A warm bowl of creamy clam chowder is one of the most comforting dishes you can make at home. This recipe brings together tender potatoes, briny clams, sautéed aromatics, and a smooth, velvety broth for a chowder that tastes both traditional and homemade. It is hearty, satisfying, and surprisingly simple, making it perfect for weeknight dinners, cozy weekends, or whenever you want New England–style comfort in your own kitchen.
The potatoes naturally thicken the broth, the clams add a sweet ocean flavor, and the optional bacon provides depth and richness. Whether using fresh or canned clams, this chowder delivers consistent, reliable results.
Why This Clam Chowder Always Turns Out Well
• Balanced creamy texture without being overly heavy
• One-pot method keeps cleanup simple
• Works with both fresh and canned clams
• Easy to customize with herbs, vegetables, or added seafood
• Freezer-friendly and great for make-ahead meals
• Classic New England flavor with straightforward ingredients
Ingredients You Need
Clams
1 pound chopped clams (fresh or canned)
Vegetables and Aromatics
2 cups diced potatoes (Russet or Yukon Gold)
1 cup diced onion
1 cup diced celery
Base
4 tablespoons unsalted butter
¼ cup all-purpose flour
2 cups whole milk
1 cup heavy cream
Optional
4–6 slices bacon (for cooking fat and garnish)
Fresh herbs such as thyme or parsley
Salt and black pepper
How to Make Creamy Clam Chowder
Before You Begin
Prep and measure ingredients. Cooking times and results may vary depending on your equipment and ingredients. Keep dairy at gentle heat only and do not boil after adding cream or milk. Refrigerate leftovers promptly within 2 hours.
1. Cook the Bacon (Optional)
Cook bacon until crisp. Remove and set aside.
Keep 1–2 tablespoons of the drippings in the pot for flavor.
2. Sauté the Aromatics
Add onion and celery to the pot.
Cook 5–6 minutes until softened but not browned.
Add 1 tablespoon butter if not using bacon fat.
3. Make the Roux
Add remaining butter.
Sprinkle flour evenly and cook 2 minutes, stirring constantly.
This removes the raw flour taste and thickens the chowder safely.
4. Add Milk Gradually
Slowly whisk in the whole milk.
Bring to a gentle simmer, not a boil.
Keep heat moderate to prevent burning or curdling.
5. Add Potatoes and Clams
Add diced potatoes, clams, and clam juice if using canned.
Simmer 15–20 minutes, stirring occasionally, until potatoes are tender.
Chowder should reach 165°F (74°C) for safe serving.
6. Finish With Cream
Reduce heat to low.
Stir in heavy cream and herbs.
Do not allow the soup to boil after adding cream.
7. Serve Safely
Serve hot with bacon and fresh herbs.
Do not leave chowder at room temperature for longer than 2 hours.
Tips for the Best Clam Chowder
• Add milk gradually to ensure a smooth base
• Do not boil the chowder after adding dairy
• Use Yukon Gold potatoes if you prefer firmer bites
• Russet potatoes soften and help thicken the broth
• For a naturally thicker chowder, mash a few cooked potatoes into the pot
• Add fresh herbs at the end for better flavor
Variations to Try
• Seafood Chowder: Add shrimp, scallops, or crab
• Herb-Focused Chowder: Add thyme, bay leaf, or parsley
• Vegetable Chowder: Add corn, carrots, leeks, or diced celery root
• Lighter Version: Use half-and-half or milk instead of heavy cream
How to Store, Reheat, and Freeze
Refrigerate
Up to 3–4 days in an airtight container.
Freeze
Up to 3 months once fully cooled. Dairy-based soups freeze best when reheated slowly.
Reheat
Warm over medium heat on the stovetop, stirring occasionally. Do not boil to prevent curdling.
COMMON MISTAKES
- Boiling chowder after adding dairy (causes curdling)
- Adding milk too quickly, making lumps
- Using high heat which separates cream
- Not cooking potatoes long enough
- Not heating canned clam juice thoroughly
- Overcooking clams (turns rubbery)
- Storing at room temperature too long
FAQ
1. What type of clams are best for clam chowder?
Fresh littleneck or cherrystone clams offer the best flavor, but canned clams are a convenient option and still produce excellent results. If using canned, include the reserved clam juice in the chowder for added depth.
2. Why is my chowder not thick enough?
Clam chowder thickness depends on the roux and the starch released from the potatoes. If the texture is too thin, mash some cooked potatoes into the soup or whisk in a small amount of additional roux made separately.
3. Can I make clam chowder ahead of time?
Yes. Clam chowder often tastes even better the next day as the flavors meld. Cool completely before refrigerating and reheat gently on the stove.
4. Can clam chowder be frozen?
Yes, but it should be reheated gradually. Freeze it in individual portions for convenience. When thawing, refrigerate overnight rather than thawing quickly at room temperature.
5. Why did my chowder separate?
Dairy will split if exposed to high heat. Make sure to maintain a gentle simmer only and avoid boiling, especially after adding cream.
6. Which potatoes work best?
Yukon Gold potatoes retain shape and provide a creamy bite. Russets create a softer texture that naturally thickens the soup.
7. How can I thicken clam chowder naturally?
Mash a small portion of the potatoes directly in the pot, or simmer the chowder uncovered for a few minutes to reduce and thicken.
8. Can I substitute half-and-half for heavy cream?
Yes. The chowder will be slightly lighter but still smooth and flavorful.
Conclusion
This creamy clam chowder delivers traditional New England flavor with simple steps and dependable results. Tender potatoes, briny clams, and smooth dairy come together to create a comforting meal perfect for any season. Whether you choose fresh or canned clams, the chowder remains rich, hearty, and satisfying without requiring complicated techniques. Serve it with warm bread for a complete, cozy dinner. Once you make this version at home, it is likely to become a regular favorite in your cooking routine.
Recipe Card: Easy Clam Chowder
Creamy Easy Clam Chowder
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6
Course: Soup • Main Dish
Cuisine: New England / American
Author: Isaacblogger
Ingredients
1 lb chopped clams (fresh or canned)
2 cups diced potatoes (Russet or Yukon Gold)
1 cup diced onion
1 cup diced celery
4–6 slices bacon (optional)
4 tbsp unsalted butter
¼ cup all-purpose flour
2 cups whole milk
1 cup heavy cream
Salt and black pepper
Fresh parsley or thyme
Instructions
Before You Begin:
Prep ingredients. Cooking times and results may vary depending on your equipment and ingredients. Keep chowder at gentle heat only and do not boil after adding dairy.
- Cook bacon; remove and reserve drippings.
- Sauté onion and celery until softened.
- Add butter and flour; cook 2 minutes.
- Slowly whisk in milk; bring to a gentle simmer.
- Add potatoes, clams, and clam juice; simmer 15–20 minutes until tender and chowder reaches 165°F (74°C).
- Stir in cream and herbs; do not boil.
- Serve hot. Refrigerate leftovers within 2 hours.
Nutrition (Per Serving) approx.
Calories: ~300
Protein: 20g
Fat: 15g
Carbs: 25g
Fiber: 3g
Sugar: 5g
Sodium: varies by brand
Nutrition Disclaimer: Values are estimates and vary based on specific ingredients and portion sizes
