Can I use canned clams instead of fresh clams?

Yes, canned clams work well if fresh aren't available. Use the juice from the canned clams for added flavor.

How do I make the chowder thicker?

Cooking the flour roux properly before adding liquids helps thicken the broth. Simmering gently also allows the chowder to thicken naturally.

Smoked ham or pancetta provide a similar smoky depth and can be used as alternatives.

Yes, replacing all-purpose flour with a gluten-free blend and serving without crackers or gluten-free bread ensures it’s gluten-free.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid curdling the dairy.

Increasing heavy cream and adjusting milk accordingly will enhance richness and creaminess.

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

This classic New England clam chowder has been a favorite in my family for years, bringing warmth and satisfaction on chilly days.

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 recipe always brings my family together, sharing stories over a warm bowl during colder months.

Large pot or Dutch oven, slotted spoon, ladle, chefs knife and cutting board are essential for preparing this chowder.

Contains shellfish, dairy, and gluten (from flour and crackers bread). Use gluten-free alternatives if needed.

Per serving: 390 calories, 22 g total fat, 29 g carbohydrates, 17 g protein.

This chowder is perfect for cozy nights and can be easily doubled to feed a crowd.

→ Can I use canned clams instead of fresh clams?: Yes, canned clams work well if fresh aren't available. Use the juice from the canned clams for added flavor.
→ How do I make the chowder thicker?: Cooking the flour roux properly before adding liquids helps thicken the broth. Simmering gently also allows the chowder to thicken naturally.
→ What can I substitute for bacon?: Smoked ham or pancetta provide a similar smoky depth and can be used as alternatives.
→ Is it possible to prepare this chowder gluten-free?: Yes, replacing all-purpose flour with a gluten-free blend and serving without crackers or gluten-free bread ensures it’s gluten-free.
→ How should I store leftovers?: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid curdling the dairy.
→ Can I add extra cream for a richer flavor?: Increasing heavy cream and adjusting milk accordingly will enhance richness and creaminess.