Clam Chowder Recipe
This Clam Chowder Recipe is a bowl of pure, indulgent comfort. A thick and silky cream broth. Tender, sweet clams throughout. Buttery soft potato chunks. Crispy smoky bacon on top. Furthermore, this Clam Chowder Recipe delivers the full New England experience at home.
Moreover, once you make it yourself you will never order it in a restaurant again. For more incredible seafood and soup recipes, also explore our Garlic Butter Shrimp Pasta, our hearty Lentil Soup Recipe and our full Soup and Stew collection.
New England vs Manhattan Clam Chowder Recipe
There are two main styles of clam chowder. Furthermore, the difference between them is significant and the debate between fans of each is passionate.
New England Style
The creamy white version made with cream or milk. Moreover, this is the most beloved and widely recognized style in the world. It is rich, thick and deeply comforting. Consequently, this is the style used in this Clam Chowder Recipe.
Manhattan Style
Made with a tomato based broth rather than cream. Furthermore, it is lighter, more acidic and has a very different flavor profile. On the other hand, it is a perfectly delicious soup in its own right. Consequently, if you prefer a lighter version, simply replace the cream with crushed tomatoes and chicken stock.
The Clams in This Clam Chowder Recipe
The clams are the star of this Clam Chowder Recipe. Furthermore, choosing the right type and preparing them correctly makes a significant difference to the finished dish.
Canned vs Fresh Clams
Canned clams work beautifully in this recipe and are the most convenient option. Furthermore, they are available year round, consistent in quality and require no cleaning or steaming. Moreover, the clam juice from the cans adds an extraordinary depth of briny, oceanic flavor to the broth. Consequently, do not drain the juice — add it directly to the soup.
Using Fresh Clams
Fresh clams produce a more intensely flavored chowder. Additionally, scrub them thoroughly and steam in white wine until they open. Moreover, remove the meat and strain the steaming liquid through a fine sieve. Consequently, use this strained liquid as part of the stock in the recipe for a spectacular result.
The Bacon in This Clam Chowder Recipe
Bacon plays two important roles in a great Clam Chowder Recipe. Furthermore, the rendered bacon fat is used to cook the aromatics, infusing the entire base of the soup with a deep smoky flavor. Additionally, crispy bacon pieces are scattered on top as a garnish. Consequently, every spoonful has a contrast of silky creamy broth and crunchy salty bacon.
Best Bacon to Use
Smoked streaky bacon produces the most flavor. Moreover, the higher fat content renders out beautifully and the smokiness pairs perfectly with the sweet clams and cream. On the other hand, back bacon can also be used for a less fatty result. Additionally, pancetta makes an excellent Italian inspired substitute.
How to Make This Clam Chowder Recipe
The method builds in clear stages. First, crisp the bacon and use the fat to cook the aromatics. Then add flour to make a roux. Next, add the clam juice, stock and potatoes. Finally, add the cream and clams and finish gently. The full method is in the recipe card below.
What to Serve with Clam Chowder
This Clam Chowder Recipe is a complete and deeply satisfying meal on its own. However, these accompaniments complete the experience perfectly:
Classic Pairings
- A hollowed out sourdough bread bowl — furthermore, this is the most iconic and indulgent way to serve New England clam chowder
- Oyster crackers scattered over the top — moreover, these small, crispy crackers are the traditional American accompaniment to chowder
- Thick slices of toasted crusty bread for dunking into the rich cream broth
- Our golden Garlic Bread Bites on the side — additionally, the garlicky butter bread contrasts beautifully with the sweet clam flavor
- A light Classic Caesar Salad as a fresh starter before the rich chowder
Easy Variations for This Clam Chowder Recipe
Smoked Fish Chowder — Replace the clams with flaked smoked haddock or smoked salmon. Moreover, the smoky fish creates an equally rich and deeply satisfying version of this recipe.
Lighter Version — Replace the heavy cream with half fat cream or whole milk. Additionally, reduce the flour by half for a thinner, less rich but still deeply flavorful result.
Prawn Chowder — Add large raw prawns in place of the clams. Furthermore, cook for just 3 to 4 minutes until pink and perfectly cooked through. Consequently, they stay plump and juicy rather than rubbery.
Manhattan Style — Replace the cream and milk with 400g of crushed tomatoes and extra stock. Moreover, add a teaspoon of smoked paprika and a pinch of chili flakes for a vibrant and lighter tomato based chowder.
Make This Clam Chowder Recipe Today
In conclusion, this Clam Chowder Recipe is one of the richest and most deeply satisfying soups in the entire TastelyBites collection. Therefore, whether it is a special occasion dinner or a cozy weekend lunch, this recipe always impresses. Browse more of our wonderful Soup and Stew recipes and share your results in the comments below!
Clam Chowder Recipe
Rich, creamy New England style chowder with tender clams, soft potato and crispy bacon in a thick silky broth. Ready in 45 minutes.
