The Best Clam Chowder
This classic, creamy homemade New England Clam Chowder recipe is the real deal! Packed with tender clams, crispy bacon, and perfectly cooked potatoes in a rich, creamy broth, it's the kind of comfort food that'll make you want to lick the bowl clean. It's a knock out recipe that's easy to make with either canned or fresh clams and tastes even better than a restaurant!
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"I made this chowder for myself, husband and brother this last week. We absolutely loved it so much that my husband requested it again! I made another batch two days later! The best and easiest New England Clam Chowder recipe!! I can say that I know how to make a really tasty chowder. Thank you so very much!!"
- Penny N.
I have strong roots in New England (shout out Gloucester, Mass!) and this 5 star restaurant-worthy clam chowder recipe has been in our family for decades.
Just like this Fish Chowder recipe, my recipe for clam chowder has been passed down through multiple generations of fisherman's wives, aka my mom and grandma! This warm and cozy comfort food always reminds me of home.
It's made in the traditional New England style, with tender clams and a creamy broth that's rich and savory. I use bacon instead of the traditional salt pork since it's easier to find, but I also like the smoky flavor of bacon better.
Not only is this a great make-ahead meal (it's even better the next day!), it's a crowd pleaser that's just as good on a cold winter night as it is on a rainy summer day!
Manhattan vs New England Clam Chowder
Manhattan clam chowder has a red tomato based broth, while New England style chowder is thicker and finished with heavy cream.
There's also the less commonly found Rhode Island clam chowder, which has a clear broth, and also a Long Island version, which has a creamy tomato broth.
Are fresh or canned clams better for chowder?
Both! The best part about this recipe is that it can be made with either fresh clams OR canned clams!
Tinned fish, like canned clams, are pantry powerhouses that I always have on hand to make recipes like this chowder or linguine alla vongole without having to run to the fishmonger.
We always have access to fresh clams where we live, but truthfully, sometimes I just used canned because it's easier, less expensive and it turns out just as good!
Love clams? Try these baked, stuffed Italian clams oreganata, or toss them in a rustic seafood stew like cioppino!
Why This New England Clam Chowder Recipe Works
- A simple beginner friendly recipe with impressive results.
- Works with either fresh or canned clams.
- Creamy and rich, yet light and not too thick.
- Great made ahead and tastes even better the next day.
Clams - This recipe is great with both fresh clams and canned clams!
To use fresh clams, look for cherrystones, top necks or little neck clams. You can also use large chowder clams since they will be chopped into small pieces! You'll need about 6 lbs of whole fresh clams to get 1 ½ cups of clam meat.
To use canned clams, you will need three 6.5-ounce cans, but feel free to add more if you want! Don't forget to also use the flavorful juice from the cans!
Clam Juice - Use either bottled clam juice or the leftover clam broth if steaming fresh clams. Just be sure to strain out any sand or grit before using. You can also substitute chicken stock in a pinch!
Bacon - Salt pork is the more traditional pork fat used in an authentic New England clam chowder recipe, but bacon is easier to find and I actually like it better. Use whichever you prefer!
Flour - To thicken the soup. My version is not super thick and gloppy, but if you prefer an extra creamy soup, you can double the flour or thicken it further wither either a flour or cornstarch slurry.
Potatoes - The best potatoes for chowder are red skinned potatoes since they hold their shape the best in soups. Yukon Gold potatoes have a nice, creamy texture and also work well. Russet potatoes are starchier and more prone to disintegrating in the broth, but they can still work. I leave the skins on, but feel free to peel yours if you want!
Heavy cream - Heavy whipping cream is essential for this recipe! Don't substitute for a lighter cream or whole milk - it makes a difference.
Herbs - We'll use fresh thyme, fresh parsley, chives and bay leaves, but you can substitute dried herbs in a pinch.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Large stock pot or Dutch oven
- Slotted spoon or Tongs (for fresh clams)
- Fine mesh strainer (for fresh clams)
- Ladle
How to make clam chowder
- Add the bacon to a large pot or Dutch oven over medium-high heat and cook for about 10 minutes or until crispy.
- Transfer the bacon to a plate with a slotted spoon and discard most of the fat, leaving about 1 tablespoon in the pot.
- Add the chopped onions and celery and cook for 8 minutes or until translucent, then add the garlic and cook for 2 more minutes.
- Stir in the flour for an additional minute.
Pro Tip: This chowder is creamy, but not super thick. If you prefer a thicker broth, double the amount of flour at this step!
