Creamy Classic Clam Chowder Recipe: A Cozy Comfort Bowl

Comfort finds its perfect expression in a classic clam chowder that whispers tales of coastal kitchens.

Memories of seaside evenings dance through each creamy spoonful, rich with tender clams and soft potato chunks.

Salt-kissed winds seem to breathe life into this beloved New England staple.

Generations have cherished this hearty soup, passing down recipes like precious family heirlooms.

Warm ceramic bowls cradle the thick, velvety broth that promises instant satisfaction.

Crisp bacon bits and delicate herbs add layers of depth to this timeless dish.

You’ll want to savor every luxurious bite of this soul-warming chowder that feels like a culinary embrace.

Things to Love About Classic Clam Chowder

• Dive into a creamy, hearty chowder that wraps you in warmth and nostalgia with every spoonful.
• Enjoy a straightforward recipe that requires minimal culinary skills, making it perfect for home cooks of all levels.
• Easily adapt the chowder with optional toppings like crispy bacon and fresh parsley, letting you personalize each bowl to your taste.
• Create a restaurant-quality dish that looks and tastes sophisticated, yet comes together with simple, everyday ingredients.

Ingredients for Classic Clam Chowder

• Bacon: Provides a smoky and salty flavor base for the chowder.
• Clams: Adds the signature seafood taste and texture to the classic soup.

• Onion, Celery, Potatoes: Create a hearty and flavorful foundation for the chowder.
• Thyme: Offers a subtle herbal note that complements the seafood.

• Clam Juice, Canned Clam Juice: Enhances the seafood flavor and provides liquid base.
• Heavy Cream: Adds richness and creates a smooth, creamy texture.
• Salt, Pepper: Seasons and balances the overall taste of the chowder.

• Parsley: Provides a fresh, bright finish to the dish.

How to Make Creamy Clam Chowder

Step 1: Crisp Up Bacon

Grab a large pot and cook diced bacon over medium heat until it turns golden and crispy.

Use a slotted spoon to transfer the bacon to a separate plate, keeping all that delicious bacon fat sizzling in the pot.

Step 2: Soften Vegetable Base

• Diced onions
• Diced celery

Saute the vegetables for about 5 minutes until they become soft and translucent.

Add diced potatoes and continue cooking for another 5 minutes, stirring occasionally.

Step 3: Build Liquid Foundation

• Clam juice
• Liquid from canned clams

Bring the mixture to a gentle simmer and let it cook for approximately 15 minutes.

Check that the potatoes have become tender and easily pierced with a fork.

Step 4: Create Creamy Texture

• Chopped clams
• Heavy cream
• Fresh thyme
• Salt
• Black pepper

Allow the chowder to simmer for an additional 5 minutes, which will help the soup thicken and develop rich flavors.

Step 5: Garnish and Serve

Ladle the hot chowder into serving bowls.

Sprinkle the crispy bacon pieces on top and add a handful of chopped fresh parsley for a burst of color and freshness.

Tips for Clam Chowder Texture and Flavor

• Reserve some bacon fat for extra flavor depth, enhancing the overall richness of the chowder.
• Cut potatoes into uniform cubes to ensure even cooking and consistent texture throughout the dish.
• Add heavy cream at the end and avoid boiling to prevent separation and maintain a smooth, silky consistency.
• Use fresh chopped clams if available, as they provide a more vibrant and authentic seafood taste compared to canned varieties.
• Taste and adjust seasoning carefully since bacon and clam juice already contribute significant saltiness to the chowder.

Reheating and Saving Clam Chowder

• Store leftover clam chowder in an airtight container for up to 3 days in the refrigerator, ensuring it's cooled completely before sealing.
• Transfer cooled chowder to freezer-safe containers, leaving some space for expansion, and freeze for up to 2 months.
• Warm gently over medium-low heat, stirring frequently to prevent scorching and maintain creamy texture, adding a splash of milk if needed to restore consistency.
• Heat in short 30-second intervals, stirring between each interval to distribute heat evenly and prevent separation of cream base.

Chowder Pairings You’ll Appreciate

• Pair with Crusty Sourdough Bread: Break off chunks of tangy, crisp sourdough to soak up the rich, creamy chowder and capture every delicious drop of flavor.
• Complement with Crisp Sauvignon Blanc: Select a chilled, zesty white wine with bright citrus notes that will cut through the chowder's richness and enhance the seafood's delicate taste.
• Match with New England Clam Roll: Serve alongside a classic buttery, toasted roll filled with additional tender clams to double down on the oceanic experience and provide a crunchy texture contrast.
• Garnish with Herb-Infused Oyster Crackers: Toss store-bought or homemade oyster crackers with fresh herbs like dill or chives to add a light, crunchy element that perfectly complements the creamy chowder.

