Cozy Comfort: The Dreamiest Creamy Clam Chowder Recipe Ever

Coastal kitchens buzz with the warmth of a classic clam chowder that captures ocean-fresh flavors.

This hearty New England clam chowder recipe brings maritime traditions right to your dining table.

Rich, velvety, and brimming with tender clams, the dish tells a story of seaside comfort.

Generations have savored this creamy seafood delight, passing down techniques that transform simple ingredients into culinary magic.

Chunks of potato and sweet clams mingle in a luxurious broth that speaks of maritime heritage.

Each spoonful promises a journey through traditional coastal cooking.

Prepare to savor a bowl that connects you to the timeless charm of classic seafood cuisine.

FAQs

• How do I prevent the clams from becoming tough?

The key is to avoid boiling the clams. Simply stir them in and let them heat gently for about 5 minutes to maintain their tender texture.

• What type of potatoes work best for clam chowder?

Yukon gold or russet potatoes are ideal because they hold their shape well and provide a creamy, smooth texture to the chowder.

• Can I make this chowder ahead of time?

Yes, you can prepare the chowder in advance. Just reheat slowly on low heat, stirring occasionally to prevent scorching and maintain the smooth consistency.

• How can I make the chowder thicker?

If you prefer a thicker chowder, cook the roux (flour and vegetable mixture) a bit longer or add a small amount of additional flour to help thicken the base.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Calories: 480 kcal

Servings: 5

Clam Chowder Recipe Ingredient List

• Bacon: Crispy flavor foundation that adds rich, smoky depth to the chowder.
• Butter: Creates smooth texture and enhances overall richness of the dish.
• Flour: Essential thickening agent for creating creamy, velvety consistency.

• Onion, Celery, Garlic: Foundational flavor builders that provide depth and complexity to the chowder.

• Clam Juice: Delivers authentic seafood essence and marine richness to the soup.
• Heavy Cream: Contributes luxurious, silky texture and rounds out the flavor profile.

• Clams: Star ingredient that brings briny, ocean-fresh taste to the chowder.
• Thyme: Woody herb that adds subtle earthy undertones and complements seafood beautifully.

• Potatoes: Hearty vegetable that provides substance and creates satisfying, filling element.

• Salt, Black Pepper: Essential seasoning for balancing and elevating overall flavor.
• Fresh Parsley: Bright, fresh herb that adds color and light herbal note.
• Oyster Crackers: Crispy accompaniment that provides textural contrast.

Tools You’ll Want for New England-Style Clam Chowder

• Large Pot or Dutch Oven: Essential for cooking bacon, sautéing vegetables, and simmering the entire chowder.
• Slotted Spoon: Perfect for removing crispy bacon from the pot without excess grease.
• Cutting Board: Needed for dicing bacon, chopping vegetables, and preparing ingredients.
• Sharp Knife: Critical for precise chopping of bacon, onions, celery, garlic, and potatoes.
• Whisk: Great for smoothly combining clam juice and cream without lumps.
• Wooden Spoon or Spatula: Ideal for stirring roux and preventing ingredients from sticking.
• Ladle: Helps serve the chowder evenly into individual bowls.
• Measuring Cups and Spoons: Ensures accurate ingredient quantities.

How to Make Clam Chowder Thick and Flavorful

• Fire Up the Flavor Maker

Grab a hefty pot and toss in bacon pieces. Cook them until they transform into crispy golden bites. Fish out the bacon, leaving behind all thoseal drippings.

• Dance with the Veggies

Drop some butter into the bacon drippings. Tumble in onions, celery, and garlic. Let them sizzle and soften, releasing their aromatic charm for about 5 minutes.

• Create the Base

Dust flour over the softened vegetables. Stir and swirl until everything blends into a silky mixture. Cook briefly to banish any raw flour hints.

• Liquid Love

Pour in clam juice and cream slowly, whisking to create a smooth landscape. Drop in potato chunks and thyme. Let everything bubble gently.

• Simmer and Whisper

Cover the pot and let ingredients mingle on low heat. Potatoes will become tender in 15-20 minutes. Stir occasionally to prevent sticking.

• Clam Finale

Fold in tender clam pieces. Warm them through gently without boiling. Season with salt and pepper to make flavors pop.

• Serve With Joy

Ladle the creamy chowder into bowls. Sprinkle crispy bacon bits and fresh parsley on top. Invite oyster crackers to the party if you wish.

