Homemade clam chowder is an easy hearty soup that warms you up on a cold day, but it’s also so light and satisfying. This creamy clam chowder recipe is loaded with tender clams, silky potatoes, and crunchy bacon.

It’s so fun to recreate restaurant-quality dishes at home like our Zuppa Toscana Recipe, hearty Chicken Wild Rice Soup, and our wildly popular Chicken Tortilla Soup. If you’re a fan of hearty cozy soups that reheat well, you might just be adding this to your regular rotation. It’s that good.

Homemade clam chowder recipe in a bowl

This post may contain affiliate links. Read my disclosure policy.

The Best Clam Chowder Recipe

Creamy soups are such a treat. I fell in love with them on our honeymoon in Mexico over 20 years ago where we enjoyed 5-star dining for the first time in our lives. Now we have all kinds of creamy soups from Creamy Carrot Soup to roasted Butternut Squash Soup. Nearly every bite of this New England-style Clam Chowder has clams in it which is awesome because what you get at seafood restaurants is very little clams and veggies but just a ton of cream. I find that our homemade clam chowder recipe is so much more enjoyable than dining out and it’s much easier to make than you think.

Clam Chowder Video

Watch the video tutorial to see how easy it is to make Creamy New England-style clam Chowder. Note that since filming this video, I’ve updated this recipe to increase the clams and also found that adding clams at the end ensures they are more tender. You’ll see these changes reflected in the recipe card below.

Here’s why you’ll love it:

  • Ready in under an hour – a great weeknight meal, but fancy enough for company
  • Tastes indulgent (but isn’t)– with only 1 cup of cream for the whole pot, it’s not as guilty as most clam chowder recipes, but it sure tastes like it is (WINNING!)
  • Fresh or canned clams – we include tips for using fresh clams, but we always use canned clams for our clam chowder. It’s much easier, less expensive, and tastes just as delicious.
  • Forgiving and foolproof – This soup has rustic roots, so it is not overcomplicated and can be modified easily to use what you have in the pantry
  • Crowd-pleaser – my kids love this chowder, and it’s always a hit whenever we serve it to friends and family
  • Make Ahead – The soup keeps well in the fridge, so you can make it now and reheat when ready to eat
Pot of clam chowder with ladle

Ingredients for Homemade Clam Chowder

This may seem like a lot of ingredients, but odds are you can make the best clam chowder recipe from what’s tucked away in your pantry then you can just add some canned clams to your grocery list.

  • Bacon – chopped. Traditional New England clam chowder uses salt pork to make the base of the soup (the roux), but bacon is easier to find and just as delicious!
  • Carrots, celery, and onions – sliced thin, this combination of veggies used at the base of many soups is called mirepoix. You can mince it thinly if you don’t prefer a flavor and it will disappear into the soup while adding tons of flavor.
  • Flour – all-purpose, used to thicken the soup—for gluten-free, substitute GF flour
  • Chicken broth – low sodium is best to control the amount of salt, can substitute chicken stock or use vegetable stock.
  • Clams – 3 cans of clams – drain the clams, but keep the juice. If using fresh, see our tips below.
  • Worcestershire sauce – adds great depth of flavor, you can substitute for soy sauce if needed, for gluten-free, check that your brand doesn’t contain gluten
  • Tabasco sauce – adds a great kick, but can be omitted
  • Bay Leaf, Thyme, and Salt and Pepper – Flavors the broth and add salt to taste since the sodium will change depending on your clams
  • Potatoes – peeled and chopped, Yukon gold potatoes or red potatoes hold up great to cooking, any waxy potato will work, or use russet potatoes for a softer texture
  • Milk – you can use any kind, or substitute with Half and Half
  • Whipping cream – also called heavy whipping cream, this makes the base of the soup creamy. You don’t want to skip this ingredient!
  • Cilantro – optional for garnish, but —try it! It’s brilliant—an idea I picked up from my favorite restaurant clam chowder.
Ingredients for fish stew including bacon, celery, carrots, clams, onion, salt, pepper, flour, bay leaf, Worcestershire sauce, Tobasco, potatoes, milk and whipping cream

Substitutions

New England Clam chowder has rustic roots as a variation of fish stew, so it’s very forgiving depending on what you have on hand. Here are a few tips:

  • For Gluten-Free – Substitute the flour with your favorite GF option, or replace it with a slurry of 2 Tbsp of cornstarch and 1/4 cup of water stirred into the soup when adding the clams. Also, be sure the brand of hot sauce and Worcestershire sauce are gluten-free.
  • Seasonings – replace thyme with dill, fresh parsley, or Old Bay seasoning, or add minced garlic to the veggies before sautéing 
  • Potato – try using cauliflower, turnips, or parsnips
  • Add Veggies – try adding chopped red peppers with the veggies, or add some frozen corn at the end

Pro Tip:

To use fresh clams, buy about 7 lbs of Quahog (littleneck or cherrystone) clams to get 1.5 generous cups for this recipe, and use about 8 oz of clam juice (to replace the juice from the can).

Clean the clams well, and then steam them until they just open up. Remove the meat and chop finely so they don’t become rubbery. Here’s a tutorial on how to Steam fresh clams.

How to Make Clam Chowder

It’s quick and easy to make New England Clam Chowder following these few simple steps.

  • Brown the bacon in a large pot or Dutch oven until browned and crisp. Then transfer to a power towel-lined plate.
  • Sauté the vegetables (carrots, onion, and celery) in the same pot with the bacon drippings. Stir occasionally until soft and golden, and then sprinkle with flour. Sauté another minute while stirring constantly until you can’t smell the raw flour.
  • Add the chicken broth, clam juice, 1 bay leaf, Worcestershire, Tabasco sauce, thyme, 1 tsp salt, and pepper. Bring to a light boil.
  • Add the chopped potatoes to the pot, and then stir in the milk and whipping cream. Bring to a boil and reduce heat, cover, and simmer until potatoes are easily pierced with a fork, about 20 minutes.
  • Stir in the chopped clams, and return the pot to a light boil. Then remove from the heat so the clams don’t get overcooked and tough. Season to taste with salt and pepper, and garnish with the cilantro if desired, and cooked bacon.
clam chowder made in a dutch oven

Pro Tip:

The soup with thicken 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.

