This creamy, smoky bowl of Clam Chowder with tender potatoes and chunks of bacon is the kind of soup that warms you from the inside out. I started making this recipe on cold winter nights when I wanted something rich and comforting, and it's been a family favorite ever since. The broth is velvety and thick, the clams are tender and briny, and the bacon adds a smoky depth that makes every spoonful satisfying.
If you love hearty, stick-to-your-ribs comfort food, this pairs beautifully with my Ultimate Club Sandwich for a cozy dinner, or serve it alongside Spinach Balls for a fun appetizer spread. For more warming dishes, try my Turkish Eggs or Asian Noodle Salad.
Why You will Love This Clam Chowder
This clam chowder recipe is a total winner for so many reasons. First, the flavor is incredible. The bacon adds smokiness, the clams bring a briny sweetness, and the cream makes everything rich and velvety. It's the kind of soup that tastes like it came from a restaurant.
Second, it's surprisingly easy to make. You don't need any fancy techniques or hard-to-find ingredients. Just cook the bacon, build the base, add the broth and cream, simmer with the potatoes, and stir in the clams at the end. The whole thing comes together in about an hour and 15 minutes.
Third, it's filling and satisfying. This isn't a light soup, it's a full meal in a bowl. The potatoes and clams make it hearty, and the creamy broth makes it comforting. Serve it with some crusty bread, and you've got a complete dinner.
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Clam Chowder Ingredients
Everything here is simple and easy to find at most grocery stores.
See Recipe Card Below This Post For Ingredient Quantities
Main Ingredients
- Thick-cut bacon: The base of the flavor. Cooking the bacon slowly renders the fat, which you'll use to build the rest of the soup. You can also use salt pork if you prefer.
- Butter: Adds richness and helps create the roux that thickens the chowder.
- Yellow onion: Diced and sautéed until soft, it adds sweetness and depth.
- Celery: Adds a mild, earthy flavor and a little crunch that softens as it cooks.
- Garlic: Minced and cooked until fragrant, it adds a savory, aromatic note.
- Hot sauce: Just a teaspoon adds a subtle warmth and complexity without making the soup spicy.
- Worcestershire sauce: Adds umami and depth. It's a secret ingredient that makes the flavor more complex.
- Flour: Sprinkled in to create a roux, which thickens the chowder and gives it that creamy, velvety texture.
- Chicken broth: Adds savory depth and helps build the base of the soup.
- Half and half: The cream base that makes the chowder rich and smooth. It's lighter than heavy cream but still luxurious.
- Clam juice: Adds a briny, oceanic flavor that's essential for authentic clam chowder. You'll use the juice from the canned clams plus an extra 8 ounces.
- Chicken bouillon cube: Dissolves into the soup and adds extra savory depth.
- Bay leaf: Adds a subtle herbal note that rounds out the flavor. Remove it before serving.
- Potatoes: Peeled and diced, they cook in the broth and help thicken the soup naturally. Use Yukon gold or russet potatoes.
- Canned chopped clams: Convenient and tender, they add that classic clam flavor without the hassle of shucking fresh clams. Reserve the juice.
- Fresh parsley: Chopped and sprinkled on top for garnish. It adds color and a fresh, herbaceous note.
- Freshly cracked black pepper: Adds warmth and a little spice to finish the soup.
Seasonings
- Dried oregano: Adds an earthy, slightly bitter note that complements the clams.
- Dried parsley: Adds a mild, herbaceous flavor.
- Dried thyme: Adds a subtle, savory warmth.
- Salt: Seasons the soup and brings out all the flavors.
- Smoked paprika: Adds a hint of smokiness that pairs beautifully with the bacon.
- Pepper: Adds warmth and a little spice.
How to Make Clam Chowder
Here's how to put this together, step by step.
