Homemade Clam Chowder Recipe

Here is my favorite clam chowder recipe, with tender clams, creamy broth, chunks of potato, and crispy bacon bits that make this soup absolutely perfect for cold days.

This clam chowder is what my family asks for every time the weather turns chilly. I always make a big pot because it tastes even better the next day. Nothing beats a warm bowl of homemade chowder with some crusty bread, right?

What Kind of Clams Should I Use?

For this chowder, canned chopped clams are your best bet and what most home cooks reach for. You’ll find them in the canned seafood section, and they come packed in their own juice which you’ll definitely want to save for the recipe. Fresh clams can work too if you want to go that route, but you’ll need to steam them first and chop them yourself, which adds extra time and effort. If you do use fresh, littleneck or cherrystone clams work well – just make sure to strain and save that cooking liquid to use in place of the clam juice called for in the recipe.

Options for Substitutions

This creamy chowder is pretty forgiving when it comes to swapping ingredients:

• Thick-cut bacon: You can use regular bacon, salt pork, or even pancetta. If you want to skip the pork altogether, try cooking some diced ham or just use extra butter for the base.
• Half and Half: Heavy cream works great if you want it richer, or use whole milk for a lighter version. You can even mix 1 cup milk with 2 cups heavy cream to make your own half and half.
• Canned clams: Fresh clams are amazing if you can get them – just steam them first and save that cooking liquid to use instead of bottled clam juice. You’ll need about 2-3 dozen littlenecks.
• Potatoes: Yukon Gold or red potatoes work best since they hold their shape, but russets will do in a pinch. Just cut them a bit larger since they break down more easily.
• Chicken broth and bouillon: Fish stock or seafood stock would be more traditional, but chicken broth is totally fine. You can also use vegetable broth if that’s what you have.
• Flour: For a gluten-free version, try cornstarch (use half the amount) or make a roux with gluten-free flour blend.

Watch Out for These Mistakes While Cooking

The biggest mistake when making clam chowder is adding the clams too early in the cooking process, which turns them into rubber – always add your canned clams during the last 5 minutes of cooking to keep them tender.

Another common error is not cooking your flour long enough after adding it to the bacon fat and vegetables, so make sure to cook the flour for at least 2-3 minutes to eliminate that raw flour taste before slowly whisking in your liquids.

To prevent your half and half from curdling, add it gradually while stirring constantly and keep your heat at medium-low once the dairy goes in – high heat will cause the cream to separate and ruin your smooth base.

Finally, cut your potatoes into uniform pieces (about ½-inch cubes) so they cook evenly, and don’t skip the resting time after cooking since chowder always tastes better after sitting for 10-15 minutes to let all the flavors meld together.

What to Serve With Clam Chowder?

Clam chowder practically begs for some crusty bread or oyster crackers on the side – I love dunking warm sourdough rolls right into that creamy, hearty soup. A simple Caesar salad or mixed greens with a light vinaigrette makes a nice contrast to all that richness, and the fresh crunch really balances out the meal. If you want to go all out, serve it in a bread bowl so you can eat the “dish” too, or pair it with some buttery biscuits that are perfect for soaking up every bit of that delicious broth. For a true New England experience, add some corn on the cob or a lobster roll on the side if you’re feeling fancy.

Storage Instructions

Refrigerate: Your clam chowder will keep beautifully in the fridge for up to 4 days in an airtight container. The flavors actually get even better after a day or two, so don’t be surprised if it tastes even more amazing as leftovers! Just give it a good stir before serving since it might separate a bit.

Freeze: You can freeze this chowder for up to 3 months, but keep in mind that dairy-based soups sometimes get a little grainy when thawed. If you’re planning to freeze it, consider leaving out the half and half and adding it fresh when you reheat. Store it in freezer-safe containers, leaving some room at the top for expansion.

Warm Up: Gently reheat your chowder on the stovetop over medium-low heat, stirring frequently to prevent scorching. You can also use the microwave on 50% power, stirring every minute or so. If it seems too thick after reheating, just whisk in a splash of chicken broth or half and half until you get the consistency you like.