- Add the clam juice, water, thyme, bay leaf, and potatoes. Bring the mixture to a boil, then reduce it to a simmer. Season with black pepper, cover, and simmer for 20 minutes or until the potatoes are tender.
- Remove from the heat and stir in the clams (see below for fresh clams), heavy cream, and chives or parsley. Discard bay leaves and thyme sprig, then taste and adjust seasoning as needed.
How to Prepare Fresh Clams For Chowder
- Choose cherrystone or littleneck clams that smell fresh (not fishy) and are tightly closed.
- Make sure to scrub them very well to remove as much sand as possible. You can also opt to purge the clams in water with a sprinkle of flour or corn starch.
- Bring 2 cups of water (or a combination of water and white wine) up to a boil in a large pot.
- Add the clams and cover. After about 5 minutes, carefully remove the lid and use a pair of tongs or a slotted spoon to transfer any open clams to a bowl so they don't overcook. Continue cooking until all the clams have opened, and discard any that do not.
Pro Tip: Some clams may be stubborn and need several more minutes to open - give them some time and they will usually open, but if they don't, throw them away.
- Remove the clams from their shells and finely chop.
- Strain the remaining liquid to remove any sediment and reserve. You will need four cups of clam juice. If there isn't enough, supplement with bottled clam juice or water.
Clam Chowder Tips
- To avoid rubbery clams, make sure they're finely chopped and don't add them until the very end of cooking.
- Clams are very salty, but they can vary. Give your soup a taste before adding any salt.
- Warm your bowls in a low oven or microwave before serving for a restaurant quality presentation!
What to Serve with Clam Chowder
A loaf of crusty bread is absolutely essential for soaking up all of that delicious broth!
Another great option is these homemade cheddar cheese biscuits - yum! You can also opt for oyster crackers, saltines or butter crackers instead.
Grab a round loaf of sourdough and make a bread bowl like they do in San Francisco and the Pacific Northwest!
On its own, this soup is rich and satisfying, so I like to serve it alongside a simple green salad, or something more robust like a kale Cesar salad, this warm spinach salad, or this grilled Romaine wedge salad.
How to store and reheat Clam Chowder
This soup makes great leftovers, as the flavors really meld together as it sits!
To store, cool completely, then pour into an airtight container and keep in the refrigerator for up to 5 days.
Reheat on the stovetop over medium-low heat or microwave for 60-90 seconds or until heated through, stirring halfway.
I don't recommend freezing this soup because the cream will separate and the potatoes will fall apart.
FAQ's for Clam Chowder Soup
Quahog clams are ideal for chowder. Depending on their size, they can be called different names, such as cherrystone, top neck, middle neck or littleneck clams. If you can't get fresh clams, canned clams and clam juice work just as well!
Overcooking clams makes them chewy. To avoid this, make sure they're finely minced and only add them at the very end of cooking after you've lowered or turned off the heat.
Store them in a colander or perforated bowl set over top of another bowl in the refrigerator with ice over top. Do not cover. Drain the water out of the bowl and replace the ice every day for optimal results.
If any clams are open, give them a firm tap - if they close, they are still alive, but if not, it means they are dead. Discard any dead clams before cooking.
Clams can keep in the refrigerator for several days (sometimes up to a week) if you store them properly.
I prefer my clam chowder on the lighter side of creamy, but it's easy to thicken up to your preference.
For a thicker chowder, whisk together 2 tablespoons of flour with 3 tablespoons of water in a small bowl until no lumps remain. Then, whisk it into the soup until thoroughly incorporated and boil for an additional 3-4 minutes until the soup has thickened.
Repeat until you achieve your desired thickness.
Yes! Simply replace the all purpose flour with a gluten-free 1:1 replacement.
Most New England Clam Chowders are not gluten free since they are thickened with wheat flour. However, you can make your chowder gluten free by using a gluten free flour replacement instead. Manhattan Clam Chowder is typically gluten free because it has a lighter tomato based broth that does not contain a thickener like flour.
Because clam chowder is a thick and creamy soup with bacon, it is not typically considered the most healthy. However, the clams, potatoes and other vegetables provide protein, fiber and other nutrients that would be considered healthy. It all depends on how it's made. Manhattan clam chowder is the healthiest type of clam chowder since it does not contain flour, butter or cream.
