I’m sharing my Best Clam Chowder Recipe that pairs smoky bacon with briny clams in a classic chowder, and I’ll reveal the simple step that makes it stand out.

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I make clam chowder the way I fall into comfort without trying to be perfect, and people keep calling it the Best Clam Chowder Recipe because it nails those briny, savory moments. The smoky bite of bacon and the soft sweetness of a yellow onion sing together in a way that makes folks quiet down and taste, you know?

I call it simple, but every bowl has this sneaky depth, the kind that gets you Googling Best Seafood Chowder Recipe at midnight just to compare notes. If you like chowder but think you hate fiddly recipes, this might make you change your mind.

Ingredients

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Bacon: smoky, salty, adds fat and protein, crisp bits for texture, not super healthy sometimes.
Potatoes: starchy give body and thickness provide carbs and fiber mild earthy flavor.
Clams: briny seafood taste high in protein and iron adds ocean freshness and chew.
Heavy cream: makes chowder rich and silky lots of fat few nutrients though.
Whole milk: tones richness adds calcium and creaminess helps thin heavy cream.
Onion: sweet savory base when cooked gives depth and natural sweetness little calories.
Thyme: earthy herbal note pairs with seafood subtle aroma not overpowering.

Ingredient Quantities

6 slices thick cut bacon, chopped

4 tablespoons unsalted butter

1 medium yellow onion, finely chopped (about 1 cup)

2 celery stalks, diced (about 1/2 cup)

2 cloves garlic, minced

3 tablespoons all purpose flour

2 pounds russet potatoes, peeled and diced (about 3 medium)

2 cups bottled clam juice (or reserved clam liquid)

1 cup water

2 cups whole milk

1 cup heavy cream

2 (6.5 ounce) cans chopped clams, drained (about 3 cups) or about 3 cups fresh chopped clams

1 teaspoon dried thyme

1 bay leaf

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon freshly ground black pepper

2 tablespoons chopped fresh parsley

Oyster crackers or crusty bread for serving (optional)

How to Make this

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1. Cook the chopped bacon in a large heavy pot over medium heat until it’s crisp and the fat is rendered, then use a slotted spoon to transfer bacon to a paper towel lined plate, leaving the fat in the pot.

2. Add the butter to the bacon fat, melt, then add the chopped onion and diced celery. Cook, stirring, until softened and translucent, about 5 to 7 minutes. Add the minced garlic and cook another 30 seconds to 1 minute.

3. Sprinkle the flour over the vegetables, stir to coat and cook about 1 to 2 minutes to get rid of the raw flour taste.

4. Gradually whisk in the clam juice and the cup of water, scraping up any browned bits from the bottom of the pot and smoothing out lumps. Bring to a simmer.

5. Add the diced potatoes, dried thyme, bay leaf, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Simmer until the potatoes are tender, about 12 to 15 minutes. For a thicker chowder, mash a cup of the potatoes against the side of the pot with a spoon or potato masher.

6. Lower the heat and stir in the whole milk and heavy cream. Warm gently until just heated through, do not boil or the dairy can break.

7. Stir in the drained clams and the cooked bacon, warming just until the clams are heated through, about 2 to 3 minutes (if using fresh clams you can add a few tablespoons of their reserved liquid for extra flavor).

8. Taste and adjust seasoning with more salt and pepper if needed, remove the bay leaf, then stir in the chopped fresh parsley.

9. Ladle into bowls and serve hot with oyster crackers or crusty bread. Enjoy.

Equipment Needed

1. Large heavy pot (Dutch oven) for frying bacon and simmering the chowder
2. Chef’s knife for chopping bacon, onion, celery and potatoes
3. Cutting board — sturdy, for all the prep
4. Slotted spoon to lift out crispy bacon and leave fat behind
5. Wooden spoon or heatproof spatula for stirring roux and veggies
6. Whisk for smoothing in clam juice and water, getting rid of lumps
7. Potato masher (or large spoon) to mash a cup of potatoes for thickness
8. Ladle for serving the chowder into bowls
9. Measuring cups and spoons for liquids, flour and seasonings
10. Can opener and a colander or small sieve to drain the clams

FAQ

Q: Can I use canned clams instead of fresh? A: Yes, canned clams work great. Drain them and save the liquid to add for extra flavor, but dont add the clams too early or theyll get rubbery — stir them in near the end of cooking.

Q: How do I stop the chowder from curdling? A: Keep the heat low after you add milk and cream and never let it boil. If you’re worried, temper the dairy by ladling a little hot broth into the milk then stir that back into the pot. That usually fixes it.

Q: Can I make this ahead or freeze it? A: You can make the base ahead, but freeze without the milk and cream for best texture. Reheat the base gently, then stir in dairy at the end. If you freeze the finished chowder expect the cream to separate a bit, but a quick whisk when reheating fixes it.

Q: What if my chowder is too thin? A: Mash a cup of the cooked potatoes into the soup to naturally thicken it, or mix 1 tablespoon cornstarch with 2 tablespoons cold water and whisk that in while simmering until it thickens. Also a longer gentle simmer will reduce it.

