Best Clam Chowder Recipe (VIDEO)
Best Clam Chowder is easy to make “from scratch,” with creamy soup flavors that mingle together with bacon, clams–for the very best chowder!
I love the magic of soup season—-the comfort and ease of gathering ’round the table with family and friends! And BEST Clam Chowder always brings a little magic to the table! You’ve got to try my similar Best Seafood Chowder recipe, or a “tomato” spin, my Manhattan Clam Chowder soup.
Best Clam Chowder
Chowder is easy to make – a “by scratch” version that is creamy, flavorful with bacon, and chockfull of clams! Watch the video!
What do you add to clam chowder to make it better?
If it’s the condensed kind, add heavy cream and whole milk in equal parts. And then of course we say bacon and butter! But grab the printable recipe below!
Simple ingredients for chowder soup:
- Bacon + butter
- Celery + leeks + onions + garlic
- Red potatoes or Yukon gold potatoes
- Broth (or stock)
- Salt, white pepper, thyme
- Flour
- Half-and-half
- Chopped clams
- Bay leaf
- Chopped fresh chives
- OPTIONAL to add clam juice (for a more clam flavor)
What do you serve with Clam Chowder?
Planning a soup meal is quite simple, especially serving my yummy chowder as the main dish, with a side of hot bread and a basic green salad with Best Thousand Island Dressing! Here’s a list of what to serve with a hot bowl of chowder.
- Bacon
- Oyster Crackers
- Salad
- Shrimp cocktail
- Bread
- Corn on the cob
- French fries
Make chowder from scratch
In the past, I’ve been intimidated to make this homemade soup, because I was afraid it wouldn’t be as tasty as a bowl that might be served at the beach, or at a really good restaurant. But this recipe is one of my favorites, and is one of the top easy recipes on my RE! Yay! :)
Oh, and we did make a few changes to the recipe, but don’t worry. Add more clam juice (optional) for a more intense clam flavor if you choose to.
How do you serve clam chowder?
You can also serve it on a big board, like below! Here’s the link to Epic Clam Chowder Dinner Board! Or, grab the link below to buy THE BIG BOARD (at the bottom). We love to set out the pot of soup in a braiser pan (low-line big pot).
What is the difference between Boston and New England clam chowder?
Well, New England and Boston Clam Chowder are really the same dish. What makes a chowder “different” is the broth that is used. For example, Rhode Island broth is clear, and Manhattan Style Clam Chowder has a red tomato broth. Boston is thick and creamy!
Is chowder better the next day?
Yes, it’s just as good the next day, if not better. So YES, you can make ahead of time for easy entertaining.
The flavors of this soup mingle together to make the tastiest leftovers. It will thicken as it stands overnight in the refrigerator so just whisk in a little milk or half-and-half before reheating.
How do you make Homemade Clam Chowder
Whatever the flavors, I say homemade is the best!
- In a Dutch oven, you cook bacon (for amazing flavor!) over medium heat until crisp.
- Then you saute celery, leek, and onion until tender, adding garlic. Eventually stirring in potatoes, broth, clam juice, salt, pepper and thyme.
- Boil and simmer until potatoes are tender.
- Make the creamy sauce (soooo good).
- Stir in the clams and crispy bacon!
- Optional to add in more clam juice (a couple bottles) if you choose to.
It’s comforting, filling, and delicious, and it’s also the perfect “light” holiday meal.
The Big Board®
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More Chowder recipes to try:
Manhattan Clam Chowder (Simply Recipes) Slow Cooker New England Clam Chowder (Baked by Rachel). And friends, have you bought my new cookbook? Buy Big Boards for Families today! It’s “editor’s pick” on Amazon this month!
Get the Recipe:
Best Clam Chowder
Ingredients
- 8 bacon strips, divided
- 2 Tbsp. butter
- 2 celery ribs, chopped
- 1 leek, finely chopped (or 1 shallot)
- 1 large onion, chopped
- 2-3 garlic cloves, minced
- 3-4 small unpeeled potatoes (red potatoes or Yukon gold), cubed into 1/2-inch pieces (optional to peel)
- 2 cups broth, chicken or vegetable
- ½ teaspoon white pepper
- ½ teaspoon salt
- ½ teaspoon dried thyme
- ⅓ cup all-purpose flour
- 2 cups half-and-half, divided
- 3 cans 6-1/2 ounces each of chopped clams, undrained
- Bay leaf
- clam juice, optional, for more intense flavor
- Chopped fresh chives or green onions, for garnish
Equipment
- Dutch Oven (I like this enameled version from Lodge)
Instructions
- In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Add butter to the drippings (you can spoon out some of the drippings if you don’t want to ues that much); saute celery, leek, and onion until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, broth, salt, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until potatoes are tender.
- In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into the soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
- Stir in clams and juice and remaining half-and-half; heat through (do not boil). Turn down to low heat; add the bay leaf. Cook for additional 2-3 minutes on low heat. Add in 4 strips of crumbled bacon.TIP: Optional to add in more clam juice in this step, if you choose a more clam flavor.
- Crumble the reserved 4 strips of bacon. Garnish chowder with crumbled bacon and fresh chopped chives or green onions thinly sliced.
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
Hello,
This looks delicious! I will
Be the only one in my family to eat this (I know, I know) will this reheat well?
Thanks!
Yes, it does reheat well. ENJOY Sofia!
