It’s easier than you think to make creamy, comforting clam chowder right at home! This classic soup recipe has a thick, smooth texture and every bite is loaded with clams.
Homemade Clam Chowder
When you want something hearty, clam chowder is the way to go. It’s just as filling as corn chowder, but made with real clams and heavy cream giving it a bit more to bite down on.
A bowl of New England clam chowder with a slice of artisan bread (or really any type of seafood stew) is the best. So, grab your soup pot, bowl, and spoons, it’s time to make a comforting batch of this creamy soup!
Recipe Ingredients
All of the ingredients for this recipe for clam chowder are easy to find at your grocery store.
Find the full printable recipe with specific measurements below.
- Bacon. The bacon adds savory notes to the soup, so use thick-cut bacon from your favorite brand.
- Broth. Use chicken or vegetable broth. Both options will combine easily with the rest of the ingredients.
- Clams. Save yourself time and energy and use canned clams. Remember to reserve the the juice from the clams, it adds more flavor to the soup.
- Cream. I used half and half and discovered that combining it with some flour and butter created the perfect consistency. You can also use heavy whipping cream for a thicker, richer broth.
- Potatoes. Russet potatoes have the perfect texture for a creamy soup like clam chowder.
How to Make Clam Chowder
- Fry the bacon. Get it nice and crispy. Then, put the bacon on a plate and leave the grease in the pot. Use that grease with some butter to saute the garlic and onion.
- Make the roux. Stir the flour and chicken broth into the butter and aromatic mixture in the pot. Whisk in the clam juice and bay leaf.
- Cook the potatoes. Add the chopped potatoes and bring it to a boil, then reduce the heat and let the potatoes simmer until they are fork tender.
- Make it creamy. Stir in the half and half and the clams and cook until they are heated up. At this point, you can adjust the soup to make it as thick as you like it.
New England Clam Chowder vs. Manhattan Clam Chowder
The most obvious difference is that New England clam chowder is made with a creamy base that contains milk or half and half.
Manhattan clam chowder is made with a tomato-based broth and contains more vegetables.
Tips and Variations
- Use the right size pot. Give yourself enough room to stir and work. I suggest using a large Dutch oven or soup pot.
- Whisk constantly. As you add the chicken broth and clam juice to the browned flour, whisk it constantly. Don’t stop. Keep whisking until you notice it thickening.
- Spice: A dash or two of hot sauce elevates the flavors.
- Thicker soup. If you would like your soup thicker, make a roux cornstarch and water and slowly mix it into the soup a little at a time.
- Taste it and adjust. Add just a little salt and pepper and then taste it. Add more, a little at a time, until you like how it tastes.
Serving Suggestions
It tastes best when you dip a piece of no-knead Dutch oven bread into the creamy broth or serve the soup in a bread bowl! My kids love to add oyster crackers.
Really any bread would be delicious alongside the soup! Two other favorites are dinner rolls and cheddar bay biscuits.
Storage
Keep any leftovers covered in an airtight container or in a dish covered with aluminum foil for up to three days in the refrigerator. Reheat in the microwave until warm.
More hearty soup recipes you will love include Instant Pot potato soup, ham and potato soup and roasted cauliflower soup.
More Seafood Recipes
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Easy Clam Chowder
Video
Ingredients
- 5 strips bacon
- 2 Tablespoons unsalted butter
- 3 garlic cloves , minced
- ½ cup chopped onion
- ½ teaspoon dried thyme
- 3 Tablespoons all-purpose flour , plus 1-2 Tablespoons more for a slurry if needed
- 2 cups chicken broth
- 2 (6.5-ounce) cans chopped clams , juices reserved
- 1 bay leaf
- 2 russet potatoes , peeled and chopped
- 2 cups half-and-half , warmed
- Kosher salt , to taste
- Ground black pepper , to taste
- 2 Tablespoons chopped fresh parsley
Instructions
- Bacon: In a large pot, cook 6 strips bacon over medium-high heat. Once cooked, remove and place on a paper towel-lined plate. Leave about 1/2 Tablespoon grease in the pot. Once cool, crumble bacon and set aside for serving.
- Add 2 Tablespoons butter, 3 cloves garlic, and 1/2 cup onion, and cook 3 minutes, or until onions are translucent. Stir in 1/2 teaspoon thyme until fragrant, about 1 minute.
- Whisk 3 Tablespoons flour until browned, about 1 minute. Slowly whisk in 2 cups chicken broth, reserved clam juice, and 1 bay leaf. Whisk constantly until slightly thickened, about 1-2 minutes. Add the 2 diced potatoes.
- Bring to a light boil and reduce heat. Simmer 12 to 15 minutes, or until the potatoes are fork tender.
- Stir in 2 cups half-and-half and 2 can drained clams and simmer 1 to 2 minutes, or until heated through. If the soup is too thin, make a slurry by whisking 1/2 cup soup into 1 to 2 Tablespoons flour or cornstarch in a separate bowl until smooth. Return the slurry to the soup and whisk until thickened. If the soup is too thick, add a little more half-and-half. Remove from heat and season with salt and pepper.
- Top with bacon and parsley to serve.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
What is slurry in this recipe?
Hi Gee, great question, if the soup is too thin, make a slurry by whisking 1/2 cup soup into 1 to 2 Tablespoons flour or cornstarch in a separate bowl until smooth (step 5 in instructions).
Delicious! We all loved it.
Thanks for the review of the clam chowder Diana!
I made this last night for my son who loves the canned version. He enjoyed this MUCH better than the can version! Definitely a recipe to make again.
Thanks for sharing. I want to make Clam Chowder during Christmas week and had not been able to find what looks to be the perfect Chowder recipe until now.
Hope you enjoy the recipe Carol!
My hubby’s favorite!! Ad this was the first time making it for him. Thank you so much!
I love how comforting this is! Thanks so much for your recipe!
I lived in New England for a while so I know a good clam chowder when I taste one! I will be making this again, IT’S SO GOOD!