Homemade Clam Chowder

There’s something about a steaming bowl of clam chowder that makes everything feel right. Maybe it’s the creamy broth or the tender potatoes, but I think it’s really the bacon. Because let’s be honest, bacon makes everything better.

I used to think clam chowder was one of those recipes you could only get at a restaurant. Too complicated, too many steps, too easy to mess up. Then I realized it’s actually pretty straightforward. You cook some bacon, build your base with onions and celery, add your potatoes and clams, and let it all simmer together. The hardest part is waiting for it to be done.

This recipe has become my go-to when the weather turns cold or when I want something that feels special without spending hours in the kitchen. It’s rich, it’s comforting, and it tastes like you put in way more effort than you actually did. Plus, did I mention the bacon?

What Kind of Clams Should I Use?

For this chowder, canned clams are actually your best bet and what most home cooks prefer to use. You can find them in the canned seafood aisle, usually in 6.5-ounce cans, and they’re already chopped and ready to go. Fresh clams will work too if you want to go that route, but you’ll need to steam them open first and then chop the meat, which adds extra time and effort. Make sure to save all the clam juice whether you’re using canned or fresh – that briny liquid is packed with flavor and is key to getting that authentic chowder taste.

Options for Substitutions

This chowder recipe works well with a few simple swaps if you need them:

• Bacon: Salt pork is the traditional choice and gives a nice salty flavor, but regular bacon works great too. If you want to skip the pork altogether, use 3 tablespoons of butter instead and add a pinch of smoked salt for that smoky taste.
• Half and Half: You can use whole milk for a lighter chowder, or go richer with heavy cream. For a middle ground, mix 2 cups milk with 1 cup heavy cream.
• Clam juice: If you can’t find bottled clam juice, use the reserved liquid from your canned clams plus enough chicken or fish stock to make up the difference.
• Canned clams: Fresh clams are always nice if you have them – you’ll need about 2 pounds. Steam them first, chop the meat, and save the cooking liquid to use in place of the clam juice.
• Potatoes: Yukon golds or russets both work well here. Cut them into ½-inch cubes so they cook evenly and don’t fall apart.
• Chicken broth: Fish stock or vegetable broth can step in if needed, though chicken broth gives a nice mild base that doesn’t overpower the clam flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake when making clam chowder is adding the canned clams too early, which turns them rubbery and tough – always stir them in during the last 5 minutes just to heat through, since they’re already cooked.

Another common error is rushing the roux (the flour and fat mixture), which needs those full 2 minutes of cooking to eliminate the raw flour taste and properly thicken your chowder.

When adding the half and half and broth, pour slowly while whisking constantly to prevent lumps from forming, and make sure your potatoes are cut into uniform pieces so they cook evenly – nobody wants some bites with crunchy potatoes and others that are mushy.

Finally, resist the urge to boil the chowder once you’ve added the dairy, as high heat can cause it to curdle and separate, so keep it at a gentle simmer throughout.

What to Serve With Clam Chowder?

Clam chowder is one of those soups that really shines with some good crusty bread on the side – think sourdough rolls or a fresh baguette for dipping into all that creamy goodness. I love serving it with oyster crackers scattered on top for a little crunch, or you can go the New England route and add some buttery saltine crackers. A simple side salad with mixed greens and a light vinaigrette helps balance out the richness of the chowder, or if you want to make it a full seafood feast, some steamed mussels or a shrimp cocktail on the side works great. For a casual dinner, I’ll sometimes serve it in bread bowls, which means you get to eat the bowl after you finish your soup!

Storage Instructions

Store: Keep your clam chowder in an airtight container in the fridge for up to 3 days. The flavors actually get better as it sits, so it’s great for making a day ahead. Just remember that dairy-based soups don’t last quite as long as broth-based ones.

Freeze: I’ll be honest – clam chowder doesn’t freeze as well as other soups because the cream can separate and the potatoes get a bit grainy. If you really want to freeze it, it’ll keep for about a month, but the texture won’t be quite the same when you thaw it.

