Classic clam chowder is a creamy seafood soup made with tender clams, potatoes, bacon, and onions simmered in a rich, savory broth. This homemade clam chowder recipe delivers authentic New England flavor using simple ingredients and can be prepared with fresh or canned clams. Thick, comforting, and full of depth, it’s a popular choice for cold-weather meals, family dinners, and coastal-style cooking. Ideal for anyone searching for easy clam chowder, traditional chowder recipes, or creamy seafood soups with potatoes and bacon.

Table of Contents

Ingredients

6 oz bacon, diced (or salt pork for a more traditional flavor)
1 large onion, finely chopped
6 celery stalks, finely chopped
2 cloves garlic, minced
⅓ cup all-purpose flour
4 cups clam juice (from bottled juice or reserved from fresh clams)
2 cups water
1 large sprig fresh thyme
1 bay leaf
2 lb red-skinned potatoes, diced
Freshly cracked black pepper, to taste
1½ cups clams, finely chopped (from three 6.5-oz cans or about 6 lb fresh clams in shells)
2 cups heavy cream
Fresh chives or parsley, finely chopped (optional)
Kosher salt, only if needed
Crusty bread, for serving (optional)

Instructions

Make the Chowder (Using Fresh or Canned Clams)

Place the bacon in a large pot or Dutch oven over medium-high heat. Cook for about 10 minutes, until crisp.
Transfer the bacon to a plate using a slotted spoon. Discard most of the fat, leaving about 1 tablespoon in the pot.
Add the onion and celery and cook for about 8 minutes, until soft and translucent. Stir in the garlic and cook for 1–2 minutes more.
Sprinkle in the flour and cook for 1 minute, stirring constantly. For a thicker chowder, double the flour at this stage.
Gradually add the clam juice and water, stirring to avoid lumps. Add the thyme, bay leaf, and potatoes.
Bring to a boil, then reduce to a gentle simmer. Season with black pepper, cover, and cook for about 20 minutes, until the potatoes are fork-tender.
Remove from heat and stir in the clams, cooked bacon (reserve some for garnish), heavy cream, and chives or parsley.
Remove and discard the bay leaf and thyme sprig. Taste and adjust seasoning if needed.
Ladle into bowls, garnish with reserved bacon and herbs, and serve hot with crusty bread.

How to Prepare Fresh Clams for Chowder

Choose cherrystone or littleneck clams that are tightly closed and smell clean.
Scrub the shells thoroughly to remove sand. For extra cleaning, soak in water with a small amount of flour or cornstarch.
Bring 2 cups of water (or a mix of water and white wine) to a boil in a large pot.
Add the clams, cover, and cook for about 5 minutes. Remove opened clams with tongs to prevent overcooking.
Continue cooking until all clams open, discarding any that remain closed.
Once cool, remove clams from shells and finely chop.
Strain the cooking liquid to remove sediment and reserve for the chowder. Measure 4 cups, supplementing with bottled clam juice, water, or chicken stock if needed.

Tips

Cut potatoes evenly to ensure uniform cooking.
Stir frequently after adding flour to prevent sticking or clumping.
Add clams at the end to keep them tender and avoid overcooking.

Variations and Substitutions

Replace bacon with salt pork for a more traditional New England flavor.
Use half-and-half instead of heavy cream for a lighter chowder.
Add corn kernels for a slightly sweet, hearty variation.

FAQs

Can I make clam chowder ahead of time?
Yes, it can be made a day in advance. Reheat gently over low heat, stirring often.

Can I freeze clam chowder?
Cream-based chowders do not freeze well, as the texture may change when thawed.

Do I need to add salt?
Clam juice and bacon are naturally salty, so taste before adding any extra salt.

Serving Suggestions

Serve with crusty bread, oyster crackers, or buttered rolls.
Pair with a simple green salad for balance.
Add extra fresh herbs or cracked pepper just before serving.

Why You’ll Love This Recipe

Rich, creamy texture with classic seafood flavor
Works with fresh or canned clams
Hearty and comforting, perfect for cold weather meals