Yum! Your pictures are amazing…
Made for dinner today, it was awesone
Oh my gosh- you’re the only other family that I know that eats clam chowder on Christmas Eve. We have been doing this for DECADES. Your recipe is very similar to mine (like, nearly EXACTLY the same)- I use whole milk, add a bit of thyme, too (I think it goes well with the bay) and use only onions, no leek. I bet that leek gives even another lighter, oniony layer to the soup. Mmmmm. Nice to know that someone else makes the same soup on the same day!
Ha- reread your recipe and see now that you use the thyme, too.
How much thyme do you add to yours? Sounds good
I don’t normally leave comments on blogs, but I had to tell you this recipe is fantastic! I have been making clam chowder for Christmas dinner for years, This year I decided to try your recipe and it was hands down the best clam chowder I have ever had!
Hi, this sounds delicious.
Do you add the butter and veggies INTO the bacon drippings or discard those? Thanks!
Add butter to the drippings; saute celery, leek, and onion until tender. :)
looks amazing! can’t wait to try it!
Hi, can you tell me what ‘half and half’ is ?
It’s in the milk section next to the whipping cream, and coffee creamers!
It’s 10% cream. Can use half milk, half whipping cream instead.
This product doesn’t really exist outside of north america, but its basically half cream, half whole milk, which is what i use.
I have a relative with a severe gluten allergy. Could I use corn starch with the half & half? And how much would I use? Thank you in advance for the help!
Corn starch and half and half are both gluten free, but you need to go online and check it out for yourself, Mandy (or call your guest). Just to make sure! :) ENJOY!
When substituting corn starch for wheat flour, add half as much corn starch as the recipe calls for of wheat flour.
Or mash the potatoes so they thicken the soup and then you don’t need flour or cornstarch. (Add an extra potato also)
Thanks for sharing this substitution idea, Debra!
I love this clam chowder. I’d really like to double the recipe for Christmas day. Do you think doubling all the ingredients will work out?
Yes, Jamie! Double the ingredients and ENJOY! I’m making it for Christmas Day this year as well!
Hi, I would like to make this tonight but cant find any leeks in my small town. Can I leave them out or is there a substitute you recommend?
Green onions or even a plain onion would work Jessica!
I’ve made this a couple of times, and it is so delicious! It’s easy, quick, and tastes like a million bucks!!
Thank you for this recipe. I just made it and it’s DELICIOUS!
Could you please clarify what type of broth (vegetable or chicken)?
Thanks
Either works great, Tony!
Chicken!
I think any would work, whatever you have on hand, I’m using beef broth as I have some leftover from another dish I made..just sautéing the veggies in bacon grease now and it smells so good :) Can’t wait to make this..my second time!
would you please clarify what you mean by 2 pieces of celery. is it 2 stalks, ribs, chunks—–
2 ribs, Tammy! :)
Add the butter into the drippings then sauté the veggies in it.
Made this last night for 5 people. Everyone thought it was great. Don’t be shy with the bacon. Definitely add extra. It can only make it better in my opinion. I bought the cans of chopped clams but they chop them too small. It’s like a crumble. Next time I will buy 3 cans of whole clams and chop them myself into chunkier pieces. I also added a nice big bay leaf.
I use chopped raw clams that are packaged in a frozen brick .. Not always easy to find but worth looking .. Much better than canned!
Thanks for the tip, Brad!
I am also wondering if the butter is added to the bacon drippings or used seperately? This recipe sounds delicious and I can’t wait to try it.
Is the butter added to the bacon drippings? The wording is confusing.
Yes. I soaked up excess bacon drippings and added the butter.
Clam chowder is hands-down one of my favorite meals! It’s a must when I visit San Francisco! This recipe is very similar to a recipe that I have that is supposed to mimic a famous Bay Area recipe, so I am 100% going to make this recipe!
Looks fabulous! What type of broth?
Whatever kind you choose will work (vegetable, beef, chicken).
As a 50 year resident of Boston, MA, I would certainly not use beef broth. It would interfere with the taste of the clams.
Hello I was making this tonight and can’t figure out where the butter goes? Can you clarify?
Hi, Amanda. Saute the leeks, celery, etc. in the butter! :)
Hi Sandy!
Merry Christmas dear friend! Your clam chowder looks amazing. We celebrated Christmas with Turkey and Ham. The ham was amazing. Pit-smoked. I am going to use the bone and make some navy bean soup over the next few day.
Things have been busy here. My Mom turns 90 next week. She is doing amazing! But my Dad’s health is really failing. We do our best for him every day. It’s a struggle for him. Thanks for keeping him in your prayers.
Much love, Mary
Hi Sandy, We’ll be having our big Swedish Smorgasbord tonight. Forty Two at our house for dinner. Everybody brings a dish or two. We have the same exact thing every year, with my favorites being pickled herring with shots of Aquavit, Swedish Meatballs, Homemade Baked Beans, Corn pudding, Scalloped Oysters and of course lots of cookies! Stop over the blog for my Swedish Christmas House Tour! :) Merry Christmas to you and thanks for all the great inspiration! xo
our CE meal is always clam chowder served in bread bowls…I’ve been making it for over 20 years and my youngest who loves clam chowder has yet to find one she likes as much…lol…a few have come close, but not quite. :) Makes this mama feel good! it is much anticipated by everyone especially my father-in-law