Clam Chowder Recipe
If you’re looking for a truly heartwarming bowl of comfort, this Clam Chowder Recipe is going to hit all the right notes. Packed with tender clams, smoky bacon, creamy potatoes, and fragrant herbs, it’s a dish that transforms simple ingredients into pure soul food. Whether you’re chasing away a chilly day or just craving something especially homey, this chowder delivers with every spoonful—rich, briny, and loaded with flavor that reminds you of cozy coastal kitchens.
Ingredients You’ll Need
This Clam Chowder Recipe shines because of its straightforward pantry staples and a few star ingredients, each bringing its own magic. From fresh herbs and hearty potatoes to the flavorful punch of bacon and clams, every element earns its place in the pot and on your palate.
- Bacon: Adds smokiness and depth; use salt pork for that classic New England authenticity.
- Onion: Provides a subtle sweetness and aromatic backbone for your chowder.
- Celery: Lends freshness and a little crunch, mingling beautifully with other veggies.
- Garlic: Just a touch brings out savory complexity in the broth.
- All Purpose Flour: Thickens your chowder to that perfect, rich consistency.
- Clam Juice: Infuses the base with briny ocean goodness; you can use bottled or the reserved liquid from steaming clams.
- Water: Softens the flavors and helps the ingredients meld together.
- Thyme: A fresh herb sprig brightens the chowder and adds earthy notes.
- Bay Leaf: Imparts a gentle, savory aroma that rounds out the flavor.
- Red Skin Potatoes: Keep their shape and add comforting, hearty texture to each bite.
- Freshly Cracked Black Pepper: Use plenty for bold flavor and gentle heat, to taste.
- Clams: The star ingredient; use canned for speed or fresh for that unbeatable burst of briny sweetness.
- Heavy Cream: The secret behind that craveworthy, velvety bowlful.
- Fresh Chives or Parsley: Optional, but a sprinkle of green brightens and freshens up every serving.
- Kosher Salt: Only as needed, especially since bacon and clam juice already bring salinity.
- Crusty Bread: Serve on the side for dunking and sopping up every delicious drop!
How to Make Clam Chowder Recipe
Step 1: Crisp the Bacon
Begin by adding your diced bacon (or salt pork, if going old-school) to a large pot or Dutch oven. Cook over medium-high heat for about 10 minutes, stirring occasionally, until it’s browned and crispy. Remove the bacon with a slotted spoon to a plate, but don’t toss that flavorful fat! You’ll need about one tablespoon in the pot for the next steps.
Step 2: Sauté the Aromatics
Leave a tablespoon of bacon fat in the pot and add your finely chopped onions and celery. Sauté for about 8 minutes, letting them become tender and translucent. Add in the minced garlic and stir for another 2 minutes—this step fills your kitchen with that irresistible chowder aroma!
Step 3: Make the Roux
Sprinkle in the flour and stir for about a minute. This little bit of patience creates the thick, luscious base for the Clam Chowder Recipe. If you love an ultra-hearty chowder, you can double the amount of flour here for a thicker finish.
Step 4: Build the Broth
Into the pot goes all the clam juice, water, your big sprig of thyme, bay leaf, and those diced red skin potatoes. Give everything a good stir and bask in the way the colors start to mingle and pop. Bring it all up to a boil, then immediately lower the heat to a simmer.
Step 5: Simmer Until Tender
Season the mixture with plenty of cracked black pepper, cover your pot, and let it gently bubble away for about 20 minutes. The potatoes become creamy and soft, soaking up everything in the pot. Give a stir or two—your kitchen should already smell incredible.
Step 6: Add the Clams, Bacon, and Cream
Time for the best part! Off the heat, stir in your chopped clams, most of the crispy bacon (reserve some for garnish), the heavy cream, and if you like, a handful of fresh chives or parsley. Let everything meld together—don’t forget to taste and adjust with extra salt if your chowder needs it.
Step 7: The Finishing Touch
Discard the bay leaf and thyme sprig (no one wants to bite into those). Ladle the piping hot chowder into bowls, top each with the bacon you set aside and a flurry of fresh herbs. Your Clam Chowder Recipe is ready for its grand debut—with plenty of crusty bread on the side, of course!
Step 8: How to Prepare Fresh Clams for Chowder
If you’re making chowder with fresh clams, choose cherrystones or littlenecks that smell like the ocean. Scrub them well, and for extra insurance against grit, let them sit in water with a sprinkle of flour or corn starch. Steam in a covered pot with water (or a splash of white wine) until the clams open, fishing them out as they finish so none overcook. Discard any stubbornly closed clams. Remove the meat, chop finely, and strain the broth to use as your clam juice. If you’re a stickler for tradition, these little steps make your Clam Chowder Recipe truly memorable!
How to Serve Clam Chowder Recipe
Garnishes
For a picture-perfect bowl and a pop of freshness, top each serving with a scatter of reserved bacon, minced chives or parsley, and an extra twist of black pepper. If you want to take it over the top, add oyster crackers or a pat of butter—it’s all about what makes you (and your guests) smile.
