There’s something soothing about a hearty bowl of clam chowder, especially on a chilly evening. I remember the first time I had it while visiting the coast. The rich flavors mingled with the salty air, creating a memory that lingers in my heart. This recipe for clam chowder is much more than just a meal; it’s a tradition that brings warmth and comfort. Each ingredient tells a story, from the crispy bacon to the tender potatoes. You may find joy in making it with family or savoring it alone. What makes this recipe special is its ability to transport you to that comforting moment with every spoonful.
why make this recipe
Making clam chowder is rewarding because it combines simple ingredients to create a comforting dish. You can enjoy the satisfaction of cooking from scratch, and the aroma that fills your kitchen is simply irresistible. This recipe is perfect for family gatherings, chilly nights, or when you want to impress guests with a warm and savory meal. Plus, it’s an easy way to bring a taste of the coast to your home.
how to make clam chowder
Ingredients
- 6 strips thick-cut bacon (can sub salt pork)
- 2 tablespoons butter
- 1 medium yellow onion (diced)
- 2 ribs celery (diced)
- 3 cloves garlic (minced)
- 1 teaspoon hot sauce (or ½ tsp tabasco sauce)
- 1 teaspoon Worcestershire sauce
- 1/3 cup flour
- 1 cup chicken broth
- 3 cups Half and Half
- 8 oz clam juice
- 1 cube chicken bouillon
- 1.25 lbs potatoes (see notes)
- 3 cans chopped clams (6.5 oz. each, juices reserved)
- Fresh parsley (for serving)
- Freshly cracked pepper (for serving)
- 0.5 teaspoon dried oregano
- 0.5 teaspoon dried parsley
- 0.25 teaspoon dried thyme
- 0.25 teaspoon salt
- 0.125 teaspoon smoked paprika
- 0.125 teaspoon pepper
Directions
- Cook the bacon in a 4.5-quart soup pot on low heat until crispy. Set the bacon aside on a paper towel-lined plate. Once cooled, chop it and reserve 2 tablespoons of the drippings.
- Wipe any dark spots from the pot, leaving the flavorful remnants.
- Add the reserved bacon drippings and butter into the pot over medium heat. Use a silicone spatula to clean the bottom and sides of the pot.
- Add diced onions and celery. Toss to coat and soften for 5-6 minutes. Then add minced garlic, hot sauce, Worcestershire sauce, and seasonings. Cook for 1 minute.
- Stir in flour and cook for 2 minutes, stirring until the raw smell disappears.
- Gradually add chicken broth, stirring continuously to wipe the pan clean as you do. Then add Half and Half in the same manner.
- Mix in the chicken bouillon and bay leaf. Add the clam juices from the cans but don’t add the clams yet. Stir in the additional clam juice.
- Bring to a gentle boil, then reduce to a simmer for about 20 minutes, partially covered. Stir occasionally.
- Peel and dice the potatoes. Add them to the soup, bringing back to a gentle boil. Cook for 20-25 minutes or until the potatoes are fork-tender.
- Reduce the heat to low and stir in the clams, letting them heat for about 5 minutes. Remove the bay leaf.
- Serve in bowls garnished with roughly chopped parsley, freshly cracked pepper, and chopped bacon.
how to serve clam chowder
Clam chowder is best served hot and garnished with fresh parsley and a sprinkle of cracked pepper. You can also add some crusty bread on the side for dipping. It’s a cozy dish that pairs well with a slice of apple pie for dessert!
how to store clam chowder
To store leftover clam chowder, let it cool completely before transferring it to an airtight container. It can be kept in the fridge for up to 3 days. When ready to enjoy again, reheat gently on the stove, stirring occasionally.
tips to make clam chowder
- For a creamier chowder, use heavy cream instead of Half and Half.
- Don’t skip the bacon; it adds a rich flavor that’s hard to replicate.
- To save time, you can prepare the vegetables in advance.
- Adjust the seasoning to your preference—some may like it a bit spicier!
variation
Add different seafood like shrimp or fish for a mixed seafood chowder. You can also use corn or carrots for added sweetness and texture.
FAQs
Can I use canned clams?
Yes, canned clams work perfectly in this recipe. Just be sure to reserve the juices.
What can I serve with clam chowder?
Clam chowder pairs well with crusty bread, crackers, or a simple green salad.
How can I make it gluten-free?
For a gluten-free version, substitute regular flour with gluten-free flour or cornstarch.
Clam Chowder
Ingredients
For the base
- 6 strips thick-cut bacon can sub salt pork
- 2 tablespoons butter
- 1 medium yellow onion (diced)
- 2 ribs celery (diced)
- 3 cloves garlic (minced)
- 1 teaspoon hot sauce or ½ tsp tabasco sauce
- 1 teaspoon Worcestershire sauce
- 1/3 cup flour
- 1 cup chicken broth
- 3 cups Half and Half
- 8 oz clam juice
- 1 cube chicken bouillon
- 1.25 lbs potatoes see notes
- 3 cans chopped clams (6.5 oz. each, juices reserved)
For serving
- Fresh parsley for serving
- Freshly cracked pepper for serving
Seasonings
- 0.5 teaspoon dried oregano
- 0.5 teaspoon dried parsley
- 0.25 teaspoon dried thyme
- 0.25 teaspoon salt
- 0.125 teaspoon smoked paprika
- 0.125 teaspoon pepper
Method
Preparation
- Cook the bacon in a 4.5-quart soup pot on low heat until crispy. Set the bacon aside on a paper towel-lined plate. Once cooled, chop it and reserve 2 tablespoons of the drippings.
- Wipe any dark spots from the pot, leaving the flavorful remnants.
- Add the reserved bacon drippings and butter into the pot over medium heat. Use a silicone spatula to clean the bottom and sides of the pot.
- Add diced onions and celery. Toss to coat and soften for 5-6 minutes. Then add minced garlic, hot sauce, Worcestershire sauce, and seasonings. Cook for 1 minute.
- Stir in flour and cook for 2 minutes, stirring until the raw smell disappears.
Cooking
- Gradually add chicken broth, stirring continuously to wipe the pan clean as you do. Then add Half and Half in the same manner.
- Mix in the chicken bouillon and bay leaf. Add the clam juices from the cans but don’t add the clams yet. Stir in the additional clam juice.
- Bring to a gentle boil, then reduce to a simmer for about 20 minutes, partially covered. Stir occasionally.
- Peel and dice the potatoes. Add them to the soup, bringing back to a gentle boil. Cook for 20-25 minutes or until the potatoes are fork-tender.
- Reduce the heat to low and stir in the clams, letting them heat for about 5 minutes. Remove the bay leaf.
Serving
- Serve in bowls garnished with roughly chopped parsley, freshly cracked pepper, and chopped bacon.