This clam chowder is ultra creamy and rich, and packed with savory flavors that will make your mouth water. Homemade clam chowder is so much better than anything from a can, and easier to make than you may think!
This is one of my Soup recipes I know you’ll want to keep on hand!
It’s the middle of Winter in the Midwest, which means it’s perfect soup weather!
Clam chowder is an all-time favorite of mine… so creamy, flavorful, yet it still tastes fresh. Usually I’m not a huge fan of seafood, but I am alllllways in the mood for some rich clam chowder!
This isn’t a new recipe for the website, in fact it’s been around since 2014.
But I thought it was ready for a refreshed look, and some updated (and more clear) instructions.
Originally, this recipe called for steaming fresh clams, which while delicious, isn’t super practical for a lot of people. So I’ve updated it to use canned clams, but don’t worry… those fresh clams instructions are still available, just check below the recipe in the “chef tips” section.
How to make New England-style clam chowder?
This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.
- Cook bacon. Once bacon is cooked until crispy, remove with a slotted spoon to a plate, and keep the bacon drippings in the pot.
- Cook veggies. In this recipe, that’s the onion, celery, and leeks. Cook until softened.
- Add flour. This will form the base of the roux that will thicken the chowder. Stir and cook for a minute.
- Add soup ingredients and simmer. This is the potatoes, chicken broth, clam juice, seasonings, and tabasco sauce. Simmer, covered, until potatoes are fork tender.
- Add dairy and clams. Stir and cook several minutes, until hot throughout and thickened as much as you’d like.
How to steam fresh clams (if you want to use them in this recipe)?
- Clean. First things first, make sure you give the clams a good scrub to remove as much grit as possible.
- Bring to simmer. It’s hard to tell in the photo, but there’s water, chicken broth, and garlic cloves in that saucepan.
- Add clams. Make sure to cover the pan with a lid, and simmer/steam for 6-7 minutes.
- Discard some. If any clams don’t open up after being steamed, go ahead and discard those, they’re not good to eat.
- Chop. Scoop out the clam meat, and chop!
Helpful Tip!
Everyone has their own idea of how thick a chowder should be. As written, this is the way we like it. However you can easily adapt the recipe to make your chowder thicker or thinner than as written. Check the “chef tips” section right below the recipe instructions for all the details.
Variations of this recipe
- Fresh clams – if you’d like to try your hand at steaming some fresh clams for this recipe, you’re in luck! Check the “chef tips” section right below the recipe instructions for all the details.
- No leeks – we love the flavor of leeks in this soup, but if you’d rather not use them, feel free to add an additional 1/2 cup of minced onion in place of the leeks.
- Different potatoes – this recipe will work well with red potatoes, yukon gold potatoes, or russet potatoes. For the russets and yukon golds I do recommend peeling them first though.
- Thicker/Thinner – everyone has their own idea of how thick a chowder should be. As written, this is the way we like it. However you can easily adapt the recipe to make your chowder thicker or thinner than as written. Check the “chef tips” section right below the recipe instructions for all the details.
- Other dairy – instead of half and half, feel free to use whole milk, or a mixture of whole milk and heavy cream. You just need to have 4 total cups of dairy.
- Other cooking methods – while I’m sure this recipe could be adapted to be made in a slow cooker or Instant Pot, I haven’t tested this to be sure of what would need to change.
FAQ’s
No, this is just my way of recreating great New England-Style clam chowder we’ve had from restaurants, and I make zero claims of authenticity for this recipe. As of yet, I haven’t traveled to New England, let alone have authentic recipes from that region.
From what I can gather, there are three main types of clam chowders. The New England style (which has a creamy base and is generally thicker), Manhattan style (which has a broth-y base and uses tomatoes), and Rhode Island style (which has a broth-y base, but no tomatoes). Personally, New England style is a hands-down winner.
