Thick Clam Chowder with Fresh Clams

Here is my favorite clam chowder recipe, with fresh clams steamed in white wine, crispy bacon, tender potatoes and vegetables, and a rich, creamy broth flavored with herbs and garlic.

This clam chowder is what I make when I want something warm and comforting on a rainy Portland evening. Yes, it takes a bit of time to prep all those fresh clams, but the flavor is so worth it compared to using canned.

What Kind of Clams Should I Use?

Little Neck or Middle Neck clams are your best bet for this chowder, and they’re usually pretty easy to find at most seafood counters. Little Necks are smaller and tend to be a bit more tender, while Middle Necks are slightly larger but still work great. If you can’t find either of these, Cherrystone clams will also do the job, though they’re a bit bigger and chewier. When you’re picking out your clams, make sure they’re tightly closed or close up when you tap them – that’s how you know they’re fresh and alive. Give them a good rinse under cold water and scrub off any sand or grit before you start cooking.

Options for Substitutions

While fresh clams are really the star here and shouldn’t be swapped out, there’s room to play around with some other ingredients:

• Fresh clams: This is one ingredient you don’t want to substitute – fresh clams are essential for authentic clam chowder. However, if Little Neck or Middle Neck clams aren’t available, you can use Cherrystone clams or any other hard-shell clams from your area.
• Bacon: Turkey bacon works if you’re looking for a lighter option, though you’ll lose some of that smoky richness. You could also use pancetta or salt pork for a different flavor profile.
• Dry white wine: If you don’t cook with wine, replace it with an equal amount of clam juice or additional broth. Add a squeeze of lemon juice to keep that bright, acidic note.
• Heavy whipping cream: Half-and-half makes a lighter version, though your chowder won’t be quite as rich and creamy. Whole milk works too, but skip the low-fat stuff – it just won’t give you that classic chowder texture.
• Russet potatoes: Yukon gold or red potatoes are great alternatives. They hold their shape a bit better than russets, which tend to break down and thicken the chowder naturally.
• Chicken or vegetable broth: Fish stock or bottled clam juice will give you a more seafood-forward flavor. You can also use a combination of both for extra depth.

Watch Out for These Mistakes While Cooking

The biggest mistake you can make with clam chowder is overcooking the clams, which turns them rubbery and chewy – steam them just until they open (usually 5-8 minutes) and remove them immediately from heat.

Don’t skip the step of scrubbing your clams thoroughly under cold water and discarding any that are already open before cooking, as sandy or bad clams can ruin an entire pot of chowder.

Adding the heavy cream too early is another common error that can cause it to curdle or separate, so always stir it in at the end and keep the heat at a gentle simmer rather than a rolling boil.

For extra flavor, save some of the clam cooking liquid to add to your chowder base, but strain it through cheesecloth first to catch any grit or sand that might have settled at the bottom of your skillet.

What to Serve With Clam Chowder?

Clam chowder is pretty hearty on its own, but I always serve it with some crusty bread or oyster crackers for scooping up all that creamy goodness. A simple side salad with mixed greens and a light vinaigrette helps balance out the richness of the soup, or you could go with some coleslaw for a bit of crunch. If you want to make it more of a meal, garlic bread or a warm baguette with butter works perfectly for dipping. Sometimes I’ll even add a side of roasted vegetables like green beans or asparagus to round things out.

Storage Instructions

Store: Keep your clam chowder in an airtight container in the fridge for up to 3 days. The flavors actually get even better the next day as everything melds together. Just give it a good stir before reheating since the cream might separate a bit.

Freeze: I don’t recommend freezing this chowder because the cream and potatoes don’t hold up well in the freezer. The texture gets grainy and the potatoes can become mushy when thawed. It’s best enjoyed fresh or within a few days from the fridge.

Reheat: Warm it up gently on the stovetop over low to medium heat, stirring occasionally to prevent scorching. You can also microwave individual portions, but use medium power and stir every minute or so. Add a splash of broth or cream if it seems too thick after storing.

