Recipe

Flavorful Clam Chowder

A cozy New England style clam chowder with tender, pleasantly chewy clams, silky potatoes, and a bright finish that keeps every spoonful tasting alive.

By Matt Campbell

•

4.8

A steaming bowl of creamy clam chowder with tender clams and potato chunks, topped with chopped parsley, sitting on a wooden table with oyster crackers nearby

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Clam chowder can be a little dramatic. Too thick and it eats like wallpaper paste. Too thin and it turns into clam flavored milk. And the clams? If you cook them like they owe you money, they go rubbery and sad.

This version is my happy middle: creamy but not heavy, loaded with potatoes, and packed with briny clam flavor without tasting fishy. The trick is simple: we build a smoky, savory base with bacon, keep the heat gentle once dairy shows up, and add the clams at the end so they stay soft with that perfect little chew.

A saucepan on a stove with bacon and sautéed onions cooking until glossy and golden If you want chowder that tastes like you did a lot more work than you actually did, you are in the right pot.

Why It Works

Tender clams, not rubbery: clams go in at the end and warm through gently so they stay soft and pleasantly chewy.
Big flavor, accessible ingredients: bacon, clam juice, and a little thyme do the heavy lifting.
Thickened the right way: we use a small flour roux plus starchy potatoes for a chowder that is creamy, not gluey.
Bright finish: a splash of lemon and a pinch of black pepper at the end keeps the bowl from tasting flat.

Pairs Well With

Storage Tips

Refrigerate: Cool chowder quickly, then store in an airtight container for up to 3 days.

Reheat gently: Warm in a saucepan over low heat, stirring often. Avoid boiling or the dairy can separate and the clams can toughen. If it thickens a lot, loosen with a splash of milk, half-and-half, or broth.

Freeze: I do not love freezing cream based chowders because texture can turn grainy. If you want to freeze anyway, freeze before adding dairy, then add milk or half-and-half after thawing and reheating.

Clam chowder stored in a glass container with a tight lid on a kitchen counter

Common Questions

How do I keep clams soft and chewy instead of rubbery?

Add clams at the very end and heat them just until warmed through, about 1 to 2 minutes. Also keep the chowder below a simmer once the dairy is in.

Can I use canned clams?

Yes. Canned chopped clams are perfect here and honestly very weeknight-friendly. Use the clam juice from the can too, and make up the rest with bottled clam juice if needed.

Can I make this without bacon?

Absolutely. Swap bacon for 2 tablespoons butter and add a pinch of smoked paprika for that cozy, smoky vibe.

What is the best potato for chowder?

Yukon Golds give you creamy edges and hold their shape. Russets break down more and make chowder thicker. I prefer Yukon Gold for a smooth, spoonable texture.

Why did my chowder curdle?

Usually it was boiled after adding milk or half-and-half. Keep the heat low and warm gently. If it looks slightly broken, whisk in a tablespoon of cold half-and-half off the heat to help smooth it out.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large heavy bottomed pot or Dutch oven (5 to 7 quart)
Cutting board and chef’s knife
Wooden spoon
Measuring cups and spoons
Ladle

I used to think clam chowder was one of those restaurant-only soups. Then I made it at home and realized the whole thing comes down to two choices: build a base that tastes like something, and treat clams gently like they are the star, not an afterthought. The first time I nailed the timing, I literally stopped mid-bite because the clams were soft with that little chew, the potatoes were cozy, and the broth tasted bright instead of heavy. Now it is my cold-weather reset meal, especially when I want comfort but still want flavor that pops.

Flavorful Clam Chowder

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 6

Ingredients

4 slices bacon, chopped
1 tablespoon unsalted butter (optional, for extra richness)
1 medium yellow onion, finely diced
2 celery ribs, finely diced
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
1 bay leaf
2 bottles (8 oz each) clam juice (or enough to equal 2 cups, including reserved juice from the cans)
1 cup chicken stock (or seafood stock)
1 1/2 pounds Yukon Gold potatoes, peeled or unpeeled, cut into 1/2-inch chunks
1/2 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
1 cup whole milk
1 cup half-and-half
2 cans (6.5 oz each) chopped clams, clams and juices separated
1 to 2 teaspoons lemon juice, to finish
Chopped parsley or chives, for serving (optional)

Optional toppings: oyster crackers, crushed saltines, extra black pepper, a tiny pat of butter.

Instructions

Render the bacon. Set a large pot over medium heat. Add the chopped bacon and cook until crisp, 6 to 8 minutes. Scoop bacon onto a paper towel lined plate. Leave about 1 to 2 tablespoons of fat in the pot. If your bacon was lean, add 1 tablespoon butter.
Sauté the aromatics. Add onion and celery. Cook until softened and glossy, 5 to 6 minutes. Stir in garlic and cook 30 seconds, just until fragrant.
Build the thickener. Sprinkle flour over the vegetables and stir constantly for 1 minute. Add thyme and bay leaf.
Add liquids and potatoes. Slowly pour in bottled clam juice, the reserved clam juice from the cans, and chicken stock, stirring as you go to keep it smooth. Add potatoes, salt, and pepper. Bring to a gentle simmer.
Simmer until tender. Keep at a gentle simmer (not a hard boil) until potatoes are tender, 12 to 15 minutes. Stir occasionally so nothing sticks.
Add dairy gently. Lower heat to low. Stir in milk and half-and-half. Warm for 3 to 5 minutes until steaming. Do not let it boil.
Clams go in last. Stir in chopped clams. Warm for 1 to 2 minutes, just until clams are heated through. This is how you keep them soft and chewy.
Finish and serve. Turn off heat. Stir in lemon juice. Taste and adjust salt and pepper. Ladle into bowls and top with crispy bacon and herbs.

Matt’s tiny chaos tip: If your chowder is thicker than you want, add a splash of clam juice or stock. If it is thinner than you want, mash a few potato pieces against the side of the pot and stir. Instant cozy.

Nutrition information is estimated.

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