You want comfort that actually tastes like something? This Clam Chowder brings the seaside to your spoon—rich, briny, and unapologetically creamy. No mystery thickeners, no weird seafood funk, just clean clam flavor, tender potatoes, and smoky depth.
It’s the kind of soup that makes your kitchen smell like a New England dock in the best way. One pot, big payoff, and yes—you’ll want seconds before your bowl is empty.
Why This Recipe Works
Balanced brine and cream: Bottled clam juice plus fresh or canned clams build ocean depth without turning the soup salty.
Layered savoriness: Bacon or salt pork lays the smoky foundation; onions, celery, and thyme deliver aromatic backbone.
Proper texture: Russet potatoes release starch to naturally thicken, while a small butter-flour roux finishes with silky body—no gluey paste.
Smart timing: Clams get added at the end so they stay tender. Overcooked clams?
Rubber bands. Not today.
What You’ll Need (Ingredients)
- 4 slices bacon (or 3 oz salt pork), diced
- 2 tbsp unsalted butter
- 1 medium onion, finely chopped
- 2 ribs celery, finely chopped
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 2 cups clam juice (bottled or reserved from canned clams)
- 1 cup low-sodium chicken broth
- 1 lb russet potatoes, peeled and 1/2-inch diced
- 1 bay leaf
- 1/2 tsp dried thyme (or 1 tsp fresh)
- 1 cup heavy cream (or half-and-half for lighter)
- 12–16 oz chopped clams (fresh shucked or canned, drained and juices reserved)
- Kosher salt and black pepper, to taste
- 2 tbsp chopped fresh parsley, for garnish
- Oyster crackers or crusty bread, for serving
Instructions
- Crisp the bacon: In a heavy pot over medium heat, cook bacon until browned and rendered. Scoop to a plate; leave 1–2 tbsp fat in pot.
- Sweat the aromatics: Add butter, onion, and celery.
Cook 5–7 minutes until soft and glossy. Stir in garlic for 30 seconds.
- Make the roux: Sprinkle flour over veggies; cook 1 minute, stirring. This prevents raw flour taste and helps thicken later.
- Build the base: Whisk in clam juice and chicken broth gradually to avoid lumps.
Add potatoes, bay leaf, and thyme.
- Simmer to tender: Bring to a gentle simmer; cook 12–15 minutes until potatoes are just tender but not falling apart.
- Add cream: Stir in heavy cream. Keep it at a low simmer—no boiling—to maintain silky texture.
- Finish with clams: Add chopped clams and any reserved juices. Simmer 2–3 minutes, just until clams are warmed through.
- Season and serve: Remove bay leaf.
Taste and season with salt and pepper. Top with bacon and parsley. Serve with crackers or crusty bread.
How to Store
- Refrigerate: Cool completely; store in an airtight container for up to 3 days.
- Reheat: Warm gently on the stovetop over low heat, stirring.
Do not boil or the dairy may split—low and slow wins.
- Freeze: Not ideal due to cream and potatoes. If you must, freeze base before adding cream and clams; add them fresh when reheating.
Benefits of This Recipe
- Restaurant flavor at home: You’ll beat most $18 bowls with pantry staples.
- Weeknight-friendly: About 35–40 minutes, one pot, minimal cleanup. Your future self says thanks.
- Flexible richness: Choose heavy cream for decadent or half-and-half for lighter—control your cozy level.
- Scales easily: Double it for a crowd; it holds on the stove beautifully.
Common Mistakes to Avoid
- Boiling after cream: High heat can break the chowder.
Gentle simmer only.
- Overcooking clams: Add at the end and heat briefly. Tough clams ruin the party.
- Skipping the roux: Without it, you risk thin, watery soup. Not the vibe.
- Using waxy potatoes only: Russets release starch for body.
Mix with Yukon Golds if you like, but don’t skip the russets.
- Oversalting early: Clam juice is salty. Season at the end once everything’s in.
Alternatives
- Manhattan-style: Swap cream for crushed tomatoes, add a splash of white wine, bump up herbs and veggies.
- Smoked fish twist: Add flaked smoked haddock or salmon with the clams for extra depth—ridiculously good.
- Dairy-light: Use evaporated milk or half-and-half; thicken slightly more with roux if needed.
- Vegetarian “sea” chowder: Use mushrooms and seaweed (kombu or dulse) for briny notes; swap veg broth for clam juice. Not classic, but tasty IMO.
- Gluten-free: Replace flour with cornstarch slurry (1.5 tbsp cornstarch + 2 tbsp water) added near the end.
FAQ
Can I use canned clams?
Yes.
They’re convenient and consistent. Use the clam liquid plus bottled clam juice for a robust base and add the clams at the end to stay tender.
What’s the best potato for chowder?
Russets for body and creaminess. If you prefer chunks that hold shape, mix half russet with half Yukon Golds for the best of both worlds.
How do I avoid a grainy texture?
Cook the flour briefly, add liquids slowly while whisking, and keep heat moderate.
Don’t boil after adding cream. Simple and smooth—literally.
Can I make it ahead?
Yes, up to 24 hours. Reheat gently and consider adding a splash of cream to refresh the texture.
FYI, flavors deepen overnight.
What can I serve with it?
Oyster crackers, sourdough, a crisp green salad, and a squeeze of lemon. A little hot sauce on the side never hurts.
In Conclusion
This Clam Chowder hits the sweet spot: fast enough for Tuesday, special enough for guests. It’s creamy without heaviness, briny without bite, and layered with real flavor.
Make it once and it’ll be your cold-weather flex. Grab a spoon and claim your comfort.
