Clam Chowder Recipe (VIDEO)

This homemade clam chowder recipe is creamy, but light and so satisfying. New England style clam chowder loaded with tender clams, silky potatoes and bacon | natashaskitchen.com

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.

This homemade clam chowder recipe is creamy, but light and so satisfying. New England style clam chowder loaded with tender clams, silky potatoes and bacon | natashaskitchen.com

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 homemade clam chowder recipe is creamy, but light and so satisfying. New England style clam chowder loaded with tender clams, silky potatoes and bacon | natashaskitchen.com

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.

This homemade clam chowder recipe is creamy, but light and so satisfying. New England style clam chowder loaded with tender clams, silky potatoes and bacon | natashaskitchen.com

⬇️Print-Friendly Clam Chowder Recipe:

Clam Chowder Recipe (VIDEO)

5.0 from 18 reviews
Prep time:
Cook time:
Total time:
Homemade clam chowder is easy and a real treat. It's creamy, but light and so satisfying. This New England style clam chowder is loaded with tender clams, silky potatoes and crunchy bacon.
Author:
Skill Level: Easy
Cost To Make: $14-$16
Serving: 8 (1 cup servings)

Ingredients

  • 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

Instructions

  1. 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).
  2. 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.
  3. 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.
  4. 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.

Notes

The 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

This homemade clam chowder recipe is creamy, but light and so satisfying. New England style clam chowder loaded with tender clams, silky potatoes and bacon | natashaskitchen.com

From indulgent to super-food-healthy, check out all of our top soup recipes here. I hope you find some new favorites!

Q: What is your all-time favorite comfort soup?  We would love to hear from you in a comment below! 🙂

This homemade clam chowder recipe is creamy, but light and so satisfying. New England style clam chowder loaded with tender clams, silky potatoes and bacon | natashaskitchen.com

Read comments/reviewsAdd comment/review

  • Patricia
    January 8, 2018

    Allergy to shell fish, do you have a recipe for a thick fish chowder ? Love your videos and your cooking technique, nice & simple . Patricia Canada Reply

    • Natasha
      natashaskitchen
      January 8, 2018

      HI Patricia, I don’t have another fish chowder, but you could add seared fish over the top of our creamy cauliflower soup and that would be amazing!! We usually serve that garnished with shrimp, but fish would be great! Reply

  • Diana
    January 5, 2018

    Hey so I made it and the flavor was perfect. However, I kept getting little grains in the soup. So I’m thinking that maybe I should have rinsed the canned clams before putting them into the soup? I did use whole clams though so wondering if that made a difference. Reply

    • Natasha
      natashaskitchen
      January 5, 2018

      Hi Diana, it sounds like sand from the clams. I usually use chopped clams so I wonder if there is a difference in the whole ones. If using whole, it would probably be smart to strain the liquid and use it so you don’t lose the clam flavor and then rinse the clams to ensure there isn’t sand in them.
      P.S. If anyone has any better ideas, please let us know! 🙂  Reply

    • Charles Cook
      January 5, 2018

      Diana,
      Discard the liquid and rinse your clams, you can create a flavourful stock by sautéing shallots,in butter ,garlic, sweet wine ,(optional) chicken stock and clams
      When using fresh clams , we soak them in fresh tap water , they usually discard the fresh water as it is foreign to their salt water environment and at the same time self flush the sand. You will not have a strainer in your kitchen to strain sand
      Hope this helps
      Charles Cook Reply

  • Kathy Humann
    December 24, 2017

    I’ve never made clam chowder before and decided for Christmas Eve supper for my husband and I, I would give it a tray! This recipe was delicious! Rich and elegant, but rustic and comfy too…wow…I will be making this again and again. I followed the recipe exactly, except I went ahead and used both cans of clams with juice even tho it was more than a cup. Served with yeast rolls, butter and honey! Merry Christmas! Reply

    • Natasha's Kitchen
      December 26, 2017

      I’m glad to hear you both enjoy the recipe so much! Thanks for sharing your fantastic review with other readers Kathy! Reply

  • Albina
    December 19, 2017

    I enjoy making your recipes and am thankful for them! I know this is a weird question, but why is your hair often down when you cook? Reply

    • Natasha
      natashaskitchen
      December 19, 2017

      Hi Albina, it’s really only for food videos. I’ve tested my own theory and the videos where I put my hair up just didn’t get very far. Visual appeal is a big deal in every aspect of the video so we try to do our best. It’s similar to what you’d see on the food network or any big food show where they wear their nicest dress shirts, finest makeup and a professionally styled hairdo – often not up in a bun ;). I don’t cook in a commercial kitchen where I serve anyone outside of my own family and no one in the house has complained so I’m a-ok with my hair being down. Reply

  • Nancy
    December 6, 2017

    Could you use frozen clam meat? Thanks so much for any input. Reply

    • Natasha
      natashaskitchen
      December 6, 2017

      Hi Nancy, I think that would work – I don’t see why not! 🙂 Reply

  • JoAnn McCaffrey
    December 5, 2017

    Made this for supper tonight for two. Easy to make with on hand ingredients. It was delicious and enough for leftovers. Served with fresh buns! We will be making this again. Thanks for sharing. Reply

    • Natasha's Kitchen
      December 5, 2017

      You’re welcome JoAnn! I’m glad to hear you enjoy the recipe. Thanks for sharing your great review! Reply

  • Tanya
    November 16, 2017

    This soup was a big hit in my family! We all loved it! It was so easy and fast to make. Thanks for awesome recipes! You are awesome!!! Reply

    • Natasha's Kitchen
      November 16, 2017

      I’m glad to hear your family enjoys the recipe as much as mine does! Thanks for sharing your excellent review Tanya! Reply

  • Chad Brusse
    November 11, 2017

    So good! Substituted crab for the clams. Then we traded two of the russets for yams. And topped it off with the bacon and a little cayenne pepper for a sweet/spicy/salty experience. Yum! Reply

    • Natasha's Kitchen
      November 13, 2017

      Yummy, that does sound delicious! Thanks for sharing your great review with other readers Chad! 🙂 Reply

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