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Homemade Clam Chowder Recipe: Your New Favorite Comfort Food!

A surprisingly easy, quick, and incredibly memorable clam chowder that wraps you in a warm hug from the very first spoonful. Perfect for chilly evenings and guaranteed to be a crowd-pleaser.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 6 slices lean bacon cut into 1/2-inch strips
  • 2 medium carrots sliced into thin rings or half rings
  • 2 celery ribs finely diced
  • 1 small onion finely diced
  • 4 Tbsp all-purpose flour or gluten-free flour
  • 2 cups low-sodium chicken broth or stock
  • 1.5 cups canned chopped clams drained with juices reserved (from three 6.5 oz cans)
  • 1 bay leaf
  • 1.5 tsp Worcestershire sauce
  • 0.5 tsp Tabasco sauce
  • 0.5 tsp dried thyme
  • 1.5 tsp salt
  • 0.25 tsp black pepper
  • 1.5 lbs potatoes (about 6 medium) Yukon gold or russet, peeled
  • 2 cups milk any kind
  • 1 cup whipping cream or heavy whipping cream
  • 2 Tbsp fresh cilantro chopped, optional for garnish

Equipment

  • Large pot or Dutch oven
  • Slotted Spoon

Method
 

  1. Step 1: In a large pot or Dutch oven over medium-high heat, cook the chopped bacon until beautifully browned and crisp. Use a slotted spoon to transfer crispy bacon to a paper towel-lined plate, reserving about 3 tablespoons of bacon grease in the pot.
  2. Step 2: Add carrots, onion, and celery to the pot with the reserved bacon fat. Cook over medium-high heat for 7-8 minutes until soft and golden. Sprinkle in the all-purpose flour and stir constantly for 1 minute.
  3. Step 3: Carefully pour in the chicken broth and the reserved clam juice. Add the bay leaf, Worcestershire sauce, Tabasco sauce, dried thyme, salt, and black pepper. Stir well and bring the mixture to a gentle boil.
  4. Step 4: Chop peeled potatoes into bite-sized pieces (about 1/4-inch thick). Add these 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 for about 20 minutes, or until the potatoes are easily pierced with a fork.
  5. Step 5: Stir in the chopped clams. Bring the soup back to a gentle boil one last time, then immediately remove it from the heat to prevent overcooking the clams. Taste and adjust seasoning with extra salt and pepper if needed. Serve hot, garnished with the reserved crispy bacon and a sprinkle of fresh cilantro.

Notes

Tips for Success: Don't overcook the clams; add them at the very end to prevent them from becoming rubbery. Always taste and adjust seasoning before serving. Cut potatoes into uniform pieces to ensure even cooking. Remember to remove the bay leaf before serving. You can chop all vegetables and bacon ahead of time for quicker preparation on a busy day.
Substitutions & Additions: For a dairy-free version, 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. If you like more heat, increase the Tabasco or add a pinch of cayenne pepper. Instead of dried thyme, use 1 1/2 teaspoons of fresh chopped thyme; fresh parsley also makes a beautiful garnish. Feel free to add other root vegetables like parsnips or some corn for extra sweetness and texture. For more seafood goodness, add a handful of cooked shrimp or scallops in the last few minutes of cooking. A teaspoon of smoked paprika can add a delightful smoky depth.
Storage: 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. Freezing dairy-based soups is generally not recommended as they can sometimes separate or become grainy upon thawing.