When a bowl fills the air with nutty, toasted bacon aromas and gentle bubbling hints of briny clam juice, I know I’ve landed on the Best Clam Chowder Recipe. After testing this chowder on rainy afternoons and busy weeknights, I learned that a precise 15-minute simmer makes the potatoes tender with slight bite, and resting the soup 10 minutes off heat deepens the flavors.
Why You’ll Love Best Clam Chowder Recipe
- Silky smooth base thanks to half-and-half and a quick roux
- Smoky bacon pieces for crunchy contrast
- Briny clam juice balanced by sweet onion and celery
- Rooted in New England tradition with easy pantry ingredients
A Little Background
One chilly evening I tried my first batch of this chowder as a test run for a family gathering. After three trials, I discovered that adding the clams off heat keeps them tender. Clam chowder traces back to 18th-century New England fishermen who prized simple, filling soups to brave the cold seas.
Key Ingredients for Best Clam Chowder Recipe
- Thick-cut bacon: Provides smoky fat; substitute pancetta for an Italian twist
- Yukon Gold potatoes: Hold shape with a tender interior; peel and dice uniformly
- Bottled clam juice: Delivers briny depth; reserve juice from canned clams for extra umami
- Half-and-half: Ensures creamy texture; you can use 1 cup milk + 1 cup heavy cream
- Canned minced clams: Convenient and flavorful; undrain one can to finish soup
How to Make Best Clam Chowder Recipe
- In a large Dutch oven, cook 6 slices of diced bacon over medium heat until crisp (about 8 minutes), stirring for gentle sizzling.
- Add 4 tablespoons butter to drippings, then sauté 1 small chopped onion, 2 stalks celery, and 2 minced garlic cloves until soft and translucent (5 minutes).
- Stir in 3 tablespoons flour and cook, stirring constantly until the roux bubbles with a nutty scent (2 minutes), then whisk in 2 cups clam juice and 2 cups half-and-half until smooth.
- Stir in 4 cups peeled, diced potatoes, 2 bay leaves, 1 teaspoon thyme, ¼ teaspoon paprika, salt, and pepper. Simmer gently until potatoes are tender with slight bite (15 minutes).
- Remove from heat, stir in two 6.5-oz cans minced clams (juice included), 1 cup heavy cream, and the reserved bacon. Warm through without boiling (3 minutes), then discard bay leaves.
Pro Tips & Troubleshooting
- Testing Note (cooking): Stirring the base every 3–4 minutes prevented a floury film and kept the texture silky.
- If the chowder is too thin, simmer a few extra minutes uncovered or whisk in a slurry of 1 tablespoon flour + 2 tablespoons cold water.
- Seasonal twist: Add a pinch of smoked paprika or fresh thyme sprigs for an earthy layer.
- Scaling advice: To double, use a 6-quart pot and keep the same cook times; halving works in a 3-quart pot.
Storage & Make-Ahead Guide
Cool to room temperature within 1 hour, then refrigerate in an airtight container for up to 3 days. For longer storage, freeze in a freezer-safe container up to 2 months—leave headspace to expand. To reheat, warm gently over low heat until soup reaches 165°F. Testing Note (storage): I froze a batch in single-serve portions and noticed the cream separated slightly, so I whisk briefly when reheating.
Serving Suggestions
Ladle into bowls and top with chopped parsley. Serve alongside oyster crackers, crusty sourdough, or a grilled cheese sandwich for dipping. A lemon wedge brightens the briny notes.
Frequently Asked Questions
- How do I thicken clam chowder? Simmer uncovered to reduce liquid or whisk in a cold slurry of flour and water.
- Can I use fresh clams instead of canned? Yes—steam 2 pounds of littlenecks first, then chop and add the cooking liquor with bottled clam juice.
- What potatoes work best for chowder? Yukon Gold or red potatoes hold their shape and give a creamy bite.
- How do I reheat chowder without curdling? Warm slowly over low heat, stirring constantly and avoiding a full boil.
- Can I make clam chowder ahead of time? Absolutely—make up to 2 days in advance, then reheat gently and stir in cream just before serving.
- Why did my chowder separate? Over-boiling after adding cream can cause separation; remove from heat at a gentle warm-through stage.
Final Thoughts
This Best Clam Chowder Recipe has become my go-to when I crave that velvety, briny bowl of comfort. My favorite way is piled high with crunchy bacon bits and served with a garlic-buttered baguette. I’d love to hear how your version turned out—share your tweaks and photos below!
More Recipes You’ll Love
- French Garlic Soup – a fragrant, creamy broth that highlights garlic’s nutty sweetness
- Loaded Baked Potato Soup – creamy, potato-forward comfort that echoes clam chowder’s velvety texture
- Chicken Noodle Soup Recipe – classic, soothing flavors perfect for pairing with a hearty chowder
Best Clam Chowder Recipe
Ingredients
Base
- 6 slices bacon diced
- 4 tablespoons unsalted butter
- 1 medium yellow onion diced
- 3 ribs celery diced
- 4 cloves garlic minced
- 3 tablespoons all purpose flour
- 2 cups clam juice
- 2 cups heavy cream
- 1 cup milk
- 4 medium russet potatoes peeled and diced into ½-inch pieces
- 1 teaspoon kosher salt
- 0.5 teaspoon freshly ground black pepper
- 2 teaspoons dried parsley flakes
- 3 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
Finish
- 2 cans chopped clams 6.5-oz each, with juice
- oyster crackers for serving, optional
Instructions
Base
- Place diced bacon in a large Dutch oven over medium heat. Cook, stirring occasionally, until crisp, about 6–8 minutes; remove half and set aside.
- Add butter to the drippings, then sauté onion, celery, and garlic until soft and translucent, about 6–8 minutes.
- Stir in flour and cook, stirring constantly, until bubbly, about 1 minute.
- Slowly whisk in clam juice, heavy cream, and milk; bring to a gentle simmer.
- Add potatoes, salt, pepper, parsley, bay leaves, and thyme; cover and simmer until potatoes are tender, about 15 minutes.
Finish
- Remove bay leaves, stir in clams with their juice and reserved bacon, and heat through without boiling, about 2–3 minutes.
- Ladle into bowls and serve with oyster crackers.