Best Clam Chowder Recipe (VIDEO)
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A classic clam chowder recipe for any time of year, with perfect tastes of bacon and clams. The flavors mingle together into a delicious Best Clam Chowder! Watch the video!
I love the magic of soup season—-the comfort and ease of gathering ’round the table with family and friends! And clam chowder always brings a little magic to the table! Serve it in my favorite LeCreuset Braiser, which keeps the soup nice and hot.
Best Clam Chowder
Planning a soup meal is quite simple, especially serving my yummy Best Clam Chowder as the main dish, with a side of hot bread and a basic green salad (or Classic Shrimp Salad with Thousand Island Dressing.)
Clam Chowder Soup
In the past, I’ve been intimidated to make a clam chowder 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! :)
You can also serve it on a big board, like below! Here’s the link to Epic Clam Chowder Dinner Board!
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 has a red tomato broth. Boston is thick and creamy!
What ingredients are in clam chowder
This recipe contains clams and broth. You may also add diced potatoes, onions, and celery. Or in my recipe – bacon! You may also add a simple garnish, such as fresh parsley or chives.
- Bacon: It’s optional, but on my … the flavor! Do not use turkey bacon, you will not get the robust bacon flavor.
- Saute: Butter, celery, leeks (yes, leeks – so good!), onion, and garlic.
- Potatoes: Red potatoes or Yukon gold potatoes.
- Broth: Chicken or vegetable with clam juice (for that extra clam flavor) and half and half (or use 2% cows milk). Flour for thickening!
- Seasoning: Salt, white pepper, dried thyme, and always a bay leaf.
- Clams: 2-3 cans of minced clams. Easy!
- Garnish: Chives or green onion or crumbled bacon!
How do you make Homemade Clam Chowder
Whatever the flavors, I say homemade is the best! I changed it up awhile back and made a yummy Corn Salmon Chowder Recipe!
- 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!
Grab the recipe below for the very best creamy clam chowder!
It’s comforting, filling, and delicious, and it’s also the perfect “light” holiday meal.
Relax and enjoy.
Here are a few tips on slowing down and enjoying the table experience …
Don’t over complicate. If you’re planning a soup night, keep it simple! Make the soup ahead of time, set out hot bread and a fresh salad. You don’t need to be a slave to your kitchen! Planning a simple menu means more time with your guests.
Get off social media. Ask everyone around the table to put their phones away. There’s no need to be looking at what others are doing (scrolling through Facebook or Instagram, while you’re at the table with dinner guests). Instead, if we only looked inside (our own windows), to not miss out on what’s happening right at the table!
Relish in the joys. Ask a lot of questions, get to know the people who are sitting around you. Look into their eyes, look for joys (and pains), and listen. Be present. Enjoy!
I have one small wish when we have guests over for dinner, besides being prepared, and desperately wanting to RELAX. My wish is to be present in the moment, to not worry about what’s going on around me, but to really engage, right then and there.
More Chowder recipes:
Manhattan Clam Chowder (Simply Recipes) Slow Cooker New England Clam Chowder (Baked by Rachel).
Best Clam Chowder is best made in your favorite Le Creuset Braiser and then take it straight to the table for serving.
Don’t forget the ladle, because your guests will be coming back for more. My favorite soup bowls, classic white always looks sharp.
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
- 1/2 teaspoon white pepper
- 1/2 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/3 cup all-purpose flour
- 2 cups half-and-half, divided
- 3 cans 6-1/2 ounces each of chopped clams, undrained
- Bay leaf
- Chopped fresh chives or green onions, for garnish
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.
- Crumble the reserved 4 strips of bacon. Garnish chowder with crumbled bacon and fresh chopped chives or green onions thinly sliced.
Video
Notes
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279 Comments on “Best Clam Chowder Recipe (VIDEO)”
I’ve made this chowder twice already. It’s amazing! I am wondering if it’s ok to freeze it and reheat next week.
I loved the ease of this recipe, but next time I am going to omit the second cup of 1/2 and 1/2 and sub in the juice from the canned clams.
Can you use heavy cream instead of half & half?
Yes! It will be a little thicker but YES!
It was perfect the first time. I learn so much from you as well! Keep it up great post.
Absolutely delicious! Thanks so much for this recipe. I only changed it a little bit after reading through the comments. Added an extra can of clams, half vegetable and half chicken broth, and half the amount of thyme. Hubby and I can’t stop raving about it. I will definitely be making it again! And oh so easy :)
Do you add the clam juice back in?
You can add it back in (optional). :)
This was wonderful! I have a question though. On the clam chowder board, your pot fits great. I have the same board but am looking for the pot. Is it the braiser pot or the stock pot?
I just added the link Catherine! It’s the perfect size and keeps food hot!
This is thee BEST Clam
Chowder ! We use this recipe everytime the family loves it
This was amazing! Great flavor, easy and fast to prepare. Served with a crusty bread. Thank you so much for sharing!
Thanks for sharing! How far ahead of time can I make it?
You can actually make the day before (probably even 2 days!). Chowder is almost better leftover!! :)
This looks so good! Clam Chowder is a great one to serve to a crowd because it is special but versatile and can be stretched!
Super tasty, and very creamy. This is the best clam chowder that I’ve ever tasted, no doubt!
No need to reply I just wanted to say thanks for all these delicious posts :) you all rock!!
Husband said it’s definitely a keeper
Really is the best clam chowder recipe! I put the bay leaves in with the potatoes and broth/juice to let it give off the more flavor and add a couple extra cans of clams because I love clams but other than that I follow this recipe and it turns out delicious. Thank you for sharing!
The instructions were a big confusing. You say to drain the canned clams but don’t mention adding the drained juice to the chowder. I did add and it was divine.
I’ts a great recipe! I changed a couple of things. I used Better Than Bouillon lobster base in lieu of chicken base. I used tiny roasting potatoes and left the skins on. I used 4 – 6 oz. cans of quality chopped clams. And, I didn’t add extra salt because the bacon and lobster base did the job!
Can this be made in a crockpot?
I have not tried that yet, but I bet you can!
I wanted to let you know that when I was given the task of making clam chowder for Christmas Eve I knew exactly where to go for guidance. Your clam chowder got rave reviews and it will be my go to recipe from now on. Thank you so much ???.
If I were to use fresh clams, how many dozen would I need to make up for the 3 cans? 3 dozen? Thank you and happy and healthy new year!
I must use fresh clams in the shell
Good recipe, however as a native New Englander we would NEVER use canned clams. Buy a dozen clams, steam them open with about a cup of water. Shuck them clean and chop them up. Use strained broth and clams in place of bottled clam juice and canned clams. You will never regret it. Yum!
Just made this clam chowder soup but substituted cooked cauliflower for the potatoes since I am trying to do Keto. It is amazingly delicious! I did use the 1/3 cup of flour with the one cup of half & half. Otherwise, it would have been more Keto, but I wasn’t sure how to substitute with almond or coconut flour. Will definitely make this again!
Love this recipe my entire family really enjoys it.
Why not use the clam juice that is drained? I normally buy the bottles of juice but then throw away the juice from the clams.
suggestions… Thank you
Yes, you can add back in! :)
Turned out FANTASTIC! I only drained 2 of the cans of Clams and I cubed 3 tilapia filets and added the fish toward the end of cooking! Wonderful recipe! Thanks!