Clam Chowder Variations for Seafood Lovers

• Dice bacon while cold for cleaner, more uniform pieces and easier cutting. Let it render slowly for maximum crispiness without burning.
• Choose waxy potatoes like Yukon Gold for creamy texture that holds shape during cooking. Dice them uniformly to ensure even cooking throughout the chowder.
• This chowder tastes even better the next day as flavors develop and meld together. Store in refrigerator for up to 3 days, gently reheat on stovetop without boiling.
• Replace heavy cream with coconut milk or cashew cream for a lactose-free version. Use plant-based butter alternative to maintain rich flavor profile while accommodating dietary restrictions.
• Opt for low-sodium clam juice and bacon, then control salt levels by adding small amounts gradually. Fresh herbs like parsley can enhance flavor without increasing sodium content.

Serve This Chowder With Oyster Crackers or Bread

• Coastal Companions: Serve alongside crusty sourdough bread or soft dinner rolls to soak up every delicious drop of creamy chowder.
• Clam Chowder Sidekick Platter: Create a simple green salad with light vinaigrette to balance the richness of the chowder, offering a refreshing contrast.
• Seaside Crunch Collection: Top the chowder with additional crispy bacon bits, fresh chopped chives, or homemade croutons for extra texture and flavor excitement.
• Wine Pairing Perfection: Select a crisp white wine like Sauvignon Blanc or Pinot Grigio that complements the creamy seafood profile and cuts through the richness.

Storage Advice for Clam Chowder You’ll Reheat Later

• Store leftover clam chowder in an airtight container for 3-4 days. Cool the soup completely before refrigerating to maintain optimal texture and flavor.
• Gently warm the chowder on the stovetop over low heat, stirring occasionally. Add a splash of cream or clam juice to restore its creamy consistency if it thickens too much during storage.
• Freeze chowder without the bacon topping for best results. Use freezer-safe containers, leaving 1-inch space at the top. Frozen chowder stays good for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Keep crispy bacon and fresh parsley separate from the main batch. Add these garnishes just before serving to maintain their texture and prevent sogginess. This approach ensures maximum flavor and crunch when you're ready to enjoy your next bowl.

Creamy Clam Chowder Recipe

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4.8 from 38 reviews

• Total Time: 50 minutes
• Yield: 5 1x

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Description

New England Clam Chowder celebrates maritime culinary traditions with rich, creamy goodness. Coastal ingredients blend perfectly, delivering comfort that connects you to seaside kitchens.

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Ingredients

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• 2 (6.5 oz / 184 g) cans chopped clams, drained
• 4 strips bacon, diced
• 2 medium potatoes, peeled and diced
• 1 medium onion, finely chopped
• 2 stalks celery, diced
• 2 garlic cloves, minced
• 2 tbsps unsalted butter
• ¼ cup all-purpose flour
• 2 cups clam juice
• 2 cups heavy cream or half-and-half
• 1 tsp fresh thyme (or ½ tsp dried thyme)
• Salt, to taste
• Black pepper, to taste
• Fresh parsley, chopped
• Oyster crackers or crusty bread

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Instructions

1. Bacon Preparation: Crisp bacon in a spacious pot over medium heat until golden and crackling. Remove bacon pieces, retaining the flavorful drippings.
2. Aromatic Base: Melt butter into bacon fat, then sauté onions, celery, and garlic until vegetables soften and release their fragrant essence, approximately 5 minutes.
3. Roux Development: Dust vegetables with flour, stirring to create a smooth base. Toast the mixture briefly to eliminate raw flour taste and develop a nutty complexity.
4. Liquid Integration: Whisk clam juice and heavy cream into the roux, ensuring a silky texture. Add diced potatoes and thyme, bringing the mixture to a gentle simmer.
5. Potato Cooking: Reduce heat, cover pot, and allow chowder to simmer for 15-20 minutes. Stir occasionally to prevent sticking and ensure even potato cooking.
6. Final Touches: Gently fold in chopped clams, warming them without boiling. Season with salt and black pepper to taste. Garnish with reserved crispy bacon bits and fresh parsley.
7. Serving: Ladle chowder into bowls, accompanied by optional oyster crackers for added texture and crunch.

Notes

Control Bacon Crispness: Render bacon slowly at medium heat to achieve perfect golden-brown crunchiness without burning, ensuring maximum flavor extraction.

Manage Roux Technique: Toast flour mixture precisely 1-2 minutes to eliminate raw flour taste and develop rich, nutty undertones without scorching the base.

Prevent Cream Separation: Add cream gradually while whisking continuously to maintain smooth, silky texture and prevent potential curdling or lumpy consistency.

Customize Dietary Variations: Substitute heavy cream with coconut milk for dairy-free version, use turkey bacon for lighter option, or add extra vegetables for increased nutritional density.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 5
• Calories: 480
• Sugar: 3 g
• Sodium: 850 mg
• Fat: 36 g
• Saturated Fat: 20 g
• Unsaturated Fat: 12 g
• Trans Fat: 1 g
• Carbohydrates: 28 g
• Fiber: 2 g
• Protein: 14 g
• Cholesterol: 90 mg