The Ultimate Homemade Clam Chowder Recipe: Creamy, Comforting, and Easy
There’s nothing quite like a warm, comforting bowl of soup to chase away the chill on a cool day. And when it comes to ultimate comfort food, a classic, creamy clam chowder stands in a league of its own. This isn’t just any clam chowder; it’s a homemade rendition that strikes the perfect balance – rich and creamy without being overly heavy, incredibly satisfying, and bursting with the flavors of succulent clams, tender potatoes, and savory bacon. Best of all, it comes together quicker than you might expect, making it an ideal choice for a delightful family meal or a cozy evening in.
While many soups bring warmth, a truly creamy soup offers an extra layer of indulgence and comfort. It’s the kind of dish that feels like a warm hug from the inside out. Much like my favorite Creamy Chicken Tortellini Soup, which I love to make all winter long, this clam chowder promises to become a cherished addition to your recipe repertoire.
What truly elevates a homemade soup is how you serve it. The ultimate combination for a memorable lunch or dinner often includes a fresh salad and crusty bread. Taking inspiration from the fantastic concept of “boards” for entertaining, I even created a spectacular Clam Chowder Board. This innovative presentation transforms a simple meal into a festive spread, perfect for entertaining guests or simply making a weeknight family dinner feel extra special.
For those unfamiliar with the creative genius of Sandy from the Reluctant Entertainer blog, you’re truly missing out! Sandy is renowned for her over-the-top, visually stunning food boards that cater to every occasion – from lavish breakfasts and game day spreads to elegant dinners and decadent desserts. Her passion for crafting these impressive culinary displays has culminated in a wonderful cookbook, Big Boards For Families, which is available now on Amazon.
This cookbook is an absolute treasure trove of imaginative ideas, offering inspiration for both grand parties and intimate family gatherings. It covers everything from creative breakfast boards, like an Oatmeal Board or a Pancake Board, to diverse dinner, dessert, and appetizer options. More than just providing layout ideas, the book also includes various recipes for preparing some of the components that make these boards so irresistible.
For her Clam Chowder Board, Sandy suggests a vibrant spread featuring baby shrimp with cocktail sauce, an assortment of crackers, butter for freshly baked bread, and, of course, a substantial pot of her comforting and delicious clam chowder as the magnificent centerpiece. While her original concept is fantastic, I customized my board slightly, opting for a crisp, fresh salad instead of shrimp cocktail. No matter how you choose to personalize your board, rest assured it will be a show-stopping success and a memorable culinary experience for everyone!
For many years, I considered clam chowder a dish exclusively found on restaurant menus, something too complex to replicate at home. However, I’ve discovered that making homemade clam chowder is surprisingly easy and incredibly rewarding. All the essential ingredients are readily available at any standard grocery store, dispelling the myth that this classic comfort food is out of reach for the home cook. You’ll be amazed at how simple it is to whip up a delicious, authentic bowl right in your own kitchen.
What Is Clam Chowder? Understanding This American Classic
Clam chowder is a beloved, thick, and creamy soup with deep roots in the Northeastern United States. Characterized by its hearty texture and rich flavor, it typically features a medley of tender potatoes, savory salted pork (often bacon), and aromatic onions. What sets clam chowder apart from many other soups is its intentional simplicity, usually devoid of other vegetables, allowing the distinctive flavors of the clams, potatoes, and pork to truly shine.
The origins of clam chowder are thought to be tied to the abundance and affordability of clams, which were easily harvested along the coasts. This made them a practical and flavorful ingredient for a hearty, filling soup that quickly became a staple. Today, clam chowder is often served with classic accompaniments like saltine crackers or oyster crackers, which add a delightful crunch and help soak up the rich broth.
Over time, different regions have developed their own unique interpretations of this classic. While some versions, like Manhattan clam chowder, feature a tomato-based broth, and others, like Rhode Island clam chowder, are clear-broth based, the most iconic and widely recognized version is the New England “white” chowder. This recipe pays homage to that traditional New England style, delivering the creamy, comforting experience that has made it famous worldwide.
Essential Ingredients for Your Perfect Homemade Clam Chowder
Crafting an authentic and delicious clam chowder starts with a careful selection of fresh, high-quality ingredients. Each component plays a crucial role in building the layered flavors and creamy texture that define this beloved soup. Here’s a breakdown of what you’ll need and why:
- Bacon: Not just for garnish, cooking the bacon provides a foundational layer of smoky, savory flavor and renders fat to sauté the aromatics.
- Butter: Adds richness and helps create a smooth base for your vegetables.
- Celery: A key aromatic, providing a subtle, earthy flavor that complements the other ingredients.
- Shallot: Offers a milder, sweeter onion flavor than a regular onion, adding depth without overpowering.
- Onion: Essential for building the savory base of the chowder, providing a classic, pungent sweetness when cooked down.
- Garlic: Adds an indispensable aromatic punch, elevating the overall flavor profile.
- Red Potatoes: Chosen for their waxy texture, red potatoes hold their shape well during simmering and contribute to the hearty body of the soup.
