Looking to savor a hearty, creamy bowl of clam chowder? This timeless recipe will transport you to the cozy seaside with every spoonful. Whether you’re a fan of the classic New England style or just love the rich flavors of clams paired with tender potatoes and smoky bacon, this clam chowder recipe is a must-try!
Why You’ll Love This Recipe
- Rich and Creamy: The perfect balance of creaminess without being overly heavy.
- Loaded with Flavor: Fresh clams, aromatic vegetables, and a hint of smoky bacon create an unforgettable taste.
- Comfort Food Classic: A warming dish ideal for cold nights or a taste of coastal cuisine any time of year.
Ingredients
- 2 dozen fresh clams (littleneck or cherrystone preferred)
- 4 slices bacon, chopped
- 1 medium onion, finely diced
- 2 stalks celery, finely diced
- 2 cloves garlic, minced
- 2 cups potatoes, peeled and diced
- 2 cups clam juice (or reserved liquid from cooking clams)
- 1 cup heavy cream
- 1 cup milk
- 2 tbsp all-purpose flour
- 1 bay leaf
- Salt and black pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Step-by-Step Instructions
1. Prepare the Clams
- Rinse clams under cold water to remove sand and grit.
- Steam clams in a pot with 1 cup of water until they open, about 5-7 minutes.
- Remove clams from shells, chop into bite-sized pieces, and set aside. Reserve the cooking liquid, strain it through a fine sieve, and combine it with clam juice.
2. Cook the Bacon
- In a large pot or Dutch oven, cook chopped bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
3. Sauté the Vegetables
- Add diced onion and celery to the pot. Sauté in bacon fat until softened, about 5 minutes.
- Stir in minced garlic and cook for 1 minute.
4. Create the Base
- Sprinkle flour over the vegetables and stir to coat evenly. Cook for 2 minutes to eliminate the raw flour taste.
- Gradually whisk in clam juice and milk, ensuring no lumps form.
5. Simmer the Chowder
- Add diced potatoes, bay leaf, and cooked clams. Bring to a simmer and cook until potatoes are tender, about 10-15 minutes.
6. Finish with Cream
- Stir in heavy cream and season with salt and black pepper to taste. Allow the chowder to heat through without boiling.
7. Serve
- Ladle chowder into bowls, garnish with crispy bacon and fresh parsley, and serve with crusty bread or oyster crackers.
Pro Tips for the Perfect Clam Chowder
- Fresh Clams: For the best flavor, use fresh clams. However, canned clams can work in a pinch.
- Adjust Thickness: For a thicker chowder, increase the flour slightly or mash some of the cooked potatoes.
- Enhance Flavor: Add a splash of dry white wine while sautéing the vegetables for an extra layer of flavor.
Nutrition Information (Per Serving)
- Calories: 320
- Protein: 15g
- Carbs: 22g
- Fat: 20g
Perfect Pairings for Clam Chowder
- Side Dish: Pair with a crisp green salad or roasted asparagus.
- Beverage: Enjoy with a glass of chilled white wine or a light ale.
- Dessert: Finish your meal with a tangy lemon tart or classic apple pie.
Final Thoughts
This clam chowder recipe is a timeless dish that’s easy to make and always satisfies. With its creamy texture, hearty ingredients, and comforting flavors, it’s perfect for family dinners, holiday celebrations, or simply treating yourself to a warm, flavorful bowl of happiness.
Serving and Storage Tips for Clam Chowder
Serving Tips
- Warm Bowls: Before serving, warm the bowls to keep the chowder hot for longer. Simply fill the bowls with hot water, let sit for a minute, then drain and dry.
- Garnishes: Enhance the presentation with fresh parsley, crispy bacon, or a drizzle of olive oil. A sprinkle of cracked black pepper adds a touch of elegance.
- Accompaniments: Serve with crusty sourdough bread, oyster crackers, or a side of garlic butter biscuits for dipping.
- Portion Size: A hearty serving of clam chowder can be a standalone meal. For a lighter portion, serve as an appetizer with a main course to follow.
Storage Tips
- Refrigeration:
- Allow the chowder to cool to room temperature before transferring it to an airtight container.