Common Questions

What is Clam Chowder?

This filling stew is a staple American soup made with clams. There are three different types of clam chowder, named after the region where they were popularized.

What is the difference between New England Clam Chowder vs Manhattan Clam Chowder? And what is Rhode Island Clam Chowder?

It all comes down to the soup base or broth. New England Clam Chowder contains cream for a white, cream-based broth. Manhattan Clam Chowder has a tomato base, giving the broth a red color. The lesser-known Rhode Island Clam Chowder has a clear broth without tomato or cream.

What is the best thickener for clam chowder?

We find that using flour to make a roux makes the perfect thickness for clam chowder, but you can also use a slurry of cornstarch and water/broth added along with the clams in the last step.

Hearty soup recipe with bacon potatoes and clams

What to Serve with Clam Chowder?

This soup is hearty enough to serve as a full meal, but pairs well with these sides:

Make-Ahead

Clam Chowder keeps nicely in the refrigerator but changes texture when frozen due to the potatoes, flour, and heavy cream. It’s still safe to freeze and reheat as long as you’re ok with a slightly different texture and look.

  • To Refrigerate: once cool, store in an airtight container for 3-5 days
  • Freezing: separate single portions into zip-top bags and freeze for up to three months
  • To Reheat: heat in the microwave or on the stovetop until warmed through. Add a dash more milk if it gets too thick
Clam chowder recipe in a bowl garnished with bacon and cilantro

Homemade clam chowder is creamy, hearty and so satisfying. Our recipe is full of clams in every bite and topped with crunchy bacon. Don’t wait to try this recipe during soup season and all year long.

More Classic Soup Recipes

If you love this Clam Chowder Recipe, then you won’t want to miss these other classic soup recipes.

Natasha's Kitchen Cookbook

Clam Chowder Recipe (VIDEO)

4.97 from 211 votes
Author: Natasha Kravchuk
Clam chowder in bowl
Homemade clam chowder is easy and a real treat. It's creamy, but light and so satisfying. This creamy clam chowder recipe is loaded with tender clams, silky potatoes, and crunchy bacon.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Ingredients 

Servings: 8 people (1 cup servings)
  • 6 slices lean bacon, cut into 1/2" 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, or GF flour
  • 2 cups low-sodium chicken broth, or stock
  • 1 1/2 cups canned chopped clams, drained with juices reserved, from 3 (6.5 oz) cans
  • 1 bay leaf
  • 1 1/2 tsp Worcestershire sauce
  • 1/2 tsp Tabasco sauce
  • 1/2 tsp dried thyme
  • 1 1/2 tsp salt and 1/4 tsp black pepper, or to taste
  • 1 1/2 lbs 6 medium potatoes (Yukon gold or russet), peeled
  • 2 cups milk, any kind
  • 1 cup whipping cream or heavy whipping cream
  • 2 Tbsp chopped cilantro, optional for garnish

Instructions

  • 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 a 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/high 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, reserved clam juice, 1 bay leaf, 1 1/2 tsp Worcestershire, 1/2 tsp Tabasco sauce, 1/2 tsp dried thyme, 1 1/2 tsp salt, and 1/4 tsp black pepper. Bring soup to a light boil.
  • While the soup is heating up, chop potatoes into bite-sized pieces about 1/4" 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).
  • When potatoes are tender, add chopped clams, return to a light boil, and remove from heat. Don't overcook clams or they will get tough*. Season to taste with salt and pepper. To serve, garnish with cooked bacon and fresh cilantro if desired.

Notes

  1. 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.
  2. Add the clams at the end and be sure you just bring to a boil then remove the soup from the heat. Overcooking the clams will make them chewy and rubbery.
  3. Don’t skip the bacon. That little bit of bacon adds so much flavor, both in the soup and as a topping, and makes every bite completely irresistible.
  4. To Make this Gluten-free, make sure the Tabasco and Worcestershire are FG, then replace the flour with GF flour or create a cornstarch slurry with 2 Tbsp cornstarch and 1/4 cup broth. Add slurry with the clams.
  5. To use fresh clams, you’ll need 7 pounds of clams. Be sure to clean them very well and steam them until they open. Then chop the meat. See more tips in the post above.
  6. Store leftovers in the fridge in an airtight container for 3-5 days. Freezing is not recommended, because the texture changes when frozen.

Nutrition Per Serving

236kcal Calories26g Carbs8g Protein12g Fat7g Saturated Fat1g Polyunsaturated Fat3g Monounsaturated Fat0.001g Trans Fat38mg Cholesterol549mg Sodium643mg Potassium3g Fiber6g Sugar3171IU Vitamin A20mg Vitamin C125mg Calcium1mg Iron
Nutrition Facts
Clam Chowder Recipe (VIDEO)
Amount per Serving
Calories
236
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
7
g
44
%
Trans Fat
 
0.001
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
38
mg
13
%
Sodium
 
549
mg
24
%
Potassium
 
643
mg
18
%
Carbohydrates
 
26
g
9
%
Fiber
 
3
g
13
%
Sugar
 
6
g
7
%
Protein
 
8
g
16
%
Vitamin A
 
3171
IU
63
%
Vitamin C
 
20
mg
24
%
Calcium
 
125
mg
13
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Lunch, Soup
Cuisine: American
Keyword: Clam Chowder Recipe
Skill Level: Easy
Cost to Make: $$
Calories: 236

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • rod
    February 13, 2024

    Pro Tip
    The soup with thicken 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.

