The Best Clam Chowder Recipe You’ll Ever Make

There’s nothing quite like a warm, creamy bowl of clam chowder to soothe your soul, especially on chilly evenings or rainy weekends. This Best Clam Chowder Recipe is a true comfort classic—hearty, flavorful, and luxuriously creamy without being too heavy. Whether you’re a seasoned home cook or just learning your way around the kitchen, this chowder will deliver restaurant-quality results right from your stovetop.

Perfect for family dinners, casual gatherings, or meal-prep lunches, this recipe is loaded with crispy bacon, tender potatoes, and a generous helping of chopped clams—all enveloped in a velvety broth infused with aromatics like leek, garlic, and thyme. Even better? You don’t need to be near the coast to enjoy it.

Let’s dive into this easy-to-follow, flavor-packed clam chowder that’s sure to become a staple in your soup rotation.

Who This Recipe Is For

This clam chowder recipe is designed for:

• Soup lovers who appreciate a creamy, satisfying dish with bold flavors.

• Busy home cooks looking for an approachable, hearty meal with easy-to-source ingredients.

• Entertainers and hosts who want a cozy, crowd-pleasing option for dinner parties or holiday gatherings.

• Meal preppers in need of a dish that reheats beautifully.

You don’t have to be a culinary expert to bring this chowder to life—just a little prep work and some patience as it simmers on the stove. It’s the kind of meal that tastes like you fussed for hours, even though it only takes about 45 minutes from start to finish.

Ingredients You’ll Need

Pantry & Fridge Staples:

• 8 bacon strips, divided

• 2 Tbsp butter

• 2 celery ribs, chopped

• 1 leek, finely chopped (or 1 shallot as an alternative)

• 1 large onion, chopped

• 2-3 garlic cloves, minced

• 3-4 small potatoes (Yukon Gold or red), cubed (peeling optional)

• 2 cups broth (chicken or vegetable)

• ½ tsp white pepper

• ½ tsp salt

• ½ tsp dried thyme

• ⅓ cup all-purpose flour

• 2 cups half-and-half, divided

• 3 cans (6.5 oz each) chopped clams, undrained

• 1 bay leaf

• Clam juice, optional for stronger seafood flavor

• Chopped chives or green onions, for garnish

Kitchen Equipment You’ll Need

• Dutch oven or large soup pot

• Sharp knife and cutting board

• Measuring cups and spoons

• Small mixing bowl

• Wooden spoon or silicone spatula

• Paper towels (for draining bacon)

• Ladle (for serving)

Step-by-Step Instructions

1. Cook the Bacon

Start by frying 8 strips of bacon in a Dutch oven over medium heat until they’re golden and crispy. Remove them from the pot and let them drain on a paper towel-lined plate. Set aside. These will be used in two stages—half in the soup, half as garnish.

2. Sauté the Aromatics

Add 2 Tbsp butter to the bacon drippings in the pot (remove some drippings if it seems excessive). Sauté the chopped celery, leek (or shallot), and onion until soft and fragrant. Stir in the minced garlic and cook for another minute.

3. Build the Broth

Add the cubed potatoes, broth, thyme, white pepper, and salt to the pot. Bring to a boil, then reduce the heat and simmer uncovered for 10-15 minutes, or until the potatoes are fork-tender.

4. Thicken the Base

In a small bowl, whisk together ⅓ cup all-purpose flour and 1 cup of half-and-half until smooth. Slowly stir this mixture into the simmering soup. Continue stirring until it thickens—about 1-2 minutes of gentle boiling.

5. Add the Clams

Lower the heat and stir in the chopped clams and their juices, the remaining 1 cup of half-and-half, and the bay leaf. Cook on low for another 2-3 minutes to meld flavors. Don’t let it boil—just a gentle heat to warm everything through.

6. Finish with Bacon & Garnish

Crumble 4 of the reserved bacon strips into the chowder. Ladle into bowls and top with the remaining 4 strips of bacon (crumbled) and a sprinkle of chopped chives or green onions.

Helpful Tips and Variations

Tips:

• Don’t boil the chowder after adding dairy: Boiling can cause the cream to curdle. Always keep the heat low once the half-and-half is added.

• Use Yukon Gold potatoes for a creamy texture that holds up well in soups.

• Control the bacon drippings: Spoon out some after cooking bacon if you want a lighter soup.

• Fresh clams vs. canned: While canned clams are convenient, you can use freshly steamed clams if available—just reserve their juice for that deep seafood flavor.

Variations:

• Gluten-free: Use a gluten-free flour blend or cornstarch slurry to thicken.

• Dairy-free: Substitute half-and-half with full-fat coconut milk (note: flavor will be subtly different).

• Smokier twist: Try using smoked paprika or smoked sea salt for added depth.

• More seafood: Add shrimp or scallops during the final 3 minutes of simmering.

How to Store Leftovers

Let the chowder cool completely before transferring to an airtight container. Refrigerate for up to 4 days.

To reheat, warm it gently on the stove over medium-low heat, stirring occasionally. Avoid boiling.

Freezing? It’s possible, but note that dairy-based soups can sometimes separate upon thawing. If you do freeze, reheat slowly and stir well to re-emulsify.

Perfect Pairings

Food:

• Crusty sourdough bread or oyster crackers

• A side salad with tangy vinaigrette to cut through the richness

• Grilled cheese sandwich for the ultimate comfort meal

Drinks:

• Dry white wine, such as Sauvignon Blanc or Pinot Grigio

• Light beer or even a craft lager

• Sparkling water with lemon for a non-alcoholic refresher

FAQ

Can I use fresh clams instead of canned?

Yes! Steam the clams until they open, chop them, and reserve the juices for the soup.

What’s the best potato to use?

Yukon Gold and red potatoes are ideal—they hold their shape and add a buttery texture.

Is it okay to make this ahead?

Absolutely. In fact, chowder often tastes better the next day after the flavors meld.

Can I omit the bacon?

Yes, but consider adding a bit of smoked paprika or liquid smoke for depth.

How can I make it thicker?

Add an extra tablespoon of flour or reduce the liquid slightly during cooking.

Final Thoughts

This Best Clam Chowder Recipe is a timeless favorite that’s sure to warm hearts and fill bellies. Creamy, savory, and packed with flavor, it’s everything you want in a bowl of chowder. Whether it’s a family dinner, a cozy lunch, or a starter for a seafood feast, this recipe checks all the boxes.

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Happy cooking—and don’t forget the crusty bread!