Best Clam Chowder Recipe

Introduction

Best Clam Chowder Recipe delivers a rich, creamy, and comforting bowl of classic New England–style chowder. Loaded with tender clams, hearty potatoes, and smoky bacon in a velvety cream base, this soup balances briny seafood flavor with satisfying warmth. Perfect for cold days or anytime you crave coastal comfort, this homemade version is far superior to anything from a can.

Why you’ll love this recipe

• Creamy without being heavy
• Loaded with clams and potatoes
• Classic New England flavor
• One-pot comfort food
• Great for make-ahead meals

Ingredients (serves 6)

• 4 slices bacon, chopped
• 1 tbsp unsalted butter
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour
• 2 cups clam juice (from canned clams or bottled)
• 1 cup chicken broth
• 2 cups potatoes, peeled and diced
• 1 cup heavy cream
• 2 (6.5 oz) cans chopped clams, drained (reserve juice)
• ½ tsp dried thyme
• Salt and black pepper to taste
• Optional garnish: chopped parsley, oyster crackers

Essential Tools and Equipment

• Large pot or Dutch oven
• Wooden spoon
• Whisk
• Knife + cutting board

Step-by-step process (detailed)

1. Cook the bacon

In a large pot over medium heat, cook chopped bacon until crisp, about 6–8 minutes. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.

2. Sauté the aromatics

Add butter to the bacon fat. Stir in the onion and cook 4–5 minutes until softened. Add garlic and cook 30 seconds until fragrant.

3. Make the roux

Sprinkle flour over the onion mixture and stir continuously for 1–2 minutes. This removes the raw flour taste and creates the base for thickening.

4. Add liquids gradually

Slowly whisk in clam juice and chicken broth, stirring constantly to avoid lumps. Bring to a gentle simmer.

5. Cook the potatoes

Add diced potatoes and thyme. Simmer uncovered 12–15 minutes, until potatoes are fork-tender and the broth has thickened slightly.

6. Add cream and clams

Lower the heat to medium-low. Stir in heavy cream and chopped clams. Simmer gently 5 minutes—do not boil, or the clams may become rubbery.

7. Season and finish

Season with salt and black pepper to taste. Stir in reserved bacon, keeping a little for garnish if desired.

8. Rest briefly and serve

Remove from heat and let chowder rest 5–10 minutes to thicken slightly. Serve hot with crackers or bread.

Mistakes to avoid

• Boiling after adding cream — curdled texture
• Overcooking clams — chewy result
• Under-seasoning — bland chowder
• Skipping roux cooking — raw flour taste
• Cutting potatoes too large — uneven cooking

Variations of the Best Clam Chowder Recipe

• Extra Creamy — replace half the broth with more cream
• Chunky Style — increase the potato amount
• Dairy-Light — use half-and-half
• No Bacon — substitute butter only
• Manhattan Style — use tomato base instead of cream

Tips for storage & make-ahead

• Refrigerate up to 3 days
• Reheat gently over low heat
• Do not freeze (cream separates)
• Stir well before serving

Frequently Asked Questions

New England or Manhattan style?
This is classic New England—creamy and rich.

Can I use fresh clams?
Yes—steam them first and reserve the broth.

Why is my chowder thin?
It will thicken as it rests; you can also add a bit more roux.

What potatoes work best?
Yukon Gold or russets hold their shape well.

Conclusion

Best Clam Chowder Recipe is a timeless comfort dish that brings the taste of the coast right to your table. Creamy, hearty, and full of tender clams, it’s a soup that satisfies deeply and consistently. Once you make it from scratch, canned chowder simply won’t compare.