there? For me, a steaming bowl of creamy clam chowder takes me right back to chilly evenings by the coast, the sound of waves in the distance, and the comforting feeling of being home. It’s more than just soup; it’s a memory in the making, a dish that brings smiles and a sense of coziness to any table. And guess what? This isn’t one of those intimidating, all-day recipes. This clam chowder is surprisingly easy, quick to whip up, and so incredibly memorable, you’ll wonder why you ever bought it from a can!

Why You’ll Love This Clam Chowder Recipe

• Fast: From prep to bowl, you’ll be enjoying this delightful chowder in under an hour. Perfect for those busy weeknights!
• Easy: No complicated techniques or obscure ingredients here. Just simple steps and delicious results.
• Giftable: While it’s best enjoyed fresh, a thoughtful container of this chowder (with heating instructions!) makes a fantastic gift for a friend or a new parent.
• Crowd-pleasing: Who doesn’t love a rich, creamy, and savory clam chowder? It’s a guaranteed hit with family and guests alike.

Ingredients

Gathering your ingredients is the first step to culinary magic! Here’s what you’ll need to create this comforting masterpiece, along with a few friendly notes:

• 6 slices lean bacon, cut into 1/2-inch strips: This is where all the delicious flavor begins! Don’t skip this step – that rendered bacon fat is liquid gold for your chowder base.
• 2 medium carrots, sliced into thin rings or half rings: Adds a touch of sweetness and beautiful color.
• 2 celery ribs, finely diced: A classic aromatic that builds depth of flavor.
• 1 small onion, finely diced: The unsung hero of many savory dishes, providing a foundational sweetness.
• 4 Tbsp all-purpose flour, or gluten-free flour: Our thickening agent. Either works perfectly to create that luscious, creamy texture.
• 2 cups low-sodium chicken broth, or stock: The base for our liquid. Low-sodium gives you control over the saltiness.
• 1 1/2 cups canned chopped clams, drained with juices reserved (from three 6.5 oz cans): The star of the show! Make sure to save that precious clam juice – it’s packed with flavor.
• 1 bay leaf: A subtle background note that adds an earthy aroma. Remember to remove it before serving!
• 1 1/2 tsp Worcestershire sauce: A secret weapon for umami and a little zing.
• 1/2 tsp Tabasco sauce: Just a touch for a very gentle warmth, without making it spicy.
• 1/2 tsp dried thyme: Classic herb pairing with seafood and potatoes.
• 1 1/2 tsp salt: You can always adjust this to your liking at the end.
• 1/4 tsp black pepper: Freshly ground is always best if you have it!
• 1 1/2 lbs (about 6 medium) potatoes (Yukon gold or russet), peeled: These are essential for that hearty, chunky texture. Yukon Golds offer a creamier potato flavor.
• 2 cups milk, any kind: Whole milk will give you the richest texture, but 2% works fine too.
• 1 cup whipping cream or heavy whipping cream: This is what truly makes our chowder wonderfully luxurious and creamy.
• 2 Tbsp chopped cilantro, optional for garnish: Fresh herbs always brighten things up! Parsley is also a great option if cilantro isn’t your thing.

How to Make This Clam Chowder Recipe

Ready to get cooking? Let’s dive in! This recipe comes together like a dream, and I’ll walk you through each step.

1. First things first, grab your favorite large pot or Dutch oven and set it over medium-high heat. Add your chopped bacon and get it sizzling! You want it to be beautifully browned and crisp. Stir it occasionally to make sure it cooks evenly. Once it’s perfect, use a slotted spoon to transfer that crispy bacon to a paper towel-lined plate. Don’t worry, we’ll see it again! Now, here’s the key: leave about 3 tablespoons of that glorious bacon grease right there in the pot. That’s flavor, my friend.
2. Next, it’s time for our aromatic veggies. Toss the chopped carrots, onion, and celery into the pot with the reserved bacon fat. Cook them over medium-high heat, stirring every now and then, until they’re soft and have a lovely golden hue. This usually takes about 7-8 minutes. Once they’re tender, sprinkle in the all-purpose flour (or gluten-free flour) and stir constantly for another minute. This helps cook out the raw flour taste and creates our roux, which will thicken the chowder.
3. Now for the liquid base! Carefully pour in the chicken broth, the precious reserved clam juice, and add the bay leaf, Worcestershire sauce, Tabasco sauce, dried thyme, salt, and black pepper. Give it a good stir and bring the mixture to a gentle boil. This is where all those incredible flavors start to marry.
4. While your broth is getting happy, it’s potato time! Chop your peeled potatoes into bite-sized pieces, aiming for about 1/4-inch thick. Uniform pieces mean they’ll cook evenly. Add these lovely potatoes to the pot, then pour in the milk and whipping cream. Bring it back to a boil, then immediately reduce the heat to low, cover the pot, and let it gently simmer. You’re looking for the potatoes to be easily pierced with a fork, which typically takes around 20 minutes. This is a great time to think about what you’ll serve with your chowder! Personally, I love serving this with a warm batch of buttery melt-in-your-mouth biscuits – they’re perfect for soaking up every last drop.
5. Once those potatoes are perfectly tender, it’s time for our clams! Stir in the chopped clams. Bring the soup back to a gentle boil one last time, then immediately remove it from the heat. You really don’t want to overcook the clams, as they can get tough very quickly. Now, taste your masterpiece! This is your moment to adjust the seasoning with extra salt and pepper if you feel it needs a little more oomph. Serve big, generous bowls, garnished with that crispy bacon you set aside earlier, and a sprinkle of fresh cilantro if you’re feeling fancy. Enjoy every single spoonful!

