There’s something undeniably comforting about a bowl of clam chowder—creamy, hearty, and brimming with the briny essence of the sea.
It’s not just a meal; it’s a dish that wraps you in warmth on a chilly day. This creamy clam chowder strikes the perfect balance between indulgence and simplicity.
While it pairs wonderfully with classic oyster crackers, a slice of homemade Oat Bread takes it to the next level, soaking up every last drop of that rich, flavorful broth.
What sets this chowder apart is its lightness despite its creamy texture. A splash of white wine and a hint of thyme brighten the base, while tender clams add fresh, oceanic notes.
A staple in coastal communities since the 18th century, chowder’s nostalgic charm and heartiness have made it a favorite far and wide. Perfect for cozy evenings, it’s also packed with protein and essential nutrients, making it a year-round classic.
Why This Is My Go-To Recipe?

- It’s packed with flavor. The combination of fresh herbs, smoky bacon, and briny clams creates layers of unforgettable taste.
- It’s foolproof. Even if you’ve never made chowder before, this recipe is straightforward, with simple steps that anyone can follow.
- It’s perfect for any occasion. From casual family dinners to special gatherings, this chowder always steals the show.
- It’s endlessly customizable. Add corn, swap in leeks for onions, or play with smoked paprika for a subtle twist.
- It’s surprisingly light. The balance of cream and clam broth keeps it rich but not overly heavy, so you can enjoy seconds guilt-free.
Clam Chowder Recipe
Equipment
- Saucepan
Ingredients
- 4 Slices bacon
- 1 Onion chopped
- 2 Stalks celery diced
- 3 Potatoes
- 2 Cups clam juice
- 2 6.5 ounce Cans minced clams
- 1 Cup heavy cream
- Salt and pepper
- 2 Tbsps all-purpose flour
- 2 Tbsps butter
- 1/2 Tsp dried thyme
Instructions
- In a large pot, cook bacon over medium heat until crisp. Remove bacon and set aside, leaving drippings in the pot.
- Add onion and celery to the pot; cook until onion is translucent.
- Stir in potatoes, clam juice, and thyme. Bring to a boil, then reduce heat and simmer until potatoes are tender.
- In a separate saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually whisk in cream until thickened.
- Stir cream mixture into the pot of chowder. Add clams and bacon. Season with salt and pepper to taste. Simmer for a few more minutes until heated through.
Notes
- Ensure the clams are well-rinsed before adding them to the chowder to remove any grit.
- For a thicker chowder, mash some of the potatoes against the side of the pot before adding the cream mixture.
Nutrition
Time For My Personal Tips!
Tip 1: For extra flavor, use fresh clams instead of canned ones if they’re available.
Tip 2: Serve the chowder in bread bowls for a fun presentation and a delicious way to soak up the soup.
Tip 3: Garnish each serving with fresh parsley or chives for a pop of color and freshness
Tip 4: Frank’s Hot Sauce is a flavor booster that subtly enhances the taste of the soup without making it spicy. Its presence adds depth and richness to the dish, elevating the overall flavor profile without overpowering it.