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Best Clam Chowder Recipe

Chowder Recipe

Clam chowder is a classic, hearty soup made with tender clams, creamy broth, and savory bacon, perfect for chilly days or special family meals. This Best Clam Chowder Recipe offers a comforting and rich New England-style chowder, packed with chunks of potatoes, onions, and herbs that complement the briny clams. The smoky flavor of bacon adds depth, while the creamy base provides an irresistible, velvety texture. Serve it with oyster crackers or extra bacon for an authentic touch. Whether you're a seasoned cook or a chowder lover, this recipe ensures a warm, delicious meal that everyone will enjoy!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course, Soup
Cuisine American, New England
Servings 6
Calories 350 kcal

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Knife and cutting board
  • Ladle
  • Can opener (if using canned clams)

Ingredients
  

For the Clam Chowder:

  • 4 slices bacon chopped
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 3 medium potatoes
  • 1/4 cup all-purpose flour
  • 2 cup clam juice
  • 1 cup heavy cream
  • 1 cup whole milk
  • 2 cans chopped clams with juice
  • 1 tsp fresh thyme
  • 1 bay leaf
  • Salt and pepper to taste
  • 2 tbsp butter
  • Fresh parsley

Optional Garnish:

  • Oyster crackers
  • Chopped fresh parsley
  • Extra crispy bacon

Instructions
 

  • 1. Cook the Bacon
    In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon and set it aside, leaving about 1-2 tablespoons of bacon fat in the pot.
    2. Sauté the Vegetables
    Add the diced onion to the pot with the bacon fat and sauté for 3-4 minutes until soft and translucent.Add the minced garlic and cook for another 1 minute until fragrant.
    3. Cook the Potatoes
    Add the diced potatoes to the pot and stir to combine with the onion and garlic. Cook for 2-3 minutes, stirring occasionally.
    4. Make the Roux
    Sprinkle the flour over the vegetables and stir to coat everything evenly. Cook the flour for 1-2 minutes to remove the raw taste.
    5. Add the Liquids
    Slowly pour in the clam juice (or water) while stirring to avoid lumps. Add the milk and cream, stirring to combine. Bring the mixture to a simmer.
    6. Add Clams and Spices
    Stir in the canned clams along with their juice, thyme, and bay leaf. Season with salt and pepper to taste. Let the chowder simmer for 15-20 minutes, or until the potatoes are tender and the soup has thickened slightly.
    7. Finish the Chowder
    Stir in the butter for extra richness. Remove the bay leaf and discard it.
    8. Serve
    Ladle the creamy clam chowder into bowls. Garnish with fresh parsley, crispy bacon, and oyster crackers if desired. Serve hot!

Notes

  • Fresh vs. Canned Clams: If you prefer, you can use fresh clams in this recipe. Steam the clams until they open, then chop the meat and use the cooking liquid in place of clam juice.
  • Thicker Chowder: For a thicker consistency, you can mash some of the potatoes directly in the pot or add a little more flour during the roux stage.
  • Add Vegetables: Some variations of clam chowder include celery or carrots for added texture and flavor. Feel free to add them along with the onions for a more veggie-packed chowder.
  • Make it Ahead: This clam chowder stores well in the fridge for up to 3 days. Reheat gently on the stove to avoid curdling the cream.
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