This easy clam chowder recipe is rich, creamy, and loaded with tender clams, smoky bacon, hearty potatoes, and plenty of fresh flavor. It is a classic New England-style clam chowder that tastes like something you would order at a cozy seaside restaurant, but it is simple enough to make at home in one pot.
If you have only ever had clam chowder from a can, this homemade version is about to change that. The creamy broth is full of savory clam flavor, the potatoes make it hearty and filling, and crispy bacon gives every bowl the perfect finishing touch.
Serve it with crusty bread, oyster crackers, or a simple green salad for an easy comfort-food dinner. For more cozy dinner ideas, browse my full collection of easy soup and stew recipes.
More Delicious Clam Recipes To Try
Why You’ll Love This Homemade Clam Chowder
- Rich, creamy, restaurant-style flavor made at home
- Loaded with clams, bacon, potatoes, celery, and onion
- Easy to make in one pot
- Great for a cozy family dinner or casual entertaining
- Tastes even better after the flavors have time to develop
Ingredients You’ll Need
- 4 cans minced clams
- 4 cans chopped clams
- 2 bottles clam juice
- 8 to 10 slices bacon, diced
- 3 tablespoons unsalted butter
- 1 large yellow onion, finely chopped
- 1 cup celery, finely chopped
- 2 teaspoons minced garlic
- 6 to 8 sprigs fresh thyme
- 2 bay leaves
- 2 pounds potatoes, peeled and cubed
- 2 cups heavy cream
- Salt and black pepper, to taste
- Fresh parsley, chopped
- Fresh chives, chopped
Ingredient Notes
Use a combination of minced and chopped clams for the best texture. Do not toss the liquid from the canned clams—it adds important flavor to the chowder base.
Yukon Gold potatoes are especially good in clam chowder because they become tender and creamy without falling completely apart. Russet potatoes also work well if that is what you have on hand.
For a slightly lighter clam chowder, use 1 cup heavy cream and 1 cup whole milk, or substitute half-and-half for the cream.
How to Make Easy Clam Chowder
Start by draining the canned clams, reserving all of the clam liquid in a large measuring cup. Add the bottled clam juice, then add enough water to make 6 cups of liquid total. Set the clams aside for later.
In a large Dutch oven or heavy-bottomed soup pot, cook the diced bacon over medium heat until crisp. Remove the bacon with a slotted spoon and set it aside for garnish. Leave about 2 tablespoons of bacon drippings in the pot.
Add the butter, onion, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened. Season lightly with salt and black pepper.
Stir in the garlic, fresh thyme, and bay leaves. Cook for another 2 to 3 minutes, just until the garlic is fragrant.
Add the cubed potatoes and pour in the reserved clam liquid mixture. Bring the chowder to a gentle simmer, then cook for 20 to 30 minutes, or until the potatoes are fork-tender.
Remove the pot from the heat. Stir in the reserved clams and heavy cream. Taste and adjust the salt and pepper as needed.
Cover the chowder and let it rest for about 1 hour before serving if time allows. This gives all of the flavors time to come together beautifully.
When ready to serve, gently reheat the chowder over low heat. Do not let it boil once the cream has been added. Top each bowl with crispy bacon, fresh parsley, and chopped chives.
Tips for the Best Clam Chowder
Do not boil the chowder after adding cream
Keep the heat low once the cream and clams are added. A hard boil can cause the dairy to separate and can make the clams tough.
Let it rest before serving
This clam chowder is delicious right away, but it becomes even better after resting for an hour or overnight in the refrigerator.
Make it thicker if you like
For an extra-thick clam chowder, lightly mash some of the cooked potatoes directly in the pot before adding the cream. You can also remove a cup or two of potatoes and broth, blend it, and stir it back in.
Taste before adding salt
Clam juice, canned clams, and bacon can all add saltiness, so wait until the end to adjust the seasoning.
What to Serve with Clam Chowder
A warm loaf of crusty bread, buttery dinner rolls, oyster crackers, or a simple salad are all perfect with a bowl of creamy clam chowder.
If you love cozy chowder recipes, try my Creamy Corn and Bacon Chowder next. My Loaded Zucchini and Corn Chowder is another hearty, creamy one-pot favorite, and this Mexican Street Corn Chicken Chowder is perfect when you want something with a little more bold flavor.
For another cozy seafood dinner, you may also love this Mediterranean Shrimp and Rice Soup.
PrintThe Best Easy Clam Chowder | New England Style
This easy homemade clam chowder is rich, creamy, and loaded with tender clams, hearty potatoes, smoky bacon, and fresh herbs. It is a comforting New England-style chowder that is perfect with crusty bread.
- Prep Time: 20 minutes
- Rest Time: 1 hour
- Cook Time: 35 minutes
- Total Time: 1 hour 55 minutes
- Yield: 6–8 servings 1x
- Category: DINNER | SOUP
- Method: STOVETOP
- Cuisine: American, Seafood
Ingredients
- 4 cans minced clams, drained, liquid reserved
- 4 cans chopped clams, drained, liquid reserved
- 2 bottles clam juice
- Water, as needed to make 6 cups total liquid with reserved clam liquid and clam juice
- 8 to 10 slices bacon, diced
- 3 tablespoons unsalted butter
- 1 large yellow onion, finely chopped
- 1 cup celery, finely chopped
- 2 teaspoons minced garlic
- 6 to 8 sprigs fresh thyme
- 2 bay leaves
- 2 pounds potatoes, peeled and cubed
- 2 cups heavy cream
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish
- Fresh chives, chopped, for garnish
Instructions
- Drain the canned clams, reserving all of the liquid. Add the bottled clam juice and enough water to make 6 cups of liquid total. Set the clams aside.
- In a large Dutch oven or soup pot, cook the diced bacon over medium heat until crisp. Remove the bacon with a slotted spoon and set aside for serving. Leave about 2 tablespoons of bacon drippings in the pot.
- Add the butter, onion, and celery. Cook for about 5 minutes, stirring occasionally, until softened. Season lightly with salt and black pepper.
- Stir in the garlic, fresh thyme, and bay leaves. Cook for another 2 to 3 minutes, stirring often so the garlic does not burn.
- Add the cubed potatoes and pour in the clam juice mixture. Bring to a gentle simmer and cook for 20 to 30 minutes, or until the potatoes are fork-tender.
- Remove the pot from the heat. Stir in the reserved clams and heavy cream. Taste and adjust the salt and pepper as needed.
- Cover and let the chowder rest for 1 hour so the flavors can come together.
- Reheat gently over low heat before serving. Do not boil after adding the cream. Top with crispy bacon, fresh parsley, and chives.
Notes
- Yukon Gold or russet potatoes both work well in this chowder.
- For a lighter version, use 1 cup heavy cream and 1 cup whole milk, or substitute half-and-half.
- For a thicker chowder, lightly mash some of the cooked potatoes before stirring in the cream.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat.
- Freezing is not recommended because the potatoes and creamy broth can change texture.
How to Store Leftover Clam Chowder
Store leftover clam chowder in an airtight container in the refrigerator for up to 3 days.
Reheat it gently on the stovetop over low heat, stirring often. Add a small splash of milk, cream, or clam juice if it has thickened too much in the refrigerator.
Because this recipe contains potatoes and cream, I do not recommend freezing it. The potatoes can become grainy and the creamy broth may separate after thawing.
Easy Clam Chowder FAQ
Can I use fresh clams instead of canned clams?
Yes. Fresh clams will give the chowder wonderful flavor, but canned clams make this recipe much easier for a weeknight dinner. If using fresh clams, steam them first and reserve the cooking liquid for the broth.
What potatoes are best for clam chowder?
Yukon Gold or russet potatoes work best. Yukon Golds stay creamy and buttery, while russets break down a little more and naturally help thicken the chowder.
Can I make clam chowder ahead of time?
Yes. This is a great make-ahead soup because the flavor improves as it sits. Make it up to one day ahead, refrigerate it, then reheat gently before serving.
Is New England clam chowder supposed to be thick?
New England clam chowder should be creamy and hearty, but it does not need to be overly thick. The potatoes and cream naturally give the broth a rich, satisfying texture.
This easy clam chowder is creamy, comforting, and full of the classic flavors everyone loves. Once you make it from scratch, you will want to keep this cozy one-pot recipe in your regular dinner rotation.
Final Thoughts
This easy clam chowder is the kind of cozy, creamy comfort food that feels special enough for company but simple enough for an easy weeknight dinner. With tender clams, smoky bacon, soft potatoes, and a rich homemade broth, every bowl is full of classic New England flavor. Serve it with warm crusty bread and enjoy!
