Clam Chowder Recipe: Creamy New England Comfort in a Bowl
This Clam Chowder Recipe is a silky, soul-warming seafood soup that’s ready in under an hour and feels like a hug in a bowl.
If you’ve ever wandered along the Massachusetts coastline on a crisp morning, you know fresh clams have a briny sweetness that’s hard to beat. That’s the inspiration behind this classic New England–style clam chowder—a homemade comfort food staple that’s creamy, hearty, and packed with tender clams, smoky bacon, and soft potatoes. I first learned to make this chowder fifty years ago, helping my mom stir the pot while the salty breeze drifted in through the kitchen window. These days, I tweak the recipe for lighter cream, toss in fresh herbs from my garden, and share it with friends during football Sundays or chilly holiday potlucks. You’ll love how simple ingredients transform into a rich, cozy soup that tastes like seaside memories.
Why You’ll Love This Recipe
- Ready in about 55 minutes—no all-day simmering required.
- Uses simple pantry staples plus fresh clams or canned (your choice).
- Creamy texture without feeling too heavy on the stomach.
- Perfect balance of smoky bacon, tender potatoes, and briny seafood.
- Easily doubles or halves for family gatherings or solo meals.
- Pack-friendly: pour it into jars for work lunches or picnics.
- Adaptable for gluten-free diets by swapping flour for cornstarch.
- Comfort food at its best—ideal for cold nights or casual get-togethers.
Ingredients
- 4 strips thick-cut bacon, chopped (or turkey bacon for a lighter twist)
- 2 cups finely chopped yellow onion (about 1 medium)
- 1 cup diced celery (2 stalks)
- 3 cloves garlic, minced (fresh garlic gives the best flavor)
- ¼ cup all-purpose flour (or 3 Tbsp cornstarch for gluten-free)
- 3 cups low-sodium chicken broth (vegetable broth works too)
- 2 cups whole milk or half-and-half (use 2% milk to lighten up)
- 1 cup heavy cream (optional—swap with extra milk for lower fat)
- 1 lb (16 oz) clams, shucked and chopped (fresh littlenecks or canned, drained)
- 3 medium Yukon Gold potatoes, peeled and cut into ½-inch cubes
- 1 bay leaf (fresh or dried)
- 1 tsp chopped fresh thyme (or ½ tsp dried)
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Tips:
• Choose waxy potatoes like Yukon Gold so they hold their shape.
• If using canned clams, reserve the juice to boost flavor.
• Rinse fresh clams under cold water to remove any grit.
Directions
- Cook the bacon: In a large Dutch oven over medium heat, fry chopped bacon until crisp—about 5–7 minutes. Transfer bacon with a slotted spoon to a paper towel–lined plate, leaving the fat in the pot.
- Sauté veggies: Add onion, celery, and a pinch of salt to the bacon fat. Stir until the onion turns translucent, about 4 minutes. Add garlic and cook for 1 more minute until fragrant.
- Make the roux: Sprinkle flour over the veggies. Stir constantly for 2 minutes to cook out that raw taste; if it clumps, add a splash of broth and whisk smooth.
- Add liquids: Slowly whisk in chicken broth, then stir in milk and cream. Keep the heat at medium-low so nothing scorches—just a gentle bubble.
- Simmer potatoes: Add cubed potatoes and bay leaf. Let the chowder bubble lightly until potatoes are tender, 12–15 minutes—test with a fork.
- Stir in clams: Fold in chopped clams and cooked bacon. Add thyme, then season with salt and pepper. Warm through 3–4 minutes—avoid overcooking or clams get rubbery.
- Finish and serve: Discard the bay leaf. Ladle chowder into bowls and sprinkle parsley on top. You can even add a squeeze of lemon for brightness.
Servings & Timing
- Servings: 6 generous bowls
- Prep Time: 15 minutes (chopping veggies and bacon)
- Cook Time: 40 minutes (including simmer)
- Total Time: 55 minutes (from start to finish)
Variations
- Smoky Chipotle: Stir in 1 tsp chipotle powder for a mild, smoky kick.
- Dairy-Free Twist: Use coconut milk and almond flour instead of dairy.
- Seafood Medley: Add ½ lb shrimp or crab meat in step 6.
- Spicy New England: Drop in chopped jalapeño with the onion.
