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Clam Chowder

Clam Chowder Recipe

Clam Chowder is a rich, creamy New England soup featuring tender clams, diced potatoes, and smoky bacon simmered in a thick, velvety broth. This classic American comfort food delivers hearty, satisfying flavors perfect for cold weather and coastal-inspired dining.
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Prep Time 15 minutes
Cook Time 40 minutes
Servings: 4
Course: Soup
Cuisine: British
Calories: 500
Ingredients Method Notes

Ingredients
  

  • 1 lb 500g fresh clams in their shells (cleaned)
  • 1 cup fish stock
  • 3 tbsp butter
  • 1 onion chopped
  • 3 slices bacon diced
  • 2 tbsp all-purpose flour
  • 2 potatoes peeled and diced
  • 3 cups milk
  • 1 bay leaf
  • Salt and black pepper

Method
 

  1. Begin by preparing the clams, which are the foundation of this dish. Place 1 lb of fresh clams in their shells into a large saucepan and add 1 cup of fish stock.
  2. Bring the mixture to a boil, then lower the heat, cover the pan, and cook over medium heat for 5–8 minutes until the clam shells open. Discard any clams that fail to open, as these are unsafe to eat. Set aside 12 clams in their shells for garnish and keep them warm.
  3. Remove the remaining clams from their shells, discard the shells, and strain the cooking juices to remove any sand or debris. This flavorful broth will be added back into the chowder later.
  4. While the clams cook, prepare the aromatic base and thickening agent. Melt 3 tbsp of butter in a large pan, then add 1 chopped onion and cook gently for a few minutes until softened but not browned.
  5. Stir in 3 slices of diced bacon along with 2 tbsp of all-purpose flour, cooking for 1–2 minutes while stirring constantly. This flour will serve as a thickening agent for the soup. Add 2 diced potatoes, 3 cups of milk, the strained clam juices, and 1 bay leaf to the pan.
  6. Bring the soup to a boil, then reduce the heat and simmer for 15 minutes, allowing the potatoes to become tender.
  7. Finally, add the shelled clams to the pot and heat gently for about 5 minutes. Remove the bay leaf and season with salt and black pepper to taste. Ladle the creamy soup into bowls and garnish each serving with the reserved whole clams in their shells for an elegant presentation.

Notes

What Are Common Clam Chowder Mistakes?

The biggest clam chowder mistake is overcooking the clams, which makes them rubbery and tough. Add clams at the end and cook just until shells open. Boiling the soup after adding milk causes curdling, so always simmer gently. Using watery potatoes creates thin chowder; choose starchy varieties like russets for natural thickening. Skipping the bacon fat removes essential flavor depth that defines authentic chowder. Adding clams too early or cooking them too long ruins texture. Not making a proper roux results in thin, unsatisfying soup. Finally, under-seasoning is common since clams are naturally salty; taste and adjust carefully throughout cooking for perfect balance.