Clam Chowder

There is nothing quite like a big bowl of piping hot clam chowder to put a smile on your face. This easy and delicious recipe is bound to become your favorite soup year round. 

New England clam chowder has long been my favorite soup. I prefer the white clam chowder over the red Manhattan variety.

I give you options for using canned clams or fresh clams for this recipe. I often buy the large 51 oz canned clams at Costco. Which is about 3 lbs with liquid, so fresh 2 lbs would work.

If clam chowder is on the menu I typically order it. But as a true soup lover, I make it often and I’m so glad my whole family loves it as much as I do.

Ingredients list:

• clams, canned or fresh
• bacon
• onion
• celery
• butter
• flour
• milk/cream
• potatoes
• chicken bouillon
• salt and pepper

What can I add to make the soup richer and creamier?

What is a good substitute for Clams?

What to serve with Clam Chowder?

What other flavors can be added to kick up Clam Chowder?

Get my tips on making great soups and soup recipes here. 

Clam Chowder

 

Print

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Thick and hearty New England Creamy Clam Chowder, flavored with bacon, onion,, clams, and potatoes for a soup that eats like a meal.

Author: Diane Schmidt, Created by Diane

Recipe type: Soup, Main Dish, Seafood

Cuisine: American

Serves: 8 servings

Ingredients

• 1-51 oz canned clams (I get the 3lb canned clams at Costco, you can buy smaller cans and use less if it’s costly) or 2 lbs fresh diced clams soak in a cup or more of water with a ½ teaspoon salt.
• 8 oz bacon, chopped small
• 1 cup white onion, diced small
• 1 cup celery, diced small
• 3 tablespoons butter
• 3 tablespoon flour
• 1 quart (32 oz, 4 cups) whole milk (or half milk and half heavy cream)
• 6 cups peeled and diced potatoes
• 2 cups chicken broth (or water and 2-3 teaspoons chicken bouillon)
• 2-4 teaspoons chicken bouillon
• 1 teaspoon coarse kosher salt
• 1/2 teaspoon black pepper to taste.

Instructions

1. Drain canned clams and reserve juice for later, or save the juice if soaking fresh clams.
2. In a 5 quart pot.
3. Cook bacon in a tablespoon of oil.
4. Remove bacon and add onion and celery and stir to cook for 2-3 minutes.
5. Add flour and stir to combine.
6. Slowly pour in reserved clam juice and potatoes into the pot.
7. Potatoes should be under the liquid, if needed you can add a cup of water.
8. Cook potatoes until fork tender.
9. Add in the clams, and then slowly pour in the milk or a combination of milk and cream, keeping it at a simmer, not a full rolling boil, cream soups can separate if boiled.
10. Simmer until desired thickness.
11. Add in the cooked bacon, reserving some bacon for the top of the soup
12. Serve with oyster crackers or garlic bread, and fresh parsley is a nice touch too.

3.5.3251