Ingredients
- The Base
- 150 gSmoked streaky bacon, cut into small pieces
- 2 tbspUnsalted butter
- 1 largeOnion, finely diced
- 3 sticksCelery, finely diced
- 3 clovesGarlic, finely minced
- 3 tbspPlain flour
- The Liquid
- 2 x 400gCanned clams in juice, juice reservedDo not drain — the clam juice is essential for the briny flavor of the broth
- 400 mlFish or chicken stock
- 300 mlDouble cream (heavy cream)
- 200 mlWhole milk
- The Vegetables
- 600 gPotatoes, peeled and cut into 1.5cm cubesWaxy potatoes like Maris Piper hold their shape better than floury varieties
- 2Bay leaves
- 3 sprigsFresh thyme
- To Season and Serve
- Salt and pepperTo taste — season carefully as clam juice and bacon are already salty
- As desiredFresh flat leaf parsley, chopped, to garnish
- As desiredOyster crackers or crusty bread to serve
Equipment
Method for This Clam Chowder Recipe
- 1 Crisp the bacon: Place the bacon pieces in a cold large pot. Turn the heat to medium and cook for 5 to 6 minutes until the bacon is deeply golden and crispy. Furthermore, starting in a cold pan renders the fat out more effectively. Remove the crispy bacon with a slotted spoon and set aside on a paper towel. Leave all the rendered fat in the pot.
- 2 Cook the aromatics: Add the butter to the bacon fat in the pot. Add the diced onion and celery. Cook over medium heat for 6 to 8 minutes until very soft and translucent. Add the garlic and cook for 1 more minute. Moreover, do not rush this step — well softened aromatics are the foundation of a rich and deeply flavored chowder base.
- 3 Make the roux: Sprinkle the flour over the softened vegetables. Stir constantly for 2 minutes until the flour is fully absorbed and smells slightly nutty. Furthermore, this roux is what gives the chowder its characteristic thick and velvety texture. Cooking the flour out prevents the finished soup from tasting raw and starchy.
- 4 Add liquids and potatoes: Gradually pour in the reserved clam juice and stock, stirring constantly to prevent lumps. Add the milk. Stir until the broth is completely smooth. Add the diced potatoes, bay leaves and thyme sprigs. Bring to a boil then reduce to a gentle simmer. Cook for 12 to 15 minutes until the potatoes are completely tender when pierced with a knife.
- 5 Add cream and clams: Remove the bay leaves and thyme sprigs. Pour in the double cream and stir gently. Add the clams from the cans. Heat very gently over low heat for 3 to 4 minutes until the clams are heated through. Furthermore, do not boil the chowder after adding the cream or clams. Boiling causes the cream to separate and makes the clams rubbery and tough.
- 6 Season and serve: Taste carefully before seasoning. The clam juice and bacon are both salty. Furthermore, the soup may need very little extra salt. Season with white pepper. Ladle into warm deep bowls. Top each bowl generously with the reserved crispy bacon pieces. Scatter over fresh parsley and serve immediately with oyster crackers or crusty bread.
Nutrition (Per Serving — 1 of 4 portions without bread)
* Nutritional values are estimates per serving without bread. Using half fat cream reduces calories to approximately 380 kcal per serving and saturated fat to approximately 10g.
Notes
- Never boil the chowder after adding the cream and clams. This is the most important rule in this Clam Chowder Recipe. Furthermore, high heat causes the cream to split into greasy pools and makes the clams contract into tough, rubbery pieces. Always finish over low, gentle heat.
- Do not drain the clam juice from the cans. The clam juice is packed with briny, oceanic flavor. Furthermore, it is what gives the broth its unmistakably authentic chowder character. Using only stock without the clam juice produces a noticeably flatter result.
- Season at the very end, not during cooking. The bacon, clam juice and stock all contain significant amounts of salt. Furthermore, the broth reduces slightly as it simmers. Therefore, always taste at the end before adding any extra salt.
- This Clam Chowder Recipe serves 4 generously. To serve 6, increase the clams to 3 cans and add an extra 200ml of stock. Furthermore, scale the cream and potatoes proportionally. The method remains identical.
- Stores in the refrigerator for up to 2 days. Moreover, the chowder thickens considerably overnight as the potatoes continue to absorb the broth. Add a splash of milk or stock when reheating and warm very gently over low heat.
Tips for the Perfect Clam Chowder Recipe Every Time
- Start the bacon in a cold pan. Placing bacon in a cold pan and bringing it up to temperature slowly renders the fat out more completely. Furthermore, this produces crispier bacon and more rendered fat for cooking the aromatics than starting in a hot pan.
- Cook the flour roux for the full 2 minutes. Undercooked flour produces a raw, starchy flavor in the finished chowder. Moreover, 2 minutes of stirring over medium heat is enough to cook the flour out completely. Consequently, the finished chowder tastes clean and rich rather than floury.
- Add the liquid gradually while stirring. Pouring all the liquid in at once creates lumps in the roux. Furthermore, adding it slowly in thirds while whisking constantly produces a perfectly smooth and lump free broth every time.
- Use waxy potatoes not floury ones. Waxy varieties like Maris Piper or Charlotte hold their shape when simmered in the broth. Moreover, floury potatoes break down and dissolve into the soup. Consequently, waxy potatoes produce the classic chunky texture that defines a great chowder.
- Warm the serving bowls before ladling. Hot chowder cools down very quickly in a cold bowl. Furthermore, warming the bowls in a low oven or with hot water for a minute before serving keeps the chowder at the perfect temperature throughout the meal.