- Chicken Broth: Provides a flavorful liquid base, enriching the chowder’s savory notes.
- Salt & White Pepper: Fundamental seasonings. White pepper is often preferred in creamy soups for its flavor without visible specks.
- Dried Thyme: An aromatic herb that lends an earthy, slightly floral note, enhancing the traditional chowder flavor.
- All-Purpose Flour: Used to create a roux, which is crucial for thickening the chowder to its characteristic creamy consistency.
- Half and Half: The primary dairy component, delivering a rich and velvety texture without the excessive heaviness of pure heavy cream.
- Clams (Canned): Convenient and readily available, canned chopped clams provide the essential seafood element and briny flavor.
- Clam Juice: Boosts the clam flavor and adds liquid without diluting the richness. Usually found alongside canned clams.
- Bay Leaves: Infuse the soup with a subtle, aromatic background note that deepens its complexity.
Step-by-Step: Crafting Your Creamy Homemade Clam Chowder
Making homemade clam chowder is a rewarding process that’s simpler than you might imagine. Follow these detailed steps to create a rich, flavorful, and perfectly creamy soup that will impress everyone at your table.
- Cook the Bacon: Begin by chopping your bacon into small pieces before adding it to a large stockpot. This ensures it cooks quickly and evenly. Cook over medium heat until the bacon is beautifully browned and wonderfully crispy. Once cooked, remove the bacon with a slotted spoon and set it aside, leaving approximately 1 tablespoon of the rendered bacon grease in the pot. This flavorful fat will be the foundation for your aromatics.
- Sauté the Aromatics: Add the butter to the pot with the reserved bacon grease and melt it over medium-high heat. Once melted, add the chopped celery, onions, and shallot. Cook these vegetables for about 5 minutes, stirring occasionally, until they become soft and translucent. This step is crucial for building a deep flavor base for your chowder.
- Add Garlic: Stir in the minced garlic and cook for just about 1 minute. Be careful not to let it brown, as burnt garlic can taste bitter. You’ll know it’s ready when you can just begin to smell its fragrant aroma.
- Simmer Potatoes and Broth: Add the cubed red potatoes, chicken broth, salt, white pepper, and dried thyme to the pot. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cook for 10-15 minutes, or until the potatoes are tender when pierced with a fork. The cooking time will vary depending on the size of your potato cubes, so check them periodically.
- Prepare the Thickening Slurry: While the potatoes are simmering, prepare your thickening agent. In a separate small bowl, whisk together the all-purpose flour with about 1/2 cup of the half-and-half until you have a smooth, lump-free slurry. This prevents the flour from clumping when added to the hot soup.
- Thicken the Soup: Gradually pour the flour-and-half-and-half mixture into the simmering soup, stirring continuously. As you stir, you’ll notice the soup starting to thicken to that classic chowder consistency. Continue stirring until it reaches your desired thickness.
- Incorporate Clams and Remaining Dairy: Stir in the drained chopped clams, clam juice, and the remaining half-and-half. Gently heat the soup through until everything is warm and well combined. It’s very important at this stage not to bring the soup to a full boil after adding the dairy, as this can cause it to curdle.
- Flavor Infusion: Reduce the heat to low and add the bay leaf to the pot. Let the chowder gently simmer for an additional 4-5 minutes, allowing all the flavors to meld beautifully and the bay leaf to infuse its subtle aroma.
- Finish and Serve: Remove the bay leaf. Stir in about half of your reserved crispy bacon, distributing it evenly throughout the chowder. Ladle the hot soup into bowls.
- Garnish: For the perfect finishing touch, garnish each serving with a sprinkle of fresh parsley and the remaining crispy bacon.
Many traditional clam chowder recipes rely heavily on copious amounts of heavy cream for their signature richness. While this undeniably creates an incredibly decadent and delicious soup, it also significantly increases the fat and calorie content. For a lighter yet equally satisfying option, I prefer to use half-and-half in most of my creamy soup recipes. You can even use a mixture of regular milk with a touch of heavy cream if you like. This approach delivers that desirable thick and creamy texture without the added guilt, making it a more balanced comfort food.
However, if you’re aiming for maximum indulgence, feel free to substitute any or all of the half-and-half with heavy cream. The cooking process and ingredient amounts will remain exactly the same, simply resulting in an even richer chowder.
Fresh or Canned Clams: Choosing Your Clams for Chowder
This particular recipe for homemade clam chowder specifically calls for canned clams, and for good reason. Canned clams are incredibly convenient, widely accessible across the country, and generally more budget-friendly than their fresh counterparts. My goal was to create a recipe that is easy and approachable for all home cooks, ensuring anyone can enjoy a delicious bowl of clam chowder without specialized sourcing.
You’ll typically find cans of chopped clams in the seafood aisle of your regular grocery store, usually located near the tuna and canned salmon. For this recipe, you will need three 6.5 oz cans of chopped clams, drained, as well as an 8 oz bottle of clam juice, which is almost always stocked in the same section. This ensures a consistent and robust clam flavor throughout your chowder.
