If you’re in the mood for something comforting, creamy, and full of savory goodness, look no further than this Homemade Clam Chowder. Picture this: a silky smooth broth filled with tender clams, perfectly cooked potatoes, and a touch of smoky bacon for depth. It’s like a warm hug in a bowl that’s not just satisfying but also surprisingly easy to make. Whether it’s a chilly evening or you’re craving a bowl of something rich and hearty, this clam chowder will hit the spot every time. Trust me, you’ll be going back for seconds — it’s just that good.
Why You’ll Love Homemade Clam Chowder
This recipe isn’t just about the ingredients — it’s about the experience. Whether you’re whipping up a cozy dinner for your family or serving it at a special gathering, this chowder will be the star of the show. Here’s why it’s a favorite:
Versatile: Perfect as a starter for a dinner party or as a filling main dish for lunch or dinner.
Budget-Friendly: With just a few pantry ingredients, you can make a comforting dish that tastes like it came from a fancy seafood restaurant.
Quick and Easy: A creamy, flavorful chowder that’s ready in under an hour. No need to slave away in the kitchen!
Customizable: Add more clams, extra bacon, or even throw in a few extra vegetables if you like. This chowder is all about making it your own.
Crowd-Pleasing: Whether you’re serving it to a big group or just making it for yourself, this chowder is a guaranteed hit. Its rich, creamy base and savory flavors are universally loved.
Ingredients in Homemade Clam Chowder
Here’s what makes this clam chowder a stand-out — the perfect blend of creamy texture, hearty vegetables, and of course, those delicious clams.
Clams: The star of the show, of course! Fresh or canned, these clams bring a briny, ocean-fresh flavor that’s the essence of this dish.
Bacon: Crispy, smoky bacon adds a wonderful depth of flavor and texture. It’s a classic in chowder that never disappoints.
Potatoes: They absorb all the delicious flavors and create a satisfying base for the chowder.
Onion: Adds a mild sweetness and depth to the broth, rounding out the flavor profile.
Celery: A nice crunch and a subtle, fresh taste that pairs perfectly with the creaminess.
Garlic: Just a few cloves add that aromatic warmth that’s perfect in a chowder.
Butter: The creamy foundation for this chowder, helping to bring all the flavors together.
Flour: For thickening the broth and giving the chowder its signature creamy consistency.
Heavy Cream: This is what makes the chowder luxuriously smooth and rich. It’s the key to that satisfying, velvety texture.
Chicken Broth: Adds some extra liquid and richness, complementing the creamy texture of the soup.
Thyme: A hint of herbiness to balance out the rich, creamy flavors.
Salt and Pepper: Essential for seasoning the soup to perfection, bringing all the flavors into harmony.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this hearty, creamy chowder:
Preheat Your Equipment: Start by heating a large pot or Dutch oven over medium heat. This is where all the magic happens.
Cook the Bacon: Add the bacon to the pot and cook until crispy. This will take about 5–7 minutes. Once it’s done, remove the bacon, crumble it, and set it aside.
Sauté the Vegetables: In the same pot with the bacon fat, add the onions, celery, and garlic. Cook until softened, about 5 minutes.
Add the Flour: Sprinkle the flour over the veggies and stir to make a roux. Cook for another 2 minutes to eliminate the raw flour taste.
Add the Broth and Potatoes: Slowly pour in the chicken broth while stirring to avoid lumps. Add the diced potatoes and bring everything to a boil. Reduce the heat and let it simmer for about 10–15 minutes until the potatoes are tender.
Add the Clams and Cream: Stir in the clams (with their juices) and the heavy cream. Let it cook for another 5 minutes until everything is heated through.
Season to Taste: Add salt, pepper, and thyme. Taste and adjust the seasonings as needed.
Finishing Touches: Top the chowder with the crumbled bacon, and sprinkle with a little extra thyme for garnish.
Serve and Enjoy: Ladle the chowder into bowls and serve hot. It’s perfect on its own or with a side of crusty bread to dip.
