The Ultimate Homemade Clam Chowder Recipe: Creamy, Satisfying, and Easy to Make
Indulge in a homemade clam chowder that masterfully blends creamy richness with a satisfying lightness. This recipe is generously loaded with tender clams, hearty potatoes, and savory bacon, coming together quickly for a truly warm and delicious meal that evokes comfort with every spoonful.
There’s an undeniable magic in a bowl of warm soup, especially when the weather turns cool. For me, chilly days are an open invitation to dive into the comforting embrace of a hearty soup. While I have many favorites – Creamy Chicken Tortellini Soup is a go-to all winter long – there’s something uniquely special about a creamy clam chowder. It’s not just a meal; it’s an experience, a journey to the heart of Northeastern American culinary tradition, right in your own kitchen.
And what could possibly elevate a homemade soup experience? The perfect accompaniments! Imagine pairing your steaming bowl of chowder with a crisp, fresh salad and warm, crusty bread. It’s the ultimate combination for either a casual family lunch or an elegant dinner party. I recently drew inspiration from Sandy’s incredible “Big Boards For Families” book to create a spectacular Clam Chowder Board – a concept that transforms a simple meal into a memorable spread, perfect for entertaining or making any family dinner feel like a special occasion.
Creating a Clam Chowder Board: A Feast for the Eyes and Palate
If you’re not yet following Sandy from the blog Reluctant Entertainer, you are truly missing out on a world of creative culinary presentation. Sandy is a master at assembling jaw-dropping food boards for every conceivable occasion – from decadent breakfasts and exciting game-day spreads to elaborate dinners and tempting desserts. Her passion for crafting these visually stunning and utterly delicious boards has culminated in her fantastic cookbook, “Big Boards For Families,” which you can find readily available on Amazon. This book is a treasure trove of super fun ideas, designed to inspire both large gatherings and intimate family meals.
Inside, you’ll discover everything from innovative breakfast concepts, like an Oatmeal Board or a Pancake Board, to impressive dinner, dessert, and appetizer boards. The beauty of this book lies not only in its imaginative presentation ideas but also in the inclusion of various recipes for crafting many of the components featured on her boards. It’s an invaluable resource for anyone looking to elevate their hosting game or simply add a touch of excitement to everyday dining.
For the Clam Chowder Board concept, Sandy typically suggests an array of delightful pairings, such as succulent baby shrimp with cocktail sauce, a selection of crackers, and rich butter for warm bread, all centered around a generous pot of comforting clam chowder. While I adore her original vision, I put my own spin on it, opting to serve my chowder board with a vibrant, fresh salad instead of shrimp cocktail – a minor tweak that still resulted in a truly spectacular and welcoming presentation. No matter how you choose to customize your board, it is guaranteed to be a show-stopping success that will impress your guests and delight your family!
Demystifying Homemade Clam Chowder
Clam chowder often carries the aura of a restaurant-exclusive dish, something complex best left to professional chefs. I certainly used to think of it that way! However, I’m here to tell you that making authentic, delicious clam chowder at home is surprisingly simple. The ingredients are incredibly accessible, found in any standard grocery store, making homemade clam chowder a far easier endeavor than you might ever imagine. It’s a deeply rewarding experience to prepare this classic comfort food from scratch, allowing you to control the quality and flavor to your exact preference.
What Is Clam Chowder? A Culinary Journey Through History
Clam chowder, a staple of American cuisine, is a thick, creamy, and wonderfully hearty soup that traces its origins back to the northeastern United States. It’s traditionally characterized by its rich, milky base and commonly features diced potatoes, savory salted pork (or bacon, as in this recipe), and aromatic onions. Unlike many other soups, it’s distinctively known for typically not including a wide variety of other vegetables, allowing the star ingredients to shine through.
The history of clam chowder is rooted in practicality and resourcefulness. Clams were abundant and incredibly easy and inexpensive to harvest along the New England coast. This made them a natural and economical ingredient for a filling, nourishing meal, leading to the soup’s early popularity among coastal communities. Over time, it became a beloved dish, often served with crispy saltine crackers or delicate oyster crackers. Today, various regions boast their own unique twists on the classic. While some versions might incorporate tomatoes (like the Manhattan style) or rely solely on a clear broth (Rhode Island style), this particular recipe celebrates the iconic New England “white” chowder – renowned for its velvety, dairy-rich consistency.
Key Ingredients for the Perfect Clam Chowder
Crafting an outstanding clam chowder begins with selecting fresh, quality ingredients. While the list might seem extensive, each component plays a vital role in building the soup’s complex and comforting flavor profile. From the savory depth of the bacon to the subtle aromatics and the creamy dairy, every ingredient contributes to the irresistible final product.
