Creamy, savory, and full of tender clams and potatoes, this classic New England–style clam chowder is the cozy bowl I crave on chilly nights. I build layers of flavor with smoky bacon, sweet onion, and a silky cream finish so every spoonful tastes like a seaside diner favorite.

Clam Chowder

Why You’ll Love This Recipe

I cook it in one pot with simple grocery staples for fuss-free comfort.
I use both clam juice and the clam can juices so the chowder tastes deeply briny (in the best way).
I thicken gently with a quick roux so I get a spoonable, creamy texture without being pasty.
I add the clams at the very end so they stay tender, never rubbery.
I can make it with canned clams any time, or swap in fresh littlenecks when I feel fancy.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Bacon or salt pork: 4 slices bacon (about 3 oz), diced
Unsalted butter: 2 tbsp
Yellow onion: 1 medium, finely chopped (about 1 cup)
Celery: 2 ribs, finely diced (about 1 cup)
Garlic (optional): 2 cloves, minced
All-purpose flour: 2 tbsp
Bottled clam juice: 2 cups (480 ml)
Canned chopped clams: 2 cans (6.5 oz/184 g each), juices reserved
Potatoes: 1 lb Yukon Gold or Russet, peeled and 1/2-inch dice (about 3 cups)
Bay leaf: 1
Thyme: 1 tsp fresh leaves (or 1/2 tsp dried)
Heavy cream: 1 cup (240 ml)
Whole milk: 1 cup (240 ml) (or use 2 cups half-and-half)
Fresh parsley: 2 tbsp, chopped
Kosher salt and freshly ground black pepper: to taste
Optional garnish: oyster crackers, chives, a pinch of smoked paprika

directions

I set a heavy pot or Dutch oven over medium heat and cook the bacon until the fat renders and the pieces turn crisp, 6–8 minutes. I transfer the bacon to a plate and leave 1–2 tablespoons of fat in the pot.
I add the butter, onion, and celery. I cook, stirring, until the vegetables soften and turn translucent, 5–7 minutes. I stir in the garlic for 30 seconds.
I sprinkle in the flour and cook, stirring, for 1 minute to form a light roux.
I slowly whisk in the bottled clam juice and the reserved juices from the clam cans, scraping up any browned bits. I add the potatoes, bay leaf, thyme, a pinch of salt, and several grinds of pepper.
I bring to a gentle simmer, cover partially, and cook 12–15 minutes, stirring occasionally, until the potatoes are just tender.
I stir in the milk and cream and return to a bare simmer. I add the clams and half the bacon, then cook just 1–2 minutes—long enough to heat through without toughening the clams.
I fish out the bay leaf, taste, and adjust salt and pepper. I ladle into bowls and finish with parsley, the remaining bacon, and oyster crackers.

Servings and timing

Yield: I get about 6 hearty servings (roughly 8 cups of chowder).
Prep time: about 15 minutes
Cook time: about 35 minutes
Total time: about 50 minutes

Variations

Fresh clam upgrade: I steam 2 pounds littleneck clams in 1 cup water until they just open (5–7 minutes), strain and reserve the liquor, chop the meat, and use both in place of canned clams.
Lighter chowder: I swap half-and-half for the cream or use 1 1/2 cups milk + 1/2 cup cream for a leaner finish.
Bacon-free: I start with 2 tablespoons olive oil and add a small pinch of smoked paprika for a hint of smokiness.
Corn chowder twist: I stir in 1 cup corn kernels during the last 5 minutes for sweetness and texture.
Manhattan style: I skip the dairy and stir in a 14‑oz can of crushed tomatoes plus extra clam juice; I simmer until the potatoes are tender for a brothy, tomato-based chowder.

storage/reheating

Refrigerate: I store leftovers in an airtight container up to 3–4 days.
Reheat: I warm gently over low heat, stirring often. If it thickens in the fridge, I loosen with a splash of milk or water.
Freeze: Creamy chowders don’t freeze perfectly (potatoes can turn mealy and dairy can separate). If I plan to freeze, I stop before adding milk/cream and clams; I cool and freeze the base up to 2 months. When reheating, I add dairy and clams at the end and simmer briefly.

FAQs

Can I use canned clams?

I can, and I often do. I drain and reserve the juices to boost the broth, then add the clams right at the end so they stay tender.

How do I avoid a floury taste?

I cook the flour for a full minute before adding liquids, then let the chowder simmer long enough to cook out any raw flavor.

What potatoes work best?

I like Yukon Gold for their creamy texture and shape-holding bite. Russets work too and make a slightly thicker chowder.

How can I thicken without flour?

I mash a few cubes of potato against the pot to naturally thicken, or I whisk in a tablespoon of cornstarch slurry near the end and simmer 1 minute.

Can I make it ahead?

I can make the base (through cooking the potatoes) a day ahead. I chill it, then reheat gently and add the dairy and clams right before serving for the best texture.

Conclusion

I love how this clam chowder balances smoky bacon, briny clam sweetness, and creamy broth in one comforting bowl. With pantry clams or fresh littlenecks and a few smart techniques, I get diner-worthy chowder at home any night of the week.