    Reply

  • Diane
    February 12, 2024

    Hi! Very excited to try this recipe but have a question…i’m using fresh clams that i have frozen in the freezer. Do you recommend me just buying clam juice to add? If so, how much clam juice should i add?

    Reply

    • NatashasKitchen.com
      February 12, 2024

      Hi Diane! Yes, see my “pro-tip” notes for details. I provided instructions for using fresh clams. I hope you love the recipe!

      Reply

  • Kate Preston
    February 8, 2024

    Made as directed – likely added a bit more veg than called for and I didn’t have any Worcestershire or Tabasco on hand but I didn’t notice the difference. I added all the bacon to the soup at the end. As usual, Natasha did not disappoint. Very simple and delicious, will definitely make again! Thank you!

    Reply

    • Natasha's Kitchen
      February 8, 2024

      Hi Kate, nice to hear from you and thank you for sharing your feedback! I’m so glad you loved it so much!

      Reply

    • Natashas Kitchen
      February 8, 2024

      Simple but delicious recipes are our favorite. I’m so happy you loved this Clam Chowder, Kate! Thank you for your wonderful review.

      Reply

  • Margaret Mcgill
    January 23, 2024

    Made this last night just as writen….it was wonderful! As always easy to follow recipe and results are consistently great! As you noted the fresh cilantro was a fresh touch…..but not over powering.

    Reply

    • Natasha's Kitchen
      January 23, 2024

      I’m so glad that you enjoyed our Clam Chowder Recipe! Thank you so much for sharing.

      Reply

  • Colleen
    January 21, 2024

    My husband loves this chowder, but recently was told he needs to follow a low sodium, low potassium, low phosphorus diet. Are there adjustments we can make to the recipe to suit this new diet. For one, I think we’ll use fresh instead of canned clams. Thank you!

    Reply

    • NatashasKitchen.com
      January 22, 2024

      Hi Colleen! I’m sorry, I don’t have any recommendations for that. We use low-sodium broth in this, I suppose you could use unsalted broth but you will need to experiment with the spices and salt to your preference.

      Reply

  • Richard Ermolovich
    January 20, 2024

    Made it last night, sans the bacon(lazy). We loved it. Easy to make. Had most of the ingredients on hand.

    Reply

    • NatashasKitchen.com
      January 20, 2024

      Hi Richard! I’m so glad you loved it.

      Reply

  • Gail
    January 15, 2024

    I made this last night and OMG it is GREAT. i used minced clams and once the chowder was done, I added them in. The only regret I have was not to have cilantro. I will next time. This is the only clam chowder recipe I need. This is going into our favorite. recipe file.

    Reply

    • NatashasKitchen.com
      January 15, 2024

      That’s so great to hear, Gail! Thank you for sharing. I’m glad you found your new go-to recipe!

      Reply

  • April
    January 13, 2024

    I cannot RAVE enough about this soup! It is so rich and elegant tasting it tastes like it should have taken hours to prepare! But the directions are so easy! DH helped make it this freezing cold weekend and did not like that it called for Worcestershire sauce – but you couldn’t even taste it in the end, it just blended beautifully! I did end up adding 2 more cups of broth just because I added more veggies than called for instead of doubling the recipe, amd then added (per readers suggestion) 1/2 tsp Old Bay seasoning to season the extra broth but this was just a preference- the soup would still have been good without. And I did add the clams the last 5 minutes before serving. I know this isn’t in the cookbook but it should have been – this is why we follow Natasha!

    Reply

    • NatashasKitchen.com
      January 13, 2024

      Hi April! Thank you so much for the wonderful feedback. I’m so glad you’re enjoying the recipe!

      Reply

  • Emily
    January 13, 2024

    Totally Delicious! I garnished with bacon and a sprinkle of old bay seasoning 🥣

    Reply

    • NatashasKitchen.com
      January 13, 2024

      So glad you loved it!

      Reply

  • Doctor Grandma Jeannie
    January 13, 2024

    Looking forward to trying this! I copied the recipe using “Cook’n Recipe Capture Plug-in”. FYI, the recipe that was downloaded only used 1 cup of clams from two cans… Looks like something didn’t get changed when you increased the clams!

    Reply

    • Natasha
      January 15, 2024

      That plug-in is using my recipe without permission. I can’t control what they do. I highly recommend getting recipes on my site and not a link gathering pluggin or app like that. They steal peoples recipes and profit off of others without permission.

      Reply

  • Sha
    January 10, 2024

    This clam chowder recipe is one of the best! It’s super rich, creamy and hearty. Even the picky love it!

    Reply

    • Natasha's Kitchen
      January 10, 2024

      Thank you! I’m so happy to hear that.

      Reply

  • Jill
    January 9, 2024

    I’m planning on making this and wondering if the Tabasco sauce is really necessary? Think it would be ok without it? What exactly does it do for this recipe? Thanks in advance Natasha!

    Reply

    • NatashasKitchen.com
      January 9, 2024

      Hi Jill! Yes, it’s optional and can be left out if you prefer. I hope you love the recipe!

      Reply

  • Jessica
    January 9, 2024

    Yep, I LOVE this soup. I figured I would when I saw the photos and ingredients but couldn’t wait to try it — it was delish!

    Reply

    • NatashasKitchen.com
      January 9, 2024

      Hi Jessica! That’s great news. Thank you for trying the recipe and for taking the time to leave feedback. I appreciate you.

      Reply

  • Kim
    January 9, 2024

    Best clam chowder recipe I’ve tried! It was full of flavor and easy to make. Thank you!

    Reply

    • NatashasKitchen.com
      January 9, 2024

      That’s great to hear, Kim! I’m so glad you loved it.

      Reply

  • Pat
    January 9, 2024

    Happy New year Natasha!
    Can you tell me how to get the sand out of clams! I have a teenage granddaughter who has recently come to live with us. My husband and I don’t have a problem with food. But she tends to be turned off by certain things. Sand in clams for one. Lol

    Reply

    • NatashasKitchen.com
      January 9, 2024

      Hi Pat! I use chopped clams (canned) and I have not had that issue. I suppose you could soak and rinse them some more. They can lose flavor and you may need to use some extra clam juice to help.

