There’s nothing like a steaming bowl of clam chowder to warm you up from the inside out. This creamy, dreamy soup has been my go-to comfort food since I was a kid—specifically, the version my dad used to whip up after long days fishing by the shore. He’d fry up the bacon until it was crispy, then let me sneak a few bites while the onions and potatoes sizzled in the pot. The rich aroma of thyme and briny clams would fill the kitchen, and I swear, just one spoonful of that velvety chowder could fix anything. It’s hearty without being heavy, simple but packed with flavor, and honestly? Even better the next day. Whether you’re craving nostalgia or just a seriously good bowl of soup, this clam chowder recipe won’t disappoint. Trust me, your future self will thank you for the leftovers.
Why You’ll Love This Clam Chowder Recipe
This clam chowder is everything you want in a cozy bowl of soup—and then some. Here’s why it’s become my forever favorite:
- Creamy dreaminess: The combo of heavy cream and milk gives it that luxuriously smooth texture you crave.
- Bacon magic: Crispy bits stirred in at the end? Yes, please. They add smoky crunch to every spoonful.
- Weeknight easy: Just chop, sauté, and simmer—it’s ready in under an hour, no fancy skills needed.
- Forgiving flexibility: Use fresh or canned clams, swap thyme for parsley, or add a dash of hot sauce if you’re feeling spicy.
It’s the kind of recipe you’ll memorize after the first try—and then tweak to make it your own.
Ingredients for Clam Chowder
Here’s everything you’ll need for a pot of chowder that’ll have everyone begging for seconds. I’m pretty picky about a few of these—trust me, the details matter!
- 2 cups chopped clams: Fresh ones taste amazing if you can get them (just steam and chop), but canned clams in juice work great too. Don’t drain that juice—you’ll need it!
- 4 slices bacon, diced: Thick-cut gives the best crunch. I like applewood smoked for extra flavor.
- 1 medium onion, chopped: Yellow onions are my go-to, but sweet onions work if that’s what you’ve got.
- 2 cups diced potatoes: Yukon Golds stay creamy, but russets will do in a pinch. Just peel them first.
- 2 cups clam juice: Comes in the can with clams, or buy it separately. Fish stock works too if you’re desperate.
- 2 cups heavy cream + 1 cup whole milk: The cream makes it lush, but you can use all milk if you want it lighter (just don’t tell my dad).
- The flavor boosters: Butter (always real!), salt, black pepper, and thyme—that last one’s non-negotiable in my book.
See? Nothing fancy, just good stuff that comes together like magic.
How to Make Clam Chowder
Alright, let’s get cooking! This is where the magic happens—that moment when humble ingredients transform into something spectacular. Follow these steps, and you’ll have a pot of chowder worthy of a seaside diner (but way better, because you made it).
- Crisp that bacon first: Toss the diced bacon into a large pot over medium heat. Let it sizzle until golden and crispy, about 5 minutes. Scoop it out with a slotted spoon and set it aside—this is your garnish gold!
- Sauté the good stuff: In that glorious bacon fat (plus the butter, because why not?), add your onions and potatoes. Stir them around until the onions turn translucent, about 5 minutes. This builds the flavor base, so don’t rush it.
- Simmer the potatoes to tenderness: Pour in the clam juice and crank the heat to bring it to a boil. Then, reduce to a simmer and let those potatoes cook until fork-tender, 10-12 minutes. Poke one with a fork—if it yields easily, you’re golden.
- Bring on the creaminess: Stir in the clams, cream, milk, salt, pepper, and thyme. Keep the heat low—you want everything to warm through gently, not boil, for about 10 minutes. Boiling = curdling, and nobody wants that.
- Finish with flair: Just before serving, stir in the reserved bacon. Taste and adjust the seasoning—maybe an extra pinch of salt or a crack of pepper. Ladle it into bowls and watch the smiles appear.
Pro Tips for the Best Clam Chowder
Here’s my cheat sheet for chowder perfection: Mash a few potato pieces against the pot’s side to thicken the broth naturally. Always taste before serving—sometimes it needs a splash more clam juice or a pinch of sugar to balance the flavors. And if you can swing it? Fresh clams make all the difference—their briny sweetness is unbeatable. For more on selecting the freshest seafood, check out FDA’s seafood guidance.
