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...
I tried this in fall of last year and it was really good. It’s very filling but that didn’t stop me from having a second bowl! I’m actually making it again tonight!
A five star with certain modifications….the flour should be mixed with broth not half n half. I felt there were small lumps. I also added clam juice plus reserved clam juice. Also added chicken bouillon powder for more taste. Never put the bacon in it, but only added as a garnish. I wish I had added less potatoes and cut them even smaller!
Hi. I want to make this for tomorrow for our Halloween party. Do you think I can make the entire soup today?
YES! It’s delicious if you make ahead.
Best ever hands down.
Made the chowder last night for the first time and I tripled the recipe. OMG, so delicious. There was some left over but not because it wasn’t loved! I’m actually happy for the leftovers. It’s going to be a perfect lunch on this rainy afternoon!
Doing the math…do you not use all the bacon? The above recipe calls for 8-10 slices but looks like you only used 6. I tripled the recipe and now have a ton of bacon. Not complaining, it’ll get eaten but wondering if I should add more to the chowder?
Of course you can add more bacon or less. Some people leave it out. It’s great either way!
I have made this many times and it is so delicious!
This does look delicious – but I would really like to see the nutritional content posted for all of these recipes, like pretty much every other site I use does. . Freestyle is based upon a magical points system & I would have to go through the entire recipe & enter every single ingredient…not fun!
Sorry I should have said the clam chowder in my earlier message
Tried this and it is delicious, quick and will be made again for sure.
Just would like to know why you would drain the clams they add more flavor to the chowder. Being a Boston girl your chowder fares up there very well. Also a little heavy cream adds an additional thickness. I would most surely rate it excellent.
Thanks for the easy recipe. PS don’t forget the oyster crackers.
You can totally add in the juice. And YES to oyster crackers! :)
Looks delicious and I don’t even like clams! Thanks.
Just want to say I love your web site and that I’m so excited to make this receipt. Going to make it today. Will continue to follow you for your receipts
I made over the weekend. Absolutely delicious!! Will double or triple the next time Everyone wanted more!
YAY! Thanks for sharing!
Can this be modified to be flour/grain free?
I have never tried that, LC. :)
Do you add the juice from the drained canned clams or only the juice from the 8 ounce bottle?
Can this be frozen for future consumption?
I have never frozen clam chowder, so I can’t tell you if it’s the same or not.
Yummy I will try this today for my family. Thanks for sharing this amazing recipie.
I found this recipe a few years back. It definitely is the best. I partially mash the potatoes, I like some of everything in each spoonful. It is delish, thank you.
This is my only clam chowder recipe! I have made this countless times and it comes out perfect every time. I actually had to make it twice in one day so my husband could take it to his buddies at work. Not a drop left and lots of “when is she gonna make it again”!
Thanks for letting us know, Betsy! We agree! :)
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! :)