Homemade Clam Chowder

You don’t have to live on a coast to have best New England Clam Chowder in the world. This authentic, stick-to-your-ribs recipe has all the right stuff: bacon, potatoes, cream, and (of course) lots of chopped clams.

Best Clam Chowder Recipe

You don’t need to live in New England to enjoy a bowl of the best clam chowder of your life. As a classically-trained chef, I’ve developed an easy, straight-forward recipe that tastes as good as the ones you can buy by the sea, no clam-shucking required.

The secret to the best clam chowder is to layer the flavors from the ground up. Start with bacon for a salty, smoky flavor, then cook your veggies in the rendered bacon fat. I use waxy potatoes that keep their shape without breaking down. Use both the juice from your canned clams and extra bottled clam juice to really infuse the broth with seafood flavor. Finally, thicken your soup with half and half instead of heavy cream. You want it creamy but not too thick.

Serve your New England Clam Chowder with plenty of oyster crackers or some buttered crusty bread for dipping. This soup is so good, you’ll swear you smell an ocean breeze.

Homemade Clam Chowder ingredients

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

• Potatoes: Waxy potatoes like baby red potatoes, or semi-waxy like Yukon Gold potatoes, hold their shape in this soup. You can substitute russet potatoes, but russets break down more easily for a thicker texture (which isn’t always a bad thing).
• Clam juice: This is the juice that comes from your canned clams. It adds more clam flavor and keeps the chowder from being bland.
• Chicken base: Similar to bullion cubes, chicken base is highly concentrated chicken stock. You can find it in powder or paste forms. I love “Better than Bouillon” brand, a paste which is widely available and tastes delicious. Or, omit the water and chicken base and substitute 1 cup chicken broth.
• Canned chopped clams: If you like it extra clammy, double up on the clams.

How to Make New England Clam Chowder

1. In a Dutch oven or large pot on the stovetop over medium heat, add bacon and cook until crisp, about 5 minutes. Remove bacon from the pot with a slotted spoon, drain on paper towels, and crumble. Set aside.

2. To the bacon fat, add onion and celery and cook until softened, about 5 minutes. Stir in garlic and thyme until fragrant, about 30 seconds.

3. Stir in potatoes, water, clam juice, and chicken base. Bring to boil, reduce heat, and simmer uncovered until potatoes are tender when pierced with a paring knife, about 15 to 20 minutes. In a small bowl, whisk together 1 cup half-and-half or heavy cream and flour until smooth.

4. Gradually stir into soup, return to a simmer, and cook until thickened, about 1 to 2 minutes longer. Season to taste with salt and pepper (I like 1 teaspoon salt and ½ teaspoon pepper). Add clams and their juice and remaining 1 cup half-and-half and stir until heated through, about 1 minute. Garnish each serving with bacon and oyster crackers.

Clam Chowder Soup tips and variations

• Yield: This recipe makes about 8 cups Clam Chowder, enough for 4 hearty servings of 2 cups each.
• Make it your own: Add diced carrots with the potatoes. Or, stir in a bay leaf or some fresh herbs like parsley. A drizzle of sherry on top, before eating, is traditional for seafood soups and chowders.
• Meaty: Substitute salt pork or pancetta for the bacon. If you prefer to leave the bacon out entirely, substitute an equal amount of butter.
• Garnishes: I like to garnish this soup with cooked bacon and oyster crackers, but it looks pretty with something green on top like fresh parsley or fresh chives.
• Rhode Island Clam Chowder: Unlike New England-style clam chowder which contains cream, and Manhattan-style clam chowder which contains tomatoes, Rhode Island Clam Chowder doesn’t have either and uses a clear broth instead.
• Too hot: Like all creamy soups and stews, if cooked at too high a temperature, the soup could scorch.
• Slow Cooker New England Clam Chowder:
  • In a skillet, cook the bacon until crisp. Drain on paper towels, chop into small pieces, and refrigerate until serving time.
  • To your slow cooker, add the rendered bacon fat, onion, potatoes, celery, garlic, water, chicken base, and clam juice. Cook on LOW for 7 to 8 hours or HIGH for 3 to 4 hours.
  • Whisk together the flour with 1 cup half and half. Stir in to the slow cooker with the clams and their juice and cook on HIGH 30 minutes longer.
  • Add the remaining 1 cup half and half, season to taste with salt and pepper, and cook until heated through. Stir in the cooked bacon (or reheat and use as a garnish).

