Clam Chowder

Classic clam chowder brings to mind cozy nights spent by the sea, and that’s exactly what we were going for with our best-ever recipe. If you usually refrain from making clam chowder homemade, I highly recommend trying your hand at it. It's ready to serve in 30 minutes, is simple to make, and makes for a filling side or a main dish depending on what you’re craving. Ready to dive into this soup? Read on for everything you need to know:

What People Are Saying:
“So delicious. My family and friends loved this. I made it twice in one week because I loved it so much.” - asober

How To Make Clam Chowder

INGREDIENTS

• Bacon: I’m using bacon here both for the crispy bites themselves, and for its fat. After cooking the bacon I am reserving that fat and cooking the aromatics in it, giving them a deeper, meaty flavor that works so well in a hearty chowder.
• Aromatics: The aromatics I’m using to form the base flavors here are yellow onion, celery, and garlic. The crisp freshness of the celery adds some lightness to the rich flavors of the chowder, while the onion and garlic add their classic, almost sweet, savory flavor and aroma.
• All-Purpose Flour: The flour here is used to create a roux base for the chowder. This is incredibly important to forming a smooth, thick chowder.
• Clam Juice & Chopped Clams: It wouldn’t be clam chowder without clams! There are many kinds of canned chopped clams and any will work here. The briny, meaty flavor of the clams and clam juice are what makes clam chowder so comforting.
• Half-And-Half: This is the perfect choice here as it isn’t as heavy as heavy cream, but not as light as milk, bringing the ideal amount of fat to an already rich dish while also having enough to stand up to create a thick chowder.
• Vegetable Broth: Here, the vegetable broth will add some much needed liquid to the chowder while adding to the flavor of the dish.
• Russet Potatoes: I highly suggest using peeled russet potatoes for this recipe. They’ll hold up well and are a classic choice for this soup. Alternatively, you can also use Yukon Golds if you prefer.
• Herbs & Seasonings: I am using a classic seafood combination of thyme, a bay leaf, chives, and both salt and black pepper. This adds an aromatic base flavor while heightening the briny seafood flavor of the chowder.
• Oyster Crackers: You can’t have chowder without oyster crackers. Well, technically you can, but it won’t be as nice. These darling little crackers add a nice textural difference to the chowder without changing the flavor up.

STEP-BY-STEP INSTRUCTIONS

To start the clam chowder off we need to cook the bacon so that we can use the rendered fat to create the roux. To do this, start by cooking the bacon in a large pot for about 5 minutes, until browned and crisp, then remove the bacon with a slotted spoon so that the fat remains.

Add your butter into the same pot and stir until it is melted and combined with the bacon fat. Toss in the onion and celery and cook for about 5 minutes until they are tender and slightly translucent. Then add in the garlic and four, stirring as it cooks, until the garlic is fragrant and the flour has darkened a bit in color.

Before the flour gets too dark, add in the liquids: clam juice, vegetable broth, and half-and-half. Whisk this mixture until the flour base and liquids have combined into a slightly thick chowder base. Add in the potatoes, thyme, and bay leaf and allow the mixture to come to a boil. Then reduce the heat and allow the chowder to simmer for about 10 minutes until the potatoes are tender.

Add in the chopped clams and cook for 2 minutes, then seasoning the chowder with salt and pepper to taste. If necessary, add half-and-half to adjust the thickness of the chowder and remove the thyme and bay leaf for serving.

Divide the chowder among individual bowls and top with bacon, chives, and oyster crackers and desired.

The full list of ingredients and instructions can be found in the recipe below.

Recipe Tips

• New England clam chowder vs. Manhattan clam chowder. This recipe is for New England clam chowder, which is what most people often think of when they hear the word “clam chowder.” New England clam chowder is a cream-based soup, while Manhattan clam chowder is a lighter, tomato-based soup. If that sounds more your speed, try our Manhattan clam chowder recipe!
• Top your bowl. Besides your chives, oyster crackers, and bacon, hot sauce is a great addition to your bowl to add a bit of heat.
• Adjust the consistency to your liking. The combination of adding flour and half-and-half helps to thicken up our clam chowder. This should create a thick, hearty texture with your clam chowder, but if you prefer to adjust, add some half-and-half until you reach your desired consistency.

What To Serve With Clam Chowder

Of course, a bowl of clam chowder isn’t complete without oyster crackers, finely chopped chives, and bacon (in my book). If you’re looking for perfect pairings for your clam chowder, you can’t go wrong with some sourdough bread, fluffy potato rolls, and a simple arugula salad to add in some greens.

Storage

If you have any leftovers, wait for them to cool, then store in an airtight container in the fridge for 3 to 4 days.