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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 and thanks for this recipe!!! This is my husbands favorite and i have never tried to make it becasue i thought it was to difficult, but this looks simple and tasty!!! Just one question, at the end after you stir in the clams and the half and half how long to you let it cook? I assume the clams cook very fast so once its mixed is it basically done?
Thanks,
Randy
Oh my God….must, must, must make. I’ve never made clam chowder because I always thought you HAD TO use fresh clams and I’m sort of intimidated by them and would be afraid the final dish would be full of sand… This looks amaaaaazing and with canned clams, easy peasy!
I made this for father’s day, coupled with fish and chips. My family raved about the chowder 11yrs to 82yrs of age. I’m originally from the Boston area and this recipe far exceeded my expectations. I’m keeping this recipe to pass down to generations. Well done!
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!
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 and thanks for this recipe!!! This is my husbands favorite and i have never tried to make it becasue i thought it was to difficult, but this looks simple and tasty!!! Just one question, at the end after you stir in the clams and the half and half how long to you let it cook? I assume the clams cook very fast so once its mixed is it basically done?
Thanks,
Randy
Yes, that is right. Cook on low for a few minutes, until completely heated! ENJOY!
Thanks!!
Oh my God….must, must, must make. I’ve never made clam chowder because I always thought you HAD TO use fresh clams and I’m sort of intimidated by them and would be afraid the final dish would be full of sand… This looks amaaaaazing and with canned clams, easy peasy!
Can this be frozen?
Lily, I have never frozen this because of the cream. Let me know if you try it though!
I froze a batch and it works fine. Tastes so yummy!
Thanks for letting us know, Dan!
I always double clam chowder when I make it because I love to freeze the left overs for another day! It freezes perfectly.
I made this for father’s day, coupled with fish and chips. My family raved about the chowder 11yrs to 82yrs of age. I’m originally from the Boston area and this recipe far exceeded my expectations. I’m keeping this recipe to pass down to generations. Well done!
Thanks for sharing, Michelle. SO glad you loved it!
Do you think this could be made in the slow cooker (after sautéing everything)?
I do, but only on LOW heat because of the milk. Enjoy!
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!