Reheat: Warm it up gently on the stove over low heat, stirring often to prevent the cream from separating. You can also use the microwave on medium power in short bursts. If it seems too thick after reheating, just stir in a splash of half and half or chicken broth to loosen it up.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2300-2600
• Protein: 95-110 g
• Fat: 125-145 g
• Carbohydrates: 200-220 g

Ingredients

For the chowder:

• 6 strips hickory smoked bacon
• 3 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 2 celery ribs, finely diced
• 4 garlic cloves, minced
• 1.5 teaspoons hot sauce
• 1.5 teaspoons Worcestershire sauce
• 1/3 cup all-purpose flour
• 1 cup low-sodium chicken broth
• 3 cups half and half
• 10 oz clam juice
• 1.5 teaspoons Better Than Bouillon chicken base
• 1 bay leaf
• 1.5 lbs Yukon Gold potatoes, peeled and diced
• 20 oz canned chopped clams (liquid reserved)
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried parsley
• 1/4 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon cayenne pepper
• 1 tablespoon fresh lemon juice

For the garnish:

• Fresh parsley, chopped
• Freshly cracked black pepper
• Reserved cooked bacon, chopped

Step 1: Render Bacon and Prepare Aromatics

• 6 strips hickory smoked bacon
• 1 medium yellow onion, diced
• 2 celery ribs, finely diced
• 4 garlic cloves, minced
• 1.5 lbs Yukon Gold potatoes, peeled and diced

Cook the bacon strips over medium-low heat until crispy, about 8-10 minutes, then transfer to a paper towel-lined plate.

Once cooled, chop the bacon and set aside.

Reserve 2 tablespoons of the bacon fat in the pot—this is liquid gold for flavor.

While the bacon cooks, dice the onion and celery, mince the garlic, and peel and dice the potatoes into bite-sized pieces.

I always cut my potatoes slightly smaller than you’d think because they continue to soften as the soup simmers, and you want them tender but not mushy.

Step 2: Build the Flavor Base with Aromatics

• 3 tablespoons unsalted butter
• Reserved bacon fat
• 1 medium yellow onion, diced
• 2 celery ribs, finely diced
• 4 garlic cloves, minced
• 1.5 teaspoons hot sauce
• 1.5 teaspoons Worcestershire sauce
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried thyme

Add the 3 tablespoons of butter to the reserved bacon fat in the pot and heat over medium until the butter melts.

Add the diced onion and celery, cooking for 5-6 minutes, stirring occasionally, until they begin to soften and become fragrant.

This is your aromatic foundation—you want them tender but not browned.

Add the minced garlic, hot sauce, Worcestershire sauce, dried oregano, thyme, and parsley, stirring constantly for about 1 minute until everything is well combined and the raw garlic smell disappears.

This quick cook helps mellow the garlic and marry all the flavors.

Step 3: Create the Roux and Build the Base Broth

• 1/3 cup all-purpose flour
• 1 cup low-sodium chicken broth
• 3 cups half and half
• 10 oz clam juice
• 1.5 teaspoons Better Than Bouillon chicken base
• 1 bay leaf
• 1/4 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon cayenne pepper

Sprinkle the all-purpose flour over the aromatic mixture and stir constantly for about 2 minutes to cook out the raw flour taste and create a roux.

This thickening base will give the chowder its creamy body.

Slowly pour in the chicken broth while stirring to avoid lumps, then gradually add the half and half, continuing to stir until smooth.

Add the clam juice, Better Than Bouillon chicken base, bay leaf, smoked paprika, salt, black pepper, and cayenne pepper.

Bring the mixture to a gentle boil, then reduce the heat to a simmer.

Step 4: Cook the Potatoes Until Tender

• 1.5 lbs Yukon Gold potatoes, peeled and diced
• Broth mixture from Step 3

Add the diced potatoes from Step 1 to the simmering broth and continue cooking for 20-25 minutes until the potatoes are completely tender when pierced with a fork.

The potatoes will absorb some of the flavorful liquid as they cook, which is exactly what you want.

Stir occasionally to ensure even cooking and to prevent any sticking on the bottom of the pot.

Step 5: Add Clams and Final Seasonings

• 20 oz canned chopped clams with reserved liquid
• 1 tablespoon fresh lemon juice
• Bay leaf

Reduce the heat to low and stir in the canned clams along with their reserved liquid, then heat gently for about 5 minutes—don’t let the soup boil or the clams will become tough and rubbery.

