Clam Chowder

Every spoonful of clam chowder warms you from the inside, evoking memories of breezy seaside days and cozy gatherings. This classic recipe takes just about 30 minutes to prepare and is irresistibly creamy, making it the perfect comfort food for chilly evenings.

This dish is ideal for anyone who loves seafood or needs a hearty meal option. Whether you’re planning a family dinner or wanting to impress guests, clam chowder makes for a delightful choice. Make-ahead tip: you can prepare it a day in advance and let the flavors meld overnight.

Why You’ll Love This Recipe

• The bacon adds a satisfying crunch that beautifully contrasts the creamy base.
• Fresh clams and potatoes create a hearty texture that’s filling and satisfying.
• The simplicity of the preparation allows for quicker cooking without sacrificing flavor.
• It’s a versatile dish that can easily be customized to your taste.

What You’ll Need

Gather the following ingredients to get started on this delicious clam chowder:

For the Base

• 4 strips bacon, chopped
• 1 onion, diced
• 2 ribs celery, diced
• 2 large potatoes, peeled and cubed

For the Liquids

• 3 cups chicken broth
• 1 cup heavy cream

For Thickening

• 2 tablespoons flour

For Flavoring

• 2 cans clams (with juice)
• Salt and pepper to taste
• Fresh parsley for garnish

Note: Use low-sodium chicken broth for less salt.

Substitutions & Swaps

• Bacon can be replaced with turkey bacon.
• Use vegetable broth for a vegetarian option.
• Heavy cream can be substituted with half-and-half.
• Fresh parsley can be swapped for chives.

How to Make It

Follow these straightforward steps to whip up your clam chowder.

Cook the bacon

In a pot, cook the bacon until crispy. Remove and set aside.

Sauté the vegetables

In the same pot, add the onion and celery; cook until softened.

Stir in the flour

Stir in flour and cook for 1 minute.

Add the chicken broth

Gradually add the chicken broth, stirring until smooth.

Combine the potatoes and clams

Add the potatoes and clams (with juice), bring to a simmer and cook until potatoes are tender.

Incorporate the heavy cream

Stir in the heavy cream and season with salt and pepper.

Serve the chowder

Serve hot, garnished with bacon and parsley.

How to Store It

Fridge: store in an airtight container for up to 3 days.
Freezer: no, cream-based soups don’t freeze well.
Reheat: heat gently on the stove for about 10 minutes.

Tips for Best Results

• Chop vegetables uniformly for even cooking.
• Don’t rush the simmering stage—allowing the potatoes to soften properly enhances the flavor.
• Adjust seasoning towards the end to keep the flavors balanced.
• Garnish with bacon and parsley just before serving for freshness.

Serving Suggestions

• Pair it with warm, crusty bread for a classic combination.
• Serve alongside a light salad to balance the richness.
• Enjoy it on a cold day as a cozy dinner option.