What You’ll Love About This Recipe
This homemade clam chowder is a cozy, comforting dish that’s perfect for any season, bringing warmth and flavor to your table in just a few simple steps. You’ll love how easy it is to make, using basic ingredients that come together to create something truly special. The creamy, velvety texture is rich and satisfying, while the tender clams and potatoes add heartiness to every bite. Plus, it’s a one-pot wonder, meaning less cleanup and more time to enjoy your meal. Whether you’re a seafood lover or just craving something comforting, this recipe is sure to become a favorite.
Recipe
Clam chowder is a creamy, hearty soup that’s perfect for chilly days. This classic New England-style recipe combines tender clams, potatoes, and smoky bacon in a rich, velvety broth. It’s simple to make and delivers a comforting bowl of warmth every time.
Ingredients:
- 4 slices bacon, chopped
- 1 onion, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 3 cups potatoes, peeled and diced
- 2 cups clam juice
- 2 cups water
- 1 teaspoon thyme
- 1 bay leaf
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 (10 oz) cans chopped clams, drained (reserve juice)
- 1 cup heavy cream
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
Instructions:
- In a large pot, cook bacon over medium heat until crispy. Remove and set aside, leaving the fat in the pot.
- Add onion and celery to the bacon fat. Sauté for 5 minutes until softened. Stir in garlic and cook for 30 seconds.
- Add potatoes, clam juice, water, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes until potatoes are tender.
- In a small bowl, mix flour and butter to form a paste. Stir into the soup to thicken.
- Add clams, reserved clam juice, and heavy cream. Simmer for 5 minutes (do not boil).
- Remove bay leaf. Serve hot, topped with crispy bacon.
Notes:
- For a thicker chowder, mash some potatoes before adding the clams.
- Fresh clams can be used instead of canned—steam and chop them, reserving the broth.
Equipment:
- Large pot
- Wooden spoon
- Measuring cups/spoons
- Small mixing bowl
Time:
- Prep time: 15 minutes
- Cooking time: 30 minutes
Cuisine: American
Serving: 4-6
Nutrition
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 250 |
| Total Fat | 12g |
| Saturated Fat | 5g |
| Cholesterol | 40mg |
| Sodium | 800mg |
| Total Carbohydrate | 20g |
| Dietary Fiber | 2g |
| Sugars | 4g |
| Protein | 15g |
| Vitamin D | 1mcg |
| Calcium | 150mg |
| Iron | 2mg |
| Potassium | 400mg |
What To Serve With It
I love pairing my homemade clam chowder with warm, crusty bread or oyster crackers for a comforting crunch. A fresh side salad with a light vinaigrette also balances the rich flavors perfectly. Let me share some of my favorite combinations to round out the meal.
Bread Pairings
When I’m serving a hearty bowl of clam chowder, I always make sure there’s something delicious to dip or scoop alongside it—bread just makes the meal feel complete. My go-to is a crusty sourdough loaf—its tangy flavor and chewy texture perfectly complement the creamy chowder. If I’m feeling fancy, I’ll add warm garlic bread or a sliced baguette brushed with olive oil. For a cozy touch, I sometimes serve soft dinner rolls or cornbread, which soak up the broth beautifully. Toasting the bread lightly adds a nice crunch, and I always keep extra on hand—there’s never enough!
Side Salad Ideas
Though clam chowder is rich and filling on its own, adding a fresh side salad can balance the meal beautifully. I love pairing it with a crisp Caesar salad—its tangy dressing and crunchy croutons complement the creamy soup perfectly. A simple garden salad with mixed greens, cherry tomatoes, and cucumber also works wonders, especially with a light vinaigrette. If I’m feeling fancy, I’ll toss together a kale salad with dried cranberries and toasted almonds for a sweet, nutty contrast. These salads add brightness and texture, making the meal feel complete without overwhelming the star of the show—the chowder!
