The Best Homemade Clam Chowder Recipe

Recipe

There’s nothing quite like a bowl of homemade clam chowder to warm you up from the inside out—and trust me, this recipe is the one you’ll keep coming back to. Creamy, rich, and packed with tender clams, it’s the kind of comfort food that feels like a hug in a bowl.

What sets it apart? Fresh clams (or high-quality canned ones in a pinch), a splash of white wine for depth, and just the right amount of smoky bacon to balance the briny sweetness.

I’ve made this for everything from cozy weeknight dinners to holiday gatherings, and it never fails to disappear fast. The first spoonful is pure magic: velvety broth, chunks of potato, and that irresistible umami punch.

Don’t let the word “homemade” intimidate you—this chowder is surprisingly simple to whip up, and the payoff is huge.

Ingredients

To craft a rich and flavorful clam chowder, start with fresh, high-quality ingredients that bring depth and balance to the dish. Begin with the essentials—clams, broth, and potatoes—but don’t overlook the supporting cast of aromatics and dairy that elevate this classic soup to creamy perfection. Here’s what you’ll need, along with pro tips and smart swaps to make it your own.

For the Base:

• Fresh clams (2 lbs, littlenecks or cherrystones): Fresh clams are non-negotiable for the best flavor and texture. If unavailable, canned clams can work, but use their juice to enhance the broth.
• Bacon (4 slices): Adds smoky depth. Opt for thick-cut for a heartier bite, or substitute pancetta for a slightly different flavor.
• Unsalted butter (3 tbsp): Balances the saltiness and enriches the soup. Don’t skimp here!
• All-purpose flour (1/4 cup): Essential for thickening the chowder.

For the Aromatics:

• Onion (1 medium, finely chopped): Use a yellow or sweet variety for a mellow sweetness.
• Celery (2 stalks, diced): Adds a subtle earthy note.
• Garlic (2 cloves, minced): Fresh garlic is a must—it’s the backbone of flavor.
• Fresh thyme (1 tsp): Brings a delicate herbal touch. Dried thyme can work in a pinch, but use half the amount.

For the Creamy Finish:

• Whole milk (1 cup): For a lighter option, use half-and-half or heavy cream for extra richness.
• Clam juice or fish stock (2 cups): Enhances the seafood flavor. If using canned clams, their juice works perfectly.

For the Starches:

– Yukon Gold potatoes (2 cups, diced): Their creamy texture holds up well. Russets are a good alternative.

For the Finishing Touches:

• Salt and black pepper (to taste): Season thoughtfully, tasting as you go.
• Fresh parsley (2 tbsp, chopped): Adds brightness. Sub with chives or a pinch of dried parsley if needed.

Pro Tip: For an extra layer of flavor, splash in a bit of dry white wine (1/4 cup) when cooking the aromatics—it’s a chef’s secret for amping up complexity.

How to Make the Best Traditional New England Chowder

• Start by prepping your ingredients: Dice the onions, celery, and potatoes into even-sized pieces to make sure they cook uniformly. Chop the bacon into small bits for a crispy texture.
• Render the bacon in a large pot over medium heat until crispy. Remove the bacon with a slotted spoon and set it aside, leaving the rendered fat in the pot for flavor.
• Sauté the onions and celery in the bacon fat until softened and fragrant, about 5 minutes. This builds a flavorful base for your chowder.
• Add the diced potatoes and stir to coat them in the fat. Cook for 2-3 minutes to help them absorb the flavors.
• Sprinkle in the flour and stir well to create a roux. Cook for 1-2 minutes to eliminate the raw flour taste, guaranteeing a smooth and creamy chowder.
• Slowly pour in the clam juice and chicken stock while stirring constantly to prevent lumps. Bring the mixture to a gentle simmer.
• Once the potatoes are tender, add the cooked clams and heavy cream. Stir gently to combine, being careful not to overcook the clams, which can make them tough.
• Season with salt, pepper, and a pinch of thyme. Taste and adjust seasoning as needed—remember, the bacon adds saltiness, so go easy at first.
• Let the chowder simmer for 5-10 minutes to meld the flavors. If it’s too thick, add a splash of stock or cream to reach your desired consistency.
• Serve hot, garnished with the crispy bacon bits and fresh parsley. Pair with oyster crackers or crusty bread for a comforting meal.
• Pro Tip: If fresh clams aren’t available, canned clams (with their juice) work well in a pinch. Just add them at the end to avoid overcooking.
• Watch-Out: Don’t let the chowder boil after adding the cream, as it can cause curdling. Keep the heat low and steady.
• Flexibility: For a lighter version, substitute half-and-half or whole milk for the heavy cream, but reduce the simmering time to prevent separation.

Nutrition

Here is the nutritional information for a serving of homemade clam chowder.

Chef Tips

When making clam chowder, I always recommend using fresh clams if they’re available, as they’ll give the soup a richer, more authentic flavor. If you’re using canned clams, save the juice—it adds depth.

Don’t rush the roux; cook it slowly to avoid a raw flour taste. Use heavy cream for a velvety texture, and season carefully—clams are naturally salty.

Add potatoes last so they don’t turn mushy.

Frequently Asked Questions

Can I Use Frozen Clams Instead of Fresh?

Yes, I can use frozen clams instead of fresh; they’re a great alternative and work well in chowder. I’ll just thaw them properly and drain any excess liquid to maintain the dish’s consistency.

How Long Does Homemade Clam Chowder Last in the Fridge?

I’d say homemade clam chowder lasts 3–4 days in the fridge if stored in an airtight container. I always check for off smells or mold before reheating—if it looks or smells funky, I toss it.

Can I Make This Recipe Dairy-Free?

I can make this recipe dairy-free by swapping the cream for coconut milk or a plant-based creamer and using a dairy-free butter alternative. It’ll still be creamy and flavorful without the dairy products.

What’s the Best Way to Reheat Clam Chowder?

I’d reheat clam chowder on the stovetop over medium-low heat, stirring occasionally to prevent scorching. If it’s too thick, I’ll add a splash of broth or milk. I avoid microwaving because it can heat unevenly and affect the texture.

Can I Freeze Leftover Clam Chowder?

Yes, I can freeze leftover clam chowder. I’ll let it cool completely, then transfer it to an airtight container or freezer bag, leaving space for expansion. It’ll keep for up to three months in the freezer.