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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.
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.
Best Clam Chowder is easy to make "from scratch," with creamy soup flavors that mingle together with bacon, clams–for the very best chowder!Makes 4 main dish bowls or 6 small lunch bowls.
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
Originally posted December 2014 on Reluctant Entertainer
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...
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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.
Brad Lowden —
I use chopped raw clams that are packaged in a frozen brick .. Not always easy to find but worth looking .. Much better than canned!
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!
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.
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
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