Warm, creamy, and full of comforting flavors, this recipe for the Best Clam Chowder is everything a classic bowl should be. With tender clams, smoky bacon, hearty potatoes, and aromatic herbs, it’s a coastal favorite that brings the essence of seaside dining right to your kitchen. Whether it’s a cold winter night or you’re just craving something rich and soul-satisfying, this chowder delivers every time.
If you’ve loved our Creamy Seafood Stew or New England-Style Corn Chowder, this recipe takes it to the next level with bold clam flavor and the savory addition of crispy bacon. Let’s dive into this delicious, old-school favorite.
What is Clam Chowder?
Clam chowder is a creamy, thick soup typically made with clams, potatoes, and onions. This version uses crispy bacon and a medley of vegetables simmered with clam juice and half-and-half for a rich, velvety base. It’s thickened with flour and loaded with clams in every spoonful. As the saying goes, the way to a man’s heart is through his stomach — and one bowl of this chowder is pure comfort food love.
Why You’ll Love This Clam Chowder Recipe
Classic and Hearty: All the traditional flavors you expect from a great chowder — creamy base, smoky bacon, and briny clams.
Layered Flavor: Bacon drippings and aromatic vegetables add depth and richness.
Great for Sharing: Makes a generous pot, perfect for family dinners or gatherings.
If you’ve tried our Loaded Baked Potato Soup, think of this as its seafood counterpart — creamy, comforting, and absolutely satisfying.
How to Make the Best Clam Chowder
Quick Overview
This chowder is made in stages for maximum flavor — cook bacon, saute veggies, simmer with clam juice, then finish with clams and creamy half-and-half.
Ingredients:
- 8–10 bacon strips, divided
- 2 tbsp butter
- 2 celery stalks, chopped
- 1 leek, finely chopped
- 1 large onion, chopped
- 2–3 garlic cloves, minced
- 3–4 small potatoes, peeled and cubed
- 1 cup broth (chicken or vegetable)
- 1 bottle (8 oz) clam juice
- 1/2 tsp white pepper
- 1/2 tsp salt
- 1/2 tsp dried thyme
- 1/3 cup all-purpose flour
- 2 cups fat-free half-and-half, divided
- 3 cans (6.5 oz each) whole clams, undrained and roughly chopped
- 1 bay leaf
- Chopped fresh chives or green onions, for garnish
Step-by-Step Instructions:
- Cook Bacon: In a Dutch oven, cook bacon over medium heat until crisp. Drain on paper towels. Set aside 2 strips for garnish and crumble the remaining.
- Saute Veggies: Add butter to bacon drippings. Saute celery, leek, and onion until soft. Add garlic and cook for 1 minute more.
- Simmer Base: Stir in potatoes, broth, clam juice, salt, pepper, and thyme. Bring to a boil. Reduce heat and simmer uncovered for 15–20 minutes, or until potatoes are tender.
- Thicken Soup: In a bowl, whisk flour with 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil, cook for 1–2 minutes until thickened.
- Add Clams & Cream: Stir in chopped clams and the remaining 1 cup half-and-half. Reduce heat to low — do not boil. Add bay leaf and 4 crumbled bacon strips.
- Garnish and Serve: Remove bay leaf before serving. Ladle into bowls and top with remaining crumbled bacon and fresh chives or green onions.
What to Serve with Clam Chowder
- Oyster crackers or crusty sourdough bread
- A light green salad with vinaigrette
- Cornbread or garlic toast
- A glass of crisp white wine like Sauvignon Blanc
Top Tips for Rich, Creamy Chowder
- Don’t Boil After Adding Clams: Boiling can make them rubbery.
- Use Fresh Herbs: For a fresher flavor, swap dried thyme for fresh when available.
- Double for a Crowd: This chowder is easily scaled up and keeps well.
Storing and Reheating Tips
- Storage: Store in an airtight container in the fridge for up to 4 days.
- Reheating: Gently reheat over low heat on the stovetop — do not boil.
- Freezing: Not recommended due to the dairy content and potatoes.
FAQs
Can I use fresh clams?
Yes! Steam them separately and reserve the juice to use in place of bottled clam juice.
Can I substitute the half-and-half?
You can use whole milk for a lighter soup or heavy cream for a richer version.
Can I omit the bacon?
Sure! Use olive oil or butter for sauteing and add smoked paprika for a hint of smokiness.
Conclusion
This truly is the Best Clam Chowder — rich, creamy, and full of comforting coastal flavor. Whether you’re warming up on a chilly evening or serving a seafood-inspired feast, this chowder is sure to satisfy. Serve it with crusty bread, and get ready to hear, “Can I have seconds?”
Ingredients
- 8–10 bacon strips, divided
- 2 tbsp butter
- 2 celery stalks, chopped
- 1 leek, finely chopped
- 1 large onion, chopped
- 2–3 garlic cloves, minced
- 3–4 small potatoes, peeled and cubed
- 1 cup chicken or vegetable broth
- 1 bottle (8 oz) clam juice
- 1/2 tsp white pepper
- 1/2 tsp salt
- 1/2 tsp dried thyme
- 1/3 cup all-purpose flour
- 2 cups fat-free half-and-half, divided
- 3 cans (6.5 oz each) whole clams, undrained and roughly chopped
- 1 bay leaf
- Chopped chives or green onions, for garnish
Instructions
- In a Dutch oven, cook bacon over medium heat until crisp. Drain on paper towels. Set aside 2 strips for garnish and crumble the rest.
- Add butter to bacon drippings and sauté celery, leek, and onion until soft. Stir in garlic and cook 1 minute more.
- Add potatoes, broth, clam juice, salt, pepper, and thyme. Bring to a boil, then reduce heat and simmer uncovered for 15–20 minutes or until potatoes are tender.
- Whisk flour with 1 cup half-and-half until smooth. Stir into the soup and cook 1–2 minutes until thickened.
- Add clams and the remaining 1 cup half-and-half. Reduce heat to low (do not boil). Add bay leaf and 4 crumbled bacon strips.
- Remove bay leaf before serving. Garnish with reserved crumbled bacon and chopped chives or green onions.
Notes
For a lighter version, substitute whole milk for half-and-half. Do not boil after adding clams to avoid toughness. Great served with oyster crackers or sourdough.