Clam Chowder
A rich, creamy soup brimming with tender clams and hearty potato chunks, all brought together with smoky bacon and a touch of fresh thyme. This New England classic is warming, satisfying, and perfect for a cozy meal by the coast or at home.
For 4 servings
- prep · ~10 min
Prepare the clams and bacon.
If using fresh clams, steam them open in a bit of water, then shuck and chop the meat, reserving the cooking liquid. If using canned, drain the clams and reserve the juice. Chop the bacon into small pieces.
- saute · ~7 min
Render the bacon fat.
1.Place chopped bacon in a cold heavy-bottomed pot.2.Cook over medium heat until the bacon is crispy and fat is rendered, about 5-7 minutes.3.Remove bacon with a slotted spoon and set aside on a paper towel, leaving about 1 tablespoon of fat in the pot.TIPStarting in a cold pot helps render the fat without burning the bacon. - saute · ~7 min
Sauté the aromatic vegetables.
1.Add the chopped onion and celery to the pot with the bacon fat.2.Cook over medium heat, stirring often, until softened but not browned, about 5-6 minutes.3.Add the minced garlic and cook for 30 seconds until fragrant. - saute · ~2 min
Cook the flour to form a roux.
1.Sprinkle the all-purpose flour over the softened vegetables.2.Stir constantly and cook for 2 minutes to remove the raw flour taste, without letting it brown.TIPCooking the flour properly prevents a pasty, raw-flour taste in the final chowder. - simmer · ~20 min
Build the broth.
1.Gradually pour in the water and the reserved clam juice while stirring to avoid lumps.2.Add the diced potatoes, thyme sprigs, and bay leaf.3.Bring to a boil over high heat, then reduce the heat to a gentle simmer.4.Simmer until the potatoes are fork-tender, about 15-20 minutes. - simmer · ~3 min
Finish the chowder with dairy and clams.
1.Stir in the whole milk and heavy cream and bring back to a gentle simmer.2.Add the chopped clam meat and the cooked bacon back to the pot.3.Season with salt and a pinch of black pepper.4.Heat through for 2-3 minutes until the clams are just cooked. Do not let it boil after adding the dairy.TIPStirring in cream and milk at the very end, without boiling, ensures a smooth, non-curdled texture. - garnish · ~1 min
Remove bay leaf, garnish, and serve.
1.Remove and discard the bay leaf and thyme sprigs.2.Ladle the chowder into bowls.3.Garnish with fresh chopped parsley and an extra crack of black pepper.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use the reserved clam juice instead of plain water for a deeper seafood flavor.
- 2Cook the bacon starting in a cold pot to render more fat without burning it.
- 3Do not let the chowder boil after adding the milk and cream to prevent curdling.
- 4Dice the potatoes evenly (about ½-inch cubes) so they cook at the same rate.
- 5Cook the flour roux for a full 2 minutes to eliminate any raw flour taste.
- 6For the best texture, add the clams only at the end and heat gently to avoid toughness.
- 7If using canned clams, look for whole baby clams in juice rather than chopped for better texture.
Adapt it for your goals.
Smoked-fish chowder
Replace the clam meat with flaked smoked haddock or cod for a smoky, earthy twist that pairs beautifully with the creamy base.
dairy freeDairy-free
Substitute whole milk and heavy cream with full-fat coconut milk and use a dairy-free bacon or smoked paprika oil; still rich and creamy, suitable for lactose-intolerant eaters.
herb gardenHerb garden
Swap the thyme for fresh dill or tarragon, and add a tablespoon of chopped chives at the end — bright, fresh notes that contrast the richness.
low carbLow-carb
Replace potatoes with cubed cauliflower or turnips and skip the flour roux (use a splash of xanthan gum or pureed cooked cauliflower as thickener); keto-friendly and still hearty.
Why this is on our healthy list.
Lean Protein from Clams
Clams are a high-quality, lean protein source, providing essential amino acids that support muscle maintenance and repair.
Rich in Iron
Clams are one of the best natural sources of heme iron, which helps oxygen transport in the blood and supports energy levels.
B Vitamins for Energy
Clams and potatoes are both good sources of B vitamins, including B12, which are vital for energy metabolism and nerve function.
Potassium from Potatoes
Potatoes supply potassium, an electrolyte that helps regulate blood pressure and muscle contractions.
Vitamin C from Parsley and Potatoes
Both parsley and potatoes contribute vitamin C, supporting immune function and collagen production.
Frequently asked questions
Yes, canned clams work perfectly. Use whole baby clams in juice for the best texture, and reserve the juice to add to the broth.
