Clam Chowder Recipe (Creamy & Hearty Seafood Soup)
This clam chowder recipe is rich, creamy, and loaded with tender clams, potatoes, and savory flavor. With its velvety broth and comforting texture, it’s the perfect cozy meal for chilly days or seafood lovers. Easy to make and deeply satisfying, this classic soup is a timeless favorite.
Equipment
- Large soup pot or Dutch oven
- Wooden spoon
- Knife and cutting board
- Measuring Cups and Spoons
- Ladle
Ingredients
- 2 dozen fresh clams (or 3 cans chopped clams)
- 4 slices bacon or salt pork, diced
- 1 medium onion, diced
- 2 stalks celery, diced
- 3 medium potatoes, peeled and cubed
- 2 cups clam juice or seafood stock
- 1 cup heavy cream or half-and-half
- 2 tbsp butter
- Salt and black pepper to taste
- Fresh parsley for garnish
- Oyster crackers or crusty bread for serving
Instructions
- Prep Clams: If using fresh clams, steam until shells open. Remove meat and chop. Reserve clam juice.
- Cook Base: In a large pot, sauté bacon until crisp. Add onion and celery; cook until softened.
- Add Potatoes & Broth: Stir in potatoes, clam juice, and stock. Simmer until potatoes are tender.
- Finish Chowder: Add clams and cream. Heat gently—do not boil. Season with salt and pepper.
- Serve: Ladle into bowls, garnish with parsley, and serve with oyster crackers or bread.
Notes
- Fresh clams give the best flavor, but canned clams are convenient.
- Never boil after adding cream—keep heat low to avoid curdling.
- For a lighter version, use milk instead of cream.
- Add corn or carrots for extra sweetness and color.
- Not ideal for freezing—cream-based chowder separates.
- Manhattan-style variation: swap cream for tomatoes and broth.