If you have ever craved a soulful, comforting bowl that feels like a warm hug on a chilly day, then this Creamy Clam Chowder Recipe is exactly what you need. Bursting with tender clams, silky potatoes, and smoky bacon, it’s a dish that brings together simple ingredients to create something truly special. The rich creaminess balanced with the subtle herbs and savory seafood delivers a texture and flavor combo that is utterly irresistible. Whether you’re serving it for a family dinner or want to impress friends with your culinary skills, this clam chowder will quickly become a beloved staple in your kitchen.
Ingredients You’ll Need
Getting the ingredients right is key to achieving the perfect balance of flavors and textures in this Creamy Clam Chowder Recipe. Each component plays an essential role, from the bacon’s smoky crunch to the potatoes’ comforting softness, creating that classic chowder experience.
- Bacon (6 slices, chopped): Adds a wonderful smoky depth and crispy texture that contrasts beautifully with the creamy base.
- Butter (2 tablespoons): Enhances richness and helps soften the vegetables for a flavorful foundation.
- Onion (1 large, chopped): Provides a sweet, aromatic base that melds seamlessly with the garlic and celery.
- Garlic (3 cloves, minced): Delivers a subtle punch of savory warmth that lifts the overall flavor.
- Celery (2 ribs, chopped): Adds a fresh crispness and slight earthiness, balancing the creamy elements.
- Flour (1/3 cup): Acts as the thickening agent to give the chowder that luscious, velvety texture.
- Chicken broth (3 cups): Forms the hearty liquid base, infusing the chowder with a rich, savory flavor.
- Chopped clams (3 cans, drained, juices reserved): The star ingredient, providing authentic seafood goodness and a briny kiss.
- Russet potatoes (2 medium, peeled and diced): Create a comforting, soft consistency that soaks up the creamy broth beautifully.
- Italian seasoning (2 teaspoons): Brings in a blend of herbs that enhance the chowder’s warmth and depth.
- Bay leaves (2): Infuse subtle herbal notes that round out the chowder’s flavor complexity.
- Heavy cream (1 cup): Provides the signature creamy richness that makes this chowder so indulgent.
- Salt and black pepper: Essential for seasoning and balancing all the vibrant flavors.
How to Make Creamy Clam Chowder Recipe
Step 1: Crisp Up the Bacon
Start by heating a large pot over medium heat and cook the chopped bacon, stirring occasionally until it turns golden and crispy. This step releases those incredible smoky flavors and the rendered fat forms the flavorful base for your chowder. Once cooked, remove the bacon with a slotted spoon and set it aside—don’t discard that bacon fat; it’s gold for the next steps!
Step 2: Sauté the Vegetables
Add the butter to the bacon fat in the pot, letting it melt and combine. Toss in the chopped onion, minced garlic, and celery, cooking them gently for about 4 to 5 minutes. This softens the vegetables, drawing out their sweetness while soaking up the smoky fat. The aroma at this stage is already making your kitchen smell like a seafood haven!
Step 3: Create the Chowder Base
Sprinkle the flour over the sautéed veggies and stir continuously until the flour is fully mixed in. This step is vital because the flour will thicken your chowder, giving it that smooth, creamy consistency you look forward to in every spoonful.
Step 4: Simmer with Broth and Potatoes
Pour in the chicken broth along with the reserved clam juices from the cans. Add the diced potatoes, Italian seasoning, and bay leaves, then bring everything to a boil. Once boiling, reduce the heat to a gentle simmer and let it cook uncovered for about 10 to 15 minutes or until the potatoes become tender. This slow simmering allows the flavors to meld and the potatoes to absorb the savory broth.
Step 5: Finish with Clams and Cream
Finally, stir in the heavy cream and the chopped clams. Season the chowder with salt and black pepper to your taste. Let it heat through for a couple more minutes—just enough to warm the clams without overcooking them. The result? A velvety, decadent soup that marries tender clams and luscious cream with the perfect hint of herbs and smoky bacon.
How to Serve Creamy Clam Chowder Recipe
Garnishes
Once your chowder is ready, don’t skip the garnishes—they add texture and visual appeal! Crispy bacon bits sprinkled on top bring back that delightful crunch, fresh chopped parsley adds a burst of color and freshness, and a sprinkle of cracked black pepper intensifies the flavor right at the end.
Side Dishes
To round out your meal, pair the chowder with crusty bread or classic oyster crackers for dipping. A crisp green salad balances the richness of the chowder perfectly, making your dining experience both hearty and refreshing.
Creative Ways to Present
For a fun twist, serve the Creamy Clam Chowder Recipe in hollowed-out sourdough bread bowls—this not only makes the dish more filling but also adds an edible, crunchy vessel that soaks up every last drop. Alternatively, you can ladle it into individual ramekins and sprinkle grated sharp cheddar for a cheesy finish before broiling briefly.