Variations for Clam Chowder
This recipe is like your favorite sweater—cozy but easy to dress up! Try these twists when you’re feeling adventurous:
- Summer vibes: Toss in a cup of sweet corn kernels with the potatoes. It adds pops of color and crunch.
- Smoky upgrade: Swap regular bacon for double-smoked or maple-glazed—it’ll give your chowder a campfire kiss.
- Lighter option: Use half-and-half instead of heavy cream if you want it rich but not quite so decadent.
The beauty? You can tweak it a dozen ways and still end up with a bowl of pure comfort.
Serving Suggestions for Clam Chowder
Oh, the fun part—diving into that creamy goodness! Here’s how I love to serve mine: Crusty sourdough bread is mandatory for dipping (torn, not sliced—more rustic that way). A sprinkle of fresh parsley adds color, but let’s be real—extra bacon crumbs never hurt. For crunch? Toss some oyster crackers on top or serve with a simple green salad dressed in lemon vinaigrette to cut the richness. Now grab a spoon and dig in!
Storing and Reheating Clam Chowder
Good news: this chowder gets even tastier after a night in the fridge! Just let it cool completely, then stash it in an airtight container—it’ll keep for up to 3 days. Reheat gently on the stove over low heat, stirring often to prevent the cream from separating. If it thickens too much, a splash of milk or clam juice will loosen it right up. (Microwave works in a pinch, but go slow—30-second bursts with stirring in between.) And no, I don’t recommend freezing it—dairy-based soups tend to get grainy when thawed. For more on proper food storage, visit FoodSafety.gov.
Nutritional Information for Clam Chowder
Here’s the scoop on what’s in each comforting bowl (based on 1 cup servings): 320 calories, with 22g fat (12g saturated), 18g carbs (2g fiber), and 12g protein. The sodium lands around 680mg—mostly from the clams and bacon. Of course, these numbers shift if you tweak ingredients (like using milk instead of cream). But let’s be honest—when it tastes this good, who’s counting?
Frequently Asked Questions About Clam Chowder
Got questions? I’ve got answers! Here are the clam chowder mysteries solved:
- Can you freeze clam chowder? Honestly? I don’t recommend it. Dairy-based soups like this tend to separate and get grainy when thawed. It’s so quick to make fresh—you’ll thank me later.
- Can I use frozen clams? Absolutely! Thaw them first and pat dry—they’ll work in a pinch. But fresh or canned clams (with their juice!) give the best flavor.
- How to make it gluten-free? You’re in luck—this recipe is naturally gluten-free! Just check your clam juice and bacon labels to be safe. For more on gluten-free diets, see Celiac Disease Foundation.
- Why is my chowder too thin? Easy fix: mash some potatoes against the pot or simmer uncovered for 5 more minutes to thicken it up.
Still stumped? Drop your question in the comments—I live for chowder chats!
There you have it—my all-time favorite clam chowder recipe, just like Dad used to make (but maybe a little better, since I stole all his best tricks). Now it’s your turn! Whip up a batch this weekend and let me know how it goes in the comments below. Did you add extra bacon? Try it with corn? I want to hear all your tasty tweaks! And if you loved it as much as I do, give it a star rating—nothing makes me happier than seeing those five shiny stars. Oh, and tag me if you share photos on social media (@YourChowderChef—just kidding, but you get the idea). Happy cooking, friends—may your bowls always be full and your bread always crusty!
Print
Creamy Clam Chowder Recipe That Fixes Any Bad Day in 45 Minutes
A creamy and hearty soup made with clams, potatoes, onions, and bacon.
- Total Time: 45 mins
- Yield: 6 servings 1x
Ingredients
- 2 cups chopped clams (fresh or canned)
- 4 slices bacon, diced
- 1 medium onion, chopped
- 2 cups diced potatoes
- 2 cups clam juice
- 2 cups heavy cream
- 1 cup whole milk
- 2 tbsp butter
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp thyme
Instructions
- Cook bacon in a large pot until crispy. Remove and set aside.
- Add butter, onions, and potatoes to the pot. Sauté for 5 minutes.
- Pour in clam juice and bring to a boil. Simmer until potatoes are tender.
- Add clams, cream, milk, salt, pepper, and thyme. Cook on low heat for 10 minutes.
- Stir in cooked bacon before serving.
Notes
- For a thicker chowder, mash some potatoes before adding the cream.
- Fresh clams provide the best flavor, but canned clams work well too.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 80mg
Keywords: clam chowder, creamy soup, seafood recipe