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The Best Classic New England Creamy Clam Chowder
Ingredients
- 6 ounces bacon diced (use salt pork for more traditional flavor)
- 1 large onion finely chopped
- 6 celery stalks finely chopped
- 2 cloves garlic minced
- ⅓ cup all purpose flour
- 4 cups clam juice from 4 8-oz bottles or reserved from steaming clams (instructions below)
- 2 cups water
- 1 large sprig thyme
- 1 bay leaf
- 2 pounds red skin potatoes diced
- freshly cracked black pepper to taste
- 1 ½ cups clams, finely chopped from 3 6.5 ounce cans or about 6 lbs of fresh clams in-shell
- 2 cups heavy cream
- fresh chives or parsley minced, optional
- kosher salt only as needed
- crusty bread optional, for serving
Instructions
Make the Chowder (with fresh or canned clams)
- Add the bacon to a large pot or Dutch oven over medium-high heat and cook for about 10 minutes or until done and crispy.
- Transfer the bacon to a plate with a slotted spoon and discard most of the fat, leaving about 1 tablespoon in the pot.
- Add the chopped onions and celery and cook for 8 minutes or until translucent. Add the garlic and cook for 2 more minutes.
- Stir in the flour for an additional minute. For a thicker chowder, double the amount of flour at this step.
- Add the clam juice, water, thyme, bay leaf, and potatoes.
- Bring the mixture to a boil, then reduce it to a simmer. Season with black pepper, cover, and cook for 20 minutes or until the potatoes are fork tender.
- Remove from the heat, then stir in the clams, bacon (reserve a little on the side for garnish), heavy cream and chives or parsley.
- Discard the bay leaves and thyme sprig (if desired), then taste and adjust seasoning as needed.
- Ladle into bowls and garnish with reserved bacon and more fresh herbs if desired. Serve hot with crusty bread on the side!
How to Prepare Fresh Clams for Chowder
- Choose cherrystone or littleneck clams that smell fresh (not fishy) and are tightly closed.
- Make sure to scrub them very well to remove as much sand as possible. You can also opt to purge the clams in water with a sprinkle of flour or corn starch.
- Bring 2 cups of water (or a combination of water and white wine) up to a boil in a large pot.
- Add the clams and cover. After about 5 minutes, carefully remove the lid and use a pair of tongs or a slotted spoon to transfer any open clams to a bowl so they don't overcook.
- Continue cooking until all the clams have opened, and discard any that do not. Some clams may be stubborn and need several more minutes to open - give them some time and they will usually open.
- Once cool, remove the clams from their shells and finely chop.
- Strain the remaining liquid to remove any sediment and reserve for the chowder. You will need four cups of clam juice. If there isn't enough, supplement with bottled clam juice, water or chicken stock.
Notes
- To avoid rubbery clams, make sure they're finely chopped and don't add them until the very end of cooking.
- Clams are very salty, but it can vary. Give your soup a taste before adding any salt. Too salty? Add more water or cream to balance it out.
- Warm your bowls in a low oven or microwave before serving for a restaurant quality presentation!
Can one use frozen clams?
Yes! I find they can sometimes be a bit tough, but they will still work.
This chowder was excellent!
I'm so glad you enjoyed it! Thanks for leaving a review!
The picture shows clam shells in the soup. Do you just throw in the empty shells at the end for looks
Yes, the shells are for aesthetics / presentation only. I leave a few clams in the shell to add on top when serving if I'm entertaining and want to impress, but it's by no means necessary!
You can freeze this if you use 1/2 and 1/2 instead of heavy cream “ As far as flavor it’s pretty much the same
You can, but freezing anything with cream (even half and half) has a tendency to separate upon defrosting. It will still taste good and be safe to eat, it just may have a weird appearance. If you know you're going to freeze it, set aside some of the soup to freeze before adding the cream. Then, you can add the cream when you reheat.
I used more canned clams than I needed, along with the juice. My chowder did not have much flavor at all. I only used half of the cream as well. I don't know what went wrong, but I was disappointed.
I'm sorry to hear your chowder didn't have enough flavor and that you were disappointed, but using only half of the cream will absolutely impact the end result. It may also have needed more seasoning so bring out all the flavors.
Loved it. I would give 10 stars.
Amazing! SO glad you enjoyed it. Thanks for leaving a review!
This looks amazing. Hate to be one of those 'but I changed everything' reviewers but I am going to make two subs; one is I have some great Cod so will likely swap the clams out (or combine???). Second is I have some frozen homemade shrimp stock which I will swap the clam juice out with. Plan on serving with a homemade baquette and homemade browned and whipped sage-garlic butter.
Thank you! I think those modifications sound fantastic. The shrimp stock will add tons of flavor! If you wish to use cod, you can also try out my very simple New England fish chowder: https://coleycooks.com/mamas-fish-chowder/
Thank you, for sharing this wonderful Clam Chowder recipe. I followed the recipe to the T. My husband and family enjoyed this dish. So delicious
Thank you,
Carolyn
I'm so glad you enjoyed the recipe Carolyn! Thank you for letting me know!