Substitutions & Additions

One of the best things about cooking is making a recipe truly your own! Here are some ideas to shake things up or cater to different tastes:

• Dairy-Free: You can absolutely make this dairy-free! Swap the milk and cream for full-fat coconut milk (for a slightly sweeter, richer chowder) or your favorite unsweetened, unflavored plant-based milk and cream.
• Spice it Up: If you like a little more heat, increase the Tabasco or add a pinch of cayenne pepper.
• Fresh Herbs: Instead of dried thyme, use 1 1/2 teaspoons of fresh chopped thyme. Fresh parsley is also a beautiful garnish.
• Veggies: Feel free to add other root vegetables like parsnips or even some corn for extra sweetness and texture.
• Seafood Boost: Want even more seafood goodness? Add a handful of cooked shrimp or scallops in the last few minutes of cooking. If you’re looking for another fantastic seafood dish, my crispy oven-fried potatoes and onions make a wonderful side!
• Smoky Flavor: For an extra smoky depth, a teaspoon of smoked paprika can be a delightful addition.

Tips for Success

Even the simplest recipes have a few tricks to ensure they turn out perfect every time. Here are my top tips for your best clam chowder:

• Don’t Overcook the Clams: This is crucial! Canned clams are already cooked. Adding them at the very end and just heating them through prevents them from becoming rubbery.
• Taste and Adjust: Always taste your chowder before serving. Salt and pepper are your friends, and a little extra at the end can make all the difference.
• Uniform Potato Size: Cutting your potatoes into similar-sized pieces ensures they cook evenly.
• Remove Bay Leaf: The bay leaf adds wonderful flavor, but it’s not meant to be eaten. Fish it out before serving!
• Prep Ahead: You can chop all your veggies (carrots, celery, onion, potatoes) and bacon ahead of time. Store them separately in the fridge. This makes throwing the chowder together even quicker on a busy day. You can also cook the bacon and store it crisp, ready for garnishing. If you’re into meal prepping other classic comfort foods, you might also like my recipe for classic meatloaf with a tangy glaze!

How to Store Clam Chowder Recipe

Leftovers? Lucky you! This chowder actually tastes even better the next day as the flavors have more time to meld. Allow the chowder to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days. When reheating, do so gently on the stovetop over low heat, stirring occasionally. If it’s too thick, you can add a splash of milk or broth to loosen it up. I don’t recommend freezing dairy-based soups as they can sometimes separate or become grainy upon thawing, but if you must, consider blending it smooth first for a better texture outcome.

FAQs

Here are a few common questions I get about making clam chowder:

Q: Can I use fresh clams instead of canned?
A: Absolutely! If using fresh clams, you’ll need to steam them open first (discard any that don’t open). Reserve the steaming liquid and chop the clam meat. Use this fresh clam meat and liquid in the recipe, adding the meat at the very end as directed for canned clams.

Q: My chowder is too thin/too thick. What can I do?
A: If it’s too thin, you can make a slurry by whisking a tablespoon of flour or cornstarch with an equal amount of cold water, then slowly stir it into the simmering chowder until it reaches your desired thickness. If it’s too thick, simply add more milk or broth until it’s just right.

Q: What are the best potatoes for clam chowder?
A: Yukon Gold potatoes are my favorite for their creamy texture, which holds up well without getting mushy. Russet potatoes are also a good choice, as they break down slightly to help thicken the chowder, but some people prefer a firmer potato.

Q: Can I make this ahead for a party?
A: Yes! You can make the chowder up to one day in advance. Store it in the refrigerator. When reheating, do so gently over low heat, stirring frequently. Add the crispy bacon and fresh cilantro right before serving.

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