      Reply

  • Mike
    November 28, 2023

    Loved this recipe. We made it today. Planning on serving it tomorrow to family. Any suggestions for a side with this hearty soup? Salad, sandwich?
    Thanks!

    Reply

    • NatashasKitchen.com
      November 28, 2023

      Hi Mike! Both sandwiches and salads are great choices to serve with this soup!

      Reply

  • Carmen
    October 16, 2023

    Can I use a nondairy substitute for milk such as soy? Lactose intolerant here.

    Reply

    • Natasha's Kitchen
      October 17, 2023

      Hi Carmen, I haven’t tried that substitution yet. We’d love to know how it goes if you give that a try!

      Reply

    • Joseph
      January 9, 2024

      hi there me too so I prefer a Manhattan version my dad always made it that way. tomato base

      Reply

    • Kathy
      January 20, 2024

      I have used Chobani oat milk as a sub for regular milk and it is great! Tip from a vegan cook friend.

      Reply

  • Allie
    October 5, 2023

    looks amazing! hoping to try it tonight. Why does it have the label gluten free?

    Reply

    • Natasha
      October 6, 2023

      HI Allie, I have removed the label. Sorry about that – it was added by mistake and you are correct!

      Reply

  • missy b
    April 5, 2023

    I made this very good tasting and easy to put together clam chowder recipe today. The only disappointment I experienced was that I did not sift the bacon fat residue from the pot. I used the fat as is to saute the veggies and it incorporated tiny black bacon specks in the otherwise excellent chowder. The chowder taste was spot on but I didn’t like the little black bacon specks that showed up in the chowder. I will know next time to completely drain or sift the bacon grease first. I also added a can of crab meat and a tsp of Old Bay seasoning as well. Thank you for sharing this recipe.

    Reply

    • NatashasKitchen.com
      April 5, 2023

      Hi Missy! You’re very welcome. That’s wonderful, so glad you loved it.

      Reply

      • Joseph
        January 9, 2024

        hi there me too so I prefer a Manhattan version my dad always made it that way. tomato base

        Reply

  • Bella Bursak
    February 4, 2023

    The clam chowder was delicious! I just didn’t used the bacon,but still was great!Thank you!

    Reply

    • Natashas Kitchen
      February 4, 2023

      You’re welcome! I’m so happy you enjoyed it, Bella!

      Reply

  • JD
    January 24, 2023

    Instead of 2 cups of chicken stock, I used one cup of clam juice. Also, add a tiny pinch of saffron and paprika. Kids loved it.

    Reply

    • Natasha's Kitchen
      January 25, 2023

      Sounds great! Thank you for sharing that with us.

      Reply

  • Susan
    January 16, 2023

    Usually all your recipes get a 5 star review from me but this one definitely turned out overcooked rubbery clams when they were added in right before the potatoes and then continued cooking until the potatoes were tender as per your instructions. Canned clams genreally just need 1-2 minutes to heat through as they are already cooked.

    Reply

    • Bob
      March 7, 2023

      I totally agree! Most of the recipes here get Five stars from me as well, but I never put my clams in until the near end of cooking. They are already cooked in the can, so why make them into rubber? I do drain them and put the clam liquor in at that time, but the clams are one of the last ingrediants to go into my soup!

      Reply

      • Janet
        January 9, 2024

        I also agree, never cook the canned clams very much. I’m from Boston, no way would we put cilantro in our Chowda. But, Natasha, your recipes that I have tried are great and I have your cookbook. Thank you.

        Reply

        • NatashasKitchen.com
          January 9, 2024

          Hi Janet! I’m glad you’ve been enjoying the recipes. Thank you for buying my cookbook, that means a lot.

          Reply

      • Joseph
        January 9, 2024

        hi there me too so I prefer a Manhattan version my dad always made it that way. tomato base and in the old days we always used live clams quahogs plenty juice from steaming no days clam juice available in bottles kick ups Y’all

        Reply

  • Mila
    November 6, 2022

    Lately I like mushroom soup)
    Especially cream of mushroom.
    I tried it once made by a cook who used to live in France and ever since trying to find that same taste)
    Last hope, Natasha . May be you can help to find those secret ingredients)

    Reply

  • Tom Cook
    November 1, 2022

    You are my go to chef for recipes which totally impresses my company who think I’m a gourmet cook. I love your recipes and have binders full of them. Never stop you are rocking it. Your hubby is one lucky man. TGhank you so much.

    Reply

    • Natasha's Kitchen
      November 1, 2022

      That is so nice, Tom. Thank you so much for your inspiring words and comments. It means a lot to us!

      Reply

    • Coco
      December 4, 2023

      Definitely a delicious meal! Will absolutely make again and again.

      Glad I read the comments about tossing the clams at the end. Added the juices when I added the broth to get the most clam flavor.
      Also used turkey bacon and still yummy.

      Thank you!!!

      Reply

      • Natasha's Kitchen
        December 5, 2023

        Thank you for your wonderful comments and feedback!

        Reply

  • Lauren
    October 31, 2022

    Hi Natasha. I love your food an have made several recipes. I’m bit skeptical of the canned clams vs fresh. What would be the difference in taste/quality? Also, if I was to use fresh, what would you recommend to impart the clam flavor into the soup?

    Reply

    • NatashasKitchen.com
      October 31, 2022

      Hi Lauren. I haven’t tested this with fresh clams to give exact instructions. One of my readers mentioned using clam juice to help the flavor. Fresh clams are usually more tender and I’m sure the taste also plays a part.

