Clam Chowder

A Creamy, Quick, Easy Clam Chowder Recipe

Classic clam chowder is a recipe that is dear to our hearts. For us, it’s a comfort food that holds very specific taste memories. You might have a favorite place to order it—a small coastal restaurant on trips to the beach, or maybe a local spot that makes a great bowl of chowdah. We love to order clam chowder out, but were delighted to discover that it’s really satisfying to make at home. It's surprisingly a great dinner party food, because it tastes even better after a day or two—the briny flavors develop in a really wonderful way. This homemade clam chowder recipe is the surprise make-ahead dinner party super star that you might not have considered making. Just make a great salad, like the Celery Pear and Hazelnut Salad or Easy Fennel Salad, and maybe an appetizer or two (think Bacon-Wrapped Scallops or Shrimp Louie) and your guests will be dazzled.

What is Clam Chowder?

Trying to define exactly what “chowder” means can be a surprisingly challenging task. The clam chowder origin story is as murky as a bowl of creamy fish soup can be, but has been attributed to French settlers in the 17th century. Chowders vary from region to region, and fall anywhere on the spectrum from light and tomato-based like Manhattan clam chowder, to New England clam chowder which is more of a hearty stew. Today we’re focused on what most people probably think of as traditional clam chowder, the New England variety (some folks like to say that Boston clam chowder is the original clam chowder recipe and since we don’t want anyone to get wicked angry, that’s okay with us), which is cream enriched, and filled with hearty clams and potatoes.

Classic, Simple Fresh Clam Chowder Ingredients

Our super easy clam chowder recipe also happens to be quite adaptable. You know we love a creamy soup with a kick (hellooooo Salmon Chowder!), but the jalapeños are very optional here. In the midst of all the butter, bacon fat, and cream, they don’t end up adding much heat. But if you prefer your chowder salty, smoky, briny and sans spice, just leave them out. If you don’t have easy access to good fresh clams (or want to save yourself a little work) just use canned clams in place of fresh. Here’s what you’ll need to make this easy clam chowder recipe:

• Fresh or canned clams

• Unsalted butter

• Bacon

• Scallions

• Garlic

• Yukon gold potatoes

• Cornstarch

• Frozen corn

• Heavy cream

• Stock (you’ll only need this if you decide to use canned clams instead of fresh)

How to Make Clam Chowder

The easiest clam chowder is one made with canned clams. Yes, we admit it! And yes, you can make this recipe with canned clams. However, if you’re willing to do just a little bit more work—and we do mean just a little—and use fresh clams, the chowder will be better. Why? Because you cook the clams in water and thus make a clam stock of sorts with which to flavor your clam chowder base! And boy oh boy, does it pay off! So let’s assume you’re going to use fresh clams. Here’s instructions for how to make the absolute best clam chowder you’ve ever tasted:

1. Cook the clams! Any clams that don’t open on their own in the heat of the pot should be thrown out—they’re no good.

2. Save the clam cooking water. Pop the clam meat out of the shells and throw out the shells, or clean them and let your kids play with them. Or 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.

3. Make the chowder base! Fry the bacon in butter until crisp—don’t you love recipes that include that directive? Next, cook the aromatics in the butter-bacon fat drippings. Then in goes the clam cooking water, bacon and potatoes.

4. Thicken. Add a couple of tablespoons of cornstarch + water mixed together.

5. At the last minute, you’ll add cream, corn and clams. Give the corn a minute to thaw, but don’t cook the chowder too long after adding the clams and cream—just a quick 3 minute simmer is all that’s needed.

6. Serve!

Tools You’ll Need

• Heavy bottomed stock pot or a Dutch oven

• Fine mesh sieve

• Sharp knife

• Mixing bowls

• Whisk

• Slotted spoon

• Ladle

We Have Soup On The Brain

Looking for more hearty soups filled with all of the good stuff? Here’s a few more great chowder recipes:

• Our Simple Seafood Bisque or Low Country Boil are fun classics.

• There’s also Salmon Chowder, and a couple non-seafood varieties like our easy 5-Ingredient Potato and Corn Chowder or Wild Mushroom Chowder with Bacon and Leeks

• Just looking for delicious seafood recipes–try our Baked Cod with Parsley Olive Tapenade or Champagne and Cream Clams with Linguine

Happy As A Clam Chowder

You’re going to feel really proud of yourself when you make this clam chowder, we just know it. It can feel really exciting to replicate a favorite restaurant dish. If you make our New England clam chowder recipe, let us know how you like it! Share a photo and tag us on Instagram using @themodernproper and #themodernproper so that we can see your stuff! Happy eating!