Easy Homemade Clam Chowder Recipe

There’s just something magical about a bowl of warm, creamy clam chowder, isn’t there? It instantly transports me back to chilly coastal evenings, the sound of waves, and shared laughter around a cozy table. For years, I thought making truly delicious clam chowder at home was a complicated affair, best left to restaurant chefs. Boy, was I wrong! This recipe is about to change your world. It’s incredibly easy, surprisingly quick, and delivers that rich, comforting flavor you crave. Get ready to create some heartwarming memories right in your own kitchen!

Why You’ll Love Clam Chowder

• Fast
• Easy
• Giftable (perfect for sharing warmth!)
• Crowd-pleasing
• Pure comfort food

Ingredients

Gathering your ingredients is the first step to any great dish, and for this clam chowder, they’re all simple, wholesome staples!

• 6 slices lean bacon, cut into 1/2-inch strips: This is where a huge chunk of our flavor comes from. Bacon makes everything better, right?
• 2 medium carrots, sliced into thin rings or half rings: A touch of sweetness and lovely color.
• 2 celery ribs, finely diced: Part of our foundational flavor trio.
• 1 small onion, finely diced: The other crucial piece of our flavor puzzle.
• 4 Tablespoons all-purpose flour (or gluten-free flour): Our thickening agent to create that wonderful, velvety texture.
• 2 cups low-sodium chicken broth or stock: Adds depth without making it too salty since we’ll season later.
• 1 1/2 cups canned chopped clams, drained with juices reserved (from 3 x 6.5 oz cans): The star of the show! Don’t forget to save that precious clam juice.
• 1 bay leaf: A subtle aromatic that infuses the chowder with warmth.
• 1 1/2 teaspoons Worcestershire sauce: A secret weapon for umami and depth.
• 1/2 teaspoon Tabasco sauce: Just a hint of heat to wake up the flavors, not to make it spicy.
• 1/2 teaspoon dried thyme: Classic herb for a savory, earthy note.
• 1 1/2 teaspoons salt: Essential seasoning, adjust to your taste.
• 1/4 teaspoon black pepper: Freshly ground is always best!
• 1 1/2 pounds (about 6 medium) Yukon gold or russet potatoes, peeled: Yukon golds are my personal favorite for their creamy texture, but russets work wonderfully too.
• 2 cups milk (any kind): Brings creaminess to the broth.
• 1 cup whipping cream or heavy whipping cream: For that luxurious, rich finish.
• 2 Tablespoons chopped cilantro, optional for garnish: Adds a pop of fresh color and flavor, but parsley works too if cilantro isn’t your thing!

How to Make Clam Chowder

Let’s get cooking! You’ll be amazed at how quickly this comes together.

1. First things first, grab a large pot or a trusty Dutch oven and place it over medium-high heat. Toss in your chopped bacon strips. You’re going to sauté them, stirring occasionally, until they’re beautifully browned and crisp. This usually takes a few minutes, so keep an eye on them. Once they’re done, use a slotted spoon to transfer that delicious crispy bacon to a paper towel-lined plate. We’ll save it for garnish later! Now, here’s a tip: keep about 3 tablespoons of that flavorful bacon grease in the pot – it’s going to be the foundation of our chowder’s richness. Discard any excess.
2. Next, add your chopped carrots, onion, and celery to the pot with the reserved bacon grease. Cook these “aromatics” over medium-high heat, stirring now and then, until they’re wonderfully soft and a little golden. This usually takes about 7-8 minutes. Once they’re softened, sprinkle in the all-purpose flour (or your gluten-free flour if you’re using it). Stir constantly for about another minute. This helps cook out the raw flour taste and creates our roux, which will thicken the chowder.
3. Now, carefully pour in the chicken broth and the clam juice you reserved earlier. Give it a good stir to make sure there are no lumps of flour. Add the bay leaf, Worcestershire sauce, Tabasco sauce, dried thyme, salt, and black pepper. Bring this mixture to a gentle boil.
4. While your broth is heating up, it’s potato time! Chop your peeled potatoes into bite-sized pieces, aiming for about 1/4-inch thick. We want them small enough to cook evenly and fit nicely on a spoon. Add these chopped potatoes to the pot, then stir in the milk and the whipping cream. Bring the whole mixture back to a boil, then immediately reduce the heat to low, cover the pot, and let it lightly boil (or simmer) until the potatoes are tender enough to be easily pierced with a fork. This usually takes around 20 minutes.
5. Once those potatoes are perfectly tender, it’s time to add our drained chopped clams. Give the soup a quick stir to combine everything, and return it to a light boil just for a moment. Then, immediately remove it from the heat. We don’t want to overcook those delicate clams! Taste your chowder and adjust the seasoning with additional salt and pepper if you think it needs it.
6. To serve, ladle your glorious clam chowder into bowls. For that extra special touch, garnish each serving with a sprinkle of the crispy cooked bacon you saved and some fresh cilantro, if you like. Enjoy the warmth! And if you’re looking for a perfect side to accompany your chowder, you might enjoy whipping up some homemade pimento cheese squares for dipping!