      Reply

  • Cindy Berry
    October 15, 2022

    Yum! I just made this, it is easy and the only thing I did different was add the bacon right to the chowder and omitted the cilantro, since the husband doesn’t care for it. The clam flavor was really mild, so next time, I’ll add a 3rd, maybe even a 4th drained can, and like a previous commenter said, we didn’t care for the thyme either so will leave that out, and try Old Bay seasoning. Another of your recipes I will definitely make again!

    Reply

    • Natashas Kitchen
      October 15, 2022

      Thank you so much for sharing that with me, Cindy! I’m so glad you enjoyed it!

      Reply

  • Kathy
    October 5, 2022

    Just made some for my 90 yr old Dad. He loves clam chowder. I added an extra can of clams and used evaporated skim milk instead of milk or cream (my preference). Skipped the thyme as we don’t like it and added some Old Bay Seasoning. Added bacon bits I had right to the soup as it makes them easier for my Dad to chew. I did have bacon grease to sauté the veggies. It was a big hit. My Mom hates it so I made it while she’s in hospital. We’ll have a good feed for the next couple of days too. 😊

    Reply

    • NatashasKitchen.com
      October 5, 2022

      I’m glad it was enjoyed, Kathy! Thank you for sharing with us.

      Reply

  • Peggy Smolucha
    August 1, 2022

    I grew up in Southern California on Manhatten clam chowder. Do you possibly have a yummy recipe for it also.
    I love all your recipes..
    Thank you

    Reply

    • Natashas Kitchen
      August 1, 2022

      Thank you so much for that suggestion, Peggy!

      Reply

  • Sam
    June 24, 2022

    Just an FYI you have a #gluten free at the top of the recipe. Flour, Worcestershire sauce and Tabasco all contain gluten.

    Reply

    • Joanna Nelson
      April 1, 2023

      A great way to thicken a soup without the use of flour is instant mashed potatoes. That should cut out the gluten.

      Reply

  • Donna
    April 11, 2022

    My husband loves clam chowder and I’m going to give it a try for him. Is it safe to freeze any left overs. I can cut the recipe in half but just wondering about freezing. Maybe you can add any freezing info to your recipes, Thanks for your time and I’m so glad I found your site.
    PS do you have recipes just for 2?

    Reply

    • Natashas Kitchen
      April 11, 2022

      Hi Donna, I hope you both love this recipe. A few of our readers have reported great results freezing this recipe. We kept it for a couple of days in the fridge, but it never lasted longer than that since we eat it up rather quickly to try freezing it ourselves. I recommend using the recipe slider to adjust your recipe serving size. The serving size can be found at the beginning of the print-friendly recipe card (located at the bottom of the recipe post), use that slider to adjust 🙂

      Reply

  • Elizabeth Taylor
    April 1, 2022

    The best clam chowder recipe we have eaten. My son has celiac and I was wondering about switching the all purpose flour to corn starch to make it gluten free , has anyone tried this?

    Reply

    • NatashasKitchen.com
      April 1, 2022

      Hi Elizabeth, the soup will also thicken as it cools but another alternative you could use is cornstarch. Cornstarch has twice the thickening power of flour so you should only need 2tbsp.

      Reply

  • Alena
    March 4, 2022

    Never thought i would like canned clam but this soup is SO DELICIOUS! so filling and creamy. Packed with so much flavor and i like to add a little heat which makes it all the more better. Great recipe

    Reply

    • NatashasKitchen.com
      March 4, 2022

      Thank you for sharing, Alena! I am happy to know you enjoy this recipe. Thank you for the review.

      Reply

  • Kelly
    February 20, 2022

    Natasha this is an amazing recipe. I have made this soup for my family twice now and they swear it is the best they have ever had. I added more clams and juice because I love clams, and I added some cooked bacon to the soup while the soup was boiling to soften the potatoes. It is amazing and we absolutely love it. Thanks for such a great recipe! One that is truly ‘company worthy’ in our books!

    Reply

    • Natasha's Kitchen
      February 20, 2022

      That’s really awesome feedback, Kelly. Thanks a lot for your good comments and feedback. I’m happy that you loved it!

      Reply

  • May
    January 17, 2022

    I had to make some subs. Pancetta for bacon. Celery root & parsnips for potato. Oatmilk and coconut cream for dairy. And gluten free flour. We really liked how the chowder turned out. I look forward to making with bacon/potatoes… still have to keep it dairy/gluten free though!

    Reply

    • Natashas Kitchen
      January 17, 2022

      Thank you so much for sharing that with us, May! I’m so glad you enjoyed it!

      Reply

  • DEBRA D
    January 15, 2022

    Made this for dinner tonight, my husband and I loved it. Followed recipe exactly as written is was so delicious. The cilantro was a surprisingly good topping I am a fan of cilantro but my husband is not and he even enjoyed it.

    Reply

    • Natasha's Kitchen
      January 16, 2022

      That’s great to hear! Thanks a lot for sharing that with us, Debra.

      Reply

  • Mary
    January 15, 2022

    Since I am not the greatest cook, I have to have a good recipe to follow and this clam chowder recipe was perfect! I don’t even care that much for clam chowder but my husband loves it so I wanted to give this recipe a try. I couldn’t stop eating it. Thank you

    Reply

    • Natashas Kitchen
      January 15, 2022

      I’m so glad you gave it a try, Mary! Thank you so much for sharing that with me.

      Reply

  • Donna Pacheco
    January 10, 2022

    Hi Natasha, Just watched your video for clam chowder. Coming from Massachusetts originally, we’re really big on clam chowder and I’ve made it several times. What I use is dill which makes it taste wonderful. Also like it thick enough to stand a spoon in it…more like a stew. Going to give yours a try because I love every one of your recipes, but will use the dill instead of cilantro….keep on cookin”!!!!!!!!

    Reply

    • Natasha's Kitchen
      January 10, 2022

      Sounds like a good plan. Please update us on how you liked the recipes that you will try. I hope you’ll love them!

