Introduction

This Best Clam Chowder recipe is a comforting classic that’s rich, creamy, and full of tender clams and savory bacon. Perfect for chilly days, it combines fresh ingredients and simple techniques to deliver a hearty soup everyone will love.

A white bowl on a white marbled surface holds a creamy, thick light beige soup as the base layer. On top of the soup, there is a central pile of crispy, reddish-brown bacon pieces that add a textured, crunchy look. Surrounding the bacon are small, bright green chopped scallions, scattered evenly across the soup, adding a fresh, vibrant contrast. The bowl has a subtle embossed decorative edge. In the background, there is a white bowl with more green scallions slightly out of focus and a red and white striped cloth. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 bacon strips, divided
2 tablespoons 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 chicken or vegetable broth
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) chopped clams, undrained
1 bay leaf
Clam juice, optional, for more intense flavor
Chopped fresh chives or green onions, for garnish

Instructions

Step 1: In a Dutch oven, cook 4 strips of bacon over medium heat until crisp. Remove and drain on paper towels; set aside. Add butter to the bacon drippings (remove some if desired), then sauté celery, leek, and onion until tender. Stir in garlic and cook for 1 more minute.
Step 2: Add the cubed potatoes, broth, salt, white pepper, and thyme. Bring to a boil, then reduce heat and simmer uncovered for 10–15 minutes until potatoes are tender.
Step 3: In a small bowl, whisk together flour and 1 cup of half-and-half until smooth. Gradually stir this mixture into the soup. Bring to a boil and cook, stirring, for 1–2 minutes until thickened.
Step 4: Stir in the clams with their juice and the remaining 1 cup of half-and-half. Heat through over low heat without boiling. Add the bay leaf and cook for an additional 2–3 minutes on low heat. Mix in 4 strips of crumbled bacon.
Step 5: Crumble the reserved 4 bacon strips. Serve the chowder garnished with crumbled bacon and freshly chopped chives or thinly sliced green onions.

Tips & Variations

For a stronger clam flavor, add extra clam juice along with the clams in Step 4.
You can substitute heavy cream for half-and-half for a richer texture.
Using Yukon gold potatoes gives a nice creamy texture without peeling, but red potatoes work well too.
Leeks add a subtle sweetness; if unavailable, shallots are a great alternative.
Adjust seasoning with salt and white pepper to taste before serving.

Storage

Store leftover clam chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent curdling. Avoid boiling once the half-and-half has been added to maintain a creamy consistency.

How to Serve

A clear glass bowl filled with thick, creamy soup that is light beige in color with bits of crispy brown bacon and chopped green chives sprinkled on top, accented with a dash of black pepper. Surrounding the bowl are several unevenly cut pieces of crusty white bread with a soft, porous inside. The setup rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh clams instead of canned?

Yes, you can use fresh clams. Steam them until they open, then chop the meat and add it along with some of the cooking liquid for extra flavor. Adjust seasoning accordingly.

Can this recipe be made dairy-free?

Absolutely. Substitute the half-and-half with coconut milk or a plant-based cream alternative for a dairy-free version while keeping the creamy texture.