Classic Clam Chowder Recipe – Creamy, Cozy, and Easy!

I’ll never forget the first time I tasted authentic New England clam chowder — piping hot, rich with tender clams, and that briny, ocean-kissed flavor mingled with creamy broth. Ever since, I’ve been on a mission to perfect my own homemade clam chowder recipe, and today I’m sharing it with you!

This classic chowder is the answer to cozy nights, family dinners, or anytime you’re craving the taste of the coast. I’ll guide you through the best ingredients, smart swaps, step-by-step cooking, storage, and all my personal tips for a restaurant-worthy bowl.

So grab your Dutch oven, some fresh clams (or canned — no judgment!), and let’s get that creamy chowder simmering in no time!

Why You’ll Love This Recipe

• Super easy to make at home. You don’t need to be a pro chef — it’s mostly stirring and simmering!
• Rich, creamy, and brimming with tender clams and potatoes.
• Family-friendly and perfect with a pile of oyster crackers or crusty bread.
• Versatile: Use fresh or canned clams, swap the cream if you want it lighter, or try Manhattan style with a tomato base.
• Made with pantry staples, like broth, onions, and potatoes — nothing fancy.

Ingredients You’ll Need

Here’s what you’ll need for this New England clam chowder recipe:

• 4 slices of salt pork or thick-cut bacon, diced (adds a smoky, savory base)
• 1 tablespoon unsalted butter
• 1 large onion, diced
• 2 ribs celery, diced
• 2 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 3 cups bottled clam juice (or the juice from canned clams, plus bottled if needed)
• 1 cup water
• 2 bay leaves
• 1 teaspoon dried thyme
• 2 large russet potatoes, peeled and diced into 1/2-inch cubes
• 2 cups chopped fresh clams or canned chopped clams, juice reserved
• 1 cup heavy cream
• Salt & black pepper, to taste
• Fresh chopped parsley, for garnish
• Oyster crackers, for serving

Mini-tip: For a true restaurant-worthy clam chowder, sauté your veggies in the bacon fat — that’s where the magic happens!

Ingredient Substitutions

• Salt pork: Substitute with thick-cut bacon, pancetta, or skip altogether for a lighter version.
• Heavy cream: Swap for half-and-half or whole milk for a lighter chowder.
• Fresh clams: Canned chopped clams work beautifully. If you’re using fresh, steam them first and strain the juice.
• Russet potatoes: Yukon golds add a buttery texture. Red potatoes hold their shape well, too.
• Flour: Use gluten-free all-purpose blend if needed — your chowder will still be creamy!

How to Make Clam Chowder

This is your go-to, step-by-step for foolproof, creamy chowder!

1️⃣ Cook the salt pork (5 min)
In a large Dutch oven over medium-high heat, add diced salt pork. Cook until it’s rendered and crispy, about 5 minutes. Use a slotted spoon to transfer pork bits to a paper towel-lined plate. Leave the drippings in the pot.

2️⃣ Sauté veggies (5 min)
Add butter to the pot, then stir in diced onion and celery. Cook until softened and fragrant, about 5 minutes. Add garlic and cook for 30 seconds.

3️⃣ Make a roux (2 min)
Sprinkle in the flour. Stir constantly for 1–2 minutes to cook out that raw flour taste.

4️⃣ Add broth & seasonings (2 min)
Slowly whisk in the bottled clam juice and water. Add bay leaves, thyme, and plenty of salt and pepper.

5️⃣ Add potatoes & simmer (15–20 min)
Bring to a boil, then reduce heat to medium and simmer until potatoes are tender when pierced with a fork.

6️⃣ Add clams & cream (5 min)
Stir in chopped clams and heavy cream. Heat gently — don’t let it boil at this point — until warmed through.

7️⃣ Finish & serve (2 min)
Taste and adjust seasoning. Remove bay leaves. Garnish each bowl with crispy pork bits, fresh parsley, and lots of oyster crackers!

Expert Tips for Success

• Use the freshest clams you can find, but canned is totally fine for convenience.
• Don’t boil after adding the cream — keep it at a gentle simmer to prevent curdling.
• Taste for seasoning! A dash more salt can make the briny flavors shine.
• Thicken to your liking. For extra thick chowder, add a touch more flour to the roux.
• Serve with crusty bread or a big bowl of oyster crackers.