Leeks resemble a giant scallion, in that there are layers and layers that dirt and grit can get down into. First, slice off the roots, and the last couple inches of the dark green tops, and discard. Rinse the leek to remove visible dirt, then chop/slice into whatever size the recipe requires. Fill a large bowl with cold water, and add the chopped leeks to the bowl. Agitate the leeks a bit with your hand, and let them sit for a few minutes. The dirt/grit/sand will fall to the bottom of the bowl. Now remove the chopped leeks with a slotted spoon (or your hand), and place on a paper towel to dry.
Making clam chowder ahead of time
Not only can you make the whole soup ahead of time (in fact, the flavors get even better!), you can also prep a lot of the ingredients ahead of time to really cut down on the prep time.
How to prep ahead for this recipe:
- Bacon – the bacon can be diced and kept refrigerated for a few days.
- Veggies – the onion, celery, and leeks can be diced and kept refrigerated for a few days.
- Spices – the salt, pepper, thyme, and bay leaves can be combined and covered at room temperature until ready to use.
- Clams – if you’re steaming fresh clams, they can be steamed, the meat scooped out, and chopped, then kept refrigerated for a day or so.
Storage
Leftover chowder should be refrigerate in an airtight container and enjoyed within 3-4 days.
Reheat gently on the stovetop, adding a splash of chicken broth or half and half (or your preferred dairy) to thin it out. Sometimes the potatoes can soak up some of that extra liquid during storage.
Freezing
Due to the dairy and potatoes in the recipe, I don’t recommend freezing this soup. Dairy can separate during the freezing and thawing process, and the texture of the potatoes isn’t all that pleasant.
More Soup Recipes:
My Favorite Dutch Oven!
This is my secret weapon in the kitchen! I use mine for making bread, soups/chilis, frying and more. Since LeCreuset is expensive, this is a more economical option that’s still a great pot!
To me, no soup is complete without some great toppings and dippers. So below are my favorite ways to top the chowder, as well as what to serve alongside.
- Top with oyster crackers – traditional, but it’s a classic topping for a reason… it’s tasty!
- Top with croutons – this may sound weird, but try it… it’s like a SUPER flavorful oyster cracker!
- Top with more bacon – because more bacon is always a good thing.
- Top with fresh green – I like to top rich dishes with a pop of something fresh like sliced green onion.
- Serve with a big piece of crusty bread – perfect for dunking!
- Serve clam chowder IN a bread bowl – doesn’t get much better than that!
Recipe originally published in 2014 and has been updated with new photos, a more approachable method, and updated instructions.
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
- 6 slices bacon diced
- 1 cup yellow onion diced (about 1 medium onion)
- 1 cup celery diced (about 2 stalks)
- 1 cup leeks sliced thinly (about 1 large leek)
- 1/4 cup all-purpose flour
- 3 cups red potatoes diced (about 1 lb.)
- 3 cups reduced sodium chicken broth or stock
- 3/4 cup clam juice (bottled is fine)
- 1/2 – 3/4 Tbsp dried thyme
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 4 dried bay leaves
- 1 1/2 tsp Tabasco sauce or your favorite hot sauce
- 2 – 3 cans (6.5 oz each) chopped or minced clams drained
- 4 cups half and half
- sliced green onions for garnish, optional
Instructions
Prepare
- You'll need a large pot to make this soup, I like to use my 7 quart dutch oven.
Crisp the bacon
- Heat a large pot over MED-LOW heat, then add bacon pieces and cook until crispy. Remove with a slotted spoon (or tongs) to a paper towel lined plate, reserving drippings in the pot.
Soften vegetables
- Increase heat to MED, then add onion, celery and leeks and sauté about 3-4 minutes, until soft. Add flour and stir to coat vegetables. Cook 1 minute, stirring often.
Add liquids and potatoes
- Add diced potatoes, chicken broth, clam juice, thyme, salt, pepper, bay leaves, and tabasco sauce. Stir well, then bring to a boil.
- Once boiling, reduce heat and cover, simmering about 15 minutes or so, until potatoes are fork tender.
