Clam Chowder – Creamy, Hearty, and Comforting

This Clam Chowder recipe is a warm and creamy classic — packed with tender clams, diced potatoes, smoky bacon, and just the right amount of herbs. Every spoonful brings the cozy, briny magic of seaside kitchens right to your table.

A signature soup of the northeastern U.S., clam chowder is a cozy blend of land and sea that’s easy to make and even easier to love. If you enjoy hearty, rustic comfort food, you might also like our Guinness Beef Stew, another soul-warming dish perfect for colder days.

Perfect for rainy days, seaside cravings, or just a satisfying bowl of something hearty and homemade. And if you’re building a casual coastal meal, our Pickled Mushrooms offer a bright, tangy side that complements the creamy richness beautifully.

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Recipe Summary

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 4–6
• Difficulty: Easy to Moderate

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Ingredients

• 4 strips (115g) bacon, chopped
• 1 tablespoon (15g) unsalted butter
• 1 small onion, finely chopped
• 2 stalks celery, diced
• 1 clove garlic, minced
• 2 tablespoons (16g) all-purpose flour
• 1½ cups (360ml) clam juice (or bottled clam broth)
• 1½ cups (360ml) whole milk
• 1 cup (240ml) heavy cream
• 1 large potato, peeled and diced (about 1½ cups / 200g)
• 1 bay leaf
• 1 teaspoon (5ml) Worcestershire sauce
• 1 cup (150g) canned chopped clams, drained (juice reserved)
• Salt and black pepper to taste
• Fresh parsley or thyme, for garnish

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Instructions

1. In a large pot over medium heat, cook the bacon until crisp. Remove with a slotted spoon and set aside.
2. Add butter to the bacon fat. Sauté the onion and celery until softened, 4–5 minutes. Add garlic and cook 1 more minute.
3. Sprinkle in the flour and cook, stirring constantly, for 2 minutes to form a roux.
4. Slowly whisk in clam juice, milk, and cream. Add potatoes, bay leaf, Worcestershire sauce, and reserved clam juice.
5. Bring to a simmer. Cook until potatoes are tender, about 15 minutes.
6. Add chopped clams and cooked bacon. Heat through for 2–3 minutes (don’t boil, or clams may toughen).
7. Season with salt and pepper. Remove bay leaf. Garnish with fresh herbs and serve hot.

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Notes

• For a thicker chowder, mash a few of the cooked potatoes against the side of the pot.
• Never let the chowder boil after adding the clams — gentle simmer only.
• You can use fresh or frozen clams if preferred — just chop and steam first.

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Variations & Add-ons

• Add corn kernels for a sweet contrast.
• Use smoked paprika or a dash of hot sauce for a slight kick.
• Substitute part of the milk with fish stock for a more savory flavor.

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Estimated Nutrition Information (Per Serving)

• Calories: 420 kcal
• Total Fat: 26g
• Saturated Fat: 14g
• Cholesterol: 70mg
• Sodium: 780mg
• Total Carbohydrates: 30g
• Dietary Fiber: 2g
• Sugars: 6g
• Protein: 18g

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The Story Behind Clam Chowder

Clam chowder originated in New England, with roots in maritime cooking traditions and colonial kitchens.

The creamy style — known as New England clam chowder — is distinct from the tomato-based Manhattan version and has become a staple in American seafood restaurants.

Today, it’s served everywhere from seaside shacks to elegant bistros, loved for its comforting richness and deep flavor.

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Serving Suggestions

Serve hot with oyster crackers, crusty sourdough bread, or a simple green salad.

It’s excellent as a starter for seafood meals or a main dish on its own during colder months.

Pairs well with a crisp white wine or dry cider.

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FAQs

Can I use canned clams?
Yes — they’re convenient and flavorful. Just save the juice for the broth.

Can I make it ahead?
Definitely — store in the fridge up to 3 days. Reheat gently on the stove.

Can I freeze clam chowder?
You can, but the cream may separate slightly. Stir well when reheating.

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Final Thoughts

Clam chowder is the kind of soup that wraps you in warmth and flavor — creamy, satisfying, and deeply traditional.

It’s a coastal comfort food that never goes out of style.