Clam Chowder Twists and Add-Ins

• Dairy-Free Clam Chowder: Replace heavy cream with coconut milk or almond milk for a lactose-free alternative that maintains creamy texture.
• Vegetarian Clam-Style Chowder: Swap clams with hearts of palm or oyster mushrooms, using vegetable broth instead of clam juice to create a similar seafood-like experience.
• Gluten-Free Version: Use cornstarch instead of flour for thickening, and ensure all ingredients are certified gluten-free to accommodate wheat-sensitive diets.
• Low-Sodium Option: Reduce salt content by using low-sodium bacon, limiting added salt, and incorporating fresh herbs like dill or parsley for enhanced flavor without extra sodium.

FAQs

• Are fresh clams better than canned clams?

Fresh clams can provide a more intense flavor, but canned clams are convenient and still deliver great taste. They’re pre-cooked and easy to use, making them a practical choice for home cooks who want to save time without compromising on flavor.

• How can I make the chowder thicker?

To thicken the chowder, you can create a roux by mixing equal parts flour and butter before adding it to the pot. Another option is to mash some of the potatoes against the side of the pot, which naturally helps to create a thicker, creamier consistency.

• Can I make this chowder dairy-free?

You can substitute heavy cream with coconut milk or a dairy-free cream alternative. Use plant-based bacon or omit bacon altogether for a completely dairy-free version that still maintains a rich, creamy texture.

• What type of potatoes work best in clam chowder?

Russet or Yukon Gold potatoes are ideal for clam chowder. They hold their shape well during cooking and have a creamy texture that helps thicken the chowder naturally.

Classic Clam Chowder Recipe

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4.9 from 17 reviews

• Total Time: 40 minutes
• Yield: 4 1x

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Description

Creamy New England classic clam chowder brings coastal comfort straight to your kitchen table. Rich with tender clams, hearty potatoes, and smooth broth, you’ll savor each spoonful of maritime tradition.

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Ingredients

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Proteins:

• 2 cans (6.5 ounces / 184 grams each) chopped clams, with juice
• 4 slices bacon, diced

Vegetables and Aromatics:

• 2 large potatoes, peeled and diced
• 1 small onion, diced
• 2 stalks celery, diced

Liquids and Seasonings:

• 2 cups clam juice (or chicken broth)
• 1 cup heavy cream
• 1 teaspoon dried thyme
• Salt, to taste
• Pepper, to taste
• Fresh parsley, for garnish (optional)

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Instructions

1. Render bacon in a large pot over medium heat until golden and crisp, creating a flavorful base. Transfer crispy pieces to a paper towel-lined plate, reserving the rendered fat.
2. Sauté diced onions and celery in the bacon drippings for 4-5 minutes until translucent and aromatic. Incorporate diced potatoes and continue cooking for an additional 5 minutes, stirring occasionally.
3. Deglaze the pot by pouring in clam juice and reserved clam liquid. Increase heat to medium-high and simmer for 12-15 minutes, or until potatoes become tender and easily pierced with a fork.
4. Gently fold in chopped clams, heavy cream, fresh thyme, and season with salt and white pepper. Reduce heat to low and allow the chowder to gently thicken for 3-4 minutes, stirring intermittently.
5. Ladle the creamy chowder into warm serving bowls, garnishing with reserved crispy bacon crumbles and a sprinkle of fresh chopped parsley for a vibrant finish.

Notes

• Swap bacon for smoked turkey or tempeh to create a lighter, vegetarian-friendly version of the chowder that still maintains a rich, smoky flavor profile.
• Use low-fat milk or coconut cream as a substitute for heavy cream to reduce calories and make the dish more diet-friendly for those watching their fat intake.
• Enhance the soup’s depth by adding a splash of white wine or a pinch of smoked paprika during the vegetable sautéing stage, which will introduce complex layers of taste.
• Prepare the chowder ahead of time and let it sit overnight, as the flavors will meld and intensify, creating an even more delicious meal when reheated the next day.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Sautéing
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 350
• Sugar: 2 g
• Sodium: 800 mg
• Fat: 22 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 3 g
• Protein: 10 g
• Cholesterol: 60 mg