Name: Homemade Clam Chowder Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 6 slices bacon, diced; 2 Tablespoons salted butter; 1 onion, diced; 2 celery ribs, diced; 2 cloves garlic, minced; 1 teaspoon kosher salt; 1/4 teaspoon black pepper; 3 Tablespoons all-purpose flour; 2 cups chicken stock; 8 ounces clam juice; 13 ounces chopped clams, juices reserved (2 cans); 1 bay leaf; 1/2 teaspoon dried thyme; 2 pounds russet potatoes, peeled and diced (about 6 medium); 1 cup whole milk; 1 cup heavy cream; Kosher salt and freshly ground black pepper, to taste; 2 Tablespoons chopped fresh parsley leaves

Jump to Recipe· 4.2 from 36 reviews

If you are craving that rich, comforting warmth that only a perfectly crafted seafood soup can offer, look no further than this delightful Homemade Clam Chowder Recipe. This hearty, creamy chowder is packed with tender clams, smoky bacon, and tender potatoes, all swimming in a velvety broth that feels like a cozy hug on a chilly day. Each spoonful delivers a wonderful balance of flavors and textures, making it an absolute favorite whether for a family dinner or to impress friends. Trust me, once you try this Homemade Clam Chowder Recipe, it’s going to be your go-to for comfort food any time of year.

Ingredients You’ll Need

A white pot filled with a light brown soup that has many small, pale yellow potato cubes floating in it, along with visible black specks of herbs and a single bay leaf near the center. The soup looks thick and slightly chunky, with some foam bubbles on the surface near the edges. The pot sits on a white marbled surface, and a bunch of fresh green parsley is placed to the upper right side of the pot. photo taken with an iphone --ar 4:5 --v 7

The beauty of this Homemade Clam Chowder Recipe is in its simplicity and the quality of each ingredient. Every component plays a vital role—from the crispy bacon lending smokiness, to the fresh clams bringing that ocean-fresh essence, and the creamy milk and cream creating its luscious texture. Here’s exactly what you’ll need to bring this chowder to life:

6 slices bacon, diced: Adds a smoky crunch that’s essential for building deep, savory flavor.
2 Tablespoons salted butter: For that silky richness and to help soften the aromatics.
1 onion, diced: Provides a sweet and savory foundation when sautéed.
2 celery ribs, diced: Adds a subtle refreshing crunch and depth.
2 cloves garlic, minced: Infuses a wonderful aromatic punch in just the right amount.
1 teaspoon kosher salt: Essential for seasoning and balancing the flavors.
1/4 teaspoon black pepper: Adds gentle heat and complexity.
3 Tablespoons all-purpose flour: This thickens the chowder to that perfect creamy consistency.
2 cups chicken stock: Provides a savory base that complements the clams.
8 ounces clam juice: Intensifies the delicate seafood flavor.
13 ounces chopped clams (with juices reserved): The star of the dish, bringing authentic briny sweetness.
1 bay leaf: Offers subtle herbal notes that enhance the broth.
1/2 teaspoon dried thyme: Adds earthiness that beautifully ties all flavors together.
2 pounds russet potatoes, peeled and diced (about 6 medium): Create heartiness and a comforting texture.
1 cup whole milk: For creamy smoothness without being overpowering.
1 cup heavy cream: Makes the chowder luscious and indulgent.
Kosher salt and freshly ground black pepper, to taste: Final seasoning touches to elevate the flavors.
2 Tablespoons chopped fresh parsley leaves: Adds a bright, fresh finish when sprinkled on top.

How to Make Homemade Clam Chowder Recipe

Step 1: Crisp and Prepare the Bacon

Start by heating a large heavy-bottomed pot or Dutch oven over medium heat. Cook the diced bacon until it turns gloriously crispy. This step is key because the bacon not only adds an irresistible smoky flavor but also renders fat that forms the flavor base of the chowder. Once crispy, remove the bacon with a slotted spoon and drain the excess grease, leaving about 2 tablespoons behind to cook the vegetables.

Step 2: Sauté the Aromatics

Next, add the butter to the pot. When it’s melted, toss in the diced onion and celery along with a pinch of salt and black pepper. Cook gently for 5 to 7 minutes, stirring occasionally, until the onions soften and become translucent. Then, stir in the minced garlic for the last 30 seconds to release its fragrant aroma without burning.

Step 3: Create the Roux

Sprinkle the flour evenly over the softened vegetables and cook while stirring frequently for 1 to 2 minutes. This allows the flour to absorb the fat and cook out its raw edge, laying down the thickening foundation for your chowder’s silky texture.

