If you’ve ever wanted to learn how to cook clam chowder at home, this is your moment. This rich, creamy soup packed with tender clams, soft potatoes, crispy bacon, and light cream is easier to make than it looks. Once you try this homemade version, you’ll never want canned clam chowder again. The best part? It’s comforting, satisfying, and surprisingly simple to prepare.
Why You’ll Love This Clam Chowder
Clam chowder is a classic seafood soup that perfectly balances flavor and texture. It’s creamy yet not heavy, smoky from the bacon, and full of the sea’s freshness from the clams. Whether you’re making it for a cozy family dinner or a special get-together, this chowder brings warmth and happiness to any table.
Learning how to cook clam chowder at home is not just about following a recipe — it’s about creating a comforting dish from scratch, one that fills your kitchen with a mouthwatering aroma and your heart with pride.
Ingredients You’ll Need
Here’s what you’ll need to make your own clam chowder recipe:
- 6 slices of bacon, cut into ½-inch pieces
- 2 ribs of celery, chopped
- 2 carrots, sliced thinly
- 1 small onion, finely diced
- 4 tablespoons of all-purpose flour
- 2 cups chicken broth
- 1 cup chopped clams (with their juice)
- 1 bay leaf
- 1 ½ teaspoons Worcestershire sauce
- ½ teaspoon Tabasco sauce
- ½ teaspoon dried thyme
- Salt and pepper to taste
- 2 cups milk
- 1 cup heavy cream
- 2–3 potatoes, peeled and diced
- Fresh cilantro (for garnish)
Step 1: Start with Bacon and Vegetables
The first secret to how to cook clam chowder is building layers of flavor. Begin by heating a large pot or Dutch oven over medium-high heat. Add your chopped bacon and cook until it’s crispy and golden brown. Once done, remove the bacon and let it drain on a paper towel.
Don’t throw away all that flavorful bacon grease! Keep about three tablespoons in the pot — this is going to flavor your vegetables beautifully.
Next, add the chopped celery, carrots, and onion to the pot. Sauté them in the bacon grease until they’re soft and lightly golden. This step gives your chowder that deep, savory base.
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Step 2: Thicken It Up
Sprinkle the flour over your cooked vegetables. Stir continuously for about a minute — this helps cook off the raw flour taste and thickens your chowder later. Slowly pour in your chicken broth while stirring so it blends smoothly. You’ll see your soup start to come together with a creamy base.
Step 3: Add the Star Ingredient – Clams
Now it’s time to add your chopped clams and their juice. The natural saltiness of the clams infuses your soup with the signature chowder taste. Drop in your bay leaf, Worcestershire sauce, Tabasco, thyme, salt, and pepper. Stir well and bring everything to a gentle boil.
Step 4: Add Potatoes, Milk, and Cream
Once your soup starts bubbling, toss in your diced potatoes. Pour in the milk and whipping cream. Let the mixture come to a boil again, then reduce the heat to a simmer. Cover your pot and let it cook for about 20 minutes — or until the potatoes are tender when pierced with a fork.
If your chowder becomes too thick, you can easily thin it with a little extra broth or milk.
Step 5: Taste and Garnish
After your chowder has simmered, taste it. Adjust the salt, pepper, or spice level as you like. Finally, stir in your crispy bacon and sprinkle fresh cilantro on top for a burst of color and flavor. This little touch of freshness makes your clam chowder irresistible.
Tips for the Best Clam Chowder
- Use fresh clams if possible. They give a cleaner, more natural flavor than canned ones.
- Don’t overcook the clams. They can become rubbery if boiled for too long.
- Thicken naturally. If you like your chowder creamier, let it simmer uncovered for a few extra minutes.
- Customize the heat. Love a bit of spice? Add a dash more Tabasco or a pinch of paprika.
Serving Suggestions
Serve your clam chowder hot with crusty bread or oyster crackers. It’s perfect for chilly nights, weekend gatherings, or when you just need something hearty and satisfying. You can also pair it with a simple green salad or a glass of white wine for a comforting dinner.
Why Homemade Clam Chowder is Worth It
Once you master how to cook clam chowder, you’ll never go back to store-bought versions. The homemade version is lighter, fresher, and you can adjust it exactly to your taste. The combination of tender clams, creamy potatoes, smoky bacon, and just a touch of spice is pure perfection in a bowl.
So the next time you’re craving something cozy, make this clam chowder. It’s easy, heartwarming, and absolutely delicious. Once you make it once, you’ll be known for your clam chowder recipe among family and friends!