      Reply

  • Ella
    January 5, 2022

    Hi Nathasha, I can’t eat clams so I want to make this with regular fish. What fish would you recommend, and should I alter the spices or other ingredients to compensate?

    Reply

    • Natasha's Kitchen
      January 5, 2022

      Hi Ella, I haven’t tried this recipe yet using fish. 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

  • Edward DeVantier
    December 23, 2021

    I’ve made the clam chowder copycat many times ! I even taught one of my grandsons how make it.
    A few times I substituted a shallot for the onion, and prosciutto for the bacon ! It was also great.

    Reply

    • Natashas Kitchen
      December 23, 2021

      That’s just awesome! Thank you for sharing your wonderful review, Edward!

      Reply

  • juanita day
    December 17, 2021

    Really good recipe. I added about 1 cup of corn to mine. Delicious.

    Reply

    • Natashas Kitchen
      December 17, 2021

      Thank you so much for sharing that with me, Juanita! I’m so glad you enjoyed it!

      Reply

  • Jon Thorne
    December 10, 2021

    Going to make this tonight, but am planning on using fresh clams. Any suggestions or tips?

    Do I need to boil the clams first before adding to the soup?

    Reply

    • Natashas Kitchen
      December 11, 2021

      Hi Jon, You can start with fresh clams if you wish but using canned clams is easier and less expensive than purchasing clams by the pound. One of my readers mentioned trying it this way, although I’m unsure what steps they took.

      Reply

      • juanita day
        December 17, 2021

        If you are using fresh clams I am not sure there is any clam juice you can use as the clams may need to be rinsed. If not, I would add about 1/2 cup of bottled clam juice with the clams.

        Reply

  • Kathy House
    November 29, 2021

    I just gave a comment and forgot to say I’m making recipe file boxes for my 2 granddaughters for Christmas this year and if ok would like to add this recipe in their boxes I’m doing for them. It contains ones that I cook they like and ones I collect and try. Thanks again Natasha for such great recipes you share!

    Reply

    • Natasha's Kitchen
      November 30, 2021

      You’re welcome and that sounds like an awesome plan! It is a great idea, I’m sure they will love it.

      Reply

  • Kathy House
    November 29, 2021

    I have tried many clam chowder recipes and this was the best one. It was great. The only thing I did different was I added about a tablespoon of red cooking wine! I think the cilantro was key ingredient I’ve been missing. Didn’t have fresh so I used dried. I’ll make sure to have fresh on hand next which I’m sure won’t be long from now. This is soup sandwich weather. With the dried I can’t imagine it making it any better than this turned out. Natasha you get a A tt(That’s A plus plus( lol!) Continue posting the great stuff that you do! Really enjoyed it tonight

    Reply

    • Natasha's Kitchen
      November 30, 2021

      Thanks for the good comments and feedback, Kathy. I’m happy to hear that this was the best one for you! Love it and yes, I will do my best to always share great recipes for you all.

      Reply

  • Lori Johnson
    November 20, 2021

    Good evening! I can’t wait to make this tomorrow. Could you let me know what size Dutch oven you use?

    Thank you,
    Lori Johnson

    Reply

  • Cristina Torres
    November 6, 2021

    i made this first time to try for myself,It taste heavenly!I always love clam chowder,its just great to be able to make it myself. and I made this when my mom in law came to visit ,I know she loves clam chowder,and she loves it! thank you Natasha!

    Reply

    • Natasha's Kitchen
      November 7, 2021

      You’re so welcome, Cristina. Sounds great, I’m happy that you enjoyed it!

      Reply

  • Mark
    November 6, 2021

    Made this tonight. Amazing. Amazing. No need to go anywhere else for a chowder recipe.

    Reply

    • Natasha's Kitchen
      November 7, 2021

      Thank you for the review, Mark. So glad you enjoyed this recipe!

      Reply

  • Marilyn
    October 27, 2021

    FABULOUS! This will definitely be our go to clam chowder recipe. We did add a third can of clams. The cilantro and bacon topping is genius! Thank you once again, Natasha!

    Reply

    • Natashas Kitchen
      October 27, 2021

      That’s so great! It sounds like you have a new favorite, Marilyn!

      Reply

  • Myndeigh
    October 13, 2021

    this soup was amazing. I was short on time and threw everything in the pressure cooker, turned out heavenly

    Reply

    • Natasha's Kitchen
      October 14, 2021

      Wonderful to hear that! Great to hear that it turned out great, thanks for sharing that with us.

      Reply

  • Tori Lyashenko
    August 26, 2021

    Tried your recipe and I must say this is one of my favorite soups! So easy and quick to do. Natasha your recipes are all so good. Thank you for easy step-by-step videos and photos of recipes!

    Reply

    • Natasha's Kitchen
      August 27, 2021

      You’re welcome, Tori. Hope you’ll love all the recipes that you will try!

      Reply

  • Chef Suzy
    March 12, 2021

    Super yummy love the cilantro touch

    Reply

    • Natashas Kitchen
      March 12, 2021

      I’m so glad you enjoyed it!

      Reply

  • David Crenshaw
    March 7, 2021

    We added some extra ingredients to make more soup (we’re a family of 5 and LOVE leftovers!!)
    Absolutely delicious!
    We added frozen corn for a twist.

    Reply

    • Natasha's Kitchen
      March 7, 2021

      Great to hear that, David. Thanks for sharing that with us!

      Reply

  • Angela Hight
    March 2, 2021

    I just recently found this site and SO glad that I did! Everything that I have made so far has been great and this was no exception!! I tweaked a couple of things though. One of them is that I used clam base instead of chicken (try this, so good) and I used a little less cream. I did not have cilantro but I had fresh parsley and used that. Delicious AND pretty. Thanks for this!

    Reply

    • Natasha's Kitchen
      March 2, 2021

      That’s nice, thanks for your suggestion. I should try that next time! I’m glad you enjoyed this recipe, Angela.

