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Best Clam Chowder Recipe

Simple yet flavorful New England Clam Chowder that captures the essence of coastal comfort food. Featuring tender clams, smoky bacon, and potatoes in a rich, creamy broth, it's the perfect remedy for chilly evenings or whenever you crave a taste of the Northeast!

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings: 8 -6 servings
Calories: 333 kcal
Course: Soup
Cuisine: American

Ingredients

  • 6 slices thick-cut bacon chopped (or salt pork), plus reserved bacon drippings
  • 1-2 tablespoons butter
  • 1 large onion diced (about 1 cup)
  • 2 stalks celery diced (about 1 cup)
  • 4 cloves garlic minced
  • ½ cup all-purpose flour
  • 1 teaspoon Old Bay seasoning see Note 1 for substitute
  • 1 teaspoon dried thyme
  • ½ teaspoon kosher salt to taste
  • ¼ teaspoon black pepper to taste
  • 2 - 3 cups chicken broth more for thinner soup
  • 1 cup heavy cream
  • 8 ounces clam juice for less "clammy" taste, reduce to ½ cup
  • 2-3 medium russet potatoes peeled and cubed (about 2 cups) or use Yukon gold
  • 2 bay leaves
  • 2 - 3 6.5 oz cans chopped clams with juice (see Note 2)
  • Optional oyster crackers

Instructions

    Cup of Yum
  1. In a Dutch oven or large pot, cook your bacon over medium-high heat until the bacon is crispy. Transfer the bacon to a plate lined with a paper towel. Reserve 1-2 tablespoons bacon drippings in the pot.
  2. Add 1 tablespoon butter to the bacon grease, saute onion and celery in the pot and cook until softened, about 5 to 10 minutes. Add in the garlic and cook for an additional 30 seconds. *Note: if your bacon was really lean, then additional 1-2 tablespoons of butter.
  3. Stir the flour, old bay seasoning, thyme, salt, and pepper into the onion mixture. Allow your roux to cook for 1-2 minutes until golden brown.
  4. Slowly stir the chicken broth, heavy cream, and clam juice into the roux. Add in the cubed potatoes and bay leaf. Bring the mixture up to a simmer. Allow the soup to simmer for 20 minutes until potatoes are tender.
  5. Mix in the chopped clams and their juice and allow the mixture to cook for 10 minutes. Stir in a portion of the bacon. Serve with some oyster crackers and a little resreved bacon bits. Adjust salt and pepper to taste.

Notes

  • Stir together 1/4 teaspoon celery salt (or a mix of celery seed and regular salt), 1/4 teaspoon paprika (for color and warmth), 1/4 teaspoon ground mustard (adds a tangy bite), 1/8 teaspoon black pepper, 1/8 teaspoon cayenne pepper (or red pepper flakes for a little heat), Pinch of ground nutmeg (optional, but adds depth)
  • How to Use Fresh Clams: 
  • sieve
  • Storage Tips
  • Store cooled chowder in airtight container in fridge for up to 5 days. To reheat, place the desired amount in a saucepan, adding a little splash of water or broth to thin as it reheats. Freezing not recommended, but see post for tips. 
  • Homemade Old Bay Substitute: Stir together 1/4 teaspoon celery salt (or a mix of celery seed and regular salt), 1/4 teaspoon paprika (for color and warmth), 1/4 teaspoon ground mustard (adds a tangy bite), 1/8 teaspoon black pepper, 1/8 teaspoon cayenne pepper (or red pepper flakes for a little heat), Pinch of ground nutmeg (optional, but adds depth)

  • How to Use Fresh Clams: 

    Clean & Soak – Rinse and scrub clams, then soak in cold, salted water for 30–60 minutes to remove grit. Discard any that are cracked or don’t close when tapped. Steam – Add ½ inch of water to a pot, bring to a boil, and steam clams 5–10 minutes until they open. Strain the leftover liquid through a fine mesh sieve—you’ll get 2–3 cups of flavorful clam broth for your chowder! Chop – Remove clams from shells and rough chop (aim for 1½–2 cups).

  • Clean & Soak – Rinse and scrub clams, then soak in cold, salted water for 30–60 minutes to remove grit. Discard any that are cracked or don’t close when tapped.
  • Steam – Add ½ inch of water to a pot, bring to a boil, and steam clams 5–10 minutes until they open. Strain the leftover liquid through a fine mesh sieve—you’ll get 2–3 cups of flavorful clam broth for your chowder!
  • Chop – Remove clams from shells and rough chop (aim for 1½–2 cups).

Nutrition Information

Calories 333kcal (17%) Carbohydrates 23g (8%) Protein 8g (16%) Fat 23g (35%) Saturated Fat 11g (55%) Polyunsaturated Fat 2g Monounsaturated Fat 8g Trans Fat 0.1g Cholesterol 55mg (18%) Sodium 476mg (20%) Potassium 452mg (13%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 594IU (12%) Vitamin C 7mg (8%) Calcium 51mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 8-6 servings

Amount Per Serving

Calories 333

% Daily Value*

Calories 333kcal 17%
Carbohydrates 23g 8%
Protein 8g 16%
Fat 23g 35%
Saturated Fat 11g 55%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 8g 40%
Trans Fat 0.1g 5%
Cholesterol 55mg 18%
Sodium 476mg 20%
Potassium 452mg 10%
Fiber 2g 8%
Sugar 3g 6%
Vitamin A 594IU 12%
Vitamin C 7mg 8%
Calcium 51mg 5%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.