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!
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!