There’s nothing more comforting on a chilly day than a warm, creamy bowl of clam chowder recipe. This classic New England favorite has been delighting seafood lovers for centuries with its rich flavor, hearty potatoes, smoky bacon, and tender clams. Known for its creamy broth and comforting texture, clam chowder is a staple in coastal kitchens and restaurant menus alike. Whether you’re craving a cozy weeknight dinner or planning a crowd-pleasing dish for family gatherings, this clam chowder recipe will quickly become your go-to favorite.
Why You’ll Love This Clam Chowder Recipe
- Creamy and comforting: Perfect for chilly days or when you need a warm, hearty meal.
- Packed with flavor: Smoky bacon, sweet clams, and tender potatoes create a deliciously rich balance.
- Beginner-friendly: Simple steps make this recipe easy, even if you’re new to cooking chowder.
- Customizable: Easily adapt to your taste with different toppings or substitutions.
- Crowd-pleaser: A satisfying dish that’s loved by both seafood fans and picky eaters.
Ingredients Needed for Perfect Clam Chowder Recipe
- Clams: The star of the recipe, providing briny, ocean-fresh flavor.
- Potatoes: Add hearty texture and bulk to make the soup filling.
- Onion and Celery: Bring an aromatic base that enhances depth of flavor.
- Bacon: Infuses the broth with smoky richness and adds a crispy topping.
- Heavy Cream and Milk: Create the signature creamy, luscious chowder base.
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Step-by-Step Instructions to Make Clam Chowder Recipe
- Cook the bacon: In a large pot, fry bacon until crispy. Remove and set aside for garnish.
- Sauté aromatics: In the same pot, cook onions and celery in bacon drippings until softened.
- Add potatoes and broth: Stir in diced potatoes and clam juice or stock. Simmer until potatoes are tender.
- Stir in clams: Add chopped clams, letting them cook gently to avoid toughness.
- Finish with cream: Lower the heat and stir in milk and heavy cream for a smooth, rich broth.
- Season and serve: Add salt, pepper, and fresh parsley. Top with bacon and serve hot with oyster crackers.
Expert Tip: To avoid curdling, never boil the chowder after adding cream—keep it at a gentle simmer.
Recipe Tips & Variations
- Thicker chowder: Mash some of the potatoes before adding clams for a creamier texture.
- Add vegetables: Carrots or corn can bring sweetness and color to the dish.
- Make it lighter: Substitute half-and-half instead of heavy cream for a lighter version.
- Spicy twist: A dash of hot sauce or cayenne pepper adds a subtle kick.
How to Store & Reheat
- Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: Warm gently on the stovetop over low heat. Avoid boiling to prevent curdling.
- Freezing: Not recommended, as the cream can separate once thawed.
Similar Recipes You Will Love
If you enjoyed this comforting clam chowder recipe, you’ll also love exploring other cozy, creamy soups that bring the same warmth to your table. Try this hearty Zuppa Toscana Recipe loaded with sausage and kale, indulge in the rich flavors of Cheesy Broccoli Potato Soup, or treat yourself to the ultimate comfort bowl with Loaded Baked Potato Soup. Each recipe is perfect for chilly evenings and sure to become a family favorite.
Frequently Asked Questions (FAQ)
Can I use canned clams instead of fresh?
Yes! Canned clams work perfectly for this clam chowder recipe and save time.
How do I keep the chowder from being too thin?
Simmer the potatoes longer or mash some before adding the cream to thicken naturally.
What goes best with clam chowder?
Oyster crackers, crusty bread, or a side salad make excellent pairings.
Can I make clam chowder ahead of time?
Yes, prepare it a day in advance—the flavors deepen beautifully overnight.
This clam chowder recipe is everything you want in a comforting, hearty bowl of soup—rich, creamy, and brimming with flavor. It’s simple enough for a weeknight but impressive enough to serve guests. Try it today, and don’t forget to share your thoughts in the comments or pass this recipe along to a fellow seafood lover!
Clam Chowder Recipe
Ingredients
- Fresh or canned clams chopped
- Bacon crispy, for flavor and garnish
- Potatoes diced, hearty base of the chowder
- Onion and celery aromatic flavor base
- Garlic adds depth and richness
- Butter for sautéing
- All-purpose flour to thicken the broth
- Clam juice or seafood stock for rich flavor
- Heavy cream and milk creamy chowder base
- Salt black pepper, and fresh parsley (for seasoning and garnish)
Instructions
- Cook bacon in a large pot until crispy. Remove and set aside.
- Sauté onion, celery, and garlic in bacon drippings until softened.
- Add butter and flour, whisking to form a light roux.
- Pour in clam juice or stock, stirring to combine. Add potatoes and simmer until tender.
- Stir in clams and reduce heat to low.
- Add milk and cream, heating gently—do not boil.
- Season with salt, pepper, and parsley.
- Garnish with bacon and serve hot with oyster crackers or crusty bread.