clam chowder recipe

There is nothing quite as comforting as a steaming bowl of creamy clam chowder. Whether you are reminiscent of breezy coastal summers or looking for a hearty meal to warm up a chilly winter evening, this classic recipe hits the spot every single time. It is a timeless dish that brings the ocean’s best flavors right to your kitchen table.

This New England-style clam chowder is thick, savory, and packed with tender clams and soft potatoes. It strikes the perfect balance between a rich, velvety base and the salty, briny notes of the sea. Best of all, it is surprisingly simple to make at home, providing a gourmet experience without the restaurant price tag.

Recipe Information

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 6 servings
• Difficulty Level: Medium

Nutrition Information

• Calories per serving: 385 kcal
• Protein: 18g
• Carbohydrates: 24g
• Fat: 26g
• Fiber: 2g
• Sugar: 4g
• Sodium: 890mg

Why Make This clam chowder recipe

Making your own clam chowder allows you to control the quality of the ingredients. Unlike canned versions, this recipe uses real heavy cream and fresh vegetables, resulting in a much cleaner and more vibrant flavor profile. You can also customize the thickness and the amount of clams to suit your personal preference.

This recipe is also a crowd-pleaser that works well for both family dinners and special gatherings. It feels sophisticated and impressive, yet the cooking process is straightforward enough for any home cook to master. Once you taste the difference of homemade chowder, you will never go back to the store-bought variety.

How to Make clam chowder recipe

Creating a restaurant-quality chowder involves layering flavors step-by-step to build a rich and complex base. Follow these instructions to achieve that iconic creamy texture and perfect seasoning.

Ingredients

• 3 (6.5 ounce) cans chopped clams, juice reserved
• 1 cup heavy cream
• 2 cups half-and-half
• 4 slices thick-cut bacon, diced
• 2 tablespoons butter
• 1 large onion, finely chopped
• 2 stalks celery, diced
• 3 large Russet potatoes, peeled and cubed
• 1/4 cup all-purpose flour
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and black pepper to taste
• Fresh parsley for garnish

Directions

Step 1: Rendering the Bacon

In a large pot or Dutch oven over medium heat, cook the diced bacon until it becomes crisp and brown. Use a slotted spoon to remove the bacon bits and set them aside on a paper towel, leaving the rendered fat in the pot.

Step 2: Sautéing the Vegetables

Add the butter to the bacon fat in the pot. Once melted, stir in the onion and celery. Cook until the vegetables are soft and translucent, which should take about 5 to 7 minutes.

Step 3: Creating the Roux

Sprinkle the flour over the cooked vegetables. Stir constantly for about 2 minutes to cook out the raw flour taste. This will form a thick paste that helps thicken the soup later.

Step 4: Simmering the Base

Slowly whisk in the reserved clam juice from the cans. Add the cubed potatoes, thyme, and the bay leaf. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 15 to 20 minutes, or until the potatoes are tender when pierced with a fork.

Step 5: Adding the Cream and Clams

Stir in the heavy cream, half-and-half, and the chopped clams. Let the soup heat through for about 5 minutes, but do not let it reach a hard boil, as this can cause the cream to separate or the clams to become rubbery.

Step 6: Seasoning and Finishing

Remove the bay leaf. Season with salt and black pepper to taste. If the chowder is too thick, you can add a splash more milk or broth to reach your desired consistency.

How to Serve clam chowder recipe

Serve your clam chowder hot in large bowls. Top each serving with the reserved crispy bacon bits and a sprinkle of fresh chopped parsley. For the most authentic experience, serve it alongside oyster crackers or inside a hollowed-out sourdough bread bowl. A side of crusty French bread is also perfect for dipping into the creamy base.

How to Store clam chowder recipe

Store any leftover chowder in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stovetop over low heat, stirring occasionally. Avoid boiling the leftovers to keep the texture smooth. It is not recommended to freeze this chowder, as the dairy and potatoes may change texture upon thawing.

Expert Tips for Perfect clam chowder recipe

To get the best results, use Russet potatoes because their high starch content helps thicken the soup naturally as they cook. If you prefer a thinner broth, you can swap the heavy cream for whole milk. Always remember to stir the bottom of the pot frequently during the simmering stage to prevent the flour and milk from scorching.

Delicious Variations

If you want to try something different, consider making Manhattan Clam Chowder by replacing the cream with a tomato-based broth and adding carrots and green peppers. For a smoky twist, use smoked paprika or a dash of hot sauce. You can also add other seafood like shrimp or scallops to create a deluxe seafood chowder.

Frequently Asked Questions

Q: Can I use fresh clams instead of canned?

Yes, you can use fresh clams. Steam them first until they open, then chop the meat and strain the cooking liquid to use as your clam juice base.

Q: Why is my chowder grainy?

Graininess usually happens if the flour wasn’t cooked long enough in the fat or if the dairy was boiled too vigorously. Be sure to whisk the roux well and simmer gently.

Q: How can I make this gluten-free?

You can substitute the all-purpose flour with a gluten-free all-purpose blend or use a cornstarch slurry at the end of the cooking process to thicken the soup.

Q: Can I add other vegetables?

Absolutely. While onions and celery are traditional, many people enjoy adding carrots, leeks, or even corn to their chowder for extra flavor and texture.

Q: Is clam chowder supposed to be very thick?

New England style is traditionally thick and creamy, but the consistency is a matter of preference. You can adjust it by adding more or less liquid at the end.

Conclusion

This clam chowder recipe is a true classic that brings warmth and satisfaction to any meal. With its rich texture and savory seafood flavor, it is a dish that feels like a special treat every time it is served. Gather your ingredients, follow these simple steps, and enjoy a bowl of homemade comfort tonight!

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