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®
Friends, The Big Board® is here! Yes, I’ve partnered with JK Adams, the premier woodmaking company in Vermont, with my own line of RE boards!
- 20-inch round, maple
- 26-inch round, maple
- 12 x 36-inch maple
- NEW 12 x 24-inch maple
- 23-inch Lazy Susan
- 26-inch ebonized BLACK, cherry
- 12 x 36-inch ebonized BLACK, cherry
- A board with a lip (or raised edged) so the food doesn’t fall off
- FOOD SAFE
- Made in the USA
- Undercut handles (a unique design)
Thank you for your support, as we’ve sold out so many times already!
Order The Big Board® today!
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...
Oh wow!! This recipe was divine!! My entire crew loved it and I am excited to add it to my recipe collection….. it’s going in my coveted book, not just kept on Pinterest. Thanks for such a yummy and not difficult recipe.
I love clam chowder! I also add corn and grated carrot if I have it I put ham in well as bacon. A little cooking wine adds to the taste too.
Has anyone used almond flour instead of the white flour?
I don’t think the flavor would be very good with almond flour, Colleen, but if you try it and you like it, please come back and tell us!
Hello, and thanks for this greatttttt recipe!!! Followed it to the letter; and, it came out perfect. I like that it isn’t tooo clammy- just the right amount of clam taste, not overwhelming!! Will make for many more years to come!
! Btw, I am sitting here eating a bowl right now (on a 90 degree day in Michigan) and loving it!!!
I’ve always wanted to go to Michigan! YAY! So happy you love the recipe like we do!
where does the bay leaf come in?
This is such an Easy and Most YUMMY recipe!
Thank you soo soo much for sharing!
When cooking, evaporated milk works well in place of half and half? when cooking, I rarely truly “measure” much ? this recipe works well this way? Very Yummy and comforting?
Thank you, again ???
I would love to have this recipe, but cannot print from my iPad. Please could you email to me at hilbart@mweb.co.za . Many thanks. It sounds really delicious and winter will soon be upon us here in S.A.
I have frozen clams. Would they work instead of canned?
I would think so, although I have not tried frozen clams.
Hi Sandy, I loooooved this recipe, but for health purposes now have to be gluten free. What would be a good substitute for the flour? Corn starch? Brown rice flour? Potato starch? Thank you!
I always tell people who are gluten free that they know their diets (and what they can or cannot eat) best. SO I don’t really give advice for that. But YES, a GF substitution will work, Gaby! ENJOY!
This recipe is insanely awesome. Just made it and impressed, not only myself, but kids and friends from New England. Im a home chef from Las Vegas and love cooking and trying different recipes and even making my own up or doing something different to another’s recipe. This is probably my third or fourth time making clam chowder and by far my favorite. Hands down Sandy, hands down!!!
Thanks for sharing Joseph! :)
I made this yesterday and only got to taste it while cooking – it was gone before I knew it! Everyone loved it though and want me to make it again – I will double it!
I don’t have a Dutch oven. Can I use my regular soup pan? I’ve got everything to make this just trying to figure out what to do. Thank you. I’m super excited!
Yes you can, Amanda! ENJOY!
My husband said this was the best clam chowder he’s ever ever had!!
YAY! So glad you loved it, Penny! Happy New Year!
Delightful and so delicious! Great recipe.
Thanks Lynn! Glad you enjoyed!
Can you use the drained liquid from the canned clams in lieu of the bottled clam juice? Aren’t they the same thing? Seems redundant to drain clams then buy a separate bottle of clam juice.
Bottled clam juice guarantees no sand! But you can use the juice from the cans.
I made this tonight and it was wonderful. Didn’t change a thing.
Thank you Erika, it’s one of our favorites!
Could I make this a day early and just rewarm in the crockpot on the day of?
Yes, for sure that would be a great plan!
In my business, it can be a challenge to shut off and stay away from the laptop or social media. But it feels good to take a break. The cold nights are perfect for a hearty bowl of clam chowder.
Sounds delicious!
Can you please let me know what PARTS of the leek you use for this recipe (the whole leek, white part, green part)?
Also, I assume that I could just use the liquids from the drained clams as “clam juice” if I can’t get clam juice?
Thank you. :)
I use the green parts and a tiny bit of the white. Delish! You can add that juice, too!
I tried the receipe and it is sooooo good but was my first time ever cooking with leek and I used about 3/4 of a regular sized leek and I think I used to much because it was pretty pungent but was not bad tasting at all. Still super good but I think I should use less leek next time. How much of leek do you actually use?
Mostly just the white and light green parts are eaten! Always google or ask if you’re not sure with a particular ingredient (I’ve learned to do this, too!) :)
Looks delicious, can you email this to me? Thank you
I just emailed it, Mark. But you can always hit the ‘print’ button and print the recipe! :)
So many positive reviews! Can’t wait to try it! I will be back for my comments soon!
Can I substitute cornstarch for the flour? My daughter is glucose intolerant.
Yes you can! :)
Too much potato flavor and not enough clam flavor. I could only find chopped clams at the store, instead of whole ones. But next time I will double the clams anyways. And maybe chop the potatoes smaller?
WE ARE DOING A HALLOWEEN PARTY THIS WEEKEND AND MAKING THIS CLAM CHOWDER, HOW MUCH DOES THIS RECIPE MAKE??
Hi, it says on the recipe. You can double or triple the recipe, too! Feed a crowd! ENJOY!