This classic thick and creamy New England clam chowder recipe is dear to my heart. Here in the Pacific Northwest, long walks on the beach usually mean getting wind-blown and frozen to your core. Thankfully, the coastline is dotted with restaurants that serve big bowls of creamy clam chowder! I always eat it with oyster crackers crumbled over the top, and splashes of hot sauce. When I crave clam chowder at home, I whip up this thick and creamy version, loaded with potatoes and bacon and (of course!) clams. Use fresh clams or canned, both work great. Don’t sleep on salmon or corn versions, too.
New England Chowder VS Manhattan
Chowder recipes vary from region to region! Light, tomato-based, brothy Manhattan clam chowder can be lovely, but rich, creamy, thick New England clam chowder is my favorite. A salty, briny broth, made rich and thick with cream and potatoes, and smoky with bacon, is the ultimate winter comfort food.
Creamy Clam Chowder Ingredients + Swaps
- Fresh or canned clams: Canned clams are usually more budget-friendly, and will work fine. Fresh clams are more work, but are great for giving your chowder a stronger clam flavor.
- Potatoes: Waxy potatoes (like Yukon Golds) are best here. They are tender and buttery but won’t break down in the chowder.
- Bacon: Smoky bacon gives chowder it’s heady deep flavor.
- Butter: Clam chowder is heavy on the butter. That’s why it’s so good!
- Scallions + garlic: I also throw in a few jalapeñoes because I love a hint of heat. If you don’t want any spice, it’s OK to leave them out.
- Heavy cream: For the creamiest clam chowder, a pour of heavy cream is key. I don’t recommend any subs here.
- Cornstarch: To help achieve that really thick texture that restaurant clam chowder has, a little cornstarch.
- Corn: Stir it in frozen, and it’ll be tender-sweet and perfect in no time.
Canned Clams VS Fresh Clams
The easiest clam chowder is one made with canned clams. However, the most deliciously clammy is the kind made with fresh clams. Why? Because you cook the clams in water and use that clam cooking water as a stock base for the soup. Clam flavor times two! There are notes in the recipe that explain how to adjust the steps based on which kind of clam you have.
How to Make Clam Chowder
See the full recipe card at the bottom of this post for the detailed instructions.
- Cook the clams. Save the clam cooking water and pop the clam meat out of the shells.
- Fry the bacon in the pot you’re going to make the chowder in.
- Cook the garlic and scallions in bacon fat and butter.
- Add the stock or clam cooking water, cooked bacon and potatoes.
- Simmer for 10 minutes.
- Thicken the chowder with cornstarch.
- Pour in cream, corn and clam meat.
- Simmer for a few more minutes.
- Serve!
Tips For The Best Creamy Clam Chowder
- If you don’t have cornstarch, you can make a roux with flour and butter and add it to thicken the chowder.
- If you’re using fresh clams it’s very important to throw away any clams that don’t open on their own in the heat of the pot.
- Save the clam shells and line your garden with them! If you want to feed your soil with the shells, crush them up and add them to your flower beds, shells can be a good source of beneficial minerals for the garden.
What To Serve With Clam Chowder
- Sourdough bread is the most classic! Big slabs of bread, slathered with butter.
- A big salad
- A classic dessert, like brownies or apple pie.
How To Store
You can freeze clam chowder in a pinch, but with all the cream and shellfish, chowder is really best fresh. You can store any leftover chowder in the fridge for up to three days, but the sooner you eat it, the better. Be sure to warm it thoroughly but gently on the stove.
More Hearty, Creamy Soup Recipes
Happy As A Clam Chowder
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