Definitely, I have tried your awesome Clam Chowder recipe. My husband loves Clam Chowder. It's only the two of us and he loves your clam chowder. I will be making it again. Kuddos to you
So glad you both love my chowder recipe!
We love this recipe for clam chowder. It's creamy & full of flavor. I've been making & eating chowder for decades & this recipe is really good.
I'm so happy to hear this! Thanks so much for leaving a review!
Taste so good! But can you keep cooking after you add the cream? Great recipe thank you!
So happy you love it! Once you add the cream it's best not to let it boil or else it could curdle. But a very low simmer is ok. Hope this helps!
First time making a chowder and it was a huge success! This is legit the best clam chowder I've ever had. Very flavorful and not gloppy. I used canned clams and it was really easy! Definitely making again. Can I freeze the leftovers?
So glad to hear you loved the recipe! I don't recommend freezing since the cream will cause it to split when reheating, but if you don't mind then go for it!
10 out of 10! I've eaten a lot of clam chowder, and this is better than a lot of the ones I've had at restaurants. I will definitely be making this more often. To make it easier, I used a 2.5 oz package of real bacon bits and a tbsp of olive oil to saute the onions and celery. I also used 1/4 tsp of dried thyme instead of a sprig. I used the canned chopped clams and drained the water off, then chopped them more. This was a quick, easy recipe to make, and delicious.
Amazing! Thank you so much for your wonderful review!!
The best clam chowder ever! My husband is quite the connoisseur of clam chowder and he said this is the best he's ever had!
I'm so glad to hear you loved my clam chowder recipe, and what a big compliment coming from your husband! Thank you so much for taking the time to leave a review.
This was the best clam chowder my husband and I have ever eaten, restaurants included. Thank you so much for this simple and amazing recipe! The only change I made was adding a couple more sprigs of thyme.
Amazing! I'm so glad to hear you loved the recipe. Thanks so much for leaving a review!
This was my first time even trying clam chowder (it's not a very popular soup where I grew up) and at first I felt like it was missing something. After some googling, I added a splash of soy sauce to my bowl, hoping I wasn't ruining a whole bowl of perfectly good soup. It made it so much more savory! I sopped up the broth with some homemade crusty bread and had a second bowl!
So happy you enjoyed the recipe! Wow, I never would think to add soy sauce but it makes total sense that it worked. Cool tip! Thanks so much for sharing!
This is the best clam chowder I've ever tried. Not too thick, not too much bacon. I used canned clams.
I'm so glad you loved the recipe! Thanks for leaving a review.
Amazing chowder recipe! Made it last weekend and it was the perfect rainy day dinner. I used canned clams but need to find some fresh to try next time.
SO glad you loved the recipe! Thanks for leaving a review. Definitely give ti a try with fresh clams next time if you can get them!
An amazing chowder recipe!! I've made it a few times now as per instructions, then started adding more onion garlic etc to my taste... This time I tripled the recipe (same amount of clams) and added chopped prawns, halibut and small scallops for a medley showed and OMG!
I'm so glad you loved the recipe! Those additions sound amazing!
I am so excited to try this recipe! I want to add clams in the shell to the soup (in addition to canned clams), should I pre-cook them and then add them at the end? Or clean them and add them to the soup after step 6?
I'm excited for you to try it, too! It's best to pre-cook them and then add them at the end. This way they won't overcook in the soup and won't release any sand or grit into the soup. Hope this helps. Please let us know how it turns out!
Can this recipe be made in a crock pot/slow cooker ? Then put the clams in after it is almost done?
That should work, Mollie. I would do steps 1-5 as listed, then add everything to your slow cooker. Make sure to add the clams at the end. 🙂
I made this tonight and my son, who does not care for soups, ate all but the 2 small bowls I had. Delicious!
I didn't have celery nor a bay leaf. I added chicken stock instead of water, which gave it a nice heartyiness. I think I'll use water next time hoping for a brighter taste. The only other changes were adding more flour and a tsp of salt. Oh, I only had 3 bottles of clam juice. Thank you for sharing this recipe!
I'm so happy you enjoyed the recipe! Thanks for sharing your substitutions and for leaving such a nice review. 🙂
Didn't use all spices/celery but was great. Want recipe sent please so I can print out, easier than reading off phone. Thanks!
Thank you for leaving such a nice comment! I will email you the recipe so you have it for the future. So happy you enjoyed it!
I made this for my wife and me for lunch on a cold March day. It was delicious (patting myself on my back).