Add the fresh lemon juice, which brightens all the flavors and adds a subtle freshness that balances the richness of the half and half.

Remove the bay leaf.

I like to taste the soup at this point and adjust the salt or pepper if needed, since everyone’s palate is different and the flavors will have concentrated as the soup simmered.

Step 6: Serve and Garnish

• Reserved cooked bacon, chopped
• Fresh parsley, chopped
• Freshly cracked black pepper

Ladle the hot clam chowder into bowls and top each serving with the chopped cooked bacon from Step 1, fresh chopped parsley, and a crack of freshly ground black pepper.

The warm soup will highlight the smoky bacon and the fresh brightness of the parsley for a perfectly balanced bowl.

Homemade Clam Chowder

Delicious Homemade Clam Chowder recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 6 servings

Calories: 2450

Ingredients Method

Ingredients

  

For the chowder

• 6 strips hickory smoked bacon
• 3 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 2 celery ribs, finely diced
• 4 garlic cloves, minced
• 1.5 teaspoons hot sauce
• 1.5 teaspoons Worcestershire sauce
• 1/3 cup all-purpose flour
• 1 cup low-sodium chicken broth
• 3 cups half and half
• 10 oz clam juice
• 1.5 teaspoons Better Than Bouillon chicken base
• 1 bay leaf
• 1.5 lbs Yukon Gold potatoes, peeled and diced
• 20 oz canned chopped clams (liquid reserved)
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried parsley
• 1/4 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon cayenne pepper
• 1 tablespoon fresh lemon juice

For the garnish

• Fresh parsley, chopped
• Freshly cracked black pepper
• Reserved cooked bacon, chopped

Method

 

1. Cook the bacon strips over medium-low heat until crispy, about 8-10 minutes, then transfer to a paper towel-lined plate. Once cooled, chop the bacon and set aside. Reserve 2 tablespoons of the bacon fat in the pot—this is liquid gold for flavor. While the bacon cooks, dice the onion and celery, mince the garlic, and peel and dice the potatoes into bite-sized pieces. I always cut my potatoes slightly smaller than you'd think because they continue to soften as the soup simmers, and you want them tender but not mushy.
2. Add the 3 tablespoons of butter to the reserved bacon fat in the pot and heat over medium until the butter melts. Add the diced onion and celery, cooking for 5-6 minutes, stirring occasionally, until they begin to soften and become fragrant. This is your aromatic foundation—you want them tender but not browned. Add the minced garlic, hot sauce, Worcestershire sauce, dried oregano, thyme, and parsley, stirring constantly for about 1 minute until everything is well combined and the raw garlic smell disappears. This quick cook helps mellow the garlic and marry all the flavors.
3. Sprinkle the all-purpose flour over the aromatic mixture and stir constantly for about 2 minutes to cook out the raw flour taste and create a roux. This thickening base will give the chowder its creamy body. Slowly pour in the chicken broth while stirring to avoid lumps, then gradually add the half and half, continuing to stir until smooth. Add the clam juice, Better Than Bouillon chicken base, bay leaf, smoked paprika, salt, black pepper, and cayenne pepper. Bring the mixture to a gentle boil, then reduce the heat to a simmer.
4. Add the diced potatoes from Step 1 to the simmering broth and continue cooking for 20-25 minutes until the potatoes are completely tender when pierced with a fork. The potatoes will absorb some of the flavorful liquid as they cook, which is exactly what you want. Stir occasionally to ensure even cooking and to prevent any sticking on the bottom of the pot.
5. Reduce the heat to low and stir in the canned clams along with their reserved liquid, then heat gently for about 5 minutes—don't let the soup boil or the clams will become tough and rubbery. Add the fresh lemon juice, which brightens all the flavors and adds a subtle freshness that balances the richness of the half and half. Remove the bay leaf. I like to taste the soup at this point and adjust the salt or pepper if needed, since everyone's palate is different and the flavors will have concentrated as the soup simmered.
6. Ladle the hot clam chowder into bowls and top each serving with the chopped cooked bacon from Step 1, fresh chopped parsley, and a crack of freshly ground black pepper. The warm soup will highlight the smoky bacon and the fresh brightness of the parsley for a perfectly balanced bowl.