🍲 The Ultimate Creamy Clam Chowder Recipe

Rich, hearty, and comforting – clam chowder is a classic dish that warms the soul. This detailed recipe will guide you to make a creamy, flavor-packed New England-style clam chowder with tender clams and perfectly cooked potatoes.


Ingredients (Serves 6-8)

For the Chowder:

  • 3 cups fresh clams (or 3 cans, 6.5 oz each, chopped, with juice reserved)
  • 4 slices thick-cut bacon (diced)
  • 1 small onion (finely chopped)
  • 2 cloves garlic (minced)
  • 3 medium russet potatoes (peeled and diced into ½-inch cubes)
  • 3 cups clam juice (or seafood stock)
  • 1 cup water
  • 2 cups heavy cream
  • 1 cup whole milk
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1 bay leaf
  • ½ tsp dried thyme
  • Salt and black pepper (to taste)
  • Fresh parsley (chopped, for garnish)

Step-by-Step Instructions


1. Clean and Prepare the Clams

  1. Fresh Clams: If using fresh clams, scrub the shells clean. Steam them in a large pot with 1 cup of water for 5-7 minutes until they open. Remove clams from shells and chop finely. Strain and reserve the cooking liquid.
  2. Canned Clams: Drain the clams, reserving the juice.

2. Cook the Bacon

  1. Render the Fat: In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until crispy (about 5-7 minutes).
  2. Remove and Set Aside: Transfer the bacon to a plate lined with paper towels, leaving the rendered fat in the pot.

3. Cook the Aromatics

  1. Sauté the Onion: Add chopped onions to the pot and cook in the bacon fat for 4-5 minutes until translucent.
  2. Add Garlic: Stir in the minced garlic and cook for 1 minute until fragrant.

4. Make the Base

  1. Add Butter and Flour: Melt the butter in the pot. Stir in the flour and cook for 2 minutes, whisking constantly to form a roux. This thickens the chowder.
  2. Add Clam Juice and Bay Leaf: Gradually pour in the reserved clam juice and water, whisking to prevent lumps. Add the bay leaf and thyme. Bring to a simmer.

5. Cook the Potatoes

  1. Add Potatoes: Stir the diced potatoes into the chowder base. Simmer for 15-20 minutes or until the potatoes are tender but not mushy.

6. Finish the Chowder

  1. Add Clams: Stir in the chopped clams, heavy cream, and milk. Simmer gently for 5-10 minutes – do not let it boil, as this can curdle the cream.
  2. Season: Taste and adjust with salt and black pepper as needed.

7. Serve and Garnish

  1. Remove Bay Leaf: Discard the bay leaf before serving.
  2. Garnish: Ladle the chowder into bowls and top with crispy bacon and chopped parsley. Serve with oyster crackers or crusty bread.

Pro Tips for Perfect Clam Chowder:

  • Don’t Overcook the Clams: Clams can become tough if overcooked. Add them during the final simmer to keep them tender.
  • Use Fresh Clams for Best Flavor: Fresh clams provide superior flavor, but canned clams are a great time-saving alternative.
  • Roux is Key: The butter and flour mixture (roux) thickens the chowder and adds richness. Don’t skip this step.
  • Smoky Twist: Use smoked bacon for an extra layer of smoky flavor.

Recipe Notes:

  • Storage: Store leftovers in an airtight container in the refrigerator for 3 days. Reheat gently over low heat.
  • Freezing: Clam chowder can be frozen for up to 2 months, but the texture of potatoes may slightly change. Thaw overnight in the fridge and reheat slowly.
  • Gluten-Free Option: Use gluten-free flour or cornstarch to thicken the chowder.
  • Lighter Option: Substitute half of the cream with additional milk or seafood stock for a lighter version.