- Herb Garden: Swap thyme for dill and garnish with chives.
- Corn Chowder Mash-Up: Toss in 1 cup fresh or frozen corn kernels.
Storage & Reheating
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Cool completely, then freeze in meal-sized portions for up to 2 months; thaw overnight.
- Reheat: Warm gently on the stovetop over low heat, stirring to prevent sticking; add a splash of milk if it’s too thick.
- Make-ahead tip: Prepare through step 5, cool, and refrigerate; finish steps 6–7 just before serving for peak flavor.
Notes
You know what? My first test batch was too runny, so I bumped up the roux for a heartier finish. If your chowder feels too rich, skip the heavy cream and add extra broth. Sometimes I zest a little lemon peel at the end—that bright pop offsets the salt. And trust your nose when frying bacon—it should smell inviting, not burnt.
FAQs
Q: Can I use frozen clams?
A: Absolutely—thaw them overnight in the fridge, drain well, and proceed as directed.
Q: What’s the difference between New England and Manhattan chowder?
A: New England uses milk or cream, while Manhattan chowder is tomato-based with a lighter broth.
Q: How do I prevent potatoes from falling apart?
A: Use waxy potatoes like Yukon Gold and keep the simmer gentle.
Q: Is this recipe gluten-free?
A: Swap cornstarch for flour and check your broth label—some brands contain wheat.
Q: Can I make this vegan?
A: Try diced oyster mushrooms and coconut milk for a similar texture, though it won’t taste just like clams.
Q: How do I thicken the chowder if it’s too thin?
A: Mix 1 Tbsp flour or cornstarch with cold water, stir into simmering chowder, and cook until it thickens.
Q: Why is my chowder grainy?
A: That happens if dairy hits too-high heat—keep it low and stir constantly for smoothness.
Q: Can I freeze leftover chowder?
A: Yes, though texture may shift; whisk in extra milk when reheating to restore creaminess.
Conclusion
This Clam Chowder Recipe brings seaside charm right to your kitchen—creamy, comforting, and easy to make any night of the week. Whether you’re gathering with family after a seaside walk or craving a cozy bowl by the fire, it never disappoints. Give it a try, leave your tweaks in the comments, and don’t miss my lobster roll or mussel marinara recipes for more homemade seafood cooking fun!
Clam Chowder Recipe: Creamy New England Comfort in a Bowl
Ingredients
- 4 thick-cut bacon chopped (or turkey bacon for a lighter twist)
- 2 cups yellow onion finely chopped
- 1 cup celery diced
- 3 cloves garlic minced (fresh garlic gives the best flavor)
- 1/4 cup all-purpose flour (or 3 Tbsp cornstarch for gluten-free)
- 3 cups chicken broth low-sodium (vegetable broth works too)
- 2 cups whole milk or half-and-half (use 2% milk to lighten up)
- 1 cup heavy cream (optional—swap with extra milk for lower fat)
- 1 lb clams shucked and chopped (fresh littlenecks or canned, drained)
- 3 Yukon Gold potatoes peeled and cut into ½-inch cubes
- 1 bay leaf (fresh or dried)
- 1 tsp fresh thyme (or 1/2 tsp dried)
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- In a large Dutch oven over medium heat, fry chopped bacon until crisp—about 5–7 minutes. Transfer bacon with a slotted spoon to a paper towel–lined plate, leaving the fat in the pot.
- Add onion, celery, and a pinch of salt to the bacon fat. Stir until the onion turns translucent, about 4 minutes. Add garlic and cook for 1 more minute until fragrant.
- Sprinkle flour over the veggies. Stir constantly for 2 minutes to cook out that raw taste; if it clumps, add a splash of broth and whisk smooth.
- Slowly whisk in chicken broth, then stir in milk and cream. Keep the heat at medium-low so nothing scorches—just a gentle bubble.
- Add cubed potatoes and bay leaf. Let the chowder bubble lightly until potatoes are tender, 12–15 minutes—test with a fork.
- Fold in chopped clams and cooked bacon. Add thyme, then season with salt and pepper. Warm through 3–4 minutes—avoid overcooking or clams get rubbery.
- Discard the bay leaf. Ladle chowder into bowls and sprinkle parsley on top. You can even add a squeeze of lemon for brightness.