Nutrition Facts:
Servings: 4
Calories per serving: Approximately 450
Preparation Time
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
How to Serve Homemade Clam Chowder
This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:
– Serve with a side of fresh, buttered sourdough bread or a warm baguette for dipping
– A simple green salad with a tangy vinaigrette makes a great contrast to the richness of the chowder
– For a more decadent experience, top with additional crumbled bacon, parsley, or a sprinkle of shredded cheese
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
– If you prefer a thicker chowder, mash a few of the potatoes once they’re tender for extra creaminess
– You can use fresh clams, but canned clams work just as well and are more convenient
– If you like your chowder spicier, try adding a pinch of cayenne pepper or a dash of hot sauce
– For a dairy-free version, use coconut milk instead of heavy cream and substitute the butter with olive oil
– To make it even heartier, add in some corn or carrots
– If you want to save time, you can prep the veggies ahead of time and store them in the fridge
– Serve the chowder in a bread bowl for an extra fun and delicious twist
– Leftovers keep well in the fridge for 2-3 days, and the flavors will continue to deepen
– Don’t skip the bacon — it adds that irresistible savory crunch on top
– Make sure to stir the chowder occasionally while it simmers to prevent the potatoes from sticking to the bottom
– If you’re making this ahead, add the clams and cream just before serving to prevent them from overcooking
FAQ’s
1. Can I use frozen clams instead of fresh?
Yes, frozen clams work well in this recipe! Just make sure to thaw them before using.
2. How do I thicken my chowder?
You can add more flour or even mash some of the potatoes to create a thicker consistency.
3. Can I make this chowder ahead of time?
You sure can! Just store it in the fridge, and reheat gently before serving.
4. Can I freeze clam chowder?
Yes, it freezes well for up to 3 months. Just be aware that the cream may separate slightly when reheated.
5. Can I use half-and-half instead of heavy cream?
Absolutely! Half-and-half will make the chowder a bit lighter, but still creamy.
6. What kind of potatoes are best for clam chowder?
Yukon gold or Russet potatoes work best because they hold their shape and add a creamy texture.
7. Can I add other seafood to this chowder?
Definitely! Shrimp, scallops, or even lobster would make a great addition.
8. Can I omit the bacon for a vegetarian version?
Yes, you can skip the bacon and use olive oil instead for sautéing.
9. How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days.
10. What should I serve with clam chowder?
Crusty bread, crackers, or a fresh green salad are great pairings.
Conclusion
There you have it — a rich, comforting bowl of Homemade Clam Chowder that’s sure to become a favorite. This recipe is all about simple ingredients coming together to create something amazing. Whether you’re cozied up at home or serving it at a gathering, this chowder is bound to impress. So go ahead, grab your pot, and let this comforting dish warm up your kitchen. You won’t regret it!
Print
Homemade Clam Chowder
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Description
A rich and creamy homemade clam chowder loaded with tender clams, hearty potatoes, and savory bacon—perfect for a comforting meal on a cold day.
Ingredients
- 4 slices bacon, chopped
- 1 tablespoon butter
- 1 small onion, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups bottled clam juice
- 1 cup water
- 3 cups diced potatoes (Yukon gold or russet)
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1 cup heavy cream
- 2 cans (6.5 oz each) chopped clams, with juice
- Salt to taste
- Chopped fresh parsley for garnish (optional)
- Oyster crackers or crusty bread for serving (optional)
Instructions
- In a large pot or Dutch oven, cook chopped bacon over medium heat until crisp. Remove bacon and set aside, leaving the drippings in the pot.
- Add butter, then sauté onion and celery until soft, about 5 minutes. Add garlic and cook for 1 more minute.
- Stir in flour and cook for 2 minutes to make a roux.
- Gradually whisk in clam juice and water, then add potatoes, bay leaf, thyme, and black pepper.
- Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until potatoes are tender.
- Add clams with their juice and heavy cream. Simmer gently for 5 more minutes—do not boil.
- Remove bay leaf, taste, and adjust salt as needed.
- Serve hot, topped with crispy bacon and parsley, with crackers or bread on the side.
Notes
- For extra richness, replace part of the water with more clam juice or fish stock.
- Fresh clams can be used if preferred; steam and chop them before adding.
- Leftovers can be refrigerated for up to 3 days. Reheat gently to avoid curdling the cream.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 410
- Sugar: 3g
- Sodium: 790mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 70mg