Homemade Clam Chowder

This homemade clam chowder recipe is our go-to for chilly weeknights. It uses canned clams -for ease and convenience along with savory potatoes, bacon, and broth to make a creamy, classic New England-style chowder.

Why My Family Loves Homemade Clam Chowder

• Uses simple grocery-store ingredients – All the ingredients used in this recipe are available in local grocery stores (no need for specialty grocery stores run).
• Saves time – There’s no need to scrub, steam, shell, and chop fresh clams. Canned clams make this recipe much easier for a weeknight dinner.
• Ready in 30 minutes – This recipe is perfect if you need something quick and easy to make.
• One-pot recipe – From cooking the bacon to simmering the chowder, you can make the whole meal in one pot for easier cleanup.

What is Clam Chowder?

New England clam chowder is a thick, hearty soup made with clams, potatoes, onions, and a flavorful broth. Unlike lighter seafood soups, chowder is known for its substantial texture and is traditionally made with ingredients such as milk or cream, salt pork or bacon, and vegetables.

The word “chowder” is believed to be connected to the French word chaudière, meaning a large cooking pot or cauldron. The dish itself has a long history along the coastal areas of North America, where seafood was plentiful, and fishermen and settlers relied on simple, filling ingredients that could be cooked together in one pot.

As clam chowder spread across the country, regional versions developed, including creamy New England chowder, tomato-based Manhattan clam chowder, and clear-broth Rhode Island clam chowder.

Ingredients

• Canned chopped clams - A convenient shortcut that gives you plenty of clam flavor without having to cook and shell fresh clams. I use Snow’s chopped clams in clam juice with great results
• Snow’s clam juice - used for more briny clam flavor to shine through the cream sauce.
• Chicken broth - Adds savory depth to the soup and balances the briny flavor of the clams.
• Heavy cream - Creates the creamy and decadent flavor associated with New England clam chowder.
• Butter - Adds a richer flavor depth to this creamy clam chowder.
• All-purpose Flour - Helps create a thicker, creamy soup without needing to blend the potatoes.
• Bacon - Adds smoky, savory flavor and a crispy topping for serving.
• Onion and celery - Builds the aromatic base of the chowder.
• Russet Potatoes - Their high starch content helps thicken the soup while giving the chowder hearty chunks of potato.

Equipment Needed

• Large Dutch oven or heavy-bottomed soup pot
• Wooden spoon
• Measuring cups and spoons
• Strainer

What Kind of Canned Clams to Use for Clam Chowder

For this recipe, only use canned chopped clams in clam juice. Avoid clams packed in oil, as the added oil can affect the flavor and texture of your clam chowder.

Types of Canned Clams

• Chopped or minced clams - This is my top recommendation for this recipe because the smaller pieces distribute evenly throughout the chowder, so you get tender bites of clam in every spoonful. I used Snow's Chopped Clams since it has the best texture and flavor.
• Whole baby clams - If you prefer larger, more noticeable pieces of clam meat in your chowder, whole baby clams are a great option. They’re also easy to find and add a hearty texture to every bite.

How to Make Homemade Clam Chowder

1. Prepare the ingredients

Pour and drain the canned clams into a strainer, catching the clam juice with a bowl. Set aside until ready to use. 

2. Cook the bacon

Cook the bacon in a large pot over medium heat until crisp. Remove the bacon and set it aside.

3. Sauté the vegetables

Add the butter to the same pot. Once melted, add the diced onion and celery and cook until softened. Add flour and stir until completely dissolved in the vegetable mixture.

4. Add the clam juice, broth, and potatoes

Pour in the clam juice and chicken broth, stirring to combine. Add the diced potatoes and cooked bacon. Bring the mixture to a boil, then cover, reduce the heat to low, and simmer until the potatoes are tender.

5. Add the cream and canned clams

Stir in the heavy cream and take it to a boil on medium heat. Then add the canned clams and cook just until heated through.

6. Season and serve

Season with salt and freshly ground black pepper to taste. Ladle the chowder into bowls and top with optiona crispy bacon. Serve immediately.

Pro Tips & Common Mistakes When Cooking Homemade Clam Chowder

• Cut the potatoes evenly – cut the potatoes into even-sized pieces so they finish cooking at the same time. 
• Reserve the clam juice – Don't pour the liquid from the canned clams down the drain. It adds a concentrated clam and briny flavor to the soup base.
• Don't overcook the clams – Canned clams are already pre-cooked, so they only need a minute or two to heat through. Adding them near the end helps keep their texture tender.
• Keep the heat low after adding the dairy – Cream-based soups can separate when boiled. Gently heat the chowder after adding the cream rather than bringing it back to a hard boil.
• Don't skip the bacon – The bacon adds smoky flavor and a crisp contrast to the creamy potatoes and tender clams.

Variations & Add-Ins

• Fresh herbs - Garnish your creamy clam chowder with fresh thyme, tarragon, or dill to brighten the flavor and add a fresh, herby touch.
• Oyster crackers - Serve with oyster crackers for a delicious crunchy contrast to the creamy chowder.
• Corn - Add corn to make the clam chowder more filling while bringing a touch of sweetness and extra texture.
• Spice - Add a little heat with a few drops of Tabasco sauce or a sprinkle of crushed red pepper flakes.

What to Serve with Homemade Clam Chowder

Homemade clam chowder is hearty enough to serve as a main dish, but adding something fresh or crunchy makes it a more complete meal.

• Sautéed Mushrooms – Savory, buttery mushrooms make a cozy addition for a heartier meal.
• Roasted vegetables – Pair roasted carrots or oven-roasted corn with your chowder for a more filling meal. The caramelized edges and slight crunch of the vegetables also complement the creamy soup.
• Oven-Baked Sheet Pan Salmon and Broccoli - Add a protein-rich side with tender salmon and roasted broccoli to make clam chowder even more filling.

Storage and Reheating

Store leftover homemade clam chowder in an airtight container in the refrigerator for up to 3 days.

For the best texture, add a splash of milk to reheat the chowder gently on the stovetop over low to medium-low heat, stirring occasionally. Avoid bringing it to a boil because the dairy can separate, and the clams can become chewy.

Freezing is generally not recommended for cream-based clam chowder because the dairy can separate after thawing, resulting in a less creamy texture. If you do freeze it, expect some texture changes and reheat it gently while stirring well.

FAQs

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