Estimated Nutrition

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

• Calories: 2300-2600
• Protein: 120-150 g
• Fat: 130-150 g
• Carbohydrates: 130-155 g

Ingredients

For the soup base:

• 2 tbsp butter
• 5 slices bacon (finely chopped, about 1/4-inch pieces)
• 1 large onion
• 3 carrots
• 2 stalks celery, finely diced
• 6 cloves garlic
• 1/2 cup dry white wine
• 32 oz chicken broth
• 1 tbsp fresh thyme
• 2 tsp dried oregano
• 1 1/4 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 1 bay leaf
• 4 large potatoes (peeled and diced into 1/2-inch cubes)
• 1/2 cup sweet corn

For the clams:

• 5 dozen clams (scrubbed clean and soaked in cold water)
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1 cup dry white wine
• 3 tbsp fresh parsley, chopped

For the finish:

• 2 tbsp all-purpose flour (to whisk into cream)
• 2 cups heavy cream (room temperature)

Step 1: Build the Flavor Base with Bacon and Aromatics

• 2 tbsp butter
• 5 slices bacon
• 1 large onion
• 3 carrots
• 6 cloves garlic

Melt the butter in a large pot over medium heat, then add the finely chopped bacon and cook until crispy, about 5-7 minutes.

Remove the bacon with a slotted spoon and set aside, leaving about 2 tablespoons of bacon fat in the pot.

Add the diced onion and carrots to the same pot and sauté for 5 minutes until softened and fragrant.

Stir in 6 minced garlic cloves and cook for another 1-2 minutes until the garlic becomes aromatic—this base will give your chowder deep, savory flavor.

Step 2: Deglaze and Build the Broth

• 1/2 cup dry white wine
• 32 oz chicken broth
• 1 tbsp fresh thyme
• 2 tsp dried oregano
• 1 1/4 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 1 bay leaf
• 4 large potatoes
• 1/2 cup sweet corn

Pour 1/2 cup of dry white wine into the pot with the aromatics, scraping up any flavorful browned bits from the bottom—this technique is called deglazing and adds complexity to your broth.

Add the chicken broth, thyme, oregano, salt, black pepper, red pepper flakes, and bay leaf, then bring to a boil.

Once boiling, add the diced potatoes and sweet corn, then reduce heat to a simmer and cook for about 30 minutes until the potatoes are tender.

I like to let the broth simmer this long because it allows all the spices and vegetables to meld together and create a truly flavorful base.

Step 3: Cook the Fresh Clams

• 1 tbsp olive oil
• 2 garlic cloves
• 1 cup dry white wine
• 5 dozen clams

While the broth simmers, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

Add the 2 minced garlic cloves and cook for 1-2 minutes until fragrant.

Pour in the remaining 1 cup of dry white wine and bring to a simmer, then add the scrubbed and soaked clams.

Cover the skillet and cook for about 8 minutes, stirring occasionally, until most clams have opened—discard any that remain closed.

Remove the clams to a cutting board and let cool slightly, then remove the meat from the shells, chop it into bite-sized pieces, and reserve both the clam meat and the cooking liquid separately.

Step 4: Incorporate Cream and Thicken the Chowder

• 2 tbsp all-purpose flour
• 2 cups heavy cream

When the broth has simmered for 30 minutes and potatoes are tender, whisk together the all-purpose flour and room-temperature heavy cream in a separate bowl until smooth—mixing cold cream directly into a hot pot can cause lumps.

Slowly pour this cream mixture into the simmering broth while stirring constantly to keep it smooth.

Simmer gently for 5 minutes to let the flavors meld and the flour set up as a thickener.

I always use room temperature cream because it blends more smoothly into hot broth without the risk of curdling.

Step 5: Finish with Clams and Final Seasonings

• chopped clam meat from Step 3
• reserved clam cooking liquid from Step 3

Add the chopped clam meat and the reserved clam cooking liquid to the creamy broth, stirring gently to combine.

