Creamy Clam Chowder Soup

I still remember the first chilly evening my aunt made this creamy clam chowder for me. The rich aroma filled the kitchen, and each spoonful felt like a warm hug on a cold night.

Once, unexpected guests showed up just as I was finishing this chowder and the compliments kept coming—making me proud to have nailed it on the first try.

Ingredients

• Chopped clams: I use canned clams with reserved juice for convenience but fresh steamed clams bring amazing flavor if you have the time
• Bacon: Adds that smoky punch that's impossible to skip; crisp it just right for perfect texture
• Russet potatoes: They hold their shape nicely and absorb flavors beautifully
• Yellow onion, celery, carrots, garlic: The aromatic base that builds depth in every spoonful
• Heavy cream: For that silky finish that transforms it into comfort food heaven
• Butter and flour: The roux that thickens the chowder just right without clumping
• Chicken broth and clam juice: The flavorful liquids that bind everything together naturally
• Bay leaf and thyme: Subtle herbs that add an earthy note throughout the simmering process
• Parsley and oyster crackers (optional): Fresh garnish and satisfying crunch if you want to dress it up

Instructions

Get Everything Ready:

Gather all ingredients and prep by dicing bacon, chopping vegetables, and measuring liquids so you’re set once the heat is on

Cook the Bacon:

In a large pot, cook diced bacon over medium heat until it crisps up, then remove it leaving that flavorful fat behind—this fat is the base for your chowder

Sauté the Vegetables:

Add butter to the bacon fat and gently cook onion, celery, carrots, and garlic until they soften and release their aromas, about 5 minutes—the kitchen will start smelling incredible

Make the Roux:

Stir in the flour and cook for a minute or two to rid the raw taste, watching as it forms a smooth paste that’s ready to thicken the chowder

Combine Liquids:

Slowly whisk in reserved clam juice, bottled clam juice, and chicken broth to create a silky broth free of lumps—this is where patience pays off

Simmer with Potatoes and Herbs:

Add diced potatoes, bay leaf, and thyme. Bring to a gentle simmer and cook until potatoes are fork tender, about 15 to 18 minutes—this waiting time lets flavors meld beautifully

Finish the Chowder:

Reduce heat and stir in chopped clams and heavy cream. Warm gently for 5 minutes but don’t let it boil or the cream may curdle

Season and Serve:

Season with salt and pepper, remove bay leaf, ladle chowder into bowls, and top with crisp bacon, fresh parsley, and optional oyster crackers for that extra crackle

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This dish isn't just soup; it has become our go-to comfort for celebrations after chilly days and even moments when we just need a little soul-warming food.

Keeping It Fresh

Always use fresh herbs like parsley right before serving to keep that burst of green brightness. If using fresh clams, steaming them carefully to save the juice makes an incredible difference.

When You're Missing Something

If you don't have clam juice, a mix of chicken broth and a splash of white wine can fill in while keeping the base flavorful and light.

Serving Ideas That Clicked

This chowder shines alongside a simple green salad or crusty bread to mop up every drop.

• Don't forget to sprinkle the crisp bacon last minute—they add crunch and flavor punch
• Try oyster crackers or toasted baguette slices for texture contrast
• Keep extra clam juice on hand if you like your chowder thinner or want to reheat without drying it out

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Thanks for hanging out in the kitchen with me! Hope this chowder warms your heart and your home.

Common Recipe Questions

→ Can fresh clams be used instead of canned?

Yes, fresh clams can be steamed and chopped, with their juice reserved to enhance the broth’s seafood flavor.

→ How do I achieve the creamy texture?

The base is thickened with a roux made from flour and butter, then enriched by stirring in heavy cream at the end without boiling.

→ What is the purpose of cooking bacon first?

Cooking bacon first renders fat that is used to sauté the vegetables, adding a smoky depth and richness to the chowder.

→ Can this chowder be made gluten-free?

To make it gluten-free, substitute all-purpose flour with a gluten-free alternative such as cornstarch or rice flour for the roux.

→ What herbs complement the flavors best?

Bay leaf and dried thyme are added during simmering to infuse subtle earthy notes that balance the creaminess and seafood.

→ How should leftovers be stored?

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently to prevent curdling.