Creamy Clam Chowder

There’s something incredibly comforting about a warm bowl of creamy clam chowder. This classic soup, brimming with tender clams, hearty potatoes, and a rich, velvety broth, is perfect for chilly evenings or any time you’re craving a satisfying, flavorful meal. Made with simple ingredients and straightforward steps, this creamy clam chowder recipe is a delicious way to bring a taste of the coast right into your kitchen. The bacon adds a smoky depth, while the fresh vegetables and herbs round out the flavors beautifully. Ready to dive in? Let’s get cooking!

Why This Recipe Is a Must-Try

This creamy clam chowder recipe stands out because it balances richness and freshness perfectly. The smoky, crispy bacon provides a savory backbone that complements the tender clams beautifully. Using fresh vegetables like celery, carrots, and onions adds natural sweetness and texture, while Yukon Gold or russet potatoes provide that hearty, creamy body that chowder is known for. Plus, the combination of milk and heavy cream creates a luscious broth that is silky without being too heavy. It’s a recipe that’s approachable for cooks of all levels and brings a classic American comfort food to your table with ease and elegance.

Ingredients

• 4 slices bacon, diced
• 2 ribs celery, diced
• 2 carrots, peeled and sliced into rings
• 1 small onion, diced
• 1 clove garlic, minced
• 3 tablespoons all-purpose flour
• 2 cups (480 ml) low sodium vegetable broth or stock
• 2 6.5-ounce cans (2 x 185g) chopped clams, juices reserved
• 1 bay leaf
• ¼ teaspoon dried thyme
• 1 ½ teaspoons salt
• ¼ teaspoon ground black pepper
• 1 pound (450 grams) potatoes (Yukon Gold or russet), peeled and diced into ¼-inch pieces
• 2 cups (480 ml) milk
• 1 cup (240 ml) heavy cream
• 2 tablespoons fresh parsley leaves, chopped
• Oyster crackers, for serving

How To Make Creamy Clam Chowder

Step 1: Cook the bacon

In a large pot or Dutch oven, cook the diced bacon over medium heat until crisp and browned, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside on paper towels to drain. Leave about 2 tablespoons of the bacon fat in the pot for cooking the vegetables.

Step 2: Sauté the vegetables

Add the diced celery, sliced carrots, and diced onion to the pot with the bacon fat. Cook over medium heat, stirring occasionally, until the vegetables are softened and the onions are translucent, about 6-8 minutes. Add the minced garlic and cook for another 1 minute until fragrant.

Step 3: Make the roux

Sprinkle the flour over the vegetables and stir well to combine. Cook the flour for about 2 minutes, stirring constantly, to eliminate the raw flour taste and create a thick base for the chowder.

Step 4: Add liquids and seasonings

Slowly pour in the vegetable broth while stirring continuously to prevent lumps. Add the reserved clam juices from the canned clams, bay leaf, dried thyme, salt, and black pepper. Stir to combine everything.

Step 5: Cook the potatoes

Add the diced potatoes to the pot and bring the mixture to a gentle boil. Reduce the heat to low, cover, and let simmer for about 15 minutes or until the potatoes are tender when pierced with a fork.

Step 6: Add clams and dairy

Stir in the chopped clams, milk, and heavy cream. Heat the chowder gently over low heat, making sure it doesn’t boil to avoid curdling the dairy. Cook for another 5 minutes until everything is heated through and the chowder is creamy and rich.

Step 7: Finish and serve

Remove the bay leaf from the pot. Stir in the crispy bacon pieces and chopped fresh parsley. Taste and adjust seasoning if needed. Serve hot with oyster crackers on the side for that classic chowder experience.

Expert Tips

• Don’t skip the bacon fat: It adds incredible flavor to the base of the chowder and helps sauté the vegetables beautifully.
• Use low sodium broth: This allows you to control the salt level better and prevents the chowder from becoming too salty.
• Simmer gently: Avoid boiling once the milk and cream are added to keep the texture smooth and prevent curdling.
• Reserve clam juice: Don’t pour it down the drain! It adds a concentrated clam flavor that makes the chowder taste authentic and fresh.
• Potato choice matters: Yukon Gold potatoes hold their shape well and add creaminess, while russets break down more, thickening the chowder.
• Fresh herbs make a difference: Adding parsley at the end brightens the flavor and adds a burst of color.

Variations and Customizations

• Make it spicy: Add a pinch of cayenne pepper or a dash of hot sauce for a subtle kick.
• Vegetarian version: Omit the clams and bacon, and use smoked paprika to replicate the smoky flavor. Substitute vegetable broth and add extra potatoes and vegetables.
• Thicker chowder: Mash some of the potatoes against the side of the pot to naturally thicken the chowder without extra flour.
• Add corn: Toss in ½ cup of fresh or frozen corn kernels for a hint of sweetness and texture.
• Use coconut milk: For a dairy-free creamy chowder, substitute the milk and cream with full-fat coconut milk, which adds a subtle tropical flavor.
• Herb swaps: Try fresh thyme or dill instead of dried thyme for a different aromatic profile.

How to Store Leftovers

Store leftover clam chowder in an airtight container in the refrigerator for up to 3 days. When reheating, warm it gently on the stovetop over low heat, stirring frequently to prevent scorching and curdling of the dairy. If the chowder has thickened too much in the fridge, add a splash of milk or broth to loosen it up. For longer storage, clam chowder can be frozen, but note that the texture of the potatoes and cream may change slightly. Freeze in a freezer-safe container for up to 2 months and thaw overnight in the refrigerator before reheating.

FAQ

Can I use fresh clams instead of canned clams?

Yes! If using fresh clams, steam them until they open, remove the meat from the shells, and chop finely. Use the clam broth from steaming as part of your cooking liquid for maximum flavor. Just be sure to strain the broth to remove any sand or grit.

Is it possible to make this chowder dairy-free?

Absolutely. Replace the milk and heavy cream with coconut milk or a creamy plant-based milk like cashew or oat milk. Keep the heat low when adding these alternatives to prevent separation.

How can I thicken the chowder if it’s too thin?

You can mash a few potatoes against the side of the pot to naturally thicken the chowder. Alternatively, make a slurry with 1 tablespoon of flour or cornstarch mixed with cold water and stir it into the simmering soup until it thickens.

What can I serve with creamy clam chowder?

Classic oyster crackers are perfect for serving alongside. Crusty bread, garlic bread, or a simple green salad also complement this chowder well for a complete meal.

Conclusion

This creamy clam chowder recipe is a fantastic way to enjoy a timeless, comforting dish that’s packed with flavor and texture. With crispy bacon, tender clams, and perfectly cooked potatoes swimming in a luscious broth, it’s sure to become a favorite in your recipe collection. Whether you’re serving it for a cozy family dinner or a special occasion, this chowder offers hearty satisfaction with every spoonful. Give it a try and enjoy a bowl of warmth and deliciousness that’s easy to make and impossible to resist!