There’s something so comforting about a bowl of homemade clam chowder, and I’m excited to share my Creamy Clam Chowder Recipe that’s become a favorite in my kitchen. It’s rich, flavorful, and loaded with tender clams and potatoes in a silky, creamy broth—perfect for chilly evenings or anytime you want a hug in a bowl. Stick around, because I promise this version will quickly become your go-to clam chowder, packed with simple ingredients and practical tips to get it just right.

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Why This Recipe Works

Balanced Flavor: The smoky bacon and sweet aromatics create a perfect base for the clam’s briny goodness.
Rich Creaminess: Using half-and-half and flour gives the chowder just the right silky texture without being too heavy.
Simple Ingredients: No need for obscure items—everything you need is easy to find at the store.
Practical Steps: The instructions guide you to avoid curdling and keep that chowder perfectly smooth every time.

Creamy Clam Chowder, homemade clam chowder, easy clam chowder recipe, hearty seafood soup, comforting clam chowder - A black bowl sits in the center of the image filled with creamy white soup that has green herbs, red pepper bits, and small pieces of meat floating on top. Around the bowl is a white wooden platter lined with fresh green lettuce leaves mixed with shredded orange carrots. On the top and bottom edges of the platter, there are multiple slices of white bread with a soft texture and light brown crust. To the right side of the platter is a small clear glass bowl full of oyster crackers. The whole setup is placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This creamy clam chowder shines because each ingredient plays its part perfectly. From the crispy bacon to the tender potatoes and briny clams, here’s why I use these staples and what you might want to look for when shopping.

Creamy Clam Chowder, homemade clam chowder, easy clam chowder recