This easy clam chowder recipe is a rich and creamy bowl of comfort, perfect for cozy nights or gatherings. Made with fresh clams, crispy bacon, tender potatoes, and a flavorful mix of vegetables, this classic New England clam chowder is a crowd-pleaser. Whether you’re looking for a hearty soup for winter or craving the best clam chowder recipe, this dish is sure to impress.

With the option to make it gluten-free and dairy-free, this versatile recipe can be customized to meet dietary needs. The addition of crispy bacon adds a smoky flavor that perfectly complements the tender clams, while the creamy broth is rich and satisfying.

Key Ingredients: Fresh clams, potatoes, bacon, chicken broth, heavy cream, Worcestershire sauce, and thyme. This clam chowder recipe is simple to make and perfect for beginner cooks or seasoned chefs.

Serve it with crusty bread or crispy croutons for a complete meal. Whether you’re making it for family dinner or a special occasion, this homemade clam chowder soup is a must-try.

Ingredients:

6 slices lean bacon, cut into ½” strips
2 medium carrots, sliced into thin rings or half rings
2 celery ribs, finely diced
1 small onion, finely diced
4 Tbsp all-purpose flour (or GF flour)
2 cups low-sodium chicken broth (or stock)
1 ½ cups canned chopped clams, drained with juices reserved (from 3, 6.5 oz cans)
1 bay leaf
1 ½ tsp Worcestershire sauce
½ tsp Tabasco sauce
½ tsp dried thyme
1 ½ tsp salt and ¼ tsp black pepper (or to taste)
1 ½ lbs (6 medium potatoes) (Yukon gold or russet), peeled and chopped into bite-sized pieces
2 cups milk (any kind)
1 cup whipping cream or heavy whipping cream
2 Tbsp chopped cilantro (optional for garnish)

Instructions:

Cook Bacon: Heat a large pot or Dutch oven over medium-high heat. Add chopped bacon and sauté, stirring occasionally, until browned and crisp. Transfer to a paper towel-lined plate. Leave 3 tablespoons of bacon grease in the pot (discard the excess if desired).
Cook Vegetables: Add carrots, onion, and celery to the pot. Cook, stirring occasionally, until the vegetables are soft and golden (about 7-8 minutes).
Make Roux: Sprinkle in 4 tablespoons of flour and sauté for another minute, stirring constantly.
Add Liquids and Seasonings: Pour in the chicken broth, reserved clam juice, bay leaf, Worcestershire sauce, Tabasco sauce, thyme, salt, and black pepper. Bring the soup to a light boil.
Cook Potatoes: While the soup heats up, peel and chop the potatoes into bite-sized pieces (about ¼” thick). Add the potatoes to the pot, followed by milk and whipping cream. Bring to a boil, then reduce heat to a simmer. Cover and simmer until the potatoes are tender (about 20 minutes).
Add Clams: Once the potatoes are tender, stir in the chopped clams. Bring to a light boil, then remove from heat. Be careful not to overcook the clams to avoid toughness.
Season and Serve: Taste the soup and adjust seasoning with salt and pepper if needed. Serve with the crispy bacon on top, garnished with fresh cilantro if desired.

Why You’ll Love This Recipe

This clam chowder recipe is a hearty, creamy soup that’s perfect for chilly days. The combination of tender potatoes, savory bacon, and fresh clams creates a satisfying dish that’s rich in flavor and texture. It’s a one-pot meal that comes together quickly and can easily be made gluten-free by substituting flour. This is a classic chowder that will surely become a family favorite!

Tips

Bacon: For extra flavor, use thick-cut bacon. It will add a richer taste and better texture when crisped.
Clams: Be sure not to overcook the clams. Add them at the end and cook just long enough to warm them through to maintain their delicate texture.
Adjust Creaminess: If you prefer a lighter version, use half-and-half or even substitute some of the cream with additional broth.
Storing Leftovers: Leftover clam chowder can be stored in the refrigerator for up to 3 days. Reheat gently over low heat to avoid separating the cream.

Variations and Substitutions

Gluten-Free: Use gluten-free flour to make this soup gluten-free.
Dairy-Free: Substitute the milk and cream with coconut milk or a dairy-free alternative.
Vegetarian: Skip the bacon and use vegetable broth instead of chicken broth for a vegetarian version.
Add Herbs: Fresh parsley or thyme can also be added for a slightly different flavor profile.

FAQs

Can I use fresh clams?
Yes, you can use fresh clams if available. Make sure to steam and clean them before adding them to the soup.

Can I freeze clam chowder?
Clam chowder can be frozen, but it’s best to freeze it without the cream. Add the cream after reheating when serving for the best texture.

What’s the best type of potatoes for clam chowder?
Yukon gold or russet potatoes are the best choices for clam chowder. They are starchy and break down nicely for a creamy base.

Serving

Serve your clam chowder hot with a side of crusty bread or crackers for dipping. For a more indulgent touch, top with extra crispy bacon, shredded cheese, or fresh herbs like parsley or cilantro.

Suggestions

Bread: Pair your chowder with a hearty, toasted baguette or sourdough for dipping.
Side Salad: A crisp side salad with a light vinaigrette can complement the richness of the soup.
Wine Pairing: A dry white wine like Chardonnay or Sauvignon Blanc is a perfect pairing to balance the creamy texture of the chowder.