Side Dishes
The classic pairing is warm, crusty bread—think sourdough or a rustic baguette—so every last drop of chowder gets mopped up. Serve with a crisp green salad or steamed green beans for balance. And if you’re feeling coastal, a platter of freshly shucked oysters or simple shrimp cocktail plays beautifully alongside the chowder’s creamy richness.
Creative Ways to Present
If you want to impress, ladle the Clam Chowder Recipe into toasted bread bowls or mini cocottes for individual servings. For casual get-togethers, offer a chowder bar with toppings like bacon, hot sauce, grated cheese, and assorted herbs so everyone can build their dream bowl.
Make Ahead and Storage
Storing Leftovers
Let the leftover Clam Chowder Recipe cool to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to three days. The flavors will deepen, making your next bowl just as craveworthy as the first!
Freezing
While it’s possible to freeze leftover chowder, the cream and potatoes can sometimes change texture. If you plan to freeze, ladle the chowder (minus the cream) into freezer-safe containers. When ready to enjoy, thaw overnight in the fridge, heat gently, and stir in cream just before serving for best results.
Reheating
To reheat, pour chowder into a pot and gently warm over low heat, stirring often to prevent scorching. Add a splash of cream or milk if it has thickened up overnight. Alternatively, reheat single portions in the microwave in 30-second increments, stirring between each.
FAQs
Can I use bottled clam juice if I don’t have fresh clams?
Absolutely! Bottled clam juice is a fantastic shortcut that still brings heaps of ocean flavor to your Clam Chowder Recipe. If you’re short on time, canned clams paired with bottled juice work like a charm.
How can I make this chowder gluten-free?
For a gluten-free Clam Chowder Recipe, substitute all purpose flour with a gluten-free flour blend or cornstarch. Both options will give you a lovely, thick soup without the gluten.
What type of potatoes are best for chowder?
Red skin potatoes are perfect because they hold their shape and lend a creamy, sturdy bite. Yukon Golds are a close second if you’re after an even creamier texture.
Is it okay to make this chowder a day ahead?
Absolutely! This dish develops even more flavor after a night in the fridge. Just cool completely before storing, and warm gently to serve. If the chowder thickens, a bit of milk or broth will loosen it right up.
Can I add other seafood to this chowder?
Yes, feel free to make this Clam Chowder Recipe your own! Add shrimp, scallops, or even chunks of white fish for a hearty seafood chowder. Just add them during the final five minutes of cooking so they stay tender.
Final Thoughts
There’s truly nothing as satisfying as a big, brimming bowl of homemade Clam Chowder Recipe. It’s warm, welcoming, and endlessly customizable—just the thing to bring everyone to the table. Give it a whirl next time you crave something comforting, and don’t forget to share with someone you love!
Print
Clam Chowder Recipe
- Total Time: 1 hour
- Yield: 6 servings
- Diet: Gluten Free
Description
A rich and hearty Clam Chowder recipe that is perfect for a comforting meal. This creamy soup is loaded with tender clams, crispy bacon, potatoes, and aromatic vegetables, all simmered to perfection in a velvety broth. Serve with crusty bread for a satisfying experience.
Ingredients
Bacon:
– 6 ounces diced bacon (use salt pork for a traditional flavor)
Vegetables:
– 1 large onion, finely chopped – 6 celery stalks, finely chopped – 2 cloves garlic, minced
Thickening Agent:
– ⅓ cup all-purpose flour
Liquid:
– 4 cups clam juice (from 4 8-oz bottles or reserved from steaming clams) – 2 cups water
Herbs and Spices:
– 1 large sprig thyme – 1 bay leaf – Freshly cracked black pepper, to taste
Potatoes:
– 2 pounds red skin potatoes, diced
Clams:
– 1 ½ cups clams, finely chopped (from canned or fresh clams) – 2 cups heavy cream – Fresh chives or parsley, minced (optional) – Kosher salt, as needed
Optional:
– Crusty bread, for serving
Instructions
- Make the Chowder (with fresh or canned clams) – Add bacon to a pot, cook until crispy. Remove bacon, leaving 1 tbsp fat. Cook onions, celery, garlic. Add flour, then clam juice, water, thyme, bay leaf, potatoes. Simmer, then add clams, bacon, cream, herbs. Adjust seasoning.
- Prepare Fresh Clams – Choose fresh clams, scrub well. Boil water, add clams. Remove open clams, continue cooking until all open. Chop clams, strain and reserve liquid for chowder.
Notes
- You can use fresh clams or canned clams for this recipe.
- Adjust the thickness of the chowder by varying the amount of flour added.
- Ensure the clams are fresh and discard any that do not open during cooking.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 850mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 90mg
Keywords: Clam Chowder, Soup, Comfort Food, Seafood, Bacon
