Clam Chowder Recipe

If you have a craving for something cozy, creamy, and packed with seaside flavor, this Clam Chowder Recipe is an absolute must-try. It captures the perfect balance between tender clams, smoky bacon, and velvety potatoes in a rich, comforting broth that warms you from the inside out. Whether you’re a chowder veteran or new to this classic, this recipe is so wonderfully straightforward and rewarding that it will quickly become one of your favorite meals to make year-round.

Ingredients You’ll Need

This Clam Chowder Recipe relies on simple, fresh ingredients that each play an essential role in building up the dish’s wonderfully layered flavors and textures. From the crispy bacon that adds a smoky depth to the tender potatoes that give it heartiness, every item on the list matters.

• 6 ounces diced bacon: Provides a crispy, smoky flavor to form the chowder’s rich backbone.
• 1 large onion, finely chopped: Adds subtle sweetness and depth when sautéed tender.
• 6 celery stalks, finely chopped: Offers a slight crunch and refreshing aromatic note.
• 2 cloves garlic, minced: Delivers a gentle pungency that wakes up the palate.
• ⅓ cup all-purpose flour: Acts as the perfect thickener to give the chowder its silky texture.
• 4 cups clam juice: The essence of the sea, this liquid infuses strong clam flavor throughout the chowder.
• 2 cups water: Used to adjust the consistency, ensuring the chowder isn’t too thick or thin.
• 1 large sprig thyme: Contributes earthy, herbal notes that complement the clams beautifully.
• 1 bay leaf: Adds a subtle layer of sweet-spicy aroma behind the scenes.
• 2 pounds red skin potatoes, diced: Provide hearty texture and absorb the creamy broth delightfully.
• Freshly cracked black pepper: For a little kick and balanced seasoning.
• 1 ½ cups clams, finely chopped: Use fresh or canned for that tender seafood bite in every spoonful.
• 2 cups heavy cream: Creates the chowder’s signature richness and luscious mouthfeel.
• Fresh chives or parsley, minced (optional): Offers fresh, bright color and flavor for garnish.
• Kosher salt: Season carefully to enhance all the flavors without overpowering them.
• Crusty bread (optional): The perfect partner to scoop up every last drop of this hearty chowder.

How to Make Clam Chowder Recipe

Step 1: Cook the Bacon

Start by crisping the diced bacon in a large pot or Dutch oven over medium-high heat until it’s beautifully browned and fragrant. This step lays down the smoky foundation for your chowder’s flavor. Once cooked, remove the bacon with a slotted spoon and set it aside, leaving about one tablespoon of the rendered fat in the pot for the next step.

Step 2: Sauté Aromatics

Into the reserved bacon fat, add the finely chopped onions and celery. Cook these aromatics over medium heat until they become translucent and tender, about eight minutes. This soft base is key for building that comforting flavor we crave. Then stir in the minced garlic and let it cook for another two minutes until fragrant, but not browned.

Step 3: Make the Roux

Sprinkle in the all-purpose flour and cook, stirring constantly for about one minute. This creates a roux that will thicken your chowder perfectly. If you love your chowder a little thicker, feel free to double the amount of flour here for an even creamier texture.

Step 4: Add Liquids and Potatoes

Slowly whisk in the clam juice and water, stirring to incorporate the roux fully. Toss in the sprig of thyme, bay leaf, and diced red skin potatoes. Bring everything to a vigorous boil, then reduce to a gentle simmer. Season lightly with freshly cracked black pepper, cover the pot, and let it cook for about 20 minutes or until the potatoes are fork tender.

Step 5: Finish the Chowder

Turn off the heat and stir in the finely chopped clams, cooked bacon (reserve a little for garnish), and heavy cream. The clams add bursts of briny sweetness while the cream rounds out the chowder into decadence. Toss in minced fresh chives or parsley if you want a pop of fresh, herbal brightness. Discard the bay leaf and thyme sprig, then taste for seasoning and add kosher salt only if necessary.

Step 6: Serve Warm and Enjoy

Ladle the chowder into bowls, topping with the reserved bacon and an extra sprinkle of fresh herbs if you like. Pair it with warm crusty bread and savor every delicious spoonful of this magnificent Clam Chowder Recipe.

How to Serve Clam Chowder Recipe

Garnishes

Garnishing your chowder elevates the presentation and flavor. A sprinkle of freshly chopped chives or parsley adds color and a fresh, slightly oniony hint that brightens up the creaminess. The reserved crispy bacon bits on top provide a delightful crunch and smoky punch that make each bite more exciting.

Side Dishes

This chowder shines as a hearty meal on its own but pairs wonderfully with crusty bread or oyster crackers. A green salad with a light vinaigrette can help balance the richness on your palate. For something heartier, a side of roasted vegetables or garlic bread works beautifully.

Creative Ways to Present

Want to impress friends or family? Serve your Clam Chowder Recipe in hollowed-out sourdough bread bowls for a rustic, cozy vibe. Alternatively, serve it as a starter in small ramekins before a seafood feast, garnished with a mini bacon crisp and fresh herbs. This dish is versatile and always a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

Leftover clam chowder is a treat to look forward to. Store it in an airtight container in the refrigerator for up to three days. The flavors will deepen overnight, making the next day’s meal just as delightful.

Freezing

While seafood chowders can be tricky to freeze due to their cream content, this Clam Chowder Recipe freezes fairly well if you slightly reduce the cream before freezing and add it back upon reheating. Freeze in a sealed container for up to two months, and be sure to leave room for expansion.

Reheating

Gently reheat your chowder on the stovetop over low heat, stirring frequently to prevent burning and to reintegrate the cream. Avoid boiling as this can cause the cream to separate. Add a splash of cream or milk if needed to restore creaminess.

FAQs

Can I use fresh clams instead of canned clams?

Absolutely! Fresh clams add a wonderful natural briny flavor. Just be sure to clean them thoroughly and steam them according to the instructions before chopping and adding them to your chowder.

What’s the best way to thicken my clam chowder?

The flour roux in this recipe does the heavy lifting for thickening. For an even thicker chowder, simply add more flour when making the roux or mash a few of the cooked potatoes before stirring them back in.

Can I make this chowder dairy-free?

Yes, substitute the heavy cream with coconut milk or a creamy non-dairy alternative. Keep in mind this will slightly change the flavor, but the chowder will still be delicious and creamy.

How long can I keep clam chowder in the fridge?

Clam chowder is best enjoyed within three days of making it. After that, clams can start to lose their texture and the dairy may sour, so it’s best to consume it fresh.

What bread goes best with clam chowder?

Crusty, chewy breads like sourdough or a French baguette complement clam chowder perfectly. Their sturdy texture makes them ideal for dipping into the creamy broth without falling apart.

Final Thoughts

This Clam Chowder Recipe is one of those timeless dishes that brings warmth, flavor, and a little bit of coastal magic straight to your kitchen. It’s approachable, comforting, and endlessly satisfying whether you’re making it for a family dinner or a special occasion. I cannot wait for you to dive in and enjoy every creamy spoonful!

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