Easy Clam Chowder Recipe – Rich, Creamy & Packed with Flavor

Let’s be real — clam chowder recipe is the Beyoncé of soups. Creamy, comforting, and just a little bit bougie. The kind of meal that makes you want to curl up on the couch and pretend the world outside doesn’t exist.

I’ve been making clam chowder for years, and IMO, once you nail it at home, you’ll never settle for the overpriced, watery version from a chain restaurant again. Plus, it’s surprisingly easy. You don’t need a culinary degree or a fisherman’s hat — just a good recipe, a pot, and the willpower to not eat half the bacon before it hits the soup.

Ready to make a bowl that tastes like a New England vacation? Let’s go.

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What Makes a Great Clam Chowder?

Ever had clam chowder that was so thick it felt like eating glue? Yeah, no thanks. The best clam chowder hits the perfect balance — rich and creamy, but still light enough to eat a full bowl without regretting life choices.

The magic comes from a few key things:

• Fresh clams or quality canned clams – If you live by the coast, fresh is amazing. If not, canned is perfectly fine (and way easier).
• A flavorful base – Onion, celery, garlic, and bacon? Yes, please.
• Potatoes – Yukon Golds are my go-to for their buttery texture.
• A balanced thickener – Flour or cornstarch, but don’t overdo it.
• Cream, not milk – Milk makes it bland; cream makes it heavenly.

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Ingredients You’ll Need (and Why)

For 6 servings:

• 4 slices thick-cut bacon – Adds smokiness and depth.
• 2 tablespoons unsalted butter – Because flavor.
• 1 medium onion, diced – Sweet and savory base.
• 2 celery stalks, diced – Adds crunch and freshness.
• 3 cloves garlic, minced – You knew this was coming.
• 3 tablespoons all-purpose flour – Thickens the chowder.
• 4 cups clam juice – The ocean in liquid form.
• 2 cups diced Yukon Gold potatoes – Creamy, tender texture.
• 2 (6.5 oz) cans chopped clams – Keep the juice! It’s flavor gold.
• 1 cup heavy cream – For that luscious, creamy finish.
• 1 bay leaf – Subtle background flavor.
• 1 teaspoon fresh thyme – Earthy and fragrant.
• Salt & pepper – Always to taste.

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Step-by-Step Clam Chowder Recipe

1. Cook the Bacon

Heat a large pot over medium heat. Add the bacon and cook until crispy. Remove it with a slotted spoon and set aside. Try not to eat all of it right now — I believe in you.

2. Build the Base

Add butter to the bacon drippings. Toss in the onion and celery. Cook until soft and fragrant, about 5 minutes. Add garlic and cook for 30 seconds.

3. Make the Roux

Sprinkle the flour over the veggies. Stir constantly for 1–2 minutes until it turns slightly golden. This is your thickening magic.

4. Add the Liquids

Pour in the clam juice (and the juice from the canned clams). Whisk well to avoid lumps. Add the potatoes, bay leaf, and thyme.

5. Simmer Until Perfect

Bring to a boil, then reduce to a simmer. Cook until potatoes are fork-tender, about 15 minutes.

6. Add the Clams and Cream

Once the potatoes are done, stir in the clams and heavy cream. Cook for another 5 minutes — just enough to heat through.

7. Season and Serve

Remove the bay leaf. Taste, then season with salt and pepper. Garnish with crispy bacon. Serve hot with oyster crackers or crusty bread.

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Pro Tips for Chowder Success

• Don’t overcook the clams – They can get rubbery fast. Add them at the end.
• Use Yukon Gold potatoes – They hold shape better than russets.
• For extra depth – Add a splash of dry white wine when cooking the onions.
• If too thick – Add more clam juice or a splash of milk.
• If too thin – Mix 1 tablespoon cornstarch with 2 tablespoons cold water, then stir it in.

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Variations to Try

Manhattan Clam Chowder

Swap cream for tomatoes and add peppers for a lighter, tangier twist.

Bacon Overload

Use double the bacon and stir some into the soup and on top.

Spicy Kick

Add diced jalapeños or a pinch of red pepper flakes.

Seafood Medley

Toss in shrimp, scallops, or even lobster chunks for a “fancy night in” version.

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Common Mistakes to Avoid

• Boiling after adding cream – This can cause curdling. Keep it gentle.
• Using too much flour – Makes it pasty, not creamy.
• Skipping the bacon – IMO, this should be a crime.
• Undercooking potatoes – Nobody wants crunchy chowder.

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Serving Ideas

• Classic – With oyster crackers or buttered sourdough.
• Bread Bowl – Carbs on carbs? Yes.
• With a Side Salad – To pretend you’re eating healthy.
• As a Starter – Perfect for a seafood dinner night.

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How to Store & Reheat

• Fridge – Store in an airtight container for up to 3 days.
• Freezer – Not the best idea; cream-based soups can separate.
• Reheat – Low heat on the stove, stirring often. Avoid boiling.

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Why This Recipe Beats Restaurant Chowder

You control the creaminess, saltiness, and flavor balance. Plus, no mystery “extra seafood bits” floating around (you know what I mean).

And honestly? There’s something about serving a big pot of homemade clam chowder to friends or family that just feels chef’s kiss.

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Final Thoughts

So there you have it — a clam chowder recipe that’s creamy, cozy, and way easier than most people think. Once you make it, you’ll get why this soup has been a New England classic for generations.

Next time the weather turns chilly (or you just want comfort in a bowl), you know what to do. And hey, if you end up eating it three nights in a row… no judgment here :)