Description
This Best Clam Chowder recipe offers a rich, creamy, and comforting seafood soup featuring fresh clams, smoky bacon, tender potatoes, and a velvety roux. Infused with authentic coastal flavors and fresh herbs, it’s perfect for cozy dinners or impressive gatherings. Easy to customize for dietary needs and variations, it delivers a deliciously balanced, hearty experience.
Ingredients
Scale
Seafood
- 1 lb fresh clams (in shells) or 2 cans of clams with juice
Meat
- 4 oz bacon or salt pork, chopped
Vegetables
- 1 cup diced onions
- 1 cup diced celery
- 2 cups diced Yukon Gold potatoes
Dairy and Thickening
- 4 tbsp butter
- 1/4 cup all-purpose flour (or gluten-free flour/cornstarch for gluten-free)
- 1 1/2 cups heavy cream or half-and-half (or coconut/oat milk for dairy-free)
Liquids
- 3 to 4 cups clam juice and/or clam broth (strained from steaming clams or canned)
- 1 cup water or seafood stock
Herbs and Seasonings
- 1 tsp fresh thyme leaves
- 2 tbsp chopped fresh parsley
- Salt and freshly ground black pepper, to taste
- Optional: jalapeños, cayenne pepper, smoked paprika, liquid smoke for variations
Instructions
- Prepare the Clams and Broth: Thoroughly clean clams under cold water to remove grit. If using fresh clams in shells, steam them in a pot with a little water until they open. Remove the clamsmeat and strain the liquid through a fine sieve to create clam broth, enhancing the chowder’s authentic flavor.
- Cook the Bacon and Vegetables: In a large pot over medium heat, cook the chopped bacon until crisp and golden. Remove the bacon, leaving the rendered fat. Add diced onions and celery to the pot, sautéing until softened and translucent, releasing their sweet aromas to form the chowder’s base.
- Make the Roux: Add butter to the bacon fat and melt it. Stir in the flour and cook, whisking constantly, for a few minutes to form a roux. This thickens the chowder and removes the raw flour taste, creating a velvety texture.
- Add Potatoes and Liquids: Pour in the clam broth along with water or seafood stock. Add diced Yukon Gold potatoes and bring the mixture to a gentle simmer. Cook until potatoes are tender, absorbing the savory clam-infused liquid.
- Finish with Clams and Cream: Stir in the cooked clams and heavy cream, warming the chowder gently without boiling. Season with salt, pepper, fresh thyme, and parsley. Return crispy bacon to the pot just before serving to maintain its crunch.
Notes
- Use fresh clams or freshly shucked canned clams for brightest flavor.
- Do not overcook clams; add them at the end to avoid rubbery texture.
- Cook flour thoroughly in the roux to eliminate raw taste and perfect thickening.
- Simmer gently after adding cream to prevent curdling.
- Taste before adding salt as clam juice and bacon contribute saltiness.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Appetizers
- Method: Stovetop simmering
- Cuisine: American Coastal
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0.2g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 65mg
Keywords: Clam Chowder, Seafood Soup, Creamy Chowder, Coastal Recipe, Comfort Food, Bacon, Potatoes, Clams