The Best Homemade Clam Chowder Recipe

The Best Homemade Clam Chowder Recipe

This delicious clam chowder is delicious and super easy to make. This is the perfect hot soup for a cozy evening!

Chowder is the ultimate comfort food on a cold day, and this clam chowder is one of the most classic. We also love the Chicken Corn Chowder and Cheesy Ham Chowder!

Ready in 45 minutes or less

Hello again! It’s Alicia from The Baker Upstairs and I’m so excited to share one of my favorite soup recipes with you!

We are huge soup fans in my family and love soup all year round, but I always look forward to the colder months when I can make soup without making the kitchen unbearably hot.

When it’s cold outside, a thick soup like this delicious New England Clam Chowder is a must! It’s filled with tender potato wedges, crispy bacon, delicious clams and a creamy soup base. It’s so delicious and totally filling, my kids always gobble it up without complaint. Oh yes – all in 45 minutes or less!

How to Make Clam Chowder

Considering how hearty and delicious it is, this soup is surprisingly easy to make! Probably the most time consuming part is preparing/chopping all the ingredients.

Fry and simmer. You start by cooking the chopped bacon, then saute the onion and celery in the same pan. Add everything else (except flour, milk, and half and half) and simmer for about 10-15 minutes, until potatoes are fully cooked.

Bold. Mix the flour and dairy together and add to thicken the chowder. Simmer for another 10 minutes and voila!

I have tried many types of clam chowder and I like that the taste is not very fishy. The clams and clam juice make it delicious and not too salty. The bacon adds a little more flavor and is the perfect complement to the clams. This chowder is so delicious!

Services and Changes

both sides: I like to top this chowder with some warm crusty bread or cheese crackers and a green salad to balance it out. This is one of our favorite cold weather meals!

Toppings: We like to top it with sliced ​​onions and oyster crackers and maybe a little crumbled bacon. Ok!

Potato: I made them with russet and red potatoes and they were delicious either way.

Thicker/Thinner: If you want to water down the chowder a bit, you can replace half and half with milk and it will still be delicious, but I like the richness that half gives the soup.

storage. If you have leftovers, be sure to place in an airtight container and refrigerate for up to 3 days.

This Boston Clam Chowder is as delicious and delicious as the chowder at my favorite coast restaurant, but I love that I can make it at home. Give it a try and you will love it as much as I do!

For more of our favorite creamy soups, try:

Course Main Course, Soup

American food

Prep time 10 minutes

Cook Time 30 minutes

Total time 40 minutes

Servings 8

Calories 219 kcal

by Lil’ Luna

  • 5 slices bacon chopped
  • 1 tablespoon butter
  • 1/2 cup celery chopped
  • 1 medium onion chopped
  • 2 teaspoons garlic
  • 4-5 medium potatoes, peeled and diced into ½-inch cubes
  • 3 6.5-ounce cans clams drained and juices reserved
  • 1 cup chicken stock
  • 1/2 teaspoon pepper
  • 1 1/2 teaspoons salt
  • 1 teaspoon Old Bay Seasoning
  • 1/3 cup flour
  • 1 cup half and half
  • 1 cup milk
  • In a large pot over medium heat, cook bacon until crisp and browned. Remove bacon from pan and drain on paper towels.

  • Add the butter, celery, onion, and garlic to the pan and cook for 3-4 minutes, until the onion and celery are soft.

  • Add potatoes, chicken stock, clam juice, pepper, salt, and Old Bay seasoning to the pot. Simmer for 10-15 minutes, or until potatoes are cooked through and can be easily pierced with a fork.

  • In a small bowl, whisk together flour, half and half, and milk. Pour the flour mixture into the pot and cook for 10 minutes, or until thickened.

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