      Reply

  • Sam
    February 24, 2021

    Super good & easy ! Thanks for the post & write up, the notes were helpful 😀

    Reply

    • Natashas Kitchen
      February 24, 2021

      You’re welcome, Sam! I’m glad those notes were helpful!

      Reply

  • Susan Rogers Jackson
    February 23, 2021

    Thanks for sharing Natasha it’s a wonderful recipe I’m going to have to try it on my husband sometime love your recipes and I love you too hello to the family

    Reply

    • Natasha's Kitchen
      February 23, 2021

      Hello Susan, it’s so nice to read your good comments and message. Thank you for sharing that with us and for giving this recipe 5 stars!

      Reply

  • Reneé Briones
    February 16, 2021

    Hello Natasha

    I have looked and looked for a clam chowder recipe for years. I have deprived myself of clam chowder soup for years. Scared to eat it a restaurant and definitely didn’t want to be disappointed with store bought. Today when I found this one it enticed me make it and it was absolutely wonderful. Just the right amount of richness and velvety. I will be looking for some more of your recipes.

    Reply

    • Natasha's Kitchen
      February 17, 2021

      I’m very happy that you found this recipe and glad to know that you loved it!

      Reply

  • Carol
    February 2, 2021

    This sounds amazing! I’m looking forward to making it. But I have a question. You said, “To make this a vegetarian clam chowder, simply leave out the bacon, and replace the chicken broth with a vegetable broth or the substitute of your choice.” But… if it has clams, it wouldn’t be vegetarian, right?

    Reply

    • Natasha
      February 2, 2021

      Hi Carol, that is correct, in that case, it probably is simpler to make something like a Corn Chowder so you aren’t missing out on any flavor.

      Reply

      • Carol
        February 3, 2021

        I will love BOTH the clam chowder AND the corn chowder!!

        Reply

        • Natasha's Kitchen
          February 3, 2021

          Hi Carol, I hope these recipes will become your new favorite!

          Reply

  • Jonella
    February 1, 2021

    I made this tonight. I halved the recipe since it’s just two of us. I do use the full cup of clams though and the full amount of Tabasco (oops), but it was just fine. I did, however, completely leave out the flour! I shouldn’t cook when I’m not feeling great, lol. Honestly, it was just fine without the flour. If I make it again I’ll add it. This was my first time ever making clam chowder. Yummy!!!

    Reply

    • Natasha's Kitchen
      February 1, 2021

      Hi Jonella, I’m glad it still came out great and that you loved it. Thank you for your great feedback and I’m sure it will already be perfect on your next try.

      Reply

  • Maria
    January 31, 2021

    This is absolutely the BEST clam chowder. I would have dreams about this chowder at a local restaurant, and this one is even better. The hot sauce gives it an amazing but not overwhelming kick. My husband, who generally hates everything delicious, came back for seconds saying this was so delicious. It’s a total winner, and I couldn’t recommend it more!

    Reply

    • Natasha's Kitchen
      January 31, 2021

      Wow, that’s awesome feedback. Thank you so much, Maria! Your comments help inspire me to do more recipes for you all.

      Reply

  • Lynn Godmilow
    January 29, 2021

    I was excited to make this but even though I followed the recipe exactly, my husband and I were disappointed. It needs something else. I will add more salt and try garlic. I even reduced the potatoes ad added a can of whole baby clams instead and there was still something missing.

    Reply

    • Natasha
      January 29, 2021

      Hi Lynn, I’m not sure if it was the case for you, but if adding more broth than is called for in the recipe, you would want to increase everything proportionally. Also, you might consider if any substitutions were made in the recipe.

      Reply

  • Susan Bateman
    January 27, 2021

    Amazing soup. I added a bag of frozen/thawed clams as well as 1 can of clams because well, we love clams! Rave reviews from the family. Love your recipes.

    Reply

    • Natasha's Kitchen
      January 27, 2021

      Sounds wonderful! I’m sure adding more clams made it much more delicious. Thanks for sharing, Susan.

      Reply

  • Patti
    January 21, 2021

    I have clam broth in the freezer, do you think that will work in place of the chicken stock?

    Reply

    • Natashas Kitchen
      January 21, 2021

      Hi Patti, I haven’t tested this with clam broth to advise. If you happen to experiment, I would love to know how you like that.

      Reply

  • Carolyn Dumas
    January 17, 2021

    Zuppa Toscana soup was delicious. I’ve made it twice and can’t wait to make it again

    Reply

  • Frank
    January 17, 2021

    Try this. Same ingredients but with a twist. I added 1/2 milk, 1/2 can of coconut cream (to taste) 1/2 of chicken stock or bullion. The rest is the same ingredients.

    Reply

    • Natashas Kitchen
      January 18, 2021

      Thank you for sharing that with us!

      Reply

  • Carolina
    January 12, 2021

    Hi Natasha, I am allergic to celery. Can I replace celery with something else?

    Reply

    • Natashas Kitchen
      January 12, 2021

      Hi Carolina, a few readers mentioned omitting the celery. I hope that helps.

      Reply

  • LV
    January 9, 2021

    Wow! So simple and delicious! I used fresh thyme from the garden, some chicken stock I had in the freezer, and just followed the recipe. Excellent recipe! Thank you so much! 🙂

    Reply

    • Natashas Kitchen
      January 9, 2021

      You’re welcome! I’m so happy you enjoyed it!

      Reply

    • Marcia Meeker
      February 13, 2022

      Scrumdittilyumptious!! Hearty, velvety and flavorful. Love your recipes, always on point!

      Reply

      • Natasha's Kitchen
        February 14, 2022

        Thank you!

        Reply

  • Deliska
    January 7, 2021

    OMG! I never thought I would like Clam Chowder, but this recipe is amazing. I NEVER have second helpings, but I did tonight! Just FYI, I’m lactose intolerant, so I used LF Milk and Heavy Cream, tasted wonderful and will make again. Once question, does this soup freeze well, I’m assuming no because of the dairy? How long does it last refrigerated?

