Clam Chowder Recipe: A Rich and Creamy Classic Dish
Clam chowder is a beloved dish that embodies the flavours of New England with its creamy texture and hearty ingredients.
This Clam Chowder recipe is packed with tender clams, crispy bacon, and creamy potatoes, making it a restaurant-worthy creation you can easily prepare at home. Whether you’re using fresh or canned clams, this comforting bowl of chowder will leave everyone asking for more.
Pair it with crusty bread for dipping, and you’ll have a complete meal that satisfies every craving.
Why This Clam Chowder Recipe is a Must-Try
If you’ve ever had a bowl of New England clam chowder, you’ll know that it’s more than just a soup—it’s an experience.
This homemade version offers the perfect balance of creaminess, smokiness, and briny freshness from the clams. With simple ingredients like bacon, potatoes, and celery, you can recreate this delicious dish right in your own kitchen.
Even though the recipe includes a few steps, it’s relatively simple, and the result is well worth the effort. What’s great about this clam chowder is that it’s versatile enough for any occasion—whether it’s a chilly night or a festive gathering.
How to Make the Perfect Clam Chowder
Here’s a step-by-step guide to preparing this New England Clam Chowder:

Ingredients
- 6 strips of thick-cut bacon (or salt pork)
- 2 tablespoons of butter
- 1 medium yellow onion, diced
- 2 ribs of celery, diced
- 3 cloves of garlic, minced
- 1 teaspoon of hot sauce (or ½ teaspoon of Tabasco sauce)
- 1 teaspoon of Worcestershire sauce
- 1/3 cup of flour
- 1 cup of chicken broth
- 3 cups of half and half
- 8 oz of clam juice
- 1 chicken bouillon cube
- 1 bay leaf
- 1 ¼ lbs of potatoes, peeled and diced
- 3 (6.5 oz) cans of chopped clams, juices reserved
- Fresh parsley and freshly cracked pepper for garnish

Instructions
- Cook the Bacon: Begin by cooking the bacon over low heat in a 4.5-quart soup pot. Once it’s crisp, set it aside on a paper towel-lined plate. Reserve the bacon drippings for later use.
- Prepare the Soup Base: In the same pot, add the bacon drippings and butter, heating them over medium heat. Once the butter melts, add the diced onion and celery, and cook them for 5-6 minutes until softened. Add the garlic, hot sauce, Worcestershire sauce, and seasonings, and cook for another minute.
- Add the Flour: Stir in the flour and let it cook for 2 minutes, stirring constantly to prevent it from burning.
- Add Liquids: Gradually pour in the chicken broth and half-and-half, stirring constantly to ensure everything is well combined. Add the chicken bouillon cube, bay leaf, and clam juice. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 20 minutes.
- Cook the Potatoes: Add the diced potatoes to the soup and continue simmering for 20-25 minutes until the potatoes are fork-tender.
- Add Clams and Finish the Soup: Stir in the clams and cook for an additional 5 minutes to heat them through. Remove the bay leaf, then garnish the soup with chopped bacon, fresh parsley, and freshly cracked pepper.
- Serve and Enjoy: Ladle the chowder into bowls and serve hot with crusty bread for dipping.

Fresh vs. Canned Clams: What’s the Difference?
You can use either fresh or canned clams in this recipe. While fresh clams may provide a richer flavour, canned clams are a more practical option and still offer excellent taste.
If you choose to use fresh clams, make sure to clean and steam them properly before chopping. For a simpler approach, canned clams such as Bar Harbor Chopped Clams and Clam Juice work beautifully.
Tips for the Best Clam Chowder
- Bacon: Bacon provides a smoky richness, but salt pork can be substituted if desired.
- Potatoes: Yukon Gold potatoes are ideal for their creamy texture, but red potatoes are also a good choice as they hold up well in soups. Avoid Russet potatoes, as they tend to break apart easily.
- Consistency: The longer the soup simmers, the thicker it becomes. Control the thickness by adjusting the simmering time, but once you add the potatoes, avoid cooking them for too long.
- Flavor Enhancers: A dash of hot sauce and Worcestershire sauce adds depth to the flavour without making the soup spicy.

Storing and Freezing Clam Chowder
This clam chowder can be stored in an airtight container in the fridge for up to 3-5 days. If you plan to freeze the soup, keep in mind that dairy-based soups don’t always reheat well.
However, you can still freeze it for future meals. Let it thaw completely in the fridge before reheating on the stovetop or in the microwave. Be cautious not to overcook the potatoes when reheating.
FAQs About Clam Chowder
Can I use frozen clams for this recipe?
Yes, frozen clams can be used, but they may slightly alter the texture compared to fresh or canned clams. Thaw them before using.
What type of potatoes are best for clam chowder?
Yukon Gold potatoes are perfect for their creamy consistency, but red potatoes also work well as they hold their shape during cooking.
Can I use a different kind of broth?
Yes, vegetable broth can be used as a substitute for chicken broth, but it may alter the flavour slightly.
How can I make the chowder thicker?
To thicken your clam chowder, let it simmer for a longer period of time. Alternatively, you can mash some of the potatoes to help achieve a thicker consistency.
Can I add vegetables to this clam chowder?
Absolutely! Some people like to add carrots or leeks for extra flavour and colour. Just be sure to dice them small enough to cook evenly with the other vegetables.

Conclusion
This New England clam chowder is a comforting, creamy dish that’s perfect for any occasion. With tender clams, crispy bacon, and creamy potatoes, it’s sure to satisfy your taste buds and leave everyone asking for more.
Whether you opt for fresh or canned clams, this recipe is easy to follow and packed with flavour. So grab your ingredients, follow the steps, and enjoy a bowl of this delightful chowder today!
References
- Clam Chowder Recipe from The Cozy Cook
- Clam Chowder – A Classic New England Dish
- The Best Potatoes for Chowder Recipes
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