Simmer for another 5-10 minutes until the chowder reaches your desired thickness and all flavors have married together.

Taste and adjust seasonings as needed—you may want a pinch more salt or pepper depending on how concentrated your broth has become.

Step 6: Plate and Garnish

• reserved bacon from Step 1
• 3 tbsp fresh parsley

Ladle the hot clam chowder into serving bowls and top each portion with a generous sprinkle of the reserved crispy bacon from Step 1 and fresh chopped parsley.

Serve immediately while piping hot, and enjoy the reward of your careful layering of flavors.

Thick Clam Chowder with Fresh Clams

Delicious Thick Clam Chowder with Fresh Clams recipe with step-by-step instructions.

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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 soup base:

• 2 tbsp butter
• 5 slices bacon (finely chopped, about 1/4-inch pieces)
• 1 large onion
• 3 carrots
• 2 stalks celery, finely diced
• 6 cloves garlic
• 1/2 cup dry white wine
• 32 oz chicken broth
• 1 tbsp fresh thyme
• 2 tsp dried oregano
• 1 1/4 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 1 bay leaf
• 4 large potatoes (peeled and diced into 1/2-inch cubes)
• 1/2 cup sweet corn

For the clams:

• 5 dozen clams (scrubbed clean and soaked in cold water)
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1 cup dry white wine
• 3 tbsp fresh parsley, chopped

For the finish:

• 2 tbsp all-purpose flour (to whisk into cream)
• 2 cups heavy cream (room temperature)

Method

 

1. Melt the butter in a large pot over medium heat, then add the finely chopped bacon and cook until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving about 2 tablespoons of bacon fat in the pot. Add the diced onion and carrots to the same pot and sauté for 5 minutes until softened and fragrant. Stir in 6 minced garlic cloves and cook for another 1-2 minutes until the garlic becomes aromatic—this base will give your chowder deep, savory flavor.
2. Pour 1/2 cup of dry white wine into the pot with the aromatics, scraping up any flavorful browned bits from the bottom—this technique is called deglazing and adds complexity to your broth. Add the chicken broth, thyme, oregano, salt, black pepper, red pepper flakes, and bay leaf, then bring to a boil. Once boiling, add the diced potatoes and sweet corn, then reduce heat to a simmer and cook for about 30 minutes until the potatoes are tender. I like to let the broth simmer this long because it allows all the spices and vegetables to meld together and create a truly flavorful base.
3. While the broth simmers, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the 2 minced garlic cloves and cook for 1-2 minutes until fragrant. Pour in the remaining 1 cup of dry white wine and bring to a simmer, then add the scrubbed and soaked clams. Cover the skillet and cook for about 8 minutes, stirring occasionally, until most clams have opened—discard any that remain closed. Remove the clams to a cutting board and let cool slightly, then remove the meat from the shells, chop it into bite-sized pieces, and reserve both the clam meat and the cooking liquid separately.
4. When the broth has simmered for 30 minutes and potatoes are tender, whisk together the all-purpose flour and room-temperature heavy cream in a separate bowl until smooth—mixing cold cream directly into a hot pot can cause lumps. Slowly pour this cream mixture into the simmering broth while stirring constantly to keep it smooth. Simmer gently for 5 minutes to let the flavors meld and the flour set up as a thickener. I always use room temperature cream because it blends more smoothly into hot broth without the risk of curdling.
5. Add the chopped clam meat and the reserved clam cooking liquid to the creamy broth, stirring gently to combine. Simmer for another 5-10 minutes until the chowder reaches your desired thickness and all flavors have married together. Taste and adjust seasonings as needed—you may want a pinch more salt or pepper depending on how concentrated your broth has become.
6. Ladle the hot clam chowder into serving bowls and top each portion with a generous sprinkle of the reserved crispy bacon from Step 1 and fresh chopped parsley. Serve immediately while piping hot, and enjoy the reward of your careful layering of flavors.