I used canned baby clams (would like them larger), 1 cup chicken broth and one cup of water, dried seasonings (all I had), thickened with a little corn starch slurry, and added some sherry.
My wife loved it and I’ve had several bowls since I made it. I’m gonna try to freeze it, but I’m not expecting great results. There’s only two of us, so next time the recipe will be be cut in half.
I'm so glad you enjoyed the recipe! Here's a tip for freezing in the future. You can make the full recipe, but remove half of the soup to be frozen BEFORE adding the cream. The cream is what causes it to break upon thawing. Then, simply add the cream when you reheat. I hope this helps!
Made your NE Clam Chowder. Was delicious. Used fresh clams and additional clam juice. Excellent recipe Coley. Will definitely make again! Is there no way to post a picture here??
So glad you loved the recipe! Thanks so much for leaving a review! Unfortunately there isn't a way to post a picture here, but I would love to see it! Please post on either Facebook or Instagram and tag me @ColeyCooks! 🙂
Hello. I want to make this but also want to double the amount of servings. Do I double the ingredients? I know this not to be true with all recipes so thought I would ask. Thanks in advance.
Yes! Just go ahead and double all of the ingredients. Let us know how it turns out!
Thank you for sharing this recipe. I am from Rhode Island and will be having this with clamcakes tonight for dinner delicious chowder😋!!
So glad you love the recipe! Thanks for leaving a review!
I'm from New England and I know my chowder. I give this recipe a 5 star rating!
That's such a huge compliment! Thank you!! 😀
Excellent! Made it last night. Added smoked salmon and prawns. Subbed chives for garnish. Hope it's still good tonight!
So glad you loved the recipe! Smoked salmon and prawns sound like a lovely addition! Thanks for leaving a review 🙂
So easy to make and it turned out wonderfully!
So glad you loved the recipe! Thank you so much for leaving a review!:)
Very good! however, I used half and half and chicken broth to make up total liquid as I prefer a little lighter base. gave a bowl to a known chowder maker and he wants the recipe. Speaks for itself.
Thanks for leaving a review and sharing your modifications to help others! So glad you enjoyed the recipe!
This recipe is so fantastic that I hand wrote it in my leather bound book of favorite recipes.. This book started with my Italian grandma and then to my mother and now it’s mine. I’m adding my favorites along the way and then it’ll go to my daughter. Thank you for the recipe!
Wow! What a lovely comment. I'm so happy you enjoyed the recipe! Thanks for leaving such a nice a review!
I would really love if a recipe that calls for fresh clams would also include how to cook the clams. Thanks.
Hey there. There is a section in the body of the post that says "How To Prepare Fresh Clams To Make Clam Chowder" which provides that information. Hope that helps!
Excellent recipe!. Just made a 5X batch. (Passing some on to neighbors and friends). Much appreciated. Bravo 👏
So glad you enjoyed the recipe! Thanks for leaving a review!
I found this chowder too thin. The flavor wasgood, it just wasn't thick enough.
Thanks for your feedback Casey! I do mention in the post that this chowder is on the thinner side, which is my preference, and give instructions for making it thicker. I hope you try it again with a little extra flour, it should be perfect!
Great recipe. I appreciate that this isn't super thick and gloppy like a lot of chowders can be. It tastes rich but still light. I served it to friends last weekend during college football and everyone was raving!
I'm so glad this was a hit for you and your group! Thanks for leaving a review!
Absolutely delicious recipe!
So glad you enjoyed the recipe!
A “flour slurry” is called a rue. 😝😝
They're actually different! A slurry is mixed with water, while a roux is mixed with fat, like oil or butter. Hope this helps!
I made this chowder for myself, husband and brother this last week. We absolutely loved it so much that my husband requested it again! I made another batch two days later! The best and easiest New England Clam Chowder recipe!! I can say that I know how to make a really tasty chowder. Thank you so very much!!
Penny N.
Southwestern Oregon
(On the coast)
I'm so glad you loved the recipe! Thanks for leaving such a nice review!
Very good recipe! Will use it again for sure! Thank you!
So glad you liked the recipe!
Absolutely the best I've ever made- loved the recipe and the tips from the site as well!
I'm so glad you enjoyed the recipe! Thanks for leaving a review!
This chowder recipe is outstanding. Truly the best I've ever had! Served with my daughter's homemade sourdough and it was a perfect summer meal. I was wondering if you can freeze the leftovers ??
I'm so glad you loved it! I do not recommend freezing the leftovers, as the cream will separate during reheating. To freeze in the future, you can leave the cream out, then add it when reheating. Hope this helps!
