Clam Chowder Recipes

This New England Clam Chowder recipe has a creamy broth that’s loaded with delicious clams, savory bacon, simple seasonings, and perfectly cooked potatoes. You’ll think this came from a restaurant!

I am a New England native, so it is my honor and privilege to present this incredible, restaurant-worthy clam chowder to you. If you’re new to this recipe, don’t worry. The process is simple. (I promise!)

I’ve outlined how to use fresh OR canned clams in this recipe, and I swear- the canned clam version is great. Using canned clams is not only super easy, but it allows you to put a plentiful amount of clams in the chowder without spending a ton of money.

It’s really easy to control the consistency of this chowder too, I know some people like their chowder to be super thick, and others, not so much. The longer this soup simmers, the thicker and more concentrated it will be.

Add bacon drippings, butter, onions, and celery to the pot and soften for 5-6 minutes. Add the garlic, hot sauce, Worcestershire sauce, and seasonings. Cook for 1 minute. Add the flour and cook for 2 minutes. Add the chicken broth and half and half in small splashes, stirring continuously.

Add the chicken bouillon, clam juice, and bay leaf. Bring to a boil, reduce to a simmer. Simmer and reduce for 20 minutes. Add the potatoes and simmer until the potatoes are fork tender, 20-25 minutes.

Add the clams and heat through for 5 minutes. Remove the bay leaf. Garnish with parsley, chopped bacon, and freshly cracked pepper. Serve!

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Clam Chowder Recipe

This New England Clam Chowder recipe has a creamy broth that’s loaded with delicious clams, savory bacon, simple seasonings, and perfectly cooked potatoes

Prep: 15min

Total: 75min

Yield: 9

Serving Size: 1 serving

Nutrition Facts: calories 281 kcal, Carbohydrate 23 g, Protein 7 g, Fat 18 g, Saturated Fat 9 g, Trans Fat 0.1 g, Cholesterol 46 mg, Sodium 498 mg, Fiber 2 g, Sugar 5 g, unSaturated Fat 8 g, servingSize 1 serving

Ingredients:

• 6 strips thick-cut bacon (can sub salt pork)
• 2 tablespoons butter
• 1 medium yellow onion (diced)
• 2 ribs celery (diced)
• 3 cloves garlic (minced)
• 1 teaspoon hot sauce (or ½ tsp tabasco sauce)
• 1 teaspoon Worcestershire sauce
• 1/3 cup flour
• 1 cup chicken broth
• 3 cups Half and Half
• 8 oz. clam juice
• 1 chicken bouillon cube
• 1 bay leaf
• 1 ¼ lbs. potatoes (see notes)
• 3 (6.5 oz. cans) chopped clams (juices reserved)
• Fresh parsley & Freshly cracked pepper (for serving)
• ½ teaspoon EACH: dried oregano, dried parsley
• ¼ teaspoon EACH: dried thyme, salt
• 1/8 teaspoon EACH: smoked paprika, pepper

Instruction:

1. Wipe any dark spots from the pot but leave as much bacon remnants as you can, as that will add flavor to the soup.
2. Ladle soup into serving bowls and garnish with roughly chopped parsley, freshly cracked pepper, and chopped bacon.

Contest-Winning New England Clam Chowder

This is the best New England clam chowder recipe, ever! In the Pacific Northwest, we dig our own razor clams and I grind them for the chowder. Since these aren’t readily available, the canned clams are perfectly acceptable. —Sandy Larson, Port Angeles, Washington

Prep: 20min

Total: 55min

Yield: 5 servings.

Nutrition Facts: calories 260 calories, Fat 4g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 788mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 3g fiber), Protein 13g protein. Diabetic Exchanges: 2-1/2 starch

Ingredients:

• 4 center-cut bacon strips
• 2 celery ribs, chopped
• 1 large onion, chopped
• 1 garlic clove, minced
• 3 small potatoes, peeled and cubed
• 1 cup water
• 1 bottle (8 ounces) clam juice
• 3 teaspoons reduced-sodium chicken bouillon granules
• 1/4 teaspoon white pepper
• 1/4 teaspoon dried thyme
• 1/3 cup all-purpose flour
• 2 cups fat-free half-and-half, divided
• 2 cans (6-1/2 ounces each) chopped clams, undrained

Instruction:

In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 15-20 minutes., In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes., Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the cooked bacon; sprinkle over each serving.

Clam Chowder

New England clam chowder is one of the most well-known soups out there! Studded with potatoes, celery and chopped clams, it’s a creamy and satisfying classic.

Prep: 10min

Total: 45min

Yield: 4 serving(s)

Ingredients:

• 4 slices bacon, chopped
• 2 tbsp. unsalted butter
• 1 large yellow onion, chopped
• 3 stalks celery, chopped
• 2 garlic cloves, finely chopped
• 1/3 c. all-purpose flour
• 2 8 oz. bottles clam juice
• 1 1/2 c. milk
• 2 medium Yukon gold potatoes, diced small (about 1 lb.)
• 1 bay leaf, optional
• 1 tsp. kosher salt
• 1 tsp. pepper
• 2 6.5 oz. cans chopped clams
• 1/2 c. heavy cream
• 2 tbsp. chopped fresh parsley or chives
• Oyster crackers, for serving

Instruction:

1. Add the bacon to a Dutch oven or large pot and cook over medium heat, stirring occasionally, until crisp, 5 to 7 minutes. Using a slotted spoon, remove the bacon to a plate lined with paper towels and reserve the bacon drippings in the pan.
2. Add the butter to the bacon drippings, then the onion and celery. Cook, stirring occasionally, until slight softened, about 4 minutes. Add the garlic and cook 1 more minute. Sprinkle the flour over the vegetables; cook, stirring constantly, 2 minutes. Gradually stir in the clam juice and milk; whisk until smooth. Return to a simmer, stirring frequently, being sure to scrape the bottom and corners of the pan so that the flour doesn’t stick.
3. Add the potatoes, bay leaf, salt, and pepper and return to a simmer, stirring frequently. Once simmering, reduce the heat to medium-low. Cover partially, and cook, stirring occasionally, until the potatoes are slightly softened, about 15 minutes.
4. Add the clams and the juices from their cans. Return to a simmer and cook, partially covered, until slightly thickened, about 10 minutes. Add the cream and heat just until warmed through. Remove from the heat. Remove the bay leaf.
5. To serve, top with the reserved cooked bacon and fresh parsley or chives. Serve with oyster crackers.

The Best Clam Chowder Recipe | How to Make Clam Chowder

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