Clam Chowder Recipe (VIDEO)
Homemade clam chowder is easy and such a treat. It is creamy, but light and so satisfying. This New England style clam chowder recipe is loaded with tender clams, silky potatoes and crunchy bacon.
The cilantro on top is brilliant – an idea I picked up from my favorite restaurant clam chowder. Try it and you’ll want to top all of your clam chowders with bacon and cilantro forever!
Watch How to Make Easy Clam Chowder Recipe:
This chowder rivals the best clam chowders I have tried and it’s not as guilty with only 1 cup of cream for the entire pot, but it sure tastes indulgent (WINNING!). It has simple ingredients with minimal prep. You can start with fresh clams if you wish but using canned clams is so easy and less expensive than purchasing clams by the pound.
That bacon adds so much flavor, both in the soup and as a topping and makes every bite completely irresistible.
P.S. That gorgeous dutch oven can be found here (affiliate link). Folks say everything tastes better in a dutch oven and I tend to agree. It’s also more fun to cook in one – it feels rustic and charming to push bacon around with a wooden spatula in one of these. The dutch oven is a tool that cooks have been using for centuries. Are you a fan of dutch oven cooking?
This clam chowder is hearty and loaded. Nearly every bite has clams in it which is awesome because what you get at restaurants is very little clams and veggies but just a ton of cream. I find homemade clam chowder is so much more enjoyable than dining out.
⬇️Print-Friendly Clam Chowder Recipe:
Clam Chowder Recipe (VIDEO)
- 6 slices bacon, cut into ½" strips
- 2 medium carrots, sliced into thin rings or half rings
- 2 celery ribs, finely diced
- 1 small onion, finely diced
- 4 Tbsp all-purpose flour
- 2 cups chicken broth or stock
- 1 cup chopped clams with their juice (from 2 small cans)
- 1 bay leaf
- 1½ tsp worchestershire sauce
- ½ tsp Tabasco sauce
- ½ tsp dried thyme
- 1½ tsp salt and ¼ tsp black pepper, or to taste
- 1½ lbs (6 medium) potatoes (yukon gold or russet), peeled
- 2 cups milk (any kind)
- 1 cup whipping cream or heavy whipping cream
- Heat a large pot or dutch oven over med/high heat and add the chopped bacon. Sauté, stirring occasionally until browned and crisp then transfer to paper towel lined plate. Keep 3 Tbsp of bacon grease in the pot (discard excess if desired).
- Add prepared carrots, onion and celery and continue cooking over med/nigh heat, stirring occasionally until soft and golden (7-8 min). Sprinkle in 4 Tbsp flour, and saute another minute, stirring constantly.
- Add 2 cups chicken broth, 1 cup chopped clams with their juice,1 bay leaf, 1½ tsp Worcestershire, ½ tsp Tabasco sauce, ½ tsp dried thyme, 1½ tsp salt and ¼ tsp black pepper. Bring soup to a light boil.
- While soup is heating up, chop potatoes into bite-sized pieces about ¼" thick. Add potatoes to pot then stir in 2 cups milk and 1 cup whipping cream. Bring to a boil, reduce heat, cover and lightly boil until potatoes are easily pierced with a fork (about 20 min). Season to taste with salt and pepper. To serve, garnish with cooked bacon and fresh cilantro.
NotesThe soup will thicken more as it cools. If needed, you can thin it out by adding more milk or chicken broth and bringing it to a boil once more.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
From indulgent to super-food-healthy, check out all of our top soup recipes here. I hope you find some new favorites!