- Bacon
- Butter
- Celery
- Shallot
- Onion
- Garlic
- Red Potatoes
- Chicken Broth
- Salt
- White Pepper
- Dried Thyme
- All-Purpose Flour
- Half and Half
- Clams
- Clam Juice
- Bay Leaves
- Fresh Parsley for garnish (optional)
The foundation of flavor starts with the bacon, which renders its fat to cook the aromatic vegetables like celery, onions, shallots, and garlic. These aromatics provide a sweet and savory base. Red potatoes are chosen for their waxy texture, which holds up well in soups, providing substance and helping to thicken the chowder. Chicken broth and clam juice contribute to the savory liquid base, while all-purpose flour is used to create a roux that helps achieve the desired thick, creamy consistency. Finally, half-and-half delivers that signature velvety mouthfeel, making every spoonful utterly luxurious.
Step-by-Step Guide to Making Homemade Clam Chowder
Making clam chowder is a straightforward process, built on layers of flavor. Follow these simple steps for a truly delicious result.
- The journey to a perfect clam chowder begins with the bacon. To ensure even cooking and faster crisping, I highly recommend chopping the bacon into small pieces before adding it to a large stockpot. Cook over medium heat until the bacon is beautifully browned and crispy. Once cooked, remove the bacon with a slotted spoon and set it aside, reserving about 1 tablespoon of the rendered bacon grease in the pot. This flavorful grease will form the foundation for our soup’s aromatics.
- Next, add the butter to the pot with the reserved bacon grease and melt it over medium-high heat. Once the butter is fully melted and shimmering, add the chopped celery, onions, and shallots. Sauté these vegetables for approximately 5 minutes, stirring occasionally, until they become soft and translucent. This step is crucial for developing the foundational aromatic flavors of the chowder.
- Stir in the minced garlic and cook for just about 1 minute more. Be careful not to let the garlic brown, as it can become bitter. You’ll know it’s ready when you can just start to smell its fragrant aroma filling your kitchen.
- Now, incorporate the peeled and cubed red potatoes, chicken broth, salt, white pepper, and dried thyme into the pot. Bring the mixture to a rolling boil, then reduce the heat to a gentle simmer. Allow the soup to simmer for 10-15 minutes, or until the potatoes are fork-tender. The exact cooking time will vary depending on the size of your potato cubes, so test them periodically.
- While the potatoes are simmering, prepare your thickening agent. In a separate bowl, whisk together the all-purpose flour with about 1/2 cup of the half-and-half until you have a smooth, lump-free mixture. This creates a slurry that will prevent lumps when added to the hot soup.
- Gradually pour the flour and half-and-half mixture into the simmering soup, stirring continuously. Continue stirring until the soup begins to visibly thicken to your desired consistency.
- Next, stir in the drained chopped clams, the entire bottle of clam juice, and the remaining half-and-half. Gently heat the soup through until everything is warm and cohesive. It’s important to be mindful here: do not bring the soup to a full boil after adding the dairy and clams, as this can cause the dairy to curdle and the clams to become tough.
- Reduce the heat to its lowest setting and add the bay leaf to the pot. Allow the chowder to gently simmer for another 4-5 minutes, allowing all the flavors to meld beautifully together.
- Finally, stir in about half of the crispy, reserved bacon. Ladle the rich clam chowder into bowls and serve immediately.
- For a perfect finish, garnish each serving with a sprinkle of fresh parsley and the remaining crispy bacon bits.
Often, you’ll find clam chowder recipes that call for copious amounts of heavy cream, yielding an incredibly rich and decadent soup. While undeniably delicious, this also adds a significant amount of fat and calories. In this recipe, I opt for half-and-half, or even a blend of regular milk with a touch of heavy cream, in many of my creamy recipes. This approach allows you to achieve that coveted thick, creamy texture and satisfying mouthfeel without the excessive richness and associated guilt. However, if you prefer a truly indulgent chowder, feel free to substitute heavy cream for any or all of the half-and-half specified in the recipe. The cooking process and measurements will remain precisely the same, giving you full control over the richness of your final dish.
Fresh or Canned Clams: Accessibility and Flavor
This recipe specifically utilizes canned chopped clams, and for good reason. Canned clams are a fantastic choice because they are universally available across the country, making this delicious chowder accessible to everyone, regardless of their proximity to the coast. Furthermore, they are relatively inexpensive, allowing you to enjoy a gourmet-tasting meal without breaking the bank. You’ll typically find cans of chopped clams in your local grocery store, usually located near the canned tuna and salmon. For this recipe, you will need three standard 6.5-ounce cans, along with an 8-ounce bottle of clam juice, which is generally stocked in the same aisle.