- Store in the refrigerator for up to 3 days.
- Freezing:
- Clam chowder can be frozen, but the texture of the cream may change slightly.
- Pour the cooled chowder into freezer-safe containers, leaving a bit of space at the top for expansion. Freeze for up to 2 months.
- Reheating:
- For best results, reheat the chowder gently over low heat on the stovetop, stirring frequently to prevent the cream from curdling. Avoid boiling.
- If frozen, thaw in the refrigerator overnight before reheating.
- Pro Tip: When freezing, consider leaving out the cream and adding it fresh during reheating to maintain the chowder’s creamy consistency.
By following these tips, you’ll ensure your clam chowder stays delicious and fresh, whether serving immediately or enjoying leftovers later.
1. Can I use canned clams instead of fresh clams?
Yes, canned clams are a convenient substitute for fresh clams. Use about two 6.5-ounce cans of clams, including their juice, to replace fresh clams. If you opt for canned clams, adjust the salt as canned clams can be saltier than fresh ones.
2. How do I make my clam chowder thicker?
To thicken clam chowder:
- Add a slurry of cornstarch and water during simmering.
- Mash some of the cooked potatoes and stir them back into the chowder.
- Add a bit more flour during the sautéing step if you prefer a heartier consistency.
3. Is it safe to freeze clam chowder?
Yes, clam chowder can be frozen for up to 2 months. To prevent changes in texture, freeze it without the cream and add the cream when reheating. Always cool the chowder completely before freezing and thaw it in the refrigerator before reheating.
4. Can I make clam chowder without bacon?
Absolutely! For a bacon-free version, use butter or olive oil to sauté the vegetables. For a smoky flavor, you can add a pinch of smoked paprika or a few drops of liquid smoke. This adjustment makes the dish suitable for those who don’t eat pork or prefer a lighter option.
PrintClam Chowder Recipe
This creamy and hearty clam chowder is packed with tender clams, potatoes, and a rich, flavorful broth. It’s a comforting dish perfect for chilly evenings or when you’re craving a taste of the coast.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4–6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
For the Soup
- 4 strips of bacon, diced
- 2 tbsp unsalted butter
- 1 medium onion, finely chopped
- 2 stalks of celery, diced
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 2 cups clam juice (from bottled clam juice or reserved from canned clams)
- 2 cups heavy cream or half-and-half
- 2 medium potatoes, peeled and diced
- 2 (6.5 oz) cans of chopped clams, drained (reserve the liquid)
- 1 tsp fresh thyme (or 1/2 tsp dried thyme)
- Salt and black pepper, to taste
For Garnish (Optional)
- Fresh parsley, chopped
- Oyster crackers or crusty bread
Instructions
1. Cook the Bacon
- In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy.
- Remove the bacon with a slotted spoon and set aside, leaving the drippings in the pot.
2. Sauté the Vegetables
- Add the butter to the bacon drippings in the pot.
- Sauté the chopped onion, celery, and garlic until softened and fragrant, about 5 minutes.
3. Thicken the Base
- Sprinkle the flour over the sautéed vegetables and stir well to form a roux. Cook for 1–2 minutes, stirring constantly, to remove the raw flour taste.
4. Add Liquids and Potatoes
- Gradually whisk in the clam juice and heavy cream, making sure there are no lumps.
- Add the diced potatoes and thyme, and bring the mixture to a gentle simmer.
5. Simmer the Chowder
- Cover and cook on low heat for 15–20 minutes, or until the potatoes are tender. Stir occasionally to prevent sticking.
6. Add Clams
- Stir in the chopped clams and let them heat through for about 5 minutes. Avoid boiling, as this can make the clams tough.
- Season with salt and black pepper to taste.
7. Serve
- Ladle the chowder into bowls and garnish with crispy bacon, fresh parsley, and oyster crackers if desired.
Notes
- Fresh Clams: Use fresh clams for an authentic touch. Steam 2 pounds of clams until they open, then chop the meat and reserve the liquid.
- Lighter Option: Substitute the heavy cream with whole milk for a lighter version.
- Storage: Store leftovers in the refrigerator for up to 3 days. Reheat gently over low heat, avoiding boiling.