Step 4: Build the Broth

Pour in the chicken stock, clam juice (including the juices from both cans of clams), and add the bay leaf with dried thyme. This liquid mix starts to transform the roux and vegetables into a rich, flavorful broth that will envelop every bite with taste of the sea and herbs.

Step 5: Cook the Potatoes

Add the diced russet potatoes to the pot and bring everything to a gentle boil. Once boiling, lower the heat and let it simmer for 10 to 15 minutes until the potatoes are fork-tender. This makes the chowder hearty and full-bodied without overpowering the delicate clam essence.

Step 6: Finish with Cream and Bacon

Stir in the whole milk, heavy cream, and half of the reserved crispy bacon. Let everything heat through for another 2 to 3 minutes, letting the soup thicken slightly and the flavors meld. Taste and adjust the seasoning with salt and pepper to make sure your chowder is perfectly balanced.

Step 7: Serve and Garnish

Ladle the creamy chowder into bowls, then sprinkle with the remaining bacon and freshly chopped parsley. These finishing touches add texture, color, and extra bursts of flavor that will make every spoonful sing.

How to Serve Homemade Clam Chowder Recipe

A close-up of a spoonful of thick creamy soup filled with small, soft white potato chunks, garnished with small crispy brown bacon bits and finely chopped green herbs scattered on top. The soup has a light beige creamy texture with visible small pieces of bacon and herbs. The spoon is held over a white marbled surface and a large white pot filled with more of the same creamy soup topped with green herbs and bacon bits is visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

The easiest way to elevate your Homemade Clam Chowder Recipe is with thoughtful garnishes. A sprinkle of crisp bacon and fresh parsley not only brightens the rich soup but also introduces texture contrast and freshness. For an extra touch, a few oyster crackers or a dash of smoked paprika can add flair and flavor.

Side Dishes

This chowder pairs beautifully with crusty bread, perfect for dipping and soaking up every creamy bite. You can also accompany it with a simple green salad dressed with lemon vinaigrette for a refreshing balance. Cornbread or a light garlic toast can also be delightful to round out your comforting meal.

Creative Ways to Present

Want to impress guests? Serve your chowder in mini bread bowls for a rustic, charming presentation. Another fun idea is to top individual servings with a dollop of sour cream or crème fraîche, then garnish with chopped chives or crispy shallots to add layers of flavor and visual appeal. Presentation makes the experience even more memorable!

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer your leftover Homemade Clam Chowder Recipe to an airtight container and refrigerate for up to 3 days. The flavors actually deepen overnight, making the chowder even tastier the next day. Just be sure to reheat gently to maintain its creamy texture.

Freezing

While you can freeze clam chowder, be mindful that the cream and potatoes may separate and become grainy upon thawing. If you decide to freeze it, do so without the cream and add fresh cream when reheating. Store in a freezer-safe container and consume within 2 months for best quality.

Reheating

To reheat your chowder, warm it slowly over low heat on the stove, stirring often to prevent scorching. Add a splash of milk or cream if the chowder feels too thick after reheating. Avoid microwaving if possible, as it can cause uneven heating and separate the dairy components.

FAQs

Can I use fresh clams instead of canned?

Absolutely! Fresh clams add an incredible depth of flavor, but you’ll want to steam them first and reserve the cooking liquid to use as clam juice. This will take the chowder to the next level of freshness and authenticity.

Is it possible to make this recipe dairy-free?

Yes! Substitute the milk and cream with coconut milk or a rich plant-based alternative. Keep in mind this will slightly change the flavor and texture but still result in a creamy, delicious chowder.

Can I make this chowder spicy?

For sure! Adding a pinch of cayenne pepper or some chopped jalapeños when cooking the aromatics gives a gentle heat that contrasts nicely with the creamy base. Just adjust to your spice tolerance.

How thick should clam chowder be?

Clam chowder should be thick enough to coat the back of a spoon but still spoonable and creamy. This recipe balances broth and cream to achieve that perfect, hearty consistency without being too heavy or soupy.

What wine pairs well with clam chowder?

Try a crisp, clean white wine like Sauvignon Blanc or a light Chardonnay. These wines’ acidity pairs beautifully with the creamy richness and seafood flavors of the chowder, refreshing the palate between bites.

Final Thoughts

This Homemade Clam Chowder Recipe is a true crowd-pleaser that feels like a warm embrace from the sea. Simple enough to prepare any night of the week, yet special enough for guests, it’s packed with flavor and heartiness that everyone will adore. I encourage you to give this recipe a try and savor the delicious comfort it brings—you just might find it becomes a beloved staple in your kitchen like it is in mine!