Creamy Clam Chowder Recipe – Cozy, Hearty, and Full of Flavor

There’s something about a big bowl of clam chowder that just feels like a hug from the inside. It’s creamy, comforting, and packed with tender clams, soft potatoes, and smoky bits of bacon. Whether you’ve had it at a seaside café in New England or just from a can, making it at home is a whole different experience—richer, fresher, and more satisfying.

This recipe keeps things simple but doesn’t skimp on flavor. It’s great for family dinners, casual get-togethers, or even just a solo comfort food night. And the best part? You can make it in under an hour.

Time & Servings

• Prep time: 15 minutes
• Cook time: 35 minutes
• Total time: 50 minutes
• Servings: 6 bowls

Ingredients You’ll Need

For the chowder:

• 4 slices thick-cut bacon, diced
• 2 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 2 ribs celery, finely chopped
• 2 cloves garlic, minced
• 3 medium potatoes, peeled and diced
• 1 teaspoon fresh thyme (or ½ tsp dried)
• ½ teaspoon paprika
• 3 cups clam juice (bottled or from canned clams)
• 2 cups heavy cream or half-and-half
• 2 cans (6.5 oz each) chopped clams, drained (reserve juice)
• Salt and black pepper, to taste
• Fresh parsley, chopped, for garnish

Step-by-Step Instructions

1. Cook the bacon
   In a large pot over medium heat, cook diced bacon until crispy. Remove with a slotted spoon and set aside, leaving about 1 tablespoon of bacon fat in the pot.
2. Sauté vegetables
   Add butter to the pot. Once melted, toss in onion and celery. Cook for about 5 minutes until soft and fragrant. Stir in garlic and cook for another 30 seconds.
3. Add potatoes and seasoning
   Sprinkle in thyme and paprika. Add diced potatoes and stir to coat.
4. Pour in clam juice
   Pour the reserved clam juice plus bottled clam juice into the pot. Bring to a gentle boil, then reduce to a simmer. Cook for 15 minutes, or until potatoes are tender.
5. Add cream and clams
   Stir in heavy cream and clams. Simmer for another 5–7 minutes, making sure not to boil, so the cream doesn’t split.
6. Season and serve
   Taste and season with salt and pepper. Ladle into bowls, sprinkle with crispy bacon and parsley, and serve hot.

Recipe Notes

• If you prefer a thicker chowder, mash a few potato cubes in the pot before adding cream.
• Fresh clams can be used instead of canned. Just steam them until they open, remove the meat, and use the steaming liquid as part of your clam juice.
• Half-and-half makes it lighter; heavy cream makes it indulgent.

Storage

• Fridge: Store cooled chowder in an airtight container for up to 3 days.
• Freezer: Cream-based soups don’t freeze perfectly, but if you must, freeze before adding cream. Then add cream when reheating.
• Reheating: Warm gently over low heat to avoid curdling the dairy.

Nutrition Breakdown (Per Serving)

• Calories: ~380
• Protein: 12g
• Fat: 25g
• Carbs: 26g
• Fiber: 2g
• Sodium: ~800mg

Extra Tips for the Best Clam Chowder

• Use Yukon Gold potatoes for a creamy texture without falling apart.
• Don’t skip the bacon—it adds a smoky base flavor.
• For a touch of sweetness, add a splash of corn kernels.
• Serve with oyster crackers or crusty sourdough for dipping.

How to Serve

Clam chowder is traditionally served in deep bowls with oyster crackers on the side, but you can also get fancy and serve it in a hollowed-out bread bowl. A sprinkle of fresh herbs on top makes it look fresh and inviting. If it’s a chilly day, pairing it with a side salad or roasted vegetables makes for a cozy, complete meal.

Kitchen Tools You’ll Need

• Large heavy-bottomed pot or Dutch oven
• Sharp chef’s knife
• Wooden spoon
• Measuring cups and spoons
• Ladle for serving

FAQs

Final Thoughts

Making clam chowder at home is easier than you might think, and the reward is a rich, satisfying soup that tastes like it came straight from a seaside kitchen. It’s the kind of recipe you’ll want to make again when the weather turns cool—or anytime you crave something warm and hearty.