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...
This recipe is perfect now that the weather is starting to get colder!
This soup looks SO delicious! I haven’t had clam chowder in a while…need to make this soon!
I love soup season! I’ll have to add this to my rotation
I love clam chowder and I can’t wait to make this for my husband! :)
No joke, this is THE BEST clam chowder we’ve ever made.
This is the perfect comfort food – great for a chilly nigh!
Amazing comfort food. I would love this for dinner.
Wow, this whole pot looks fantastic! Two bowls please!
This really is the BEST clam chowder. It’s so comforting!
I’ve made this twice now, and both times were delicious! Thank you for the terrific recipe! I made as is the first time, and then cut back to .5 teaspoon of thyme the second go around. Just personal preference.
Don’t know if this is a helpful tip or not, but I was telling a buddy at work, two cans of minced clam (in juice) is exactly one cup of liquid (I tested myself). I’m assuming you could save a couple bucks perhaps and not drain the clams, and skip the bottle of clam juice. Full disclosure, I drained the clams both times and used a bottle of clam juice. Just might be an option for some folk!
Anyone tried this in an Instant Pot? What adjustments did you make?
What does adding a bay leaf for just the last two minutes add to it?
It’s good, but not the best . Nothing is the best with canned anything . Use fresh clams, change out the chicken proth , with the salt water you cooked them in , and add a extra 1/2 cup of it, add 1/2 teaspoon of paprika , and 1/2 teaspoon of tarragon . Let it cool, then reheat ….
We think it’s the best! :) thanks for the tips, Joy! :)
Loved it! I added more butter and used only about 1/3 of bacon drippings. I also used a little extra water from the canned clams it gave the chowder a little more oomph. Added chopped asparagus also and squeezed a little lemon in for flavor.
I added all the half and half at the same time, doesn’t it all need to be boiled rather than just half? Curious why that is. It was delicious and now will be a regular dish at our house. Thank you!! :)
Here in Oregon clam chowder is pretty much a staple Friday “soup of the day”! This is very close to my recipe, I do sprinkle a bit of dill in if I have it on hand. Sometimes I add finely chopped or grated carrot to the vegetables when I saute’ them. I love to serve this with my crabmeat scones and coleslaw!
Dill is DELISH on clam chowder! :)
this is a regular (and favorite!!!) meal in our home.
we have always loved clam chowder, and need never
go out for it again. thank you, thank you, thank you!
BEST CLAM CHOWDER EVER!!!!!!
I use clam juice when cooking the potatoes,add 3 bay leaves and some wonderfully flavored tarragon. Here’s a little restaurant secret- If your chowder isn’t thick enough,add some instant potato flakes to thicken it. They add flavor and thicken any chowder nicely.
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The title says it all- The Best Clam Chowder. This soup is FABULOUS, a definite keeper in my soup file.
My husband is lactose intolerant and loves NE clam chowder. Substituted soy creamer for the half and half and it came out great!! Thanks so much for sharing this delicious easy recipe! Will be making it again and again :)
WOW! Great to know! I’m glad you enjoyed it Lori!
I have read all these comments. Sooo good but I use shrimp , not being the clam love. Use lemon juice. Just thought I might say corn chowder & Shrimp . Best in the house . Loved it. Thx.
This chowder was amazing!!! Absolutely the BEST Clam Chowder my husband and I have ever had! Will definitely make again.
I personally do not eat seafood but I would love to make this for my family because they all do.
Could I also use this as a base for seafood chowder? If so what other seafood would I add to make it?
If not what would I do to make it a seafood chowder?
Yes, you can use this for a base. Personally, I’d add cooked salmon! DELISH!
This was excellent and so glad I found the perfect recipe.
I am really sorry but the Thyme was absolutely waaaaay too overpowering. I couldn’t taste anything else in the soup except the Thyme. Very disappointed as I have never been to this site nor ever left a disparaging comment on one but I feel like there needs to be a disclaimer about the Thyme flavor.
Sorry, haven’t had any complaints like that. Maybe make a note to cut down next time, according to your preference.
Made this for game day today, did not change a thing. It was delicious. I like to use Bumblebee whole baby clams. They are just the right size with no chopping required. Since I don’t like to miss a down of football I cooked it in the slow cooker. Followed the cooking directions for a pot, just cooked it longer. Hubby said it was the best I have ever made & guests loved it. Being chowder lovers I like to serve in big bowls. Next time I will double the recipe as there was none left after one bowl for four of us. Granted it as enough but like to have extra just in case someone wants a second helping.