This had the perfect consistency for us. I hate when chowder is thick like glue. Used wild caught little necks and it did not need any extra salt as they were quite salty. Great recipe.
SO happy you loved the recipe! Thanks for leaving a review. 🙂
Great recipe. I used canned clams but will try fresh next time. thx
So glad you enjoyed the chowder!
I can see how some would want this thicker but I loved the consistency. It was light and easy to eat but still really creamy and rich. It's well balanced! We all enjoyed it, thanks for the recipe
I agree, I love how light the broth is while still tasting rich. It's a personal preference, but glad you're on the same page. Thanks for the review!
Excellent recipe! Made this two nights ago, served with sourdough garlic bread, and everyone loved it! Possibly the only thing I would do differently is allow mixture to reduce more before adding in the cream and/or add the flour slurry to thicken. I will definitely be making this chowder again!
I'm so glad you enjoyed the recipe! Thanks for the review!
Great recipe. I can confirm that if you do go the canned clam route you will need to add enough salt to reach the flavor you’d like. I also added some extra potato, garlic, and carrot to the mix to add some extra heartiness to the soup! Picked up a nice crispy baguette to go with the soup. Definitely recommend you all try this!! I might add extra clams next time!
SO glad you enjoyed the recipe and thank you for your tip about using canned clams! The saltiness of canned clams and bottled clam juice can vary as well so it's always good to taste before adding any salt. Once it's too salty there's not much you can do! 🙂
If using canned clams, do you drain them first?
Thanks in advance
No! The liquid adds lots of flavor to the broth. Hope this helps! 🙂
Was a big hit with the family last night. Followed recipe, but next time will add 1 cup less water, as we like it thick and creamy and less celery. Great flavor!
So glad you enjoyed the recipe!
This was a wonderful recipe. The only thing I did different is that I cubed red and petite Yukon potatoes. I boiled them in salted water for 10 minutes and drained them immediately, tossed them with olive oil and large sprigs of rosemary, thyme and crack pepper and roasted the potatoes for 15 minutes in a 300° oven. This just added a different dimension to the potatoes which my family really enjoyed. I will make it this way always!
The roasted potatoes sound amazing, I will have to give that a try! So glad you enjoyed the recipe 🙂
Loved it. I’ve made a lot of different chowder recipes. This was the best. Thank you! It’s my new go-to chowder recipe.
SO glad you enjoyed it!
This was great. I added a little paprika and used a cornstarch slurry to thicken instead of flour(just personal preference...nothing wrong with using flour). I also omitted the bacon since we were making it for lent and just used stored bacon fat instead. I'm sure with the bacon it's even better. 10/10 would make again 🙂
SO glad you enjoyed it!
Okay, please don't make fun of me or blacklist me! Here goes: I used Campbell's chunky New England clam chowder as a BASE. I followed the recipe by cooking the bacon, and saute'ing chopped celery and onions. Added the garlic and flour per the recipe, white wine added as the flour started thickening, and the drained clam juice from a can of baby clams, and drained juice from a can of chopped clams. Added about 1/4 teaspoon of dried thyme and a small bay leaf. Chopped and added the bacon, and added 3 cans of Campbell's clam chowder. Stirred over medium heat, tasted & added some sea salt and a bit of heavy cream to get the consistency I was after. Added the baby clams and the chopped clams. Served with a mixed greens salad and French bread. Actually it was pretty yummy, and I will do it again. Can I still come back? 🙂
Of course you're always welcome here, even if you use a can of soup to doctor up the recipe. 😉 Thank you for sharing your experience - you may have just inspired someone else to do the same! I'm glad it worked out for you and you enjoyed the chowder.
DELICIOUS 😋. THANK YOU, SO VERY MUCH!
GOD BLESS.
Thank you for reviewing!
The recipe is beyond delicious. A perfect blend of ingredients cooked to absolute perfection. I used the parsley, canned minced clams, red skin-on potatoes and we are totally satisfied.
But there is frustration. If anyone can wash celery & finely chop 6 stems, then finely chop two small or one large onion, measure out ⅓ cup of flour, mince two cloves of garlic, open 4 cans of minced clams, drain and measure clam juice, chop fresh parsley and dice two pounds of potatoes in just ten minutes, it's just not true. Take your time, get everything right, adjust your recipe to your own taste and plan on 90 minutes.
Note that my sourdough bread was done crispy in the oven the exact moment my soup was ready to serve. I'm a stickler on time.