However, if you are fortunate enough to have access to fresh clams, and you prefer their distinct texture and briny ocean flavor, by all means, use them! If opting for fresh clams, ensure they are properly cleaned and steamed open before adding them to the chowder, typically at the same step you would add the canned clams and their juice. This allows you to control the freshness and flavor profile even more.
Storing and Reheating Your Homemade Clam Chowder
One of the many great things about homemade clam chowder is that it often tastes even better the next day as the flavors have more time to meld and deepen. This makes it an excellent candidate for meal prep or for simply enjoying delicious leftovers.
You can easily store any leftover clam chowder in an airtight container in the refrigerator for up to 5 days. Just like many hearty stews and soups, the flavors will continue to develop, making each subsequent serving a delightful experience. So, don’t hesitate to make a larger pot than you think you’ll need; you’ll thank yourself later!
As the soup cools and rests in the fridge, it will naturally thicken considerably. When it comes time to reheat your chowder, you might find that it’s too thick for your liking. If this is the case, simply add a splash of chicken broth or a little more milk (or half-and-half) as you gently warm it on the stovetop or in the microwave. Stir well until it reaches your desired consistency and temperature. Remember, always reheat gently and avoid bringing it to a rolling boil, especially if you’ve used dairy products, to maintain its smooth texture.
Serving Suggestions & Pairings for Your Clam Chowder
While clam chowder is certainly a meal in itself, pairing it with the right accompaniments can elevate the entire dining experience. For a truly classic presentation, don’t forget the staple: oyster crackers. Their crisp texture and mild saltiness are the perfect complement to the creamy soup. Crusty bread, whether a baguette or a rustic sourdough, is also a must-have for soaking up every last drop of the delicious broth.
As mentioned earlier, creating a “Clam Chowder Board” as inspired by Sandy from Reluctant Entertainer, is a fantastic way to serve it for a crowd. You can include:
- Fresh Green Salad: A light, vibrant salad with a tangy vinaigrette offers a refreshing contrast to the richness of the chowder, cleansing the palate beautifully.
- Extra Toppings: Offer small bowls of additional crispy bacon bits, freshly chopped chives or parsley, or even a dash of your favorite hot sauce for those who like a little kick.
- Wine Pairing: A dry white wine like a Sauvignon Blanc or an un-oaked Chardonnay can beautifully complement the seafood flavors without overpowering the creaminess.
These simple additions transform a bowl of soup into a complete and satisfying meal, perfect for any occasion.
Tips for the Best Clam Chowder Every Time
To ensure your homemade clam chowder is consistently perfect, keep these handy tips in mind:
- Don’t Overcook Clams: Canned clams are already cooked. Add them at the end and simply heat through to prevent them from becoming rubbery.
- Sauté Aromatics Thoroughly: Fully softening the onions, celery, and shallots is key to developing a rich flavor base. Don’t rush this step.
- Prevent Lumps in the Roux: Ensure your flour and half-and-half slurry is completely smooth before adding it to the soup, and whisk continuously as you pour it in.
- Avoid Boiling Dairy: Once you’ve added the half-and-half (or cream), keep the soup at a gentle simmer and avoid a rolling boil to prevent curdling.
- Taste and Adjust Seasoning: Always taste your chowder before serving and adjust salt and pepper as needed. The sodium content from bacon, broth, and clam juice can vary.
- Use Good Quality Ingredients: While this recipe uses canned clams for convenience, using good quality chicken broth and fresh aromatics makes a noticeable difference.
Before you dive into this incredible clam chowder recipe, I highly recommend checking out Big Boards For Families and all the delicious, fun ideas packed inside. I’ve personally got my eye on the Donut Sundae Bar for our next family get-together with all the nieces and nephews!
More Comforting Soup Recipes You’ll Love
If you’re a fan of warm, hearty soups, then you’re in for a treat! After mastering this clam chowder, explore some of my other favorite comforting soup recipes, perfect for any occasion:
- Instant Pot Vegetable Beef Soup: A hearty and flavorful one-pot meal.
- Cabbage Roll Soup: All the flavor of traditional cabbage rolls in a convenient soup form.
- Quick & Easy Egg Drop Soup: A light yet satisfying Chinese restaurant classic.
- Olive Garden Minestrone Soup: Recreate this popular restaurant soup at home.
- Southwestern Chicken Corn Chowder: A zesty and creamy chowder with a kick.
- Creamy Chicken Gnocchi Soup: An indulgent and comforting Italian-inspired soup.
- Hearty Lasagna Soup: All the flavors of lasagna without the layering!
- Delicious Potato Corn Chowder: A creamy vegetarian alternative to clam chowder, equally satisfying.
Clam Chowder Recipe
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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
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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.
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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.
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Add in the garlic and cook for about 1 minute, until you can just start to smell it.
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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.
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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.
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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.
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Turn the heat to low and add the bay leaf. Cook for 4-5 minutes for everything to come together.
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Stir in about half of the reserved bacon and serve.
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Top soup with parsley and remaining bacon.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
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