Clam Chowder Recipe

Make the best creamy clam chowder at home with this easy recipe! Packed with rich flavors, tender potatoes, and fresh clams, this hearty soup is perfect for family dinners or cozy nights. Learn how to make this classic New England-style chowder step by step!

Ingredients

Main Ingredients:

• 6 strips thick-cut bacon (or substitute with salt pork)
• 2 tablespoons butter
• 1 medium yellow onion, diced
• 2 ribs celery, diced
• 3 cloves garlic, minced
• 1 teaspoon hot sauce (or ½ teaspoon Tabasco sauce)
• 1 teaspoon Worcestershire sauce
• 1/3 cup all-purpose flour
• 1 cup chicken broth
• 3 cups half-and-half
• 8 oz. clam juice
• 1 chicken bouillon cube
• 1 bay leaf
• 1 1/4 lbs. potatoes, peeled and diced (see notes)
• 3 (6.5 oz.) cans chopped clams (with juices reserved)
• Fresh parsley and freshly cracked black pepper for serving

Seasonings:

• ½ teaspoon each: dried oregano, dried parsley
• ¼ teaspoon each: dried thyme, salt
• 1/8 teaspoon each: smoked paprika, black pepper

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Instructions

Prep Work:

1. In a 4.5-quart soup pot, cook the bacon slowly over low heat. (Cut the bacon in half for even cooking.) While the bacon cooks, measure out the remaining ingredients.
2. Once the bacon is crispy, transfer it to a paper towel-lined plate. Chop the cooled bacon and set aside, reserving 2 tablespoons of the bacon drippings.
3. Wipe any burnt spots from the pot, but keep the flavorful bacon remnants for the soup.

Making the Soup:

1. Add the reserved bacon drippings and butter to the pot over medium heat. Use a silicone spatula to scrape and clean the bottom and sides of the pot.
2. Add the diced onion and celery to the pot. Stir and cook for 5-6 minutes until softened. Add the garlic, hot sauce, Worcestershire sauce, and seasonings. Cook for 1 more minute.
3. Sprinkle the flour into the pot and stir continuously for 2 minutes, cooking out the raw flour taste.
4. Gradually pour in the chicken broth in small increments, stirring constantly and scraping the pot’s bottom as you do. Add the half-and-half in the same manner, stirring well.
5. Stir in the chicken bouillon and drop in the bay leaf. Pour the reserved clam juice from the canned clams into the pot (but keep the clams aside). Add the additional 8 oz. of clam juice and stir.
6. Bring the mixture to a gentle boil, then reduce to a simmer. Partially cover the pot and let it simmer for 20 minutes, stirring occasionally.

Adding Potatoes and Clams:

1. Add the diced potatoes to the soup. Bring back to a gentle simmer and cook for 20-25 minutes until the potatoes are fork-tender. Lower the heat to low.
2. Stir in the clams and allow them to warm through for about 5 minutes. Remove the bay leaf before serving.

Serving:

1. Ladle the chowder into bowls and garnish with chopped parsley, freshly cracked black pepper, and the reserved bacon. Serve warm and enjoy!

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Why You’ll Love This Recipe

• Comforting and Creamy: This chowder is rich and satisfying, perfect for chilly days.
• Packed with Flavor: Layers of bacon, garlic, and fresh clams make every bite delightful.
• Simple Ingredients: Uses pantry staples and easily accessible ingredients.
• Customizable: Adjust the heat, add more clams, or tweak the seasonings to your liking.

Tips

• Bacon Choice: Opt for thick-cut bacon for maximum flavor and easier chopping.
• Clam Juice Substitute: If clam juice is unavailable, replace it with an equal amount of chicken broth or seafood stock.
• Even Cooking: Cut potatoes into uniform pieces to ensure they cook evenly.
• Thickening the Soup: For a thicker chowder, use heavy cream instead of half-and-half, or add an extra tablespoon of flour.

Variations and Substitutions

• Seafood Twist: Add shrimp, scallops, or a mix of seafood for a heartier chowder.
• Vegetarian Version: Omit the bacon and use vegetable broth and smoked paprika for a smoky flavor.
• Dairy-Free Option: Replace half-and-half with coconut milk or a dairy-free cream alternative.

FAQs

• Can I make this ahead of time? Yes, the flavors deepen over time. Reheat gently to avoid curdling the half-and-half.
• How do I store leftovers? Store in an airtight container in the refrigerator for up to 3 days.
• Can I freeze clam chowder? It’s not recommended as the cream and potatoes may change texture when thawed.

Serving and Suggestions

• Serve with warm crusty bread, oyster crackers, or a side salad.
• Pair with a crisp white wine like Sauvignon Blanc or a light beer.
• Top with shredded cheese or a drizzle of hot sauce for added flavor.