Hey Jim - I appreciate your comment. I agree with you about the prep time and have adjusted it to 30 minutes, which believe is a reasonable time to accomplish the work. Prep time is subjective, so it can be difficult to calculate, but I'm always happy to take this kind of feedback and make adjustments where needed. Thanks for your input and I'm glad you enjoyed the soup!
Great recipe everyone loved it. One question, the recipe calls for 6oz of bacon. Is that a precooked or cooked amount of bacon?
Thanks
Tom
Thanks Tom! That is the measurement for uncooked raw bacon.
Easy to make and delicious..I used the heavy cream which was so very creamy and just the right thickness . I cooked a little extra bacon for my family loves bacon for garnish, chopped fine. Thank you for sharing your recipe 😋❣️
SL glad you enjoyed it Margie! 🙂
Hey, Coley. I will be attempting this recipe tomorrow night for a recovery house on L.I.. There are 16 of us living in the house so I hope I adjust the for the serving size correctly. All of us are from different parts of the country and have different pallets. Will let you know how it comes out
Hey Dennis - I love that you're making this for your recovery house! Homemade food is so nourishing for the soul. I hope it turns out great! Let me know if you have any questions or run into any issues. 🙂
Thanks Coley, this was a hit with all the guys. We share cooking responsibilities every night and are always looking for ideas. We have huge pantry, freezer and cooking space with access to all ingredients. Would you be able to help us out with more recipes? We will be sure to post comments on our cooking journey. Thanks L.I. recovery house
I'm so glad to hear the recipe was a hit! I would be more than happy to help with more recipes. Feel free to peruse my website and reach out with any questions!
I just made this and it's delicious! I made the gluten free version. I would highly recommend this. The bacon grease and heavy whipping cream really make this the best I've had. It tastes reminds me of the clam chowder I've had in the Hamptons. Thank you for sharing this wonderful recipe
SO glad you loved the recipe! Thank you so much for leaving a detailed review!
Made this last night using canned clams. It was delicious! The broth was so flavorful and creamy. I halved the recipe but still used 3 cans of clams. Next time I’ll probably use 4 cans. Just so good! Thanks!
No such thing as too many clams! Thanks for leaving a review!
I just made this following your steps with canned clams and dry spices. Came out great I will be making this for our next Boy Scout outing.
Fantastic! So glad you loved it and will be sharing it with the scouts!
The best clam chowder recipe I've found!! Delicious! We eat lots of fresh steamers, so most of the time we use leftover steamers (unchopped) for our clam chowder. But will also use this recipe for other types of clams, including canned ones. Also, thick chowder is good--but I like this consistency much better. Well done Coley Cooks!!
SO glad you love the recipe! It will work with any type of clam. Thanks for reviewing!
Really a great recipe! Loved it! Definitely a keeper!
SO glad you enjoyed it!
Absolutely the most flavorful and authentic clam chowder…I am. MA resident born and bred…nothing better..,thank you for this wonderful recipe ❤️❤️❤️
That's a huge compliment! So glad you enjoyed it!
My husband told me I outdid myself with this recipe! He REALLY liked it!!!!! The flavors were excellent and perfect level of saltiness. My older son had three bowls so I know this was a winner! Even my picky 5 year old had some and liked it. Thank you so much for this recipe! It’s my go to for clam chowder from now on!
So glad you loved it!! Thanks for commenting!
I have not tried this recipe yet. I miss clam chowder as `i am an American living in Italy and often, the ingredients asked for in many US recipes are not to be found here as most veggies (and fruits) are seasonal and not found out of season. IE....red/nieuw potatoes will not be found, now, but might have in the summer, until end of September so would have to sub normal, everyday potatoes. Clams, oddly, in Italy are not plentiful, especially if you're not on the coast, and even then the best fish and seafood go to the restaurants before they get to us, the people. Clam juice, which `i know could be gotten in any supermarket, I hav never seen, here. I'd have to buy frozen clams and hope that when thawed, the liquid would be enough for the recipe...or buy double the clams to get to what the recipe calls for but have a lot more clams that what is called for. Now that winter is approaching I want to try a clam chowder and my husband, who is from Naples, a city on the sea, would love it. Is the recipe concrete or can I change things as need be? Please?
The recipe can definitely be adapted to suit whatever ingredients you can get! I think frozen clams or canned clams can absolutely work. If you're able to purchase or make your own fish stock, that would work great in place of the clam juice. You can also use an Italian cured meat like pancetta, Guanciale or even prosciutto in place of the bacon. And use whatever potato you can get. A waxy variety is best but regular potatoes still work. This is a humble, rustic soup. I think it will taste great as long as you make it with love!