Make Ahead and Storage
Storing Leftovers
This chowder stores beautifully in an airtight container in the refrigerator for up to three days. Make sure to cool it completely before refrigerating to preserve the flavors and texture. When ready to enjoy, gently reheat on the stove to avoid breaking the cream’s smooth finish.
Freezing
Freezing clam chowder can be a bit tricky because cream-based soups sometimes separate after thawing. If you plan to freeze it, consider omitting the heavy cream during initial cooking and add it fresh when reheating to maintain that perfect creamy texture. Store in a freezer-safe container for up to two months.
Reheating
Reheat your chowder slowly over low to medium heat, stirring frequently to ensure it warms evenly and doesn’t scorch. If the chowder thickens too much, add a splash of chicken broth or milk to restore its creamy consistency. Adding cream fresh at this point keeps it silky and fresh-tasting.
FAQs
Can I use fresh clams instead of canned clams?
Absolutely! Fresh clams can elevate the flavor even more, but they require extra prep like steaming and shucking. If you use fresh clams, reserve the clam broth made during steaming to add to your chowder’s base for an even richer seafood taste.
Is it possible to make this chowder dairy-free?
Yes, you can substitute heavy cream with coconut milk or a plant-based cream alternative. Keep in mind the flavor will be slightly different, but it will still yield a tasty, creamy chowder that suits dairy-free diets.
What type of potatoes works best in this recipe?
Russet potatoes are ideal because they break down slightly while cooking, contributing to the chowder’s thickness without becoming mushy. Yukon Gold potatoes can also work well for a creamier texture with less starch.
Can I prepare this clam chowder recipe ahead for a party?
This Creamy Clam Chowder Recipe is great for make-ahead meals. Prepare it a day in advance, refrigerate, and gently reheat before serving. This resting time lets the flavors blend beautifully, making the chowder taste even better.
How can I adjust the chowder if I want it thicker or thinner?
If you prefer a thicker chowder, simmer it a bit longer uncovered to reduce the liquid or add a slurry of flour and water while stirring. For a thinner chowder, simply stir in extra chicken broth or milk until you reach your desired consistency.
Final Thoughts
This Creamy Clam Chowder Recipe is a true crowd-pleaser that brings warmth, comfort, and a burst of rich flavors to your table. With its straightforward steps and familiar ingredients, it’s the kind of dish you’ll find yourself making again and again. Whether you’re a clam chowder enthusiast or just discovering this classic, I encourage you to dive in and savor every spoonful of this velvety, hearty soup. Your taste buds will thank you!
Print
Creamy Clam Chowder Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This classic Clam Chowder recipe delivers a rich and creamy soup loaded with tender clams, bacon, and potatoes, perfectly seasoned with Italian herbs and seasoned bay leaves. It’s a comforting and hearty dish ready in just 30 minutes, ideal for a family meal or entertaining guests.
Ingredients
Savory Chowder Base
- 6 slices bacon, chopped
- 2 tablespoons butter
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 ribs celery, chopped
- â…“ cup flour
- 3 cups chicken broth
- 3 (6.5-ounce) cans chopped clams, drained and juice reserved
- 2 medium russet potatoes, peeled and diced
- 2 teaspoons Italian seasoning
- 2 bay leaves
- 1 cup heavy cream
- Salt and black pepper to taste
Instructions
- Cook the Bacon: Heat a large pot over medium heat. Add the chopped bacon and cook for 5-6 minutes until golden and crispy. Remove the bacon to a plate, leaving the rendered fat in the pot for flavor.
- Sauté Vegetables: Add 2 tablespoons of butter to the bacon fat. Cook the chopped onion, minced garlic, and celery for 4-5 minutes until softened and fragrant, stirring occasionally to prevent burning.
- Add Flour: Stir in the flour, mixing it thoroughly throughout the vegetables to create a roux base which will help thicken the chowder.
- Add Liquids and Simmer: Gradually stir in the chicken broth, reserved clam juice, diced potatoes, Italian seasoning, and bay leaves. Bring the mixture to a boil, then reduce to a gentle simmer. Let it cook for 10-15 minutes, or until the potatoes are tender when pierced with a fork.
- Finish the Chowder: Stir in the heavy cream and the chopped clams. Cook for an additional few minutes just until heated through. Season the chowder with salt and freshly ground black pepper to your taste. Remove bay leaves before serving.
Notes
- For a thicker chowder, simmer longer until desired consistency is reached.
- Using fresh clams instead of canned can add more depth of flavor but requires extra cooking time.
- Serve with oyster crackers or crusty bread for a classic accompaniment.
- Leftovers store well refrigerated for up to 3 days; reheat gently to prevent curdling.