- Cook the bacon: Place the bacon strips in a 4.5-quart soup pot over low heat. If the strips are long, cut them in half so they cook evenly. Cook slowly until the bacon is crispy and the fat has rendered, about 10 to 12 minutes. Transfer the cooked bacon to a paper towel-lined plate to cool, then chop it into small pieces.
- Build the base: Add the reserved bacon drippings and butter to the pot over medium heat. Use a silicone spatula to scrape the bottom and sides of the pot to incorporate all the flavor.
- Add aromatics and seasonings: Stir in the minced garlic, hot sauce, Worcestershire sauce, dried oregano, dried parsley, dried thyme, salt, smoked paprika, and pepper.
- Make the roux: Sprinkle the flour over the vegetables and stir to coat. Cook for 2 minutes, stirring constantly, to remove the raw flour taste and create a thick paste.
- Add liquids: Gradually add the chicken broth, stirring continuously and scraping the bottom of the pot to incorporate the roux. The mixture will thicken as you stir. Slowly add the half and half, stirring constantly to keep everything smooth.
- Add clam juice and seasonings: Stir in the chicken bouillon cube and bay leaf. Add the reserved juice from the canned clams plus an additional 8 ounces of bottled clam juice.
- Simmer: Bring the chowder to a gentle boil over medium heat, then reduce the heat to low so it's just barely bubbling.
- Add potatoes: Stir in the peeled and diced potatoes. Continue simmering for another 20 to 25 minutes, until the potatoes are fork-tender and the chowder has thickened.
- Add clams: Stir in the chopped clams and heat through for 5 minutes. Remove the bay leaf.
- Serve: Ladle the chowder into bowls and garnish with chopped parsley, freshly cracked black pepper, and the chopped bacon.
Substitutions and Variations
This New England clam chowder is flexible, so you can customize it to your taste.
Bacon: If you don't have bacon, use salt pork or pancetta. For a lighter version, skip the bacon and use 2 tablespoons of olive oil or butter instead.
Clams: Fresh clams work beautifully if you have them. Steam them first, chop the meat, and use the steaming liquid in place of bottled clam juice.
Potatoes: Yukon gold or russet potatoes are best, but red potatoes also work. Just make sure to dice them evenly so they cook at the same rate.
Cream: If you don't have half and half, use a mix of whole milk and heavy cream. For a lighter version, use whole milk, but the chowder won't be quite as rich.
Thickening: If you want an even thicker chowder, mash a few of the cooked potatoes against the side of the pot before adding the clams.
Spice level: Add more hot sauce or a pinch of cayenne pepper if you like a little heat.
Vegetables: Some people like to add corn or carrots. Stir them in when you add the potatoes.
Equipment
You don't need anything fancy to make this clam chowder.
- 4.5-quart soup pot: Big enough to hold all the ingredients and allow the chowder to simmer without boiling over.
- Silicone spatula: For stirring and scraping the bottom of the pot to prevent sticking.
- Cutting board and knife: For chopping the bacon, vegetables, and garnishes.
- Can opener: For opening the canned clams.
- Ladle: For serving the chowder.
Storage and Reheating Tips
This chowder keeps well and tastes even better the next day.
Refrigerator: Store the chowder in an airtight container in the fridge for up to 4 days. The soup will thicken as it sits, so you may need to add a splash of chicken broth or half and half when reheating.
Reheating: Reheat gently on the stove over low heat, stirring occasionally. Don't let it boil, as the cream can separate. You can also reheat individual portions in the microwave.
Freezing: Cream-based soups don't freeze as well because the cream can separate when thawed. If you do freeze it, store it in a freezer-safe container for up to 2 months. Thaw in the fridge overnight and reheat gently, whisking to recombine if needed.
Make-ahead: You can make the chowder base (everything except the clams) up to 2 days in advance. Store it in the fridge and add the clams when you're ready to serve.
What to Serve with Clam Chowder
This clam chowder soup is hearty enough to be a meal on its own, but it pairs beautifully with a few sides.
