Cozy Homemade Clam Chowder Recipe

Oh, clam chowder—just saying the name makes me think of cozy evenings, bowls of steamy goodness, and that satisfying, creamy richness. Today, I’m bringing you my take on this beloved classic with hints of New England charm. Whether you’re warming up on a chilly evening or just craving something indulgent, this recipe hits all the right notes.

If you’re craving a hearty, comforting bowl of soup that feels like a warm hug, this clam chowder is exactly what you need!

Why You’ll Love This Recipe

• It’s rich yet perfectly balanced with fresh, briny clams.
• Requires simple, pantry-friendly ingredients you probably already have.
• Comes together in about 45 minutes—comfort food in under an hour!
• A classic dish that’s easy to elevate for entertaining or enjoy for a quiet night in.

Ingredients Breakdown

Essentials:

• Clams: I recommend fresh clams for the best flavor, but canned clams work beautifully if you’re short on time.
• Bacon: A little smokiness adds so much depth. Use thick-cut if possible!
• Potatoes: Russet potatoes are my go-to for their creamy texture, but Yukon Golds also work well.
• Heavy Cream: This makes the chowder luxuriously silky—don’t skimp!
• Celery & Onion: The flavor base for your chowder—these aromatics are non-negotiable.
• Thyme: Fresh or dried; it gives the chowder a subtle, earthy aroma.

Pro Tips:

• If using canned clams, reserve the juice for added flavor—it’s liquid gold in this recipe!
• Want to go dairy-free? Substitute the cream with coconut milk for a twist, though the flavor profile will change slightly.
• Use a good-quality chicken or seafood stock to elevate the broth without much effort.

Step-by-Step Instructions

1. Cook the bacon: In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.
2. Sauté the aromatics: Add the chopped onion and celery to the pot, cooking in the bacon fat until softened and translucent, about 5 minutes.
3. Build the base: Stir in the garlic and thyme, cooking for another minute until fragrant, then sprinkle in the flour. Cook for 1-2 minutes, stirring constantly to eliminate the raw flavor of the flour.
4. Simmer the chowder: Gradually whisk in the clam juice (from fresh or canned clams) and stock, ensuring there are no lumps. Add the potatoes and bring everything to a gentle simmer. Cover and cook for about 15 minutes, or until the potatoes are tender.
5. Add the cream and clams: Stir in the heavy cream and clams, cooking until heated through. If using fresh clams still in their shells, cook until they open up, discarding any that remain closed.
6. Finish with bacon and serve: Stir in the crispy bacon, reserving a bit for garnish. Serve hot, garnished with fresh parsley and extra bacon bits if you like.

Chef’s Tips and Tricks

• Don’t overcook the clams: They can turn rubbery if left on the heat for too long. Add them at the very end, just until cooked through.
• Layer your seasoning: Taste as you go! The briny clam juice and bacon provide plenty of salt, so wait to sprinkle more in until the end.
• Consistency control: Like it thicker? Mash a few of the cooked potatoes with a fork and stir them back into the chowder.

Recipe Variations and Serving Suggestions

• Make it spicy: Add a pinch of red pepper flakes or a splash of hot sauce for a kick.
• Vegetarian option: Swap out the clams and bacon for mushrooms and a splash of soy sauce to mimic the umami richness.
• Turn it into a seafood chowder: Add shrimp, scallops, or chunks of white fish for an elegant twist.

Serve with crusty sourdough bread or oyster crackers. And don’t forget a crisp, cold white wine or a casual sparkling water with lemon to balance the richness!

FAQs

• Can I make this ahead? Absolutely! Clam chowder tastes even better the next day as the flavors meld. Just rehear gently to avoid overcooking the clams.
• How should I store leftovers? Store in an airtight container in the fridge for up to 3 days. I don’t recommend freezing, as the potatoes can break down and the cream may separate.
• What if I don’t have clam juice? Sub an equal amount of seafood stock or even chicken stock; the flavor will still be lovely.

Clam Chowder Recipe

If you try this recipe, I’d love to hear what you think! Leave a comment below or tag me on Instagram with your creations using #TheKitchensAid. Let’s keep cozy cooking alive!