Creamy Clams Potatoes Soup

I still remember the first time I made clam chowder from scratch—I was visiting my aunt's cottage in coastal Maine, and she pulled out this battered recipe card stained with cream splatters and clam juice. The kitchen filled with the most incredible aroma as bacon sizzled and potatoes softened into creamy submission. That bowl of chowder, served in a chipped blue ceramic bowl while rain pattered against the windows, became the taste of comfort itself. Now, whenever I make it, I'm transported back to that cozy afternoon, and I realize why this soup has been bringing people together for generations.

I made this for my partner on a particularly dreary February evening when we both needed something warm and grounding. The moment they took that first spoonful and their eyes lit up, I knew this chowder had earned its place in our regular rotation. Now it's the soup we return to when life feels chaotic—it's become our edible version of a warm hug.

Ingredients

• Fresh clams (or canned): The heart of this chowder—fresh clams give you briny, ocean-forward flavor, but canned works beautifully when the season or your budget calls for it. I learned that steaming your own clams lets you capture that liquid gold they release, which is pure umami magic.
• Potatoes: They become almost creamy as they cook, thickening the soup naturally and providing that satisfying starch that makes this feel like a complete meal.
• Onion, celery, and garlic: This aromatic foundation is what gives chowder its savory backbone—don't skip the slow sauté, it's where the flavor really builds.
• Bacon: A small amount rendered in the pot creates a flavor base that's honestly irreplaceable. It's the secret that makes people ask what your ingredient is.
• Clam juice: Whether from steaming your own clams or a good bottled version, this is your liquid gold. It's what separates real clam chowder from something that just happens to have clams in it.
• Whole milk and heavy cream: The combination creates that signature silky texture without being overly thick or heavy-feeling in your stomach.
• Butter and flour: These make a simple roux that thickens the chowder to the perfect consistency—not glue-like, but substantial enough to coat a spoon.
• Bay leaf and thyme: These gentle herbs add depth without taking over, which is exactly what you want in a soup that lets clams be the star.

Instructions

Prepare your clams:

If you're using fresh clams, scrub them under cold running water until the shells feel clean. You'll feel the difference between a muddy clam and a clean one. Place them in a pot with a cup of water, cover it, and steam over medium heat for about five to seven minutes. You'll know they're done when they pop open—it's like watching a small miracle happen in your kitchen. Once they're cool enough to handle, remove them from their shells and give them a rough chop. Pour that beautiful steaming liquid through a fine sieve to catch any lingering sand, then set it aside with reverence. This liquid is liquid gold.

Render the bacon:

Dice your bacon and add it to your large pot over medium heat. Listen to it sizzle and watch it turn golden and crisp. This takes about five to seven minutes, and your kitchen will smell incredible. When it's perfect, remove it with a slotted spoon and set aside on a paper towel, leaving that rendered fat in the pot. This fat is your flavor foundation.

Create your flavor base:

Add butter to the pot with that bacon fat, then add your finely chopped onion, celery, and carrot if using. Mince your garlic and add it too. Now sauté this mixture for about five minutes, stirring occasionally, until everything softens and becomes fragrant. You're looking for softened vegetables, not browned ones—keep the heat at a gentle medium.

Make your roux:

Sprinkle the flour over your vegetables and stir constantly for a couple of minutes. This is important—you're cooking out the raw flour taste while creating a paste that will thicken your chowder. It should smell slightly nutty and toasted, not grainy.

Build the broth:

Slowly whisk in your clam juice, the reserved liquid from steaming, or your bottled clam juice. Gradually is the key—you're preventing lumps from forming. Add your diced potatoes along with the bay leaf and thyme. Bring everything to a simmer and let it cook for twelve to fifteen minutes until the potatoes are completely tender. You should be able to easily break one with a spoon.

Add the cream:

Stir in your milk and cream, then gently add your chopped clams back in, along with that crispy bacon if you want to use it. Turn the heat down to low and warm everything through for about five minutes. This is crucial—don't let it boil or you'll end up with a broken, curdled soup. You're just warming everything gently, bringing it all together.

Season and serve:

Remove the bay leaf with tongs or a spoon. Taste your chowder and season with salt and black pepper until it tastes like comfort itself. Ladle it into bowls, top with fresh parsley, a sprinkle of bacon if you set some aside, and serve with oyster crackers on the side for those who want them.

Save

My neighbor once told me that the best chowder she'd ever had was served to her during a difficult period in her life, and it genuinely made her feel less alone. That's when I understood that this soup isn't just about ingredients and technique—it's about what it represents: warmth, nourishment, and the care we show each other through food.

When to Make This Chowder

This is the soup for gray afternoons when you need something grounding, for dinner parties where you want to seem effortlessly impressive, and for any time you want to turn simple ingredients into something that tastes like it took hours. I make it in late fall when the weather turns crisp, in the depths of winter when we all need maximum comfort, and honestly, whenever I want the kitchen to smell like a coastal restaurant. It's the kind of recipe that works for any season because its warmth is what really matters.

Smart Variations and Substitutions

I've learned that chowder is wonderfully forgiving if you want to make it your own. Use pancetta instead of bacon for a slightly different flavor profile, or omit the bacon entirely if you're vegetarian—the clams and cream create plenty of richness on their own. Smoked paprika stirred in at the end adds depth and a subtle smokiness that feels unexpected and sophisticated. A dash of hot sauce for someone at the table who likes heat? Absolutely. And if you need it gluten-free, swap the all-purpose flour for cornstarch or a good gluten-free flour blend in equal amounts. You can even add a handful of diced fennel for brightness, or a few dashes of Worcestershire sauce for umami without anyone quite being able to identify what makes it taste so perfect.

The Texture and Temperature Story

One of the greatest lessons I've learned about this chowder is that texture is everything. Some people prefer their chowder thick enough to almost eat with a fork, while others like it brothier with distinct pieces of potato and clam visible. The roux you make at the beginning controls this—you can make less flour for a lighter version, or actually mash some potatoes into the broth to thicken it naturally. Temperature matters too: serve it hot enough to warm you from the inside out, but never boiling. There's a sweet spot where the cream is silky, the clams are tender, and everything feels luxurious rather than heavy.

• For extra thick chowder, mash about a quarter of the cooked potatoes against the side of the pot before adding the dairy.
• For a lighter version, reduce the cream to three-quarters cup and add an extra quarter cup of clam juice or chicken broth instead.
• Always taste and adjust seasoning at the very end—salt brought in from the clam juice means you might need less than you think.

Save

Clam chowder has a way of becoming tradition, the soup you make year after year because it never fails to deliver comfort. Once you make it, you'll understand why.

Common Recipe Questions

→ How do you prepare fresh clams for the soup?

Scrub and rinse fresh clams thoroughly, then steam them over medium heat until they open. Remove clams from shells and reserve the cooking liquid for added flavor in the soup.

→ Can canned clams be used instead of fresh?

Yes, canned clams work well if fresh are unavailable. Drain the clams and keep the juice to enhance the broth's flavor.

→ What thickens the soup base?

A roux made from butter and flour is added to sautéed vegetables, which thickens the broth before liquids and dairy are incorporated.

→ Is bacon necessary for the flavor profile?

Bacon adds a smoky depth and crispy texture, but it can be substituted with pancetta or omitted for a lighter version.

→ How can the soup be made gluten-free?

Use gluten-free flour in place of all-purpose flour when making the roux to maintain thickness without gluten.

→ What are good garnishes for this soup?

Fresh chopped parsley and reserved crispy bacon pieces add color and flavor. Oyster crackers are optional but traditional accompaniments.