Serve it with crusty bread, sourdough rolls, or oyster crackers for scooping up every last drop. A simple green salad with a light vinaigrette is a great side to balance the richness. For a classic touch, serve it in a sourdough bread bowl (clam chowder in a sourdough bowl).
For a bigger meal, pair it with Ultimate Club Sandwich, Turkey Pinwheels, or Deviled Potatoes for a fun, comforting spread. It also works well alongside Spinach Balls or Asian Noodle Salad for variety.
And don't forget a cold drink. A crisp white wine, iced tea, or even a light beer pairs perfectly with the creamy, briny flavors.
Expert Tips
Here are a few tricks to make sure your clam chowder turns out perfectly every time.
Cook the bacon slowly: Low and slow renders the fat without burning it. This gives you clean bacon drippings that add flavor without bitterness.
Don't skip the roux: Cooking the flour for 2 minutes removes the raw taste and ensures your chowder thickens properly.
Add liquids gradually: Stir constantly as you add the broth and cream. This prevents lumps and creates a smooth, velvety base.
Simmer gently: Don't let the chowder boil once you've added the cream. A gentle simmer keeps the texture smooth and prevents the cream from separating.
Add clams at the end: Overcooking clams makes them tough and rubbery. Add them at the very end and just heat them through.
Taste and adjust: Before serving, taste the chowder and adjust the seasoning. You might need a little more salt, pepper, or hot sauce.
Let it rest: If you have time, let the chowder sit for 20 to 30 minutes before serving. The flavors meld together and the soup thickens slightly.
FAQ
Traditional clam chowder includes clams, potatoes, onions, celery, bacon (or salt pork), butter, flour, cream or half and half, clam juice, and seasonings like thyme, bay leaf, and black pepper. This New England-style version is creamy and rich, while Manhattan clam chowder uses a tomato-based broth instead of cream.
Clam chowder isn't as common in the UK as it is in the United States, but when it's served, it usually refers to the New England-style version: a creamy, potato-based soup with clams. Some British pubs and seafood restaurants serve it as an American-inspired dish, often with crusty bread on the side.
To be considered a chowder, a soup must have three key elements: a creamy or broth-based liquid, chunks of seafood or vegetables (like clams or corn), and potatoes. The combination of these three ingredients defines a chowder and sets it apart from other types of soup.
Yes, clam chowder contains real clams. The clams can be fresh, canned, or frozen, and they're typically chopped and stirred into the soup near the end of cooking. The clam juice (the liquid from the clams) is also added to the broth to give the chowder its signature briny, oceanic flavor.
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Pairing
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Clam Chowder
Ingredients
Method
- Cook the bacon slowly over low heat in a large soup pot until crispy. Remove and drain on paper towels, reserving 2 tablespoons of the drippings.
- Wipe out any burned bits from the pot, leaving flavorful bacon remnants.
- Add the reserved bacon drippings and butter to the pot over medium heat. Stir to melt butter and scrape the bottom. Add the diced onion and celery, tossing to coat. Cook for 5–6 minutes until softened.
- Stir in the garlic, hot sauce, Worcestershire sauce, and dried seasonings. Cook for 1 minute until fragrant.
- Sprinkle in the flour and cook for 2 minutes, stirring constantly to eliminate raw flour taste
- Gradually add the chicken broth in small splashes, stirring constantly and scraping the bottom of the pot. Pour in the half and half in the same manner.
- Stir in the chicken bouillon, bay leaf, and clam juice (reserve clams for later). Bring mixture to a gentle boil, then reduce to a simmer. Simmer partially covered for 20 minutes, stirring occasionally.
- Add peeled and diced potatoes to the pot. Maintain a gentle simmer and cook for 20–25 minutes until potatoes are fork tender. Reduce heat to low.
- Stir in the chopped clams and cook for 5 minutes until heated through. Remove the bay leaf.
- Serve the chowder in bowls, garnished with chopped parsley, freshly cracked pepper, and crumbled bacon.
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