Clam Chowder Soup Recipe

Ah, clam chowder-the comforting, creamy, and soul-soothing soup that transports you straight to a cozy seaside cottage. Whether you’re enjoying it on a chilly fall evening or craving a coastal-inspired meal in the middle of summer, clam chowder is one of those dishes that never gets old. It’s not just a soup; it’s an experience-full of rich flavors, heartwarming textures, and a touch of nostalgia.

There are various ways to make clam chowder, but the two most popular versions are New England Clam Chowder, which is thick and creamy, and Manhattan Clam Chowder, which is tomato-based. For this recipe, we’ll be focusing on the rich, velvety New England-style clam chowder-packed with tender clams, crispy bacon, and a lush creamy broth. Ready to dive in? Let’s explore this recipe in detail!

This classic New England Clam Chowder recipe is simple enough for a weekday meal yet indulgent enough to feel like a treat. The combination of fresh clams, buttery potatoes, crispy bacon, and a luxurious cream base is a match made in heaven. Follow along, and you’ll be making a pot of clam chowder so good, you’ll want to have it every day.

Ingredients Needed

Here’s what you’ll need to bring this incredible soup to life:

Fresh Clams: 2 pounds (or 2 cans of clam meat, if you’re short on time)
Bacon: 4 strips, chopped into small pieces
Yellow Onion: 1 medium-sized, finely chopped
Celery: 2 ribs, finely diced
Garlic: 3 cloves, minced
Russet Potatoes: 2 large, peeled and diced
Clam Juice: 1 ½ cups (you can use bottled or homemade clam broth)
Heavy Cream: 2 cups (for that indulgent creaminess)
Milk: 1 cup (to balance the richness)
Butter: 3 tablespoons (for sautéing the veggies)
Flour: 3 tablespoons (to thicken the soup)
Thyme: 2 sprigs fresh (or 1 teaspoon dried thyme)
Bay Leaves: 2 leaves (for aromatic depth)
Salt & Pepper: To taste
Fresh Parsley: For garnish

Cooking Instructions

The beauty of clam chowder lies in the balance of flavors and textures, and the cooking method ensures you capture all that. Let’s break it down step by step:

Prep The Clams
- If you’re using fresh clams, start by washing them thoroughly. Discard any that are open and don’t close when tapped. You’ll need to steam them first.
- Place clams in a pot with a little water (just enough to cover the bottom) and steam them for 5-7 minutes until they open up. Remove the clams and set them aside, keeping the steaming liquid (clam broth) to add flavor to your soup.
Cook The Bacon
- In a large pot, add the chopped bacon over medium heat. Cook it until crispy and golden brown, about 5 minutes. Once done, remove the bacon from the pot and set aside on paper towels to drain. Keep about a tablespoon of the bacon drippings in the pot for extra flavor.
Sauté The Veggies
- Using the leftover bacon fat, sauté the onions, celery, and garlic in the pot over medium heat for 5-7 minutes until they soften and become fragrant.
Make The Roux
- Add the butter to the pot. Once melted, sprinkle the flour over the veggies and stir continuously to form a roux (a thick paste). Cook this mixture for about 2 minutes to remove the raw flour taste.
Add Liquids & Simmer
- Slowly pour in the clam juice, milk, and heavy cream, stirring constantly to avoid any lumps. Add the thyme, bay leaves, and diced potatoes. Bring everything to a simmer and cook for about 10-15 minutes, or until the potatoes are tender.
Combine The Clams & Finish
- Once the potatoes are done, carefully add the clams (both the meat and the broth from steaming) into the pot. Cook for another 5 minutes to let the flavors marry.
Final Touches
- Taste and season with salt and pepper to your liking. Stir in the crispy bacon, and you’re almost done!
Serve
- Ladle the chowder into bowls, garnish with fresh parsley, and enjoy with some crusty bread on the side!

Ingredient Insights

Clams: The star of the show, fresh clams have a delicate, briny flavor that adds an oceanic essence to the chowder. You can use canned clams if fresh ones aren’t available, but they won’t have the same depth of flavor or texture.
Bacon: While bacon isn’t typically associated with New England Clam Chowder, its smoky, salty goodness enhances the chowder’s depth. It adds a savory contrast to the creamy broth and is a key element to achieving that rich, layered flavor.
Potatoes: A hearty ingredient, potatoes provide that satisfying bite that balances out the creaminess. They also help to thicken the chowder naturally.
Cream & Milk: The marriage of heavy cream and milk is what makes this chowder so indulgently velvety. The creaminess is what gives the soup its signature luxurious texture, while the milk lightens the consistency slightly, making it more drinkable.

Expert Tips

Clam Quality: If using fresh clams, choose ones that are tightly closed before cooking. When steaming them, discard any that don’t open. Overcooking them can make them tough, so be sure to add them near the end of cooking.
Flour Roux: If you’re in a rush, you can skip the flour and use cornstarch as a thickening agent. Just be sure to mix it with a little cold water before adding it to avoid clumping.
Bacon Substitution: If you want to go lighter, you can substitute the bacon with turkey bacon, but the flavor won’t be quite as rich. If you don’t eat pork, you can leave out the bacon entirely or swap in some smoked salmon or fish for a unique twist.
Make Ahead: Clam chowder actually tastes better the next day once the flavors have had time to develop, so don’t hesitate to make it ahead of time. Just make sure to reheat it gently to preserve the creaminess.

Recipe Variations

Vegan Clam Chowder: Use coconut milk or cashew cream in place of heavy cream and milk. Substitute vegan “clams” or mushrooms (shiitake, king oyster) for the seafood.
Spicy Clam Chowder: Add a few dashes of hot sauce or a pinch of cayenne pepper to give the soup an unexpected kick.
Lobster Clam Chowder: If you’re feeling indulgent, swap out some of the clams for fresh lobster meat. It’s a luxurious take on the classic and will definitely impress guests.
Gluten-Free: Use cornstarch or gluten-free flour as a thickener in place of regular all-purpose flour.

Final Words

There’s something so comforting about a bowl of clam chowder. It’s a dish that brings together simple, wholesome ingredients, yet when they come together, they create something far greater than the sum of their parts. The blend of tender clams, creamy broth, crispy bacon, and earthy potatoes is just chef’s kiss perfection. Whether you’re a seasoned chowder-maker or this is your first time, this recipe is sure to become a favorite.

Clam Chowder Soup Recipe