Clam Chowder Recipe

Warm up with this creamy New England clam chowder recipe—packed with tender clams, hearty potatoes, and savory broth, it’s comfort food at its best.

This homemade Clam Chowder Recipe is a classic seafood soup hailing from the rocky shores of New England, where fishermen first tossed together clams, scraps of salt pork, and cellar potatoes to stay full through cold voyages. What makes it special? A velvety blend of heavy cream and clam juice gives it that signature creamy texture, while a few simple hallmarks—bacon, onion, celery—deliver big flavor without fuss. Personally, I learned this from my grandmother’s worn recipe card in coastal Maine, and every winter I revisit it when the mercury dips below 40°F. According to NOAA, U.S. clam harvests reached 113 million pounds in 2023, so fresh or canned, clams are plentiful—and full of lean protein (a 3-ounce serving boasts about 13 g protein and just 90 calories).

You know what? Nothing feels cozier than ladling this bowl of comfort food when snow is falling. Whether you’re hosting a holiday gathering or craving a solo supper, this recipe lives up to its reputation. Let me explain why you’ll keep coming back for seconds.

Why You’ll Love This Recipe

– Ready in about 45 minutes—perfect for busy weeknights
– Uses pantry staples plus fresh seafood for easy homemade cooking
– Creamy texture without long simmer—thanks to a quick roux
– Customizable: swap heavy cream for half-and-half or coconut milk
– Packed with 15 g protein per serving (USDA data)—stays satisfying
– Comforting and warm—ideal for chilly fall and winter evenings
– Makes excellent leftovers (flavor deepens overnight)
– Friendly to beginner cooks with clear, step-by-step directions

Ingredients

– 4 slices thick-cut bacon, diced (sub: turkey bacon for leaner dish)
– 1 medium yellow onion, finely chopped
– 2 celery stalks, thinly sliced on the diagonal
– 2 cloves garlic, minced
– 2 tablespoons unsalted butter (Kerrygold recommended)
– 3 tablespoons all-purpose flour (or GF flour blend)
– 4 cups low-sodium clam juice or fish stock
– 1 pound Yukon Gold potatoes, peeled and ½-inch diced (about 3 cups)
– 2 cups chopped fresh clams (or two 6-oz cans chopped clams, juice reserved)
– 2 cups heavy cream (or 1½ cups cream + ½ cup whole milk)
– 1 teaspoon kosher salt (adjust if using regular salt)
– ½ teaspoon freshly ground black pepper
– 1 bay leaf
– 2 tablespoons chopped fresh parsley (for garnish)

Tips:
• Choose Yukon Gold for that perfect balance of creaminess and shape.
• Reserve clam brine to boost seafood flavor.
• Soak diced potatoes in cold water while prepping to rinse off excess starch.

Directions

1. In a heavy-bottomed pot over medium heat, cook bacon until crisp and golden, about 5 minutes. Use a slotted spoon to transfer bacon bits to a paper towel, leaving rendered fat in the pot—this is your flavor base.
2. Reduce heat to medium-low, add chopped onion and celery; sauté 5–7 minutes until softened and translucent. Stir in garlic and cook 30 seconds more until fragrant—watch it closely so it doesn’t brown.
3. Melt butter in the same pot, sprinkle in flour, and whisk continuously for 1–2 minutes. You’re aiming for a pale paste that smells slightly nutty—this roux will thicken the soup.
4. Gradually whisk in clam juice (or stock), ensuring no lumps remain. Increase heat to medium and bring mixture to a gentle simmer; you should see small bubbles, not a rolling boil.
5. Stir in diced potatoes and bay leaf; cover partially and simmer 12–15 minutes until potatoes are just tender when pierced with a fork. Taste the broth—if it feels too thin, simmer uncovered a few minutes longer.
6. Lower heat, add chopped clams (plus reserved juice if using canned) and heavy cream; stir gently. Heat through for 3–4 minutes—do not let it reach a vigorous boil or cream may split.
7. Season with salt and pepper, stir in half the crisp bacon bits, and taste again; adjust seasoning as needed. Remove bay leaf.
8. Ladle chowder into warmed bowls, garnish with parsley and remaining bacon. Serve with crusty bread or oyster crackers for dipping.

Servings & Timing

Makes 6 generous servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: About 45 minutes

Variations

РSpicy Coastline: stir in a pinch of cayenne pepper or diced jalape̱o for heat.
– Surf & Turf: add cooked, diced ham or smoked bacon for a meaty twist.
– Green Garden: fold in a handful of chopped kale or spinach just before serving.
– Dairy-Free Dream: substitute coconut milk and use cornstarch slurry to thicken.
– Rustic Mash: mash one cup of potatoes against the pot side for a chunkier texture.
– Herb Garden: swap parsley for fresh thyme and tarragon for an aromatic lift.

Storage & Reheating

• Refrigerate cooled chowder in airtight containers for up to 3 days; freeze in portions for 2 months.
• To reheat, thaw overnight if frozen, then warm gently over low heat, stirring frequently and adding a splash of cream or stock to revive creaminess.
• Make-ahead: complete through Step 5, cool, then refrigerate; when ready to serve, gently reheat, stir in clams and cream, and finish cooking.

Notes

• Avoid boiling after adding cream—too much heat breaks the emulsion, leaving you with a grainy mouthfeel.
• For deeper flavor, add the bay leaf at the start and remove it before serving.
• I learned from testing that a splash of white wine (¼ cup) in Step 4 brings subtle brightness—feel free to try it.
• If you want a lighter chowder, swap one cup of cream for extra clam juice or milk, but expect a less velvety finish.
• Taste as you go; sodium in clams and stock varies by brand.

FAQs

Q: Can I use canned clams instead of fresh?
A: Absolutely—just drain the clams, reserve their juice for the broth, and stir them in at the end to avoid overcooking.

Q: My chowder turned out watery; how can I thicken it?
A: Whisk in an extra tablespoon of flour mixed with butter before adding liquid, or mash a few potato cubes against the pot’s side for natural thickening.

Q: Is there a gluten-free version?
A: Yes—swap regular flour for a 1:1 gluten-free blend or use cornstarch (mix 1 tablespoon with 2 tablespoons water) in place of the roux.

Q: Why is my chowder grainy after reheating?
A: High heat after adding cream can cause curdling; reheat gently over low heat and stir frequently.

Q: What potatoes work best in clam chowder?
A: Yukon Golds give you a creamy texture while holding their shape nicely; russets work too but can break down more.

Q: Can I make this chowder ahead of time?
A: Definitely—stop just before adding clams and cream, chill, then finish the last steps right before serving for fresh flavor.

Q: How do I reduce sodium?
A: Choose low-sodium clam juice and stock, skip added salt until the end, and taste before seasoning.

Q: What’s a good side for clam chowder?
A: Crusty sourdough, oyster crackers, or even a simple green salad with lemon vinaigrette brightens the meal.

Conclusion

Nothing compares to a hot bowl of this creamy New England clam chowder—it’s seafood soup comfort in every spoonful. Give this Clam Chowder Recipe a try this weekend, leave a comment to share your tweaks, and don’t forget to explore my Roasted Garlic Bread or Seafood Stew recipes next for a full cozy feast. Enjoy!