Variations & Add-Ons

• Manhattan Clam Chowder: Omit cream and add a tomato base with diced tomatoes and extra veggies.
• Gluten-free: Use GF flour blend.
• Low-fat: Use half-and-half or evaporated milk.
• Extra veggies: Add carrots or corn for sweetness.
• Spicy twist: A pinch of cayenne or red pepper flakes goes a long way!

Serving Suggestions

I love serving this clam chowder with:

• Classic oyster crackers
• Sourdough bread bowls — so cozy!
• A simple side salad with lemony vinaigrette
• Crisp white wine (optional, but fabulous)

Pro tip: Add a sprinkle of freshly grated black pepper just before serving for a restaurant finish.

Storage & Reheating

• Fridge: Store cooled leftover chowder in an airtight container for up to 3 days.
• Freezer: Not ideal since dairy can separate, but if needed, freeze before adding cream and stir it in fresh when reheating.
• Reheating: Warm gently on the stove over low heat. Stir often and avoid boiling to keep it creamy.

Nutrition Information

Approximate per serving:

• Calories: ~350
• Protein: ~15g
• Carbs: ~20g
• Fat: ~25g
• Sodium: ~800mg

Prep, Cook, and Total Time

• Prep Time: 15 mins
• Cook Time: 30 mins
• Total Time: 45 mins

Conclusion

This clam chowder recipe brings you that cozy, creamy, seaside comfort in every spoonful. It’s rich, brimming with tender clams and potatoes, and so easy to make at home.

If you’re craving a taste of the coast, give this homemade chowder a try — and don’t forget the oyster crackers! Leave me a comment below, rate it, or share your version. I’d love to hear how yours turns out!

Clam Chowder Recipe

This clam chowder recipe brings you that cozy, creamy, seaside comfort in every spoonful. It’s rich, brimming with tender clams and potatoes, and so easy to make at home. If you’re craving a taste of the coast, give this homemade chowder a try — and don’t forget the oyster crackers!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course, Soup

Cuisine American, New England

Servings 6 Servings

Calories 350 kcal

Ingredients

  

• slices of salt pork or thick-cut bacon diced (adds a smoky, savory base)
• 1 tablespoon unsalted butter
• 1 large onion diced
• 2 ribs celery diced
• 2 garlic cloves minced
• 2 tablespoons all-purpose flour
• 3 cups bottled clam juice or the juice from canned clams, plus bottled if needed
• 1 cup water
• 2 bay leaves
• 1 teaspoon dried thyme
• 2 large russet potatoes peeled and diced into 1/2-inch cubes
• 2 cups chopped fresh clams or canned chopped clams juice reserved
• 1 cup heavy cream
• Salt & black pepper to taste
• Fresh chopped parsley for garnish
• Oyster crackers for serving

Instructions

 

• Cook the salt pork (5 min) — In a large Dutch oven over medium-high heat, add diced salt pork. Cook until it’s rendered and crispy, about 5 minutes. Use a slotted spoon to transfer pork bits to a paper towel-lined plate. Leave the drippings in the pot.
• Sauté veggies (5 min) — Add butter to the pot, then stir in diced onion and celery. Cook until softened and fragrant, about 5 minutes. Add garlic and cook for 30 seconds.
• Make a roux (2 min) — Sprinkle in the flour. Stir constantly for 1–2 minutes to cook out that raw flour taste.
• Add broth & seasonings (2 min) — Slowly whisk in the bottled clam juice and water. Add bay leaves, thyme, and plenty of salt and pepper.
• Add potatoes & simmer (15–20 min) — Bring to a boil, then reduce heat to medium and simmer until potatoes are tender when pierced with a fork.
• Add clams & cream (5 min) — Stir in chopped clams and heavy cream. Heat gently — don’t let it boil at this point — until warmed through.
• Finish & serve (2 min) — Taste and adjust seasoning. Remove bay leaves. Garnish each bowl with crispy pork bits, fresh parsley, and lots of oyster crackers!

Notes

Pro tip: Add a sprinkle of freshly grated black pepper just before serving for a restaurant finish. For extra thick chowder, add a touch more flour to the roux. Serve with crusty bread or a crisp salad for the ultimate cozy meal!

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