Homemade Clam Chowder Recipe

If you’re craving a bowl of comfort that tastes like a warm seaside hug, this Homemade Clam Chowder Recipe is your new best friend. Creamy, hearty, and packed with tender clams and smoky bacon, it’s that perfect dish to cozy up with any day of the year.

Why You Should Make This Recipe

Rich and creamy flavor: The blend of cream, milk, and clam juice creates a luscious base that warms you from the inside out.
Perfect balance of textures: Crispy bacon, tender potatoes, and soft clams all come together beautifully.
Simple ingredients, big impact: With everyday pantry staples, you can whip up a restaurant-quality chowder.
Great for make-ahead meals: Prepare it in advance and simply reheat for an easy, satisfying dinner anytime.

Ingredients & Substitutions

This recipe relies on simple, classic ingredients that each bring a special layer to the chowder. From the smoky depth of bacon to the herbaceous notes of thyme, every component plays a role in making this chowder irresistibly delicious.

• Bacon: Adds smokiness and crispy texture; you can use pancetta if you want a slightly different flavor.
• Onion, celery, and garlic: Build the aromatic base that gives depth and balance.
• Clam juice and chopped clams: Essential for that authentic briny taste; fresh clams can be used if available.
• Russet potatoes: Provide heartiness and give the chowder its creamy body.
• Heavy cream and whole milk: These create the luscious, velvety texture perfect for chowder.

How to Make Homemade Clam Chowder Recipe

Step 1: Cook the Bacon and Sauté Aromatics

Begin by cooking the diced bacon in a large heavy-bottomed pot or Dutch oven until it’s gloriously crispy. Remove the bacon with a slotted spoon and leave about two tablespoons of the grease for flavor. Toss in the butter, then add your diced onion and celery, seasoning lightly with salt and pepper. Cook until the onion softens—about 5 to 7 minutes—then stir in the garlic for the last 30 seconds to infuse that savory aroma.

Step 2: Create the Chowder Base

Sprinkle the flour over the softened vegetables and stir constantly for 1 to 2 minutes. This step is crucial—it cooks out the raw flour taste and helps thicken the chowder to that perfect velvety consistency.

Step 3: Add Liquids and Potatoes

Pour in the chicken stock, clam juice from both the bottle and the canned clams, then add the bay leaf and dried thyme. Stir in the diced potatoes, bring everything to a boil, then simmer for 10-15 minutes until the potatoes are tender and easily pierced with a fork. This is where your chowder starts coming alive with all those beautiful flavors coming together.

Step 4: Finish with Dairy and Clams

Stir in the whole milk, heavy cream, half of your cooked bacon, and the chopped clams (with their juices). Heat gently for 2-3 minutes until everything is warmed through. Taste and adjust the seasoning with salt and pepper as needed—this final touch makes all the difference.

How to Serve Homemade Clam Chowder Recipe

Garnishes

The final sprinkle of crispy bacon and fresh chopped parsley is like the cherry on top—adding crunch, color, and a pop of freshness that brightens every spoonful.

Side Dishes

Classic oyster crackers or crusty sourdough bread are perfect companions, soaking up that delicious broth. A crisp green salad balances the richness for a well-rounded meal.

Creative Ways to Present

Serve your homemade clam chowder in a hollowed-out sourdough bread bowl for an eye-catching centerpiece, or drizzle a bit of smoked paprika oil on top for a smoky finish that will wow your guests.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer your clam chowder to an airtight container and keep it in the refrigerator for up to two days. The flavors meld beautifully overnight, making leftovers even tastier.

Freezing

This chowder freezes well! Use freezer-safe containers, leaving some room at the top for expansion. It’s great to have on hand for cozy nights when you want a quick thaw-and-heat meal.

Reheating

Reheat gently on the stovetop over low-medium heat, stirring occasionally to prevent curdling and to keep the creamy texture silky smooth. Avoid boiling after adding cream for the best results.

FAQs

Final Thoughts

This Homemade Clam Chowder Recipe is a classic done right—comforting, flavorful, and surprisingly easy to make. Whether you’re inviting friends over or just treating yourself to a soul-soothing meal, this chowder never disappoints. Dive in and enjoy every creamy, savory spoonful!

Homemade Clam Chowder Recipe

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• Author: Susan
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

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Description

This Homemade Clam Chowder is a rich and creamy classic New England-style soup packed with tender clams, crispy bacon, hearty potatoes, and aromatic herbs. Perfectly balanced with a blend of chicken stock, clam juice, and dairy, it offers a comforting, flavorful bowl of chowder that is easy to prepare from scratch in under an hour.

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Ingredients

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Meat and Dairy

• 6 slices bacon, diced
• 2 Tablespoons salted butter
• 1 cup whole milk
• 1 cup heavy cream

Vegetables and Aromatics

• 1 onion, diced
• 2 celery ribs, diced
• 2 cloves garlic, minced
• 2 pounds russet potatoes, peeled and diced (about 6 medium)
• 2 Tablespoons chopped fresh parsley leaves

Liquids

• 2 cups chicken stock
• 8 ounces clam juice
• 13 ounces chopped clams, juices reserved (2 cans)

Spices and Seasonings

• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 3 Tablespoons all-purpose flour
• 1 bay leaf
• 1/2 teaspoon dried thyme
• Kosher salt and freshly ground black pepper, to taste

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Instructions

1. Cook the bacon: In a large heavy bottomed pot or dutch oven, cook the diced bacon until crispy. Use a slotted spoon to remove the bacon and drain most of the grease, leaving about 2 tablespoons in the pot.
2. Sauté vegetables: Add the butter to the pot with the bacon grease. Once melted, add the diced onion and celery, season lightly with salt and pepper, and cook for 5-7 minutes until softened. Add minced garlic and cook for an additional 30 seconds.
3. Add flour: Sprinkle the all-purpose flour over the cooked vegetables. Stir frequently and cook for 1-2 minutes to remove the raw flour taste and to absorb the moisture.
4. Add liquids and seasonings: Gradually stir in the chicken stock, clam juice from both the bottle and clams with their reserved juices. Add the bay leaf and dried thyme, stirring to combine.
5. Simmer potatoes: Add the diced potatoes and bring the mixture to a boil. Reduce the heat to a simmer and cook for 10-15 minutes until the potatoes are tender when pierced with a fork.
6. Finish chowder: Stir in the whole milk, heavy cream, and half of the reserved crispy bacon. Cook for another 2-3 minutes until heated through. Adjust seasoning with kosher salt and freshly ground black pepper as needed.
7. Serve: Ladle the chowder into bowls and garnish with the remaining crispy bacon and freshly chopped parsley leaves on top.

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Notes

• This chowder can be prepared up to 2 days in advance. Store it covered in the refrigerator and gently reheat on the stovetop before serving.
• For a thicker chowder, you can mash some of the cooked potatoes before adding the milk and cream.
• If fresh clams are available, they can be substituted for canned clams for a more vibrant flavor.
• Adjust the salt carefully as clams and bacon already contribute saltiness to the chowder.