    Reply

    • Natashas Kitchen
      January 8, 2021

      That’s so great! It sounds like you have a new favorite! Several of our readers have reported great results freezing this recipe. We kept it for a couple of days in the fridge, but it never lasted longer than that since we eat it up rather quickly.

      Reply

      • Deliska
        January 9, 2021

        Thank you for your reply, by the way it was my 50th birthday yesterday. I have some of it left (just 2 of us here), so I’ll try to freeze it. Apparently, when you are ready to eat out of the freezer, you put the ziploc bag in hot water until you can break it up into chunks, then put it in a pan and heat it up stirring constantly. I can let you know how it turns out 🙂

        Reply

        • Natashas Kitchen
          January 9, 2021

          Looking forward to your feedback! Happy Happy Birthday!

          Reply

  • Gigi Callaway
    January 1, 2021

    This was so good . . . I can’t believe I made it myself! I can really tell that Natasha and crew take the time to test and tweak recipes. I haven’t found a dud yet! Thanks for the great instructions, tips and videos!

    Reply

    • Natashas Kitchen
      January 2, 2021

      I’m so inspired by reading your review. Thank you, Gigi! I’m happy you’re enjoying our recipes!

      Reply

  • katie
    December 29, 2020

    Hi Natasha!

    I loved this recipe!! I substituted the potatoes for cauliflower and used half the cream and milk and it was sooooo yummy. I honestly make your recipes for breakfast, lunch and dinner every day haha. Husband says I am the best cook now!

    Reply

    • Natashas Kitchen
      December 29, 2020

      That’s just awesome! Thank you for sharing your wonderful review, Katie!

      Reply

  • Corinne
    December 27, 2020

    Best clam chowder I’ve ever made! Thanks so much. If you prep everything ahead of time, this soup comes together very quickly. So, so delicious. Even better the second day!

    Reply

    • Natasha's Kitchen
      December 27, 2020

      Thanks for sharing that with us, Corrine. I’m happy that you enjoyed this recipe!

      Reply

  • EMILY SHAW
    December 23, 2020

    How long does this last in the fridge?

    Reply

    • Natashas Kitchen
      December 23, 2020

      Hi Emily, It never lasts more than a couple of days in our house, we always eat it up. It should be good for a few days.

      Reply

  • Deana Hutch
    December 21, 2020

    I am a huge fan and faithful follower! Can you tell me where I can get a wooden ladel like the one you use in the clam chowder picture and the Zuppa Toscana recipe/video. I’d love to have one! Maybe the link to it like you tend to do with other utensils and cooking vessels. I’d appreciate it!

    Happy Holidays
    Deana

    Reply

    • Natasha's Kitchen
      December 21, 2020

      Hello Deana, thank you so much for always following my new recipes and for your support. You can see the kitchen tools that I use here in my Amazon affiliate shop. I hope that helps!

      Reply

  • Isabel Brazeal
    December 18, 2020

    My all time comfort soup is brown Lentil soup.

    Reply

    • Natashas Kitchen
      December 18, 2020

      Thank you for sharing that with me Isabel!

      Reply

  • Thomas Brajkovich
    December 17, 2020

    How about Manhattan clam chowder?

    Reply

    • Natasha's Kitchen
      December 17, 2020

      Hello Thomas, I don’t have a recipe for that but I hope you’ll try and like this one too!

      Reply

  • Victoriya
    December 14, 2020

    Is there a difference between this chowder and your New England Clam chowder?

    Reply

    • Natashas Kitchen
      December 14, 2020

      Hi Victoriya, It’s almost the same except for some difference in the ingredients.

      Reply

      • Susanna-Maria Kane
        December 16, 2020

        Hi Natasha! This recipe was excellent and easy to make. It was wonderfully flavorful; this will be another keeper from you! Thank you for ALL the recipes you share with us. I have made many of them and look forward to many more. Thanks too, for your happy, exciting demeanor in the kitchen. You are an inspiration!

        Reply

        • Natashas Kitchen
          December 16, 2020

          You’re so nice! Thank you for that wonderful comment and compliment!

          Reply

  • Dayle
    December 13, 2020

    Delicious chowder! Can it be frozen?

    Reply

    • Natasha's Kitchen
      December 13, 2020

      Glad you liked it, Dayle. I recommend checking the comments section below the recipe as someone else shared how they tried freezing this recipe.

      Reply

  • Eloisa
    December 12, 2020

    Do you recommend any particular brand of clams?

    Reply

    • Natashas Kitchen
      December 12, 2020

      Hi Eloisa, we have a photo of the clams we used in the recipe post. We used the Bumblee Bee brand for this recipe.

      Reply

  • Sunny
    December 10, 2020

    Hello Natasha! First of all I love all your recipes and I stopped searching for recipes on other websites 😆 It’s always so delicious!! I was hoping if you could suggest how I can make this in Instant Pot?

    Reply

    • Natashas Kitchen
      December 10, 2020

      Hi, Sunny! I haven’t tested this in an Instant Pot to advise, but I imagine that may work. If you happen to try that out, I would love to know how you like it.

      Reply

  • Lisa Leach
    December 9, 2020

    Best clam chowder I have ever made. The second time I made this recipe, I substituted some of the potatoes for scallops and shrimp. It was amazing. Thank you Natasha for making me look good

    Reply

    • Natashas Kitchen
      December 9, 2020

      That’s just awesome! Thank you for sharing your wonderful review!

      Reply

    • Natasha's Kitchen
      December 9, 2020

      You’re most welcome, Lisa. I’m so happy to be reading your comments and wonderful feedback. Thank you so much for sharing!

      Reply

Read more comments/reviewsAdd comment/review

Leave a comment

Recipe Rating




As Featured On

FREE BONUS: 5 Secrets to Be a Better Cook!

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.