Q: Any good swaps for dairy or gluten? A: For dairy free use full fat coconut milk or an unsweetened oat cream and swap butter for olive oil. For gluten free use a 1-to-1 gluten free flour or corn starch slurry instead of the all purpose flour.

Q: Best toppings and sides? A: Crispy bacon bits, chopped parsley, a squeeze of lemon and oyster crackers or crusty bread. Some people like a few drops of hot sauce or a grind of black pepper. Dont skip the bacon fat for frying the veg, its flavor city.

Best Clam Chowder Recipe Substitutions and Variations

Bacon: pancetta or salt pork for the same porky fat and flavor, smoked turkey bacon if you want less fat, or a pinch of smoked paprika to add that smoky note without meat
Whole milk + heavy cream: use 3 cups half and half for a middle ground, or 2 cups whole milk + 1 cup evaporated milk, or canned full fat coconut milk or cashew cream for a dairy free chowder (flavor will change)
Russet potatoes: Yukon Gold or red potatoes for a creamier, waxier bite, or chopped cauliflower for a lower carb, lighter version (it wont be exactly the same)
Clam juice (or reserved clam liquid): seafood or fish stock, brightened with a splash of white wine, or plain water plus an extra can of clams and a little Worcestershire for depth

Pro Tips

1) Render the bacon slowly over medium-low heat so the fat goes clear and nutty, dont rush it or the bits will burn and taste bitter. If the pot looks too greasy spoon off a little fat before adding the butter.

2) Use one cup of the cooked potatoes mashed into the broth for body, or press them through a ricer for a silkier texture. Dice the potatoes fairly evenly so you dont end up with half mush and half underdone.

3) Temper the dairy: whisk a ladle of hot broth into the milk/cream before adding it to the pot so it doesnt shock and separate. Keep the heat very low after adding dairy, just warm through, never boil.

4) Finish for brightness and balance: always taste for salt after the clams go in since canned clam juice can be salty. A few drops of lemon juice or a small splash of sherry at the end lifts the flavors, and add parsley last so it stays fresh.

Best Clam Chowder Recipe

Recipe by Sarah level

0.0 from 0 votes

I’m sharing my Best Clam Chowder Recipe that pairs smoky bacon with briny clams in a classic chowder, and I’ll reveal the simple step that makes it stand out.

Servings

servings

Calories

508

kcal

Equipment: 1. Large heavy pot (Dutch oven) for frying bacon and simmering the chowder
2. Chef’s knife for chopping bacon, onion, celery and potatoes
3. Cutting board — sturdy, for all the prep
4. Slotted spoon to lift out crispy bacon and leave fat behind
5. Wooden spoon or heatproof spatula for stirring roux and veggies
6. Whisk for smoothing in clam juice and water, getting rid of lumps
7. Potato masher (or large spoon) to mash a cup of potatoes for thickness
8. Ladle for serving the chowder into bowls
9. Measuring cups and spoons for liquids, flour and seasonings
10. Can opener and a colander or small sieve to drain the clams

Ingredients

6 slices thick cut bacon, chopped
4 tablespoons unsalted butter
1 medium yellow onion, finely chopped (about 1 cup)
2 celery stalks, diced (about 1/2 cup)
2 cloves garlic, minced
3 tablespoons all purpose flour
2 pounds russet potatoes, peeled and diced (about 3 medium)
2 cups bottled clam juice (or reserved clam liquid)
1 cup water
2 cups whole milk
1 cup heavy cream
2 (6.5 ounce) cans chopped clams, drained (about 3 cups) or about 3 cups fresh chopped clams
1 teaspoon dried thyme
1 bay leaf
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley
Oyster crackers or crusty bread for serving (optional)

Directions

Cook the chopped bacon in a large heavy pot over medium heat until it's crisp and the fat is rendered, then use a slotted spoon to transfer bacon to a paper towel lined plate, leaving the fat in the pot.
Add the butter to the bacon fat, melt, then add the chopped onion and diced celery. Cook, stirring, until softened and translucent, about 5 to 7 minutes. Add the minced garlic and cook another 30 seconds to 1 minute.
Sprinkle the flour over the vegetables, stir to coat and cook about 1 to 2 minutes to get rid of the raw flour taste.
Gradually whisk in the clam juice and the cup of water, scraping up any browned bits from the bottom of the pot and smoothing out lumps. Bring to a simmer.
Add the diced potatoes, dried thyme, bay leaf, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Simmer until the potatoes are tender, about 12 to 15 minutes. For a thicker chowder, mash a cup of the potatoes against the side of the pot with a spoon or potato masher.
Lower the heat and stir in the whole milk and heavy cream. Warm gently until just heated through, do not boil or the dairy can break.
Stir in the drained clams and the cooked bacon, warming just until the clams are heated through, about 2 to 3 minutes (if using fresh clams you can add a few tablespoons of their reserved liquid for extra flavor).
Taste and adjust seasoning with more salt and pepper if needed, remove the bay leaf, then stir in the chopped fresh parsley.
Ladle into bowls and serve hot with oyster crackers or crusty bread. Enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.