It was the BEST CLAM CHOWDER I have ever eaten, even better than my own. Dr. M. J. Harris
Thank you for rating! So glad you loved it!
It was super creamy and better than anything I have had in any restaurant. I used the fresh clams.
Fantastic! So glad you enjoyed it!
Wonderful chowder!! Clam Chowder holds a special place in our family as this was something my mom used to make for the holidays before she passed. This recipe is the closest I've found.
Quick question; I know it says 6-8 servings, however, what is the specific measurement for that serving? I am tracking my food/ingredients for health reasons and so need to know please. Thank you for this amazing recipe!
I'm so glad you loved the chowder and that I was able to help you recreate a special meal your mom used to make. <3 I lost my mom too and making her old recipes is one of my favorite ways to remember her. Unfortunately I can only give an estimated serving size, which is about 2 cups. Hope that helps!
This looks amazing! Just a quick question, could I sub the water for say chicken stock? Or do you think too salty with the clam juice? I'm planning to use fresh clams. Thank you!
Thanks! You could certainly substitute chicken stock, although it will change the flavor a bit. If you choose to use chicken stock, definitely use low sodium or unsalted broth so you can control the final salt content. That said, this recipe really doesn't need any additional flavor - the clams, bacon, veggies and herbs provide a robust foundation! Hope you try it - if you use chicken stock, please report back and let me know how it was!
It was loved by everyone who ate a bowl. Easy roast.
Glad you enjoyed it!
I have come across a lot of Clam Chowder Recipes and this one by far is the best ever!!! If you’re undecided about this one; just make it and you’re going to love it!!! I might add I’m an extremely picky eater. My husband would attest to it if he could.
Thank you Coley Cooks for sharing this recipe!!!
Cynthia Capp
I'm so happy to know you enjoyed the recipe, Cynthia! Thanks!
Nummy! Thank you for sharing this recipe. Made to recipe except I used yellow Finn potatoes from my garden and added one extra can of minced Snows clams. Topped with chives and a dash of smoked paprika. I searched for a recipe (went down many blog rabbit holes) to make it for my dear nephew- he is almost 21, with hollow legs:) I think he had three hearty bowls. I will definitely keep this recipe. 🙂 best from PDX, OR.
So happy you and your nephew enjoyed the chowder! Thanks for commenting!
I was a Chef for 30 years and grew up in the Boston metro area and have made New England Clam Chowder for many years and it's not considered New Clam Chowder if you put celery in it. Celery wasn't in the original recipe when it was first made, the original ingredients were
Finely Ground Salt Pork, Unsalted Butter, Clam Juice (from fresh steamed clams), Diced Fresh Steamed Clams, Roux (made in the pot from rendered Salt Pork and Melted Butter) and Heavy Cream tempered into the Chowder. Seasoned with salt, pepper and thyme. This is all the ingredients in a proper New England Clam Chowder. I always had multiple compliments on the Chowder. I worked at the original Ritz-Carlton in Boston and made the Chowder there for 2 years.
Your recipe sounds delicious, Chef! 🙂
Bro, who cares if its 'done the right way' its not a contest of who followed the rules, its what tastes good, people almost always add and take out stuff that suits their taste when cooking at home, thats why the pros like you do it at the restaraunts, but grandmas recipe is always better to most individuals.
I like your perspective!
I made it and followed the instructions exactly, with the exception that added a couple of tbsp of vegetable bouillon as well as some cubed carrots as I didn’t have enough potatoes. The bouillons really gave it a nice flavor. That was the best thing I did. And the cream is a must.
So glad you enjoyed the recipe, Maritza!
This chowder is excellent, wish I could give it more stars
Hubby from Boston said it was perfect. Better than a few other recipes we've tried. This one's a keeper. Thanks
Awesome recipe. Love that it's lighter and not overly thick but still has so much flavor. Will be making this again
So tasty! We have made this same recipe 3 time now, it’s our favorite chowder!
So glad you enjoyed it!
love this recipe i made for like 80 people and they loved it just want to make it a lil thicker but the flavors are beautiful thank you for posting this.
Thank you for the comment! Yes, some prefer it thicker, so you can always add a little slurry (flour whisked with water) towards the end of cooking to thicken it more to your liking. Please consider leaving a star rating if you can - it's really helpful for future chowder makers!
Best chowder I’ve ever had’ said my husband.. Thanks for your help!
Thank you! So glad you enjoyed!
New England all the way! Your chowder looks amazing!
Yass!! Thanks Sabrina!
I am not of the 'big chunks of everything and make sure your spoon will standup up in it" school. so this looks delightful.
Thanks Rod!