What to serve with clam chowder

I love to serve clam chowder with tiny oyster crackers, classic saltines, or crusty bread with plenty of butter. Cornbread is also a delicious choice.

On the side, try any roasted or grilled vegetables, especially corn on the cob (a mainstay at a classic seafood boil) or asparagus. A fresh green salad with an acidic vinaigrette salad dressing can help cut through the richness of the soup. Coleslaw works too. Or, complete your meal with a sandwich pairing such as grilled cheese or a BLT (a great way to use up any extra bacon).

Storing this Clam Chowder Recipe

Store leftover clam chowder in an airtight container in the refrigerator for up to 4 days.

Freezing Clam Chowder Soup

Cool the chowder in the refrigerator, then pour into freezer containers or heavy-duty freezer bags and freeze for up to 4 months. Thaw overnight in the refrigerator, then reheat on the stove or in the microwave.

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Clam Chowder Soup

By Meggan Hill

You don’t have to live on a coast to have best New England Clam Chowder in the world. This authentic, stick-to-your-ribs recipe has all the right stuff: bacon, potatoes, cream, and (of course) lots of chopped clams.

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings 4 servings (2 cups each)

Course Soup

Cuisine American

Calories 354

4.99 from 129 votes

ReviewPrint

Ingredients 

US CustomaryMetric

• ▢ 4 slices bacon
• ▢ 1 large onion peeled and chopped
• ▢ 2 celery ribs chopped
• ▢ 1 clove garlic minced
• ▢ 1/4 teaspoon dried thyme or 1 teaspoon fresh
• ▢ 3 small potatoes peeled and cubed (see note 1)
• ▢ 1 cup water
• ▢ 1 (8-ounce) bottle clam juice (see note 2)
• ▢ 1 tablespoon chicken base (see note 3)
• ▢ 2 cups half and half divided
• ▢ 1/3 cup all-purpose flour
• ▢ 2 (6.5-ounce) cans chopped clams undrained (see note 4)
• ▢ Salt and freshly ground black pepper
• ▢ Oyster crackers for serving

Instructions 

• In a Dutch oven or large pot over medium heat, add bacon and cook until crisp, about 5 minutes. Remove bacon from pot, drain on paper towels, and crumble. Set aside.
• To the bacon fat, add onion and celery and cook until softened, about 5 minutes. Stir in garlic and thyme until fragrant, about 30 seconds.
• Stir in potatoes, water, clam juice, and chicken base. Bring to boil, reduce heat, and simmer uncovered until potatoes are tender when pierced with a paring knife, about 15 to 20 minutes.
• In a small bowl, whisk together 1 cup half-and-half and flour until smooth. Gradually stir into soup, return to a simmer, and cook until thickened, about 1 to 2 minutes longer. Season to taste with salt and pepper (I like 1 teaspoon salt and ½ teaspoon pepper).
• Add clams and remaining 1 cup half-and-half and stir until heated through, about 1 minute. Garnish each serving with bacon and oyster crackers.

Recipe Video

Notes

1. Potatoes: Waxy potatoes like baby red potatoes, or semi-waxy like Yukon Golds, hold their shape in this soup.
2. Clam juice: Adds more clam flavor and keeps the chowder from being bland.
3. Chicken base: Similar to bullion cubes, chicken base is highly concentrated chicken stock. You can find it in powder or paste forms. I love “Better than Bouillon” brand, a paste which is widely available and tastes delicious. Or, omit the water and chicken base and substitute 1 c. chicken broth.
4. Canned chopped clams: If you like it extra clammy, double up on the clams.
5. Yield: This recipe makes about 8 c. Clam Chowder, enough for 4 hearty servings of 2 c. each.
6. Storage: Leftover clam chowder will keep in the refrigerator for up to 4 days.

Nutrition

Serving: 2 cupsCalories: 354kcalCarbohydrates: 40gProtein: 11gFat: 17gSaturated Fat: 10gTrans Fat: 1gCholesterol: 53mgSodium: 515mgPotassium: 860mgFiber: 4gSugar: 3gVitamin A: 527IUVitamin C: 30mgCalcium: 168mgIron: 2mg

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