Creamy Clam Chowder

Clam chowder, with its velvety texture and savory, briny flavor, is a beloved classic among soup enthusiasts. This comforting dish has the power to transport you to the breezy shores of New England with every spoonful. Making clam chowder at home is a rewarding experience that allows you to savor the taste of the sea in your own kitchen. In this recipe, we’ll guide you through creating a creamy clam chowder that’s sure to warm your heart and delight your taste buds.


For the Clam Chowder:

  • 4 slices of bacon, chopped
  • 1 medium onion, finely chopped
  • 2 celery stalks, finely chopped
  • 2 cloves garlic, minced
  • 4 cups peeled and diced potatoes (russet or Yukon Gold)
  • 2 cups clam juice (reserved from canned clams, see below)
  • 2 cups chicken or vegetable broth
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste
  • 2 cans (6.5 ounces each) minced clams, drained (reserve the juice)
  • 1 cup heavy cream
  • 2 tablespoons all-purpose flour
  • Chopped fresh parsley for garnish

For Serving (optional):

  • Oyster crackers or crusty bread


Step 1: Prepare the Bacon and Aromatics

  1. In a large soup pot or Dutch oven, cook the chopped bacon over medium heat until it’s crispy.
  2. Remove the bacon from the pot and place it on a plate lined with paper towels to drain.
  3. In the same pot, leaving about 1-2 tablespoons of bacon fat, add the finely chopped onion and celery.
  4. Sauté the onion and celery for about 5 minutes until they become soft and translucent.
  5. Add the minced garlic and cook for an additional 30 seconds until fragrant.

Step 2: Cook the Potatoes

  1. Add the diced potatoes to the pot and stir to combine with the sautéed aromatics.
  2. Pour in the clam juice (from the canned clams) and the chicken or vegetable broth.
  3. Drop in the bay leaf and sprinkle in the dried thyme.
  4. Season with salt and black pepper to taste.
  5. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 15-20 minutes, or until the potatoes are tender.

Step 3: Prepare the Clam Chowder Base

  1. In a separate bowl, whisk together the heavy cream and all-purpose flour until you have a smooth mixture.
  2. Pour this cream mixture into the soup pot, stirring constantly.
  3. Cook for an additional 5-7 minutes until the chowder thickens.

Step 4: Add the Clams and Bacon

  1. Stir in the drained minced clams and the crispy bacon bits.
  2. Let the chowder simmer for another 5 minutes to heat the clams and bacon through.

Step 5: Serve and Garnish

  1. Remove the bay leaf from the chowder.
  2. Ladle the creamy clam chowder into bowls.
  3. Garnish each serving with chopped fresh parsley.
  4. Serve your clam chowder hot, accompanied by oyster crackers or crusty bread if desired.


Creamy clam chowder is a comforting bowl of seaside bliss that brings the taste of the ocean to your table. Whether enjoyed on a chilly day or as a comforting meal any time of year, this homemade version offers the perfect blend of creamy richness, tender clams, and smoky bacon. Serve it up with a sprinkle of parsley and some oyster crackers or crusty bread for a truly satisfying culinary experience that will transport your taste buds straight to the coast.

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