Preparation Time	15-20 minutes
Cooking Time	50-60 minutes
Total Time	65-80 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2500
• Protein: 70-80 g
• Fat: 140-160 g
• Carbohydrates: 180-200 g

Ingredients

For the chowder base:

• 2 tbsp butter
• 1 1/4 lb potatoes, peeled and diced
• 3 cups half and half (gives better texture and moisture)
• 8 oz clam juice
• 6 thick-cut bacon strips (cut into 1/2-inch pieces)
• 1 bay leaf
• 1 medium yellow onion, diced
• 3 cans chopped clams, juices reserved (I use Bumble Bee chopped clams, small or medium for best texture)
• 1 chicken bouillon cube
• 2 celery ribs, diced
• 1/3 cup all-purpose flour
• 3 garlic cloves, minced (freshly minced for best flavor)
• 1 cup chicken broth

For seasoning:

• 1 tsp Worcestershire sauce
• 1/2 tsp dried oregano
• 1/8 tsp smoked paprika (adds a nice depth of flavor)
• 1/2 tsp dried parsley
• 1 tsp hot sauce
• 1/8 tsp black pepper
• 1/4 tsp salt
• 1/4 tsp dried thyme

For serving:

• Freshly cracked black pepper (freshly ground preferred for more flavor)
• Chopped fresh parsley

Step 1: Cook the Bacon

• 6 thick-cut bacon strips (can substitute salt pork)

Place the thick-cut bacon strips in a 4.5-quart soup pot over low heat.

Cook the bacon slowly until crispy, turning as needed for even cooking.

Once done, transfer the bacon to a paper towel-lined plate to drain.

Once cooled, chop the bacon and set aside.

Pour off excess fat, reserving 2 tablespoons of bacon drippings for use in the next step.

Wipe any burnt spots from the pot, but keep the flavorful browned bits stuck to the bottom—they’ll add depth to your chowder.

Step 2: Sauté Aromatics and Add Seasonings

• 2 tbsp butter
• 1 medium yellow onion, diced
• 2 celery ribs, diced
• 3 garlic cloves, minced
• 1 tsp hot sauce (or 1/2 tsp Tabasco sauce)
• 1 tsp Worcestershire sauce
• 1/2 tsp dried oregano
• 1/2 tsp dried parsley
• 1/4 tsp dried thyme
• 1/4 tsp salt
• 1/8 tsp smoked paprika
• 1/8 tsp black pepper

Return the reserved 2 tablespoons of bacon drippings to the pot and add the butter.

Heat over medium and scrape the bottom and sides of the pot to loosen any flavorful bacon remnants.

Add the diced onion and celery, and toss to coat.

Sauté for 5-6 minutes, stirring occasionally, until the vegetables are softened.

Next, add the minced garlic, hot sauce, Worcestershire sauce, dried oregano, dried parsley, dried thyme, salt, smoked paprika, and black pepper.

Stir and cook for 1 additional minute until fragrant.

Step 3: Make the Soup Base with Roux and Liquids

• 1/3 cup all-purpose flour
• 1 cup chicken broth
• 3 cups half and half
• 8 oz clam juice
• 1 chicken bouillon cube
• 1 bay leaf
• 3 cans (6.5 oz each) chopped clams, juices reserved (clam juices only in this step)

Scatter the flour over the sautéed vegetables and stir continuously for about 2 minutes until the raw flour smell is gone and a pale roux forms.

Gradually add the chicken broth, pouring in small amounts at a time and stirring well after each addition—this helps prevent lumps and lifts flavor from the bottom of the pot.

Then, add the half and half slowly in the same manner, stirring constantly.

Crumble in the chicken bouillon cube and toss in the bay leaf.

Add the juices from the canned clams, reserving the clams themselves for later, and pour in the bottled clam juice.

Bring the mixture to a gentle boil, then reduce heat to a simmer (just gently bubbling).

Partially cover the pot and let the soup simmer for 20 minutes, stirring occasionally to prevent sticking.

I find that adding the liquid slowly makes a creamier, silkier chowder base.

Step 4: Cook the Potatoes

• 1 1/4 lb potatoes, peeled and diced

While the soup simmers, peel and dice the potatoes.

After the base has simmered for 20 minutes, add the diced potatoes to the pot.

Return the soup to a very gentle bubble and cook for 20-25 minutes, until the potatoes are fork-tender.

Lower the heat to low to prepare for adding the clams.

Step 5: Finish Soup with Clams and Remove Bay Leaf

• 3 cans (6.5 oz each) chopped clams, juices reserved (clams from Step 3)

Stir the reserved chopped clams into the soup and let them heat through gently for about 5 minutes over low heat—this keeps them tender and not rubbery.

Remove the bay leaf and taste for seasoning, adjusting if desired.

I like to add a final dash of hot sauce at this point if I want it a bit spicier.

Step 6: Garnish and Serve

• chopped bacon from Step 1
• chopped fresh parsley
• freshly cracked black pepper

Ladle the hot chowder into serving bowls.

Garnish each bowl with the chopped bacon (from Step 1), a sprinkle of freshly chopped parsley, and a few cracks of fresh black pepper.

Serve immediately and enjoy this hearty, comforting clam chowder.