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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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Hi. I made this recipe. I have never used a recipe before for clam chowder. I always made my own. Honestly, this recipe was pretty good. Personally, I like a more clamy taste. Thanks for giving us a recipe to try.
I eat a low carb diet. Do you know of any good potato and flour substitutes for this recipe or of any substitutes for any of the ingredients that are high in carbs ?(:
Thankyou in advance
Do you use the whole leek or just the white part?? Thank you in advance want to make this yummy sounding soup, what to know the answer to my question first,
This is my family’s new favorite Clam Chowder recipe! Absolutely delicious!! The only change to the recipe I made is I used heavy whipping cream ONLY because I misread the recipe. This recipe is definitely a keeper!! Thanks for sharing it.
**********Can this be the most delicious Clam Chowder I ever ate, or made! It’s a 10+star recipe! Loved it! Husband said it was fabulous and his favorite soup. I did add more chicken broth, a carrot cut in small dice, used fresh, frozen clams and their juice, and used a bottle of Bar Harbor clam juice, and added 1-1/2 tps Tabasco Sauce. So YUMMY! Thank you Reluctant Entertainer! You created a very awesome Clam Chowder! You also have a nice website with great ideas! Love it!
What a great recipe for a thicker style Clam Chowder! This was so very delicious, easy to make and my husband said it was his favorite soup, that it was perfectly seasoned. I did add one peeled carrot cut into a small dice, a bit more chicken stock, used organic whole cream, used chopped frozen clams, and added 1-1/2 tsp. Tabasco sauce at the end. Yummo! Thank you Reluctant Entertainer for sharing your recipes! So good!
I love clam chowder soup as does my family, and am excited to try this recipe. The last recipe I tried was okay. Hoping yours is far better. From the feedback you’ve been getting, I already have a great feeling this will be my go- to recipe for clam chowder!
Hi. I made this recipe. I have never used a recipe before for clam chowder. I always made my own. Honestly, this recipe was pretty good. Personally, I like a more clamy taste. Thanks for giving us a recipe to try.
I eat a low carb diet. Do you know of any good potato and flour substitutes for this recipe or of any substitutes for any of the ingredients that are high in carbs ?(:
Thankyou in advance
I don’t have those substitutions. Clam chowder is def. not a low calorie/carb soup! :)
I use celery root instead of potatoes for lo-carb.
Can the liquid from the cans of clams be used in lieu of bottled clam juice?
Do you have any suggestions for a milk option for lactose intolerant? Coconut milk?
I don’t … I’m sorry. I don’t think coconut milk would be good :(
Fair life milk, it has no lactose and has protein. Taste great I use it on my cereal.
Plain unsweetened almond, rice or oat milk would work fine.
Do you use the whole leek or just the white part?? Thank you in advance want to make this yummy sounding soup, what to know the answer to my question first,
Hi Carole! Use the white and the light green! Actually the dark green is edible, too, but you just have to cook it a bit longer. Leeks are good! :)
This is my family’s new favorite Clam Chowder recipe! Absolutely delicious!! The only change to the recipe I made is I used heavy whipping cream ONLY because I misread the recipe. This recipe is definitely a keeper!! Thanks for sharing it.
So happy you love it, we do too! :)
Pure comfort food! Looks so delicious!
**********Can this be the most delicious Clam Chowder I ever ate, or made! It’s a 10+star recipe! Loved it! Husband said it was fabulous and his favorite soup. I did add more chicken broth, a carrot cut in small dice, used fresh, frozen clams and their juice, and used a bottle of Bar Harbor clam juice, and added 1-1/2 tps Tabasco Sauce. So YUMMY! Thank you Reluctant Entertainer! You created a very awesome Clam Chowder! You also have a nice website with great ideas! Love it!
What a great recipe for a thicker style Clam Chowder! This was so very delicious, easy to make and my husband said it was his favorite soup, that it was perfectly seasoned. I did add one peeled carrot cut into a small dice, a bit more chicken stock, used organic whole cream, used chopped frozen clams, and added 1-1/2 tsp. Tabasco sauce at the end. Yummo! Thank you Reluctant Entertainer for sharing your recipes! So good!
I love clam chowder soup as does my family, and am excited to try this recipe. The last recipe I tried was okay. Hoping yours is far better. From the feedback you’ve been getting, I already have a great feeling this will be my go- to recipe for clam chowder!
Come back and let me know, Ann :)