Clam Chowder

Clam chowder is a classic comfort food that has warmed hearts and filled hungry bellies for generations. This creamy, savory soup is loaded with tender clams, hearty potatoes, and aromatic vegetables, all simmered in a rich broth that’s perfect for chilly evenings or anytime you crave a taste of the sea. Whether you’re a seasoned home cook or just starting out, this recipe is approachable and guaranteed to impress your family and friends.

Why This Recipe Is a Must-Try

This clam chowder recipe strikes the perfect balance between creamy and light, rich and fresh. Using simple, wholesome ingredients, it delivers layers of flavor without overwhelming your palate. The use of fresh clams combined with the sweetness of onions, the earthiness of potatoes, and a touch of herbs makes every spoonful deeply satisfying. Plus, it’s incredibly versatile and easy to customize depending on your preferences or dietary needs. Whether you’re making it for a weeknight meal or a special occasion, this chowder will become a staple in your recipe collection.

Ingredients

• 2 dozen fresh clams (such as littlenecks or cherrystones), scrubbed and rinsed
• 4 slices of turkey bacon, chopped (a flavorful alternative to traditional bacon)
• 1 medium yellow onion, finely diced
• 2 celery stalks, finely diced
• 2 cloves garlic, minced
• 4 medium Yukon gold potatoes, peeled and diced into 1/2-inch cubes
• 3 cups low-sodium vegetable broth
• 2 cups whole milk or unsweetened plant-based milk (such as oat or almond milk)
• 1 cup heavy cream or coconut cream
• 2 tablespoons all-purpose flour
• 2 tablespoons unsalted butter or olive oil
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish)
• Fresh lemon wedges (optional, for serving)

How To Make Clam Chowder

Step 1: Prepare the Clams and Broth

Place the fresh clams in a large pot with 3 cups of water. Cover and bring to a boil over medium heat. Steam the clams until they open, about 5-7 minutes. Discard any clams that do not open. Remove the clams from the pot and set aside to cool. Strain the clam broth through a fine mesh sieve or cheesecloth to remove sand and grit. Reserve this broth for later use.

Step 2: Cook the Turkey Bacon and Vegetables

In a large pot or Dutch oven, heat the butter or olive oil over medium heat. Add the chopped turkey bacon and cook until it becomes crisp and golden, about 5 minutes. Using a slotted spoon, remove the bacon and set it aside, leaving the rendered fat in the pot.

Add the diced onion and celery to the pot and sauté until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.

Step 3: Make the Chowder Base

Sprinkle the flour over the cooked vegetables and stir well to combine. Cook for 2 minutes to remove the raw flour taste. Slowly pour in the reserved clam broth while stirring constantly to avoid lumps. Add the diced potatoes, dried thyme, and bay leaf. Bring the mixture to a simmer and cook until the potatoes are tender, about 15 minutes.

Step 4: Add Milk and Cream

Reduce the heat to low and stir in the milk and cream. Heat gently, but do not boil, to prevent curdling. Season with salt and freshly ground black pepper to taste.

Step 5: Combine Clams and Finish

Chop the clam meat into bite-sized pieces and add it to the chowder along with the cooked turkey bacon. Let the chowder warm through for 2-3 minutes. Remove the bay leaf before serving.

Step 6: Serve

Ladle the clam chowder into bowls and garnish with fresh parsley. Serve with lemon wedges on the side for a bright, citrusy finish if desired. Enjoy with crusty bread or oyster crackers for a complete meal.

Expert Tips

• Choosing clams: Fresh littleneck or cherrystone clams work best for chowder because they are tender and flavorful. Make sure to scrub them well to remove any sand.
• Clam broth: Don’t throw away the steaming liquid from the clams—it’s packed with flavor and forms the base of the chowder.
• Prevent curdling: When adding milk or cream, keep the temperature low and avoid boiling the chowder after adding dairy to maintain a smooth texture.
• Thickness: If you prefer a thicker chowder, add an extra tablespoon of flour or reduce the liquid slightly during simmering.
• Make it ahead: This chowder tastes even better the next day as the flavors meld, but add the clams right before serving if reheating to keep them tender.

Variations and Customizations

• Vegetarian version: Replace clams with chopped mushrooms and use vegetable broth instead of clam broth for a hearty mushroom chowder.
• Spicy kick: Add a pinch of red pepper flakes or a dash of hot sauce to the soup for a subtle heat.
• Smoky flavor: Use smoked paprika or smoked turkey bacon to infuse the chowder with a smoky undertone.
• Dairy-free: Swap out milk and cream for full-fat coconut milk or cashew cream to keep the chowder creamy without dairy.
• Herbs: Experiment with fresh dill or tarragon for a different herbal profile.

How to Store Leftovers

Store any leftover clam chowder in an airtight container in the refrigerator for up to 3 days. When reheating, warm the chowder gently on the stove over low heat, stirring occasionally to prevent scorching. Avoid boiling to keep the cream from separating. If the soup thickens too much upon cooling, add a splash of milk or broth to thin it out to your desired consistency.

For longer storage, clam chowder can be frozen in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat gently before serving. Note that the texture may change slightly after freezing, but the flavor will remain delicious.

FAQ

Can I use canned clams instead of fresh clams?

Yes, canned clams are a convenient alternative and can be used in this recipe. If using canned clams, drain them and reserve the juice to add to the broth. Keep in mind that fresh clams provide a brighter, more natural flavor, but canned clams work well for a quick version.

Is it necessary to use turkey bacon?

Turkey bacon is used here as a flavorful alternative to traditional pork bacon. You can also use beef bacon or omit bacon altogether for a lighter, vegetarian-friendly soup. The bacon adds a nice smoky depth but is not essential.

How do I know when the clams are cooked?

Clams are cooked when their shells open fully after steaming. This usually takes 5-7 minutes. Discard any clams that remain closed, as they may not be safe to eat.

Can I make this chowder vegan?

Absolutely! To make a vegan version, replace clams with mushrooms or hearts of palm, use vegetable broth, and substitute dairy milk and cream with plant-based alternatives like coconut milk or cashew cream. Omit bacon or use a plant-based bacon substitute.

Conclusion

Clam chowder is a timeless dish that brings warmth and comfort in every bowl. This recipe combines fresh, wholesome ingredients with simple techniques to create a rich, flavorful soup that’s perfect for any occasion. Whether you stick to the classic version or customize it to your liking, this chowder is sure to become a favorite in your kitchen. So grab your pot, gather your ingredients, and dive into a cozy bowl of homemade clam chowder that will satisfy your cravings and impress your loved ones. Enjoy!