What type of clams work best?

Fresh or canned clams can be used; fresh offer a briny sweetness, while canned are convenient with reserved juice enhancing flavor.

How do I thicken the chowder naturally?

A roux made from butter and flour forms the base, giving the chowder its creamy, thick texture without cream curdling.

Smoked ham or pancetta provide similar smoky depth and richness if bacon is not preferred.

Oyster crackers or crusty bread add a satisfying crunch and soak up the creamy broth beautifully.

Using gluten-free flour and bread options makes this dish suitable for gluten-sensitive diets without sacrificing texture.

A creamy, hearty soup packed with tender clams, potatoes, and smoky bacon—a comforting classic from the Northeastern coast.

This clam chowder has been a favorite in my family for years; it always brings warmth and smiles to the table.

Seafood: 2 cups (about 16 oz) chopped clams (fresh or canned, drained and juice reserved)
Vegetables: 3 medium russet potatoes, peeled and diced, 1 medium yellow onion, finely chopped, 2 celery stalks, diced, 1 clove garlic, minced
Meats: 4 oz thick-cut bacon, diced
Dairy: 2 cups whole milk, 1 cup heavy cream
Liquids: 1 cup bottled clam juice (plus reserved juice from clams, up to 2 cups total liquid)
Pantry: 3 tbsp unsalted butter, 3 tbsp all-purpose flour, 1 bay leaf, 1/2 tsp dried thyme, Salt and freshly ground black pepper, to taste
Garnish (optional): 2 tbsp chopped fresh parsley, Oyster crackers or crusty bread, for serving

Step 1:: In a large pot or Dutch oven over medium heat, cook bacon until crisp. Remove bacon with a slotted spoon and set aside, leaving drippings in the pot.
Step 2:: Add butter to the pot. Sauté onion, celery, and garlic until softened, about 5 minutes.
Step 3:: Sprinkle flour over the vegetables and stir constantly for 2 minutes to form a roux.
Step 4:: Gradually whisk in clam juice (bottled plus reserved from clams) while scraping the bottom of the pot. Add potatoes, bay leaf, and thyme. Bring to a gentle simmer.
Step 5:: Cover and cook until potatoes are tender, about 12 15 minutes.
Step 6:: Stir in clams, milk, and cream. Simmer gently (do not boil) for 5 7 minutes until heated through and slightly thickened.
Step 7:: Remove bay leaf. Season with salt and pepper to taste.
Step 8:: Ladle chowder into bowls. Garnish with reserved bacon, parsley, and serve with oyster crackers or crusty bread.

This chowder reminds me of cozy family dinners during chilly New England evenings, sharing stories and warmth.

For gluten-free chowder, use a gluten-free flour blend. Add a dash of hot sauce for heat or a squeeze of lemon juice for brightness.

Large pot or Dutch oven, Slotted spoon, Ladle, Chefs knife and cutting board

Per serving: Calories 390, Total Fat 22 g, Carbohydrates 29 g, Protein 17 g

This chowder is a perfect blend of tradition and flavor that you can enjoy year-round.

→ What type of clams work best?: Fresh or canned clams can be used; fresh offer a briny sweetness, while canned are convenient with reserved juice enhancing flavor.
→ How do I thicken the chowder naturally?: A roux made from butter and flour forms the base, giving the chowder its creamy, thick texture without cream curdling.
→ Can I substitute bacon for other meats?: Smoked ham or pancetta provide similar smoky depth and richness if bacon is not preferred.
→ What side options complement this dish?: Oyster crackers or crusty bread add a satisfying crunch and soak up the creamy broth beautifully.
→ How to adjust the chowder for dietary needs?: Using gluten-free flour and bread options makes this dish suitable for gluten-sensitive diets without sacrificing texture.