Add dairy and clams
- Add canned clams, and pour in half and half stirring well to combine.
- Cook over MED heat, stirring often, about 5 minutes, or until heated through and thickened to desired consistency.
Serve
- Taste, then add salt and pepper if needed. Serve topped with cooked bacon, oyster crackers, sliced green onions and enjoy!
Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!
Chef Tips
- Half and half is a common dairy product in the US: https://www.thekitchn.com/what-is-halfandhalf-ingredient-intelligence-205959
- In place of half and half, please feel free to use 2 1/2 cups whole milk, and 1 1/2 cups heavy whipping cream.
To make clam chowder thicker:
- Feel free to simmer the chowder longer, or mash some of the potatoes with a potato masher.
- You can also mix about 2 tsp of cornstarch with 1 Tbsp of cold water until smooth, then stir that into the chowder and simmer.
To make clam chowder thinner:
- You can thin out this chowder by adding more half and half than called for, or adding some additional chicken broth/clam juice.
To Use Fresh Clams:
- 1/4 cup water
- 1/2 cup chicken broth
- 6 cloves garlic, crushed
- 2 lbs. fresh live clams (scrubbed clean – littleneck or cherrystones are best)
- Bring water, chicken broth, and garlic to a low boil in a saucepan (one with a lid) over MED heat.
- Once boiling, add clams, cover with lid, and steam for 6-7 minutes, or until the clams have opened up.
- Discard any clams that don’t open up after steaming.
- Drain, then scoop the meat out of the shells, and chop. You’ll need about 3/4 – 1 cup of chopped clams for this recipe.
Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Carolyn says
Carolyn from Michigan
Just made this and it is close to getting it fresh . I changed a bit, no bacon, no leeks but extra onion, about 1/2 c. I added chicken broth and a bottle of clam juice plus the liquid from the clams, used 4 cans. I ended up with about 4-5 qts. Enough to freeze. Really good.
Linda says
I also love Jungle Jims they have the best seafood in Ohio. This recipe is great . I have a tip when it comes to using fresh clams. After you boil them take the clams out of the liquid along with the shells and let the liquid cool a bit then ladel the flavorful liquid slowly into another pot without stirring the pot the liquid is in . When you do this all the sand from the clams falls the the bottom of the pot . Then use the liquid in the soup, throw the sand away. I just made the chowder today and I used 15 large quahogs from Jungle Jims and they made about 2 quarts of clam juice 10 times more flavorfull than the canned stuff. When the chowder is finished you can add a touch of cream sherry to kick it up a notch.
Carl says
Super tasty recipe. I used canned clams. Drain the juice into the broth. Added clams last of course.
Debra says
Hi,
Can I make this with out the flour? Is there a substitute you’d recommend if not?
I tend to stick to a Keto diet .
Thank you !
The Chunky Chef says
Hi Debra, I’m not entirely sure how to convert this to be a keto recipe. Perhaps almond flour? The flour is what thickens it up to be a chowder consistency.
Wendy Owens says
Hey Debra, you will also have to omit the potatoes as well if you want to keep it ‘keto friendly’ good luck!
Nilla Breda says
Debra: What about using a little corn starch which you’d dissolve in cold water before adding it to the soup. I’ve not made this recipe, but when I cook it I’d add some corn starch dissolved in cold water instead of the four. Good luck.
Lisa says
To thicken any soup without flour…scoop about 1-2 cups (including any vegetables, potatoes or meat) into a blender til smooth
Pour back in
A Rachael Ray tip I always use
Stephanie Cisneros says
In lieu of flour you can thicken with corn starch
Mardi says
I made the chowder with fresh clams and used the liquid from the steamed clams in place of clam juice and it was FABULOUS! I only made half the recipe to try, I wish I had made a full recipe, everyone wanted more!
Jamie says
My first time ever making chowda! I’ve been craving it and this absolutely hit the spot! Amazing recipe and pretty simple. I used 2 cans of chopped clams (I like chunky clams rather than minced) with all the juice, instead of fresh. Love it!!! Thank you for sharing!
