If you’ve ever craved a bowl of creamy, comforting clam chowder, you’re in for a treat! This homemade version takes the classic dish to a whole new level, with fresh ingredients that come together in a velvety broth full of savory goodness. Trust me, there’s nothing quite like enjoying a bowl of clam chowder made from scratch, especially when it’s as easy as this! Perfect for cozy nights in or impressing your guests at a dinner gathering, this recipe will quickly become a favorite.
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Why You’ll Love Homemade Clam Chowder
There’s something about clam chowder that feels like a warm hug in a bowl, and this homemade version brings that comfort with every spoonful. Here’s why it’s going to become your new go-to:
Comforting: Rich, creamy, and hearty, it’s the kind of soup that fills you up and warms you from the inside out. Plus, it’s full of delicious clam flavor and buttery goodness.
Simple Ingredients: No need for fancy or hard-to-find ingredients here! Just a few staples from your kitchen and a little bit of love will get you this mouthwatering soup in no time.
Quick and Easy: You don’t need to be a pro to make this chowder. It’s straightforward, with simple steps that result in a dish that tastes like it’s been simmering for hours.
Perfect for Any Occasion: Whether you’re serving it up on a chilly evening or preparing it for a dinner party, this soup is sure to please everyone. It’s a crowd-pleaser that’s perfect for any season.
Versatile: Serve it with some warm, crusty bread for dipping, or enjoy it on its own. You can even add extra toppings like crispy bacon, fresh herbs, or a sprinkle of cheese to elevate the flavor even more.
Ingredients
Here’s what you’ll need to bring this clam chowder to life:
Clams: The star of the show! Fresh clams are best, but canned clams will work in a pinch. The key is to have tender, briny clams that provide that authentic seafood flavor.
Potatoes: Yukon Gold potatoes are perfect for this chowder because they’re creamy and smooth when cooked, adding a hearty texture to the soup.
Onion: A bit of onion brings savory sweetness to the base, adding depth and richness to the flavor profile.
Celery: This adds a nice crunch and freshness to the chowder, balancing out the creaminess and complementing the clams.
Carrots: A pop of color and a slight sweetness, carrots are the perfect addition to the base of this chowder.
Garlic: Because garlic makes everything better. It adds a rich, aromatic base that deepens the flavor of the soup.
Butter: This gives the chowder its velvety, smooth texture. Plus, butter just makes everything better, don’t you think?
Heavy Cream: To create that rich, creamy consistency that makes clam chowder so irresistible.
Milk: Used to balance the cream and give the chowder a slightly lighter texture.
Thyme: Fresh thyme adds an earthy, fragrant note that complements the clams and vegetables perfectly.
Bay Leaves: For that subtle depth of flavor that you won’t even notice but will make the dish sing.
Flour: To help thicken the chowder and give it that creamy, satisfying texture.
Salt and Pepper: Season to taste. These will enhance the flavors and bring everything together.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into how to make this mouthwatering chowder from scratch:
1. Prep the Ingredients: Start by dicing the potatoes, onions, celery, and carrots. Mince the garlic and set everything aside. Open your canned clams (if using), and be sure to reserve the juice!
2. Cook the Vegetables: In a large pot, melt butter over medium heat. Add the diced onions, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened and fragrant. Then, stir in the minced garlic and cook for another 30 seconds.
3. Make the Roux: Sprinkle the flour over the vegetables and stir to combine. Let it cook for about 2-3 minutes, so it forms a nice roux and gets rid of that raw flour taste.
4. Add Liquids and Potatoes: Gradually add the reserved clam juice, heavy cream, and milk, stirring constantly to avoid lumps. Add the diced potatoes, thyme, and bay leaves. Bring the mixture to a simmer and cook for 15-20 minutes, or until the potatoes are tender.
5. Add the Clams: Once the potatoes are cooked, stir in the clams. Cook for another 5 minutes, just long enough for them to warm through. Discard the bay leaves.
6. Season: Taste the chowder and season with salt and pepper. Add a little more thyme or garlic if you want to boost the flavor.
7. Serve and Enjoy: Ladle the chowder into bowls and top with optional garnishes like crispy bacon, chopped parsley, or shredded cheese. Serve with a side of warm, crusty bread for dipping!
How to Serve Homemade Clam Chowder
Homemade clam chowder is perfect for enjoying on its own, but if you’re looking to add a little something extra, here are a few great serving ideas:
Crusty Bread: A slice of warm, crusty bread or a buttered baguette is perfect for dipping into the creamy chowder.
Salads: Pair your chowder with a crisp green salad to add freshness and balance out the richness of the soup.
Roasted Vegetables: Lightly roasted veggies like Brussels sprouts, carrots, or parsnips would make a great side to this dish.
Cheese: A little grated Parmesan or sharp cheddar on top of your chowder adds extra flavor and a bit of creaminess.
Crackers: Serve your chowder with some buttery crackers or oyster crackers for that classic touch.
Additional Tips
Prep Ahead: You can prep the vegetables and even make the chowder a day in advance. Just reheat gently on the stove before serving!
Thickening: If your chowder is a bit too thin, you can mix a tablespoon of flour with water and stir it into the soup. Let it simmer for a few more minutes until it thickens to your liking.
Low-Fat Version: For a lighter version, you can use half-and-half instead of heavy cream, and low-fat milk in place of regular milk.
Leftovers: This chowder keeps well in the fridge for 2-3 days. Just make sure to store it in an airtight container. Reheat gently on the stove or in the microwave.
Freezing: This chowder can be frozen for up to 3 months! Just make sure to leave out the clams until you’re ready to reheat and serve.
FAQ Section
Q1: Can I use frozen clams?
A1: Yes, frozen clams work perfectly in this recipe! Just thaw them before using.
Q2: Can I make this chowder dairy-free?
A2: Absolutely! You can use coconut milk or a dairy-free cream substitute for a dairy-free version of this soup.
Q3: How can I make the chowder thicker?
A3: If you prefer a thicker chowder, you can mash some of the potatoes with a spoon or use a bit more flour to make a thicker roux.
Q4: Can I make this chowder ahead of time?
A4: Yes! Clam chowder actually tastes better the next day as the flavors continue to develop. Just store it in the fridge and reheat gently before serving.
Q5: How do I store leftovers?
A5: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove to avoid breaking the cream.
Q6: Can I freeze this chowder?
A6: Yes, you can freeze it! Just leave out the clams and freeze the base of the soup. When ready to serve, add the clams and reheat.
Q7: How do I reheat clam chowder?
A7: Reheat the chowder on the stove over low heat, stirring occasionally. If you’re using a microwave, heat in 30-second intervals, stirring in between.
Q8: Can I add bacon to this recipe?
A8: Absolutely! Bacon makes an amazing garnish for clam chowder. Add crispy bacon bits on top for extra flavor and crunch.
Q9: What kind of clams should I use?
A9: Fresh littleneck clams are ideal, but canned clams also work well. Just make sure to reserve the juice!
Q10: Can I double the recipe?
A10: Definitely! This recipe is easy to double, just make sure you have a large enough pot.
Conclusion
There you have it, my friend—Homemade Clam Chowder that’s as cozy as a blanket on a chilly day! With its creamy, rich base and tender clams, it’s the perfect comfort food. Whether you’re serving it on a casual night in or impressing guests at a dinner party, this recipe is sure to be a hit. So go ahead, grab your ingredients, and get ready to dive into a bowl of pure deliciousness!
Print
Homemade Clam Chowder
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This Homemade Clam Chowder is a rich and creamy soup made with tender Yukon gold potatoes, savory bacon, and a mix of canned clams and clam juice, finished with a splash of heavy cream and a sprinkle of fresh parsley.
Ingredients
- For the Chowder:
- 3 (6.5 oz.) cans chopped/minced clams in clam juice
- 1 (8 oz.) bottle clam juice
- 6 thick center-cut bacon strips, chopped
- 1 tablespoon butter
- 2 stalks celery, finely chopped
- 1 large onion, chopped
- 1 1/4 pounds (3 1/2 cups) Yukon gold potatoes, peeled and diced into 1/4-1/2” cubes
- 3–5 garlic cloves, minced
- Pinch-1/4 teaspoon red pepper flakes (optional)
- 1/3 cup all-purpose flour
- 2 cups low sodium chicken broth
- 2 teaspoons chicken bouillon (Hold if using fresh clams)
- 2 bay leaves
- 1/2 teaspoon EACH dried parsley, dried oregano, salt (salt to taste if using fresh clams)
- 1/4 teaspoon EACH dried thyme, pepper
- 1 cup heavy cream
- For Garnishes (optional):
- Oyster crackers
- Fresh parsley
- Bacon
- Cheese
Instructions
- In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the bacon grease in the pot.
- Add the butter to the pot and melt over medium heat. Add the celery and onion, and cook until softened, about 5 minutes.
- Add the diced potatoes, garlic, and red pepper flakes (if using). Stir to combine and cook for 2 minutes.
- Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes, until the flour is lightly browned.
- Slowly pour in the chicken broth and clam juice, stirring constantly to prevent lumps. Add the chicken bouillon, bay leaves, parsley, oregano, thyme, and pepper. Bring to a simmer and cook for about 15-20 minutes, or until the potatoes are tender.
- Once the potatoes are cooked, add the clams and their juices, and stir to combine. Let the chowder simmer for another 5 minutes to heat through.
- Reduce the heat to low and stir in the heavy cream. Cook for an additional 5 minutes, stirring occasionally. Adjust salt to taste if necessary.
- Serve the chowder hot, garnished with crispy bacon, fresh parsley, oyster crackers, and a sprinkle of cheese if desired.
Notes
- If using fresh clams, substitute fresh clams and their juice for the canned clams and clam juice. Hold the chicken bouillon in this case.
- For a thicker chowder, you can mash some of the potatoes in the pot with a potato masher before adding the cream.
- For a dairy-free version, use coconut milk or a dairy-free cream substitute in place of the heavy cream.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 45mg