This clam and chowder recipe is the kind of soup that makes a cold evening feel a little better. It has tender potatoes, plenty of clams, smoky bacon, sweet onion and celery, all brought together in a creamy, savory broth. The soup is rich without being complicated, and most of the cooking happens in one pot.
Canned clams work especially well here because they are convenient, easy to keep in the pantry, and give you plenty of clam flavor when combined with bottled clam juice. If you have fresh clams available, you can use them too. Serve the chowder with warm crusty bread or oyster crackers for a filling meal.
What Is Clam Chowder?
Clam chowder is a hearty soup made with clams, potatoes and a flavorful broth. This version follows the creamy New England style, where milk or cream gives the soup its pale, velvety texture. It is different from Manhattan-style clam chowder, which uses tomatoes instead of a creamy base.
Ingredients
| Ingredient | Amount |
|---|---|
| Thick-cut bacon | 5 slices, chopped |
| Butter | 2 tablespoons |
| Yellow onion | 1 medium, finely diced |
| Celery | 2 stalks, diced |
| Garlic | 3 cloves, minced |
| All-purpose flour | 1/4 cup |
| Chicken or seafood broth | 2 cups |
| Clam juice | 1 cup |
| Half-and-half | 2 cups |
| Chopped clams | 3 cans (about 6.5 oz each), with juices reserved |
| Yukon Gold or red potatoes | 1 1/4 pounds, peeled and diced |
| Bay leaf | 1 |
| Dried thyme | 1/2 teaspoon |
| Dried oregano | 1/2 teaspoon |
| Smoked paprika | 1/4 teaspoon |
| Worcestershire sauce | 1 teaspoon |
| Hot sauce | 1 teaspoon |
| Salt | 1/2 teaspoon, or to taste |
| Black pepper | 1/4 teaspoon, plus more for serving |
| Fresh parsley | 2 tablespoons, chopped |
Also Read: Spanish Seafood Stew
How to Make Clam and Chowder
1. Cook the Bacon
Place a large heavy-bottomed pot over medium-low heat and cook the bacon until browned and crisp. Transfer the bacon to a plate lined with paper towels. Leave about 2 tablespoons of the bacon fat in the pot. That little bit of rendered fat adds a savory base to the chowder.
2. Cook the Vegetables
Add the butter, onion and celery to the same pot. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften. Add the garlic, thyme, oregano, smoked paprika, Worcestershire sauce and hot sauce. Cook for another minute so the garlic and spices become fragrant.
3. Build the Creamy Base
Sprinkle the flour over the vegetables and stir continuously for about 2 minutes. This cooks out the raw flour taste and creates the base that will thicken the chowder. Slowly pour in the broth while stirring, followed by the clam juice and half-and-half. Add the bay leaf, salt and black pepper.
4. Let the Chowder Simmer
Bring the mixture just to a gentle simmer. Do not let it boil aggressively once the dairy has been added. Reduce the heat and simmer for about 15 to 20 minutes, stirring occasionally. The broth will gradually become thicker and more flavorful.
5. Add the Potatoes
Stir in the diced potatoes and continue cooking for about 20 minutes, or until they can be easily pierced with a fork. Keep the heat moderate so the potatoes cook evenly without breaking apart.
6. Add the Clams
Reduce the heat to low and stir in the chopped clams along with their reserved juices. Warm the chowder for about 4 to 5 minutes. The clams only need to heat through, so avoid prolonged boiling, which can make them chewy.
7. Finish and Serve
Remove the bay leaf. Taste the chowder and adjust the salt and pepper if needed. Spoon it into bowls and finish with chopped parsley, crispy bacon and a little freshly cracked black pepper. Serve immediately with crusty bread, crackers or toasted sourdough.
Also Read: Seafood Chowder
What You Can Do Better
Use the right potatoes. Yukon Gold potatoes give the chowder a naturally creamy texture while holding their shape reasonably well. Red potatoes are another good choice because they tend to stay intact during simmering.
Do not boil the dairy. A gentle simmer is enough. Hard boiling can affect the texture of the creamy broth.
Add the clams near the end. Clams do not need a long cooking time. Adding them during the final few minutes keeps them more tender.
Save the clam liquid. The liquid packed with canned clams carries a lot of seafood flavor. Strain it if necessary and add it to the soup rather than throwing it away.
Control the thickness. If the chowder becomes thicker than you like, stir in a small amount of warm broth or milk. If it is too thin, let it simmer gently for a few extra minutes before adding the clams.
Go easy on the salt at first. Bacon, clam juice, broth and canned clams can all contain salt. It is easier to add more at the end than to fix an overly salty chowder.
Can You Use Fresh Clams?
Yes. Fresh clams can be used in place of canned clams. Clean and steam the clams first, remove the meat from the shells, chop it into bite-sized pieces and reserve the cooking liquid. Strain the liquid through a fine sieve before adding it to the chowder to remove any grit.
Also Read: Beef Cube Steak Recipe
What to Serve With Clam Chowder
A bowl of creamy chowder is filling on its own, but bread makes it even better. Crusty French bread, sourdough, garlic toast, oyster crackers or homemade dinner rolls are all good choices. A simple green salad also works well if you want something fresh alongside the rich soup.
How to Store Leftover Chowder
Let the chowder cool slightly before transferring it to an airtight container. Refrigerate it and use within 3 to 4 days. Reheat it gently on the stovetop over low to medium-low heat, stirring occasionally. Avoid bringing it to a hard boil because the creamy base can separate.
Freezing is possible, but creamy soups can change texture after thawing. If you do freeze it, thaw the chowder overnight in the refrigerator and reheat it slowly. A splash of milk or broth can help loosen the soup if it becomes too thick.
Recipe at a Glance
| Prep Time | 15 minutes |
|---|---|
| Cook Time | 50 minutes |
| Total Time | About 1 hour 5 minutes |
| Servings | 6 |
| Course | Soup |
| Cuisine | American |
| Method | Stovetop |
Also Read: Cowboy Chicken Recipe
Nutritional Information
The following figures are approximate and will vary depending on the brands of bacon, broth, dairy and canned clams used.
| Nutrient | Approx. Amount per Serving |
|---|---|
| Calories | 390 kcal |
| Protein | 18 g |
| Carbohydrates | 32 g |
| Fat | 22 g |
| Saturated Fat | 11 g |
| Cholesterol | 70 mg |
| Sodium | 900 mg |
| Fiber | 3 g |
| Sugars | 6 g |
| Calcium | 180 mg |
| Iron | 4 mg |
Frequently Asked Questions
Can I make clam chowder without bacon?
Yes. Leave out the bacon and replace the rendered bacon fat with an extra tablespoon of butter or olive oil. The chowder will still have plenty of flavor from the clams, vegetables and seasonings.
Can I use milk instead of half-and-half?
Yes, although the finished chowder will be lighter and less creamy. For a richer result, use whole milk. You can also use a combination of milk and cream.
Why is my clam chowder too thick?
The potatoes and flour both contribute to the thickness. Stir in a little warm broth, milk or half-and-half until the chowder reaches the consistency you prefer.
Why are my clams chewy?
Clams can become tough when they are cooked for too long. Add canned clams near the end and heat them only until warmed through.
Can I make this chowder ahead of time?
Yes. The flavors can become more developed after resting. Refrigerate it promptly and reheat gently when ready to serve.