JOAN M says
IF STEAMING FRESH CLAMS, CAN I USE THAT LIQUID FROM THAT INSTEAD OF BOTTLED CLAM JUICE?
The Chunky Chef says
As long as it equals the amount of clam juice listed, then yes.
Liz says
If I choose to use the canned clams instead of steaming fresh clams, would I use the “juice” in the can as well, or drain them? I am thinking I would use it, but want to make sure. Thanks!
The Chunky Chef says
You can drain them, since you’ll be using a bottle of clam juice.
Amy N Loeblein says
I always use the juice with the clams. Just pour it all right in.
Marianne says
Could the last step be done in a crock pot … and if so how long would you expect it to take to thicken? Thanks
The Chunky Chef says
I haven’t tested the recipe that way so I can’t say for certain how long it would take, but I would estimate 15 minutes or so.
Jim says
You had me at Jungle Jim’s…I’m about a 30 minute drive from there. That place is AWESOME for sure. Recipe looks great, I look forward to trying it.
Jen Biss says
Should I peel the potatoes?
The Chunky Chef says
That’s totally up to you 🙂
Sabine Hettle says
Great soup recipe and will make again, BUT, way too much salt. We used only a tablespoon of course salt and that was too much, so next time I will try 1/2 tbsp.
We also used canned clams
Debbie says
The recipe says 1 1/2 teaspoons of salt NOT tablespoons
Lorie bell says
I made the soup this week having only eaten it twice and never made before. In sharing with my neighbor I made him promise to be honest with me. HE LOVED IT and so did I! I didn’t use as much salt, figured you can add that if needed, I did add carrots. It was an easy recipe to follow had to use canned clams, it’s where I live but added 2 chopped and 1 minced. I couldn’t tell from you’re pictures if yours was thicker than how mine turned out. Might go for mine being thicker next time. It was nice to find your recipe we enjoyed it very much like others have said!
Angie Chan says
Hi there! Can’t wait to try this recipe! I hail from near Jungle Jim’s and that place is amazing! Always loved going there as a kid. Unfortunately, now I am in a rural area and I am going to try this with the canned clams. Hopefully I can find clam juice, too. I have some heavy whipping cream—would that work instead of half and half? Thanks in advance!
The Chunky Chef says
I think heavy whipping cream would work beautifully!
Angie Chan says
Awesome! Thanks! Gonna make this tonight!
Wendy says
So how many fresh clams do I buy?
The Chunky Chef says
2 lbs 🙂
Kp says
How many servings does this recipe make? And how long can I leave it in the refrigerator or freezer?
The Chunky Chef says
There’s a bright green box in the upper left-hand corner of the recipe box that says how many servings each recipe makes (this one is 8-10). I haven’t had the best luck freezing soups with dairy in them, but it should last 3-4 days in the refrigerator.
Sasha Jamison says
This clam chowder is absolutely stunning. My idea growing up would consist of the same stuff in the can but not anymore.
Wanda says
No chicken stock…can I use water?
The Chunky Chef says
It will be less flavorful, but yes.
Marlyn says
My husband and son went fishing but instead of fish they came with a whole bucket of clams. He wants me to make clam chowder but I got rid of the juice where they were steamed, in your recipe calls for that and where I live I can’t get bottled clam juice, what could I do then? Your recipe looks amazing and I really want to try it!!!
The Chunky Chef says
Hi Marlyn 🙂 I think a vegetable or chicken broth could replace the clam juice. It might have a less “clam-y” flavor, but should still taste yummy 🙂
Marlyn says
I did it!!! My hubbie, son and even my in laws loved it! They want more, they said they’d go fishing for more clams 😉 thanks for your awesone recipe.
Michelle says
Used minced clams from the fish market. Altered the chicken broth since I only had one can. The chowder is nice and thick. Tastes really good!!