That being said, if you are fortunate enough to have access to fresh clams, by all means, use them! The briny, sweet flavor of fresh clams adds an unparalleled depth to chowder. If opting for fresh, you’ll need to steam them open first (discarding any that don’t open), then chop the meat and strain their delicious liquor to use in place of, or in addition to, bottled clam juice. Just be sure to rinse them thoroughly before steaming to remove any grit. While fresh clams offer a delightful experience, the convenience and consistent quality of canned clams make this recipe a reliable winner for any home cook.
Storing and Reheating Your Delicious Clam Chowder
One of the many joys of making a big pot of homemade clam chowder is enjoying the leftovers! You can easily store any extra clam chowder in an airtight container in the refrigerator for up to 5 days. In fact, like many good soups and stews, clam chowder often tastes even better the next day, as the flavors have more time to meld and deepen. So, feel free to make a generous batch and savor it for a couple of days.
You’ll notice that as the soup cools and rests in the fridge, it will naturally thicken considerably. This is completely normal due to the flour and dairy content. When you’re ready to reheat it, gently warm the chowder on the stovetop over low to medium heat, stirring frequently to prevent sticking. If it’s too thick for your liking, don’t hesitate to add a little splash of chicken broth or extra milk (or half-and-half) until it reaches your preferred consistency. Avoid reheating it too quickly or at too high a temperature, as this can cause the dairy to separate. Slow and gentle is the key to preserving its creamy texture.
Before you go, don’t forget to check out “Big Boards For Families” for all the delicious and fun entertaining ideas it holds. I’m personally already eyeing the Donut Sundae Bar for our next big family gathering with all the nieces and nephews!
More Comforting Soup Recipes
- Vegetable Beef Soup
- Cabbage Roll Soup
- Egg Drop Soup
- Minestrone Soup
- Southwestern Chicken Corn Chowder
- Chicken Gnocchi Soup
- Lasagna Soup
- Potato Corn Chowder
Clam Chowder Recipe
Erin Sellin
10 minutes
30 minutes
40 minutes
6
Rate Recipe
Print Recipe
Ingredients
-
6
slices
bacon -
2
Tablespoons
butter -
2
celery stalks,
chopped -
1
shallot,
finely chopped -
1
onion,
chopped -
3
cloves
garlic,
minced -
3-4
small red potatoes,
peeled and cubed -
2
cups
chicken broth -
1/2
teaspoon
salt -
1/2
teaspoon
white pepper -
1/2
teaspoon
dried thyme -
1/3
cup
all-purpose flour -
2
cups
half-and-half,
divided -
3
6.5 oz cans chopped clams, drained -
1
8oz bottle clam juice -
1
bay leaf -
Fresh Parsley for garnish
Instructions
-
Add chopped bacon to a large stock pot. Heat over medium heat to cook the bacon until it is browned. Remove from the pan and set aside. Pour out most of the bacon grease, reserve about 1 Tablespoon in the pot.
-
Add the butter and melt over medium high heat. Once the butter is melted add in the celery, onions and shallot and cook for about 5 minutes until everything is soft and translucent.
-
Add in the garlic and cook for about 1 minute, until you can just start to smell it.
-
Stir in the potatoes, chicken broth, salt, pepper, and dried thyme. Bring the mixture to a boil, reduce the heat and simmer for 10-15 minutes, until the potatoes are tender.
-
Meanwhile, mix together the flour and 1/2 cup of half-and-half until it is nice and smooth. Gradually pour it into the soup, stirring until the soup starts to thicken.
-
Stir in the clams, clam juice, and the remaining half-and-half. Heat the soup until everything is warm, but do not bring to a boil.
-
Turn the heat to low and add the bay leaf. Cook for 4-5 minutes for everything to come together.
-
Stir in about half of the reserved bacon and serve.
-
Top soup with parsley and remaining bacon.
Notes
Nutrition
Serving:
1
g
|
Calories:
337
kcal
|
Carbohydrates:
32
g
|
Protein:
14
g
|
Fat:
17
g
|
Saturated Fat:
10
g
|
Polyunsaturated Fat:
7
g
|
Trans Fat:
1
g
|
Cholesterol:
61
mg
|
Sodium:
982
mg
|
Fiber:
3
g
|
Sugar:
7
g
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Erin Sellin
10 minutes
30 minutes
40 minutes
Dinner Recipes
American
6
337
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