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Best Clam Chowder Recipe

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★★★★★

4.8 from 744 reviews

This Best Clam Chowder recipe delivers a creamy, comforting bowl of classic New England-style chowder, brimming with tender clams, crispy bacon, and tender potatoes. Made on the stovetop in a Dutch oven, it balances savory bacon, aromatic vegetables, and rich half-and-half for a perfectly hearty soup that’s ideal for chilly days or anytime you crave a traditional clam chowder.

Ingredients

Scale

Meat and Dairy

  • 8 bacon strips, divided
  • 2 Tbsp. butter
  • 2 cups half-and-half, divided

Vegetables

  • 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
  • Chopped fresh chives or green onions, for garnish

Pantry Items and Seasonings

  • 2 cups broth, chicken or vegetable
  • ½ teaspoon white pepper
  • ½ teaspoon salt
  • ½ teaspoon dried thyme
  • ⅓ cup all-purpose flour
  • 3 cans (6-1/2 ounces each) chopped clams, undrained
  • Bay leaf
  • Clam juice (optional, for more intense clam flavor)

Instructions

  1. Cook Bacon: In a Dutch oven over medium heat, cook 8 bacon strips until crisp. Remove cooked bacon to paper towels to drain. Set aside 4 strips for garnish and crumble other 4 into the chowder later.
  2. Sauté Vegetables: Add 2 tablespoons butter to the bacon drippings (reduce drippings if desired). Sauté chopped celery, leek, and onion until tender and translucent. Add minced garlic and cook for 1 more minute to release aroma.
  3. Simmer Potatoes and Broth: Stir in cubed potatoes, 2 cups chicken or vegetable broth, ½ teaspoon salt, ½ teaspoon white pepper, and ½ teaspoon dried thyme. Bring mixture to a boil, then reduce heat and simmer uncovered for 10-15 minutes until potatoes are tender.
  4. Thicken Soup: In a small bowl, whisk together ⅓ cup flour with 1 cup half-and-half until smooth. Gradually stir this mixture into the simmering soup. Bring to a boil again, stirring constantly, and cook for 1-2 minutes until thickened.
  5. Add Clams and Cream: Stir in 3 cans of chopped clams with their juice (add extra clam juice if desired) and the remaining 1 cup of half-and-half. Heat through gently—you do not want the chowder to boil. Reduce heat to low, add a bay leaf, and cook for an additional 2-3 minutes to meld flavors. Stir in 4 strips of crumbled bacon.
  6. Garnish and Serve: Remove bay leaf. Garnish chowder with the reserved 4 strips of crumbled bacon and a generous sprinkle of fresh chopped chives or green onions. Serve warm.

Notes

  • Boiling the chowder after adding clams and half-and-half can curdle the cream; keep heat low at this stage.
  • Using red or Yukon gold potatoes is preferred for their waxy texture, which holds up well in soup.
  • For a richer clam flavor, add extra clam juice incrementally to taste when stirring in clams.
  • Leeks can be replaced with shallots if preferred, but leeks add a sweeter, more subtle onion flavor.
  • Using a Dutch oven allows for even heat distribution and is ideal for stovetop chowders.

Keywords: clam chowder, New England clam chowder, creamy clam chowder, bacon clam chowder, stovetop soup, seafood soup

Find it online: https://hannahdelgado.com/best-clam-chowder-recipe/