Clam Chowder

Ingredients

• Bacon – Adds flavor, plus the rendered fat is used to sauté the vegetables.
• Produce – Onion, carrot, celery, and garlic create a flavorful base for the chowder, while potatoes give it body. Russet potatoes are the best choice because they are starchy and break down slightly as they cook, contributing to the dish’s signature thickness.
• Herbs and spices – Black pepper and thyme season the chowder beautifully, complementing the flavors without overpowering them. A bay leaf infuses the broth, and salt is added at the end if needed.
• Dairy – A combination of whole milk (or 2%) and half and half creates a creamy, balanced base. Butter is used to make the roux (a butter and flour mixture) that thickens the chowder.
• Pantry – Flour combines with butter to form a roux for thickening. Canned clams keep things simple and budget-friendly. The reserved clam juice and chicken broth create a well-balanced base.
• Optional garnishes and serving – Fresh chopped parsley, crackers, a squeeze of lemon, or a dash of hot sauce bring extra flavor and texture to each delicious bowl.
• See the recipe card for quantities and preparation.

Prep work: tips and notes

• Use kitchen scissors to cut bacon into small pieces without the mess—cut them directly into a bowl.
• Dice the onion, carrot, and celery finely so they blend into the soup rather than stand out in large chunks.
• Check the amount of clam juice. If it does not yield 1 cup, add a little chicken broth or water to make up the difference. As a reference, we did not have to add any to ours.
• Things move quickly at the start of the recipe. For the best results, have all ingredients prepped and measured before you begin cooking.

How to make clam chowder

1. Add the chopped bacon to a large pot or Dutch oven over medium heat. Cook for 5-7 minutes, stirring frequently, until crispy.
2. Remove the pot from heat. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Drain excess bacon drippings, leaving 2 tablespoons in the pot.
3. Return the pot to medium heat. Add the onions, carrots, and celery, cooking for 3 minutes, stirring frequently.
4. Stir in the garlic, black pepper, and thyme. Cook for 1 minute, stirring often.

5. Add the potatoes, reserved clam juice, chicken broth, and bay leaf. Raise the heat and bring to a boil. Reduce heat to medium-low, cover, and simmer for 15-20 minutes until the potatoes are very tender. Stir occasionally.
6. While the potatoes cook, melt the butter in a medium saucepan over medium heat. Stir in the flour and cook for 1½-2 minutes, stirring almost constantly.
7. Slowly whisk in the milk and half and half, stirring until smooth. Cook for 5-6 minutes, stirring occasionally. When the sauce starts to simmer, lower the heat to medium-low and keep it at a gentle simmer, stirring often (see Recipe Tips and Notes #3). Once done, remove from heat and stir occasionally while waiting for the potatoes to finish.
8. Check the potatoes. They should be very tender and break apart easily when pressed with a spoon or fork. Add the white sauce to the soup. Stir well until incorporated.

9. Add the clams to the pot. Cover and cook for 5-7 minutes to let the flavors meld. Keep it at a gentle simmer, lowering the heat further if needed. Stir occasionally.
10. Remove and discard the bay leaf. Taste and add salt if needed (as a reference, we added ¾ teaspoon to ours). Serve and garnish with reserved bacon bits, chopped parsley, and oyster crackers, if desired.

Substitutions and variations

• Adjust the richness – We use milk and half and half to keep it lighter without losing creaminess or flavor. For a richer chowder, substitute the half and half with heavy cream.
• Swap the fat – If you prefer to omit the bacon, replace the rendered fat with olive oil, butter, avocado oil, or another neutral-tasting fat/oil that won’t overpower the delicate clam flavor.
• Vegetable broth option – While chicken broth provides depth, vegetable broth works well too if you prefer a seafood-forward flavor or need a non-meat alternative.
• Herb swaps – Thyme adds a classic flavor, but you can substitute dried oregano or parsley for a different take.

Storing and reheating instructions

• Refrigerator – Allow the chowder to cool completely before storing. Transfer leftovers to an airtight container and refrigerate for 3–4 days.
• Freezer – To freeze, cool the chowder quickly and transfer it to airtight, freezer-safe containers. Leave about an inch of space to allow for expansion. Label with the date and contents, and freeze for up to 2–3 months.
• Reheating
  • Stovetop: Place the chowder in a covered saucepan and reheat over medium-low heat, stirring occasionally, until heated through (at least 165°F).
  • Microwave: Transfer the chowder to a microwave-safe dish and heat in 30-second intervals, stirring in between, until hot.
• Reheating tip – If the chowder has thickened during storage, stir in a few tablespoons of broth or water while reheating to loosen it up.
• Food Safety – Perishable foods should not be left at room temperature for more than 2 hours; if the ambient temperature is above 90°F, this time reduces to 1 hour. Reheat leftovers to an internal temperature of at least 165°F. For more information on food storage and safety guidelines, visit the U.S. Department of Agriculture and foodsafety.gov.

If you love creamy chowders, be sure to try my potato corn chowder and corn and ham chowder for another delicious take on this classic. Both are hearty, easy to make, and packed with flavor! If you’re looking for more thick and creamy soups, my bratwurst soup and easy potato soup are just as satisfying—perfect for lunch or a simple dinner.