Substitutions & Additions

One of the best things about cooking is making a recipe your own! Here are some ideas to play with:

• Fresh Clams: If you’re feeling adventurous and want to go the fresh route, you’ll need about 2-3 pounds of fresh littleneck or cherrystone clams. Steam them open in a little white wine or water, then chop and add as directed, using their delicious steaming liquid (strained!) in place of some of the broth.
• Other Seafood: For a heartier seafood chowder, consider adding cooked shrimp or flaky white fish (like cod or haddock) during the last few minutes of cooking.
• Vegetable Boost: Feel free to toss in some frozen corn kernels during the last 5 minutes of cooking for a touch of sweetness and extra texture. A handful of fresh spinach would also wilt in beautifully.
• Lighter Version: You can use 2% milk and half-and-half instead of whole milk and heavy cream for a slightly lighter, but still creamy, result.
• Herb Swap: Not a fan of cilantro? Fresh parsley or chives make excellent garnishes. You could also stir in a tablespoon of fresh dill at the end for a different flavor profile.
• A Touch of Sherry: A splash of dry sherry (about 1-2 tablespoons) stirred in at the very end can add a wonderful, sophisticated depth to your chowder.
• Crusty Bread: This chowder practically begs for a side of warm, crusty bread for dipping! Or, if you’re feeling fancy, make some homemade croutons.

Tips for Success

Even though this recipe is super easy, a few little tips can make it even better!

• Don’t Overcook the Clams: Canned clams are already cooked. Adding them at the very end and just heating them through prevents them from becoming tough and rubbery.
• Watch Your Dairy: While boiling is fine to get the potatoes tender, once you add the milk and cream, keep the heat low to a gentle simmer. High heat can sometimes cause dairy to curdle, especially if boiled vigorously.
• Perfect Potato Consistency: For the classic chowder texture, I usually leave some potato pieces whole and mash a few against the side of the pot with my spoon. This naturally thickens the chowder without needing more flour.
• Prep Ahead: You can chop all your vegetables (carrots, celery, onion, potatoes) and even cook the bacon a day in advance. Store the chopped veggies in airtight containers in the fridge, and the cooled bacon in an airtight container at room temperature. This makes assembly even faster on cooking day! If you’re a fan of making things ahead, you’ll love the convenience of recipes like easy baked ziti with ground beef and ricotta for a busy weeknight.
• Taste and Adjust: Always taste your chowder before serving. You might find you want a little more salt, pepper, or even a tiny dash more Tabasco.

How to Store Clam Chowder

If you’re lucky enough to have leftovers, here’s how to keep them delicious!

• Refrigerator: Let the chowder cool completely before transferring it to an airtight container. It will keep beautifully in the refrigerator for up to 3-4 days.
• Reheating: Gently reheat on the stovetop over low heat, stirring occasionally. If it’s too thick, you can add a splash of milk or broth to thin it out. Avoid boiling vigorously when reheating.
• Freezing: While technically possible, freezing dairy-based soups like chowder can sometimes lead to a slightly grainy or separated texture when thawed and reheated. The potatoes can also become a bit mealy. If you do decide to freeze, cool completely, then store in freezer-safe containers for up to 1 month. Thaw in the refrigerator overnight and reheat gently, stirring well. You might need to add a splash of fresh milk or cream to bring back some of its original creaminess. For a dish that freezes wonderfully, I often turn to a comforting easy chicken tortilla soup!

FAQs

Here are some common questions you might have about making this delicious clam chowder:

Can I make this clam chowder gluten-free?

Absolutely! The recipe already offers the option to use gluten-free all-purpose flour in place of regular flour. All other ingredients are naturally gluten-free, so you’re all set!

What’s the best way to thicken my chowder if it’s too thin?

If your chowder isn’t as thick as you’d like, you have a few options. You can continue to simmer it gently (uncovered) for a bit longer to allow some of the liquid to evaporate. Another trick is to mash a few of the tender potato pieces against the side of the pot – their starch will help thicken the soup. If it’s still too thin, mix 1 tablespoon of flour or cornstarch with 2 tablespoons of cold milk or water to form a slurry, then stir it into the simmering chowder and cook for a few more minutes until thickened.

Can I use different types of potatoes?

Yes, you can! While Yukon Golds and Russets are excellent for their creamy texture, red potatoes can also work. Just be aware that waxy potatoes like red new potatoes tend to hold their shape more, which might give you a slightly different texture, but still delicious!

What should I serve with clam chowder?

This chowder is hearty enough to be a meal on its own, but it pairs wonderfully with some crusty bread or oyster crackers. A simple green salad with a light vinaigrette would also be a lovely complement to balance the richness.

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