Best Clam Chowder is easy to make “from scratch,” with creamy soup flavors that mingle together with bacon, clams–for the very best chowder!
I love the magic of soup season—-the comfort and ease of gathering ’round the table with family and friends! And BEST Clam Chowder always brings a little magic to the table! You’ve got to try my similar Best Seafood Chowder recipe, or a “tomato” spin, my Manhattan Clam Chowder soup.
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Best Clam Chowder
Chowder is easy to make – a “by scratch” version that is creamy, flavorful with bacon, and chockfull of clams! Watch the video!
What do you add to clam chowder to make it better?
If it’s the condensed kind, add heavy cream and whole milk in equal parts. And then of course we say bacon and butter! But grab the printable recipe below!
Simple ingredients for chowder soup:
- Bacon + butter
- Celery + leeks + onions + garlic
- Red potatoes or Yukon gold potatoes
- Broth (or stock)
- Salt, white pepper, thyme
- Flour
- Half-and-half
- Chopped clams
- Bay leaf
- Chopped fresh chives
- OPTIONAL to add clam juice (for a more clam flavor)
What do you serve with Clam Chowder?
Planning a soup meal is quite simple, especially serving my yummy chowder as the main dish, with a side of hot bread and a basic green salad with Best Thousand Island Dressing! Here’s a list of what to serve with a hot bowl of chowder.
- Bacon
- Oyster Crackers
- Salad
- Shrimp co*cktail
- Bread
- Corn on the cob
- French fries
Make chowder from scratch
In the past, I’ve been intimidated to make this homemade soup, because I was afraid it wouldn’t be as tasty as a bowl that might be served at the beach, or at a really good restaurant. But this recipe is one of my favorites, and is one of the top easy recipes on my RE! Yay! :)
Oh, and we did make a few changes to the recipe, but don’t worry. Add more clam juice (optional) for a more intense clam flavor if you choose to.
How do you serve clam chowder?
You can also serve it on a big board, like below! Here’s the link to Epic Clam Chowder Dinner Board! Or, grab the link below to buy THE BIG BOARD (at the bottom). We love to set out the pot of soup in a braiser pan (low-line big pot).
What is the difference between Boston and New England clam chowder?
Well, New England and Boston Clam Chowder are really the same dish. What makes a chowder “different” is the broth that is used. For example, Rhode Island broth is clear, and Manhattan Style Clam Chowder has a red tomato broth. Boston is thick and creamy!
Is chowder better the next day?
Yes, it’s just as good the next day, if not better. So YES, you can make ahead of time for easy entertaining.
The flavors of this soup mingle together to make the tastiest leftovers. It will thicken as it stands overnight in the refrigerator so just whisk in a little milk or half-and-half before reheating.
How do you make Homemade Clam Chowder
Whatever the flavors, I say homemade is the best!
- In a Dutch oven, you cook bacon (for amazing flavor!) over medium heat until crisp.
- Then you saute celery, leek, and onion until tender, adding garlic. Eventually stirring in potatoes, broth, clam juice, salt, pepper and thyme.
- Boil and simmer until potatoes are tender.
- Make the creamy sauce (soooo good).
- Stir in the clams and crispy bacon!
- Optional to add in more clam juice (a couple bottles) if you choose to.
It’s comforting, filling, and delicious, and it’s also theperfect “light” holiday meal.
The Big Board®
Friends,The Big Board®is here! Yes, I’ve partnered with JK Adams, the premier woodmaking company in Vermont, with my own line of RE boards!
- 20-inch round, maple
- 26-inch round, maple
- 12 x 36-inch maple
- NEW 12 x 24-inch maple
- 23-inch Lazy Susan
- 26-inch ebonized BLACK, cherry
- 12 x 36-inch ebonized BLACK, cherry
- A board with a lip (or raised edged) so the food doesn’t fall off
- FOOD SAFE
- Made in the USA
- Undercut handles (a unique design)
Thank you for your support, as we’ve sold out so many times already!
Order The Big Board®today!
More Chowder recipes to try:
Manhattan Clam Chowder (Simply Recipes) Slow Cooker New England Clam Chowder (Bakedby Rachel). And friends, have you bought my new cookbook? Buy Big Boards for Families today! It’s “editor’s pick” on Amazon this month!
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Get the Recipe:Best Clam Chowder
Best Clam Chowder is easy to make "from scratch," with creamy soup flavors that mingle together with bacon, clams--for the very best chowder!
Makes 4 main dish bowls or 6 small lunch bowls.
Prep Time: 25 minutes mins
Cook Time: 35 minutes mins
Total Time: 1 hour hr
Yield: 6
Ingredients
- 8 bacon strips, divided
- 2 Tbsp. butter
- 2 celery ribs, chopped
- 1 leek, finely chopped (or 1 shallot)
- 1 large onion, chopped
- 2-3 garlic cloves, minced
- 3-4 small unpeeled potatoes (red potatoes or Yukon gold), cubed into 1/2-inch pieces (optional to peel)
- 2 cups broth, chicken or vegetable
- ½ teaspoon white pepper
- ½ teaspoon salt
- ½ teaspoon dried thyme
- ⅓ cup all-purpose flour
- 2 cups half-and-half, divided
- 3 cans 6-1/2 ounces eachof chopped clams, undrained
- Bay leaf
- Optional to add in more clam juice for a more intense flavor.
- Chopped fresh chives or green onions, for garnish
Instructions
In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Addbutter to the drippings (you can spoon outsome of the drippings if you don’t want to ues that much); saute celery, leek, and onion until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, broth, salt, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until potatoes are tender.
In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into the soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Stir in clams and juice and remaining half-and-half; heat through (do not boil). Turn down to low heat; add the bay leaf. Cook for additional 2-3 minutes on low heat. Add in 4 strips of crumbled bacon.
TIP: Optional to add in more clam juice in this step, if you choose a more clam flavor.
Crumble the reserved 4 strips of bacon. Garnish chowder with crumbled bacon and fresh chopped chives or green onions thinly sliced.
Notes
Originally posted December 2014 on Reluctant Entertainer
Did you make this recipe?Tag @reluctantentertainer on Instagram and hashtag it #reluctantentertainer!
Greetings, fellow enthusiasts of the culinary arts! As someone deeply immersed in the world of homemade soups, particularly clam chowder, I can assure you that crafting the "Best Clam Chowder" is not just a statement, but a delicious reality. Allow me to demonstrate my expertise by delving into the concepts and details presented in the article.
Ingredients for Chowder Soup: The recipe emphasizes the use of simple yet crucial ingredients. Starting with bacon and butter for that savory base, it combines celery, leeks, onions, and garlic to build layers of flavor. The addition of red potatoes or Yukon gold potatoes, broth (or stock), salt, white pepper, thyme, flour, half-and-half, chopped clams, bay leaf, and optional clam juice creates a symphony of tastes that defines a remarkable clam chowder.
Enhancing Condensed Chowder: The article offers a quick tip for those opting for the condensed version—adding equal parts of heavy cream and whole milk can elevate the flavor. Of course, the holy trinity of bacon and butter is also recommended for that extra touch of richness.
Serving Suggestions: Chowder is portrayed as the star of a comforting meal, and the article suggests pairing it with various accompaniments. From oyster crackers, salad, and shrimp co*cktail to bread, corn on the cob, and French fries, the versatility of clam chowder in complementing other dishes is highlighted.
Making Chowder from Scratch: Addressing common apprehensions about making clam chowder from scratch, the article reassures readers that it can be as tasty as those served in top-notch restaurants. The step-by-step process involves cooking bacon for flavor, sautéing vegetables, simmering with potatoes, and finally creating a creamy sauce enriched with clams.
Boston vs. New England Clam Chowder: A brief yet informative explanation clears the confusion between Boston and New England clam chowder. The key distinction lies in the broth used—Boston chowder boasts a thick and creamy broth, while New England shares the same characteristics but is essentially the same dish.
Leftover Perfection: The article asserts that clam chowder is just as good, if not better, the next day. The flavors meld overnight, resulting in a thicker consistency. A pro tip advises whisking in a bit of milk or half-and-half before reheating to maintain the soup's luscious texture.
Homemade Magic: The process of making homemade clam chowder involves classic steps in a Dutch oven—cooking bacon, sautéing vegetables, adding potatoes and seasonings, creating a creamy sauce, and finally incorporating clams. The article emphasizes the joy and satisfaction derived from crafting this soup from scratch.
In conclusion, clam chowder is not merely a dish; it's a culinary adventure that invites you to embrace the magic of soup season with a bowlful of homemade delight. Whether you savor it fresh or as delectable leftovers, the Best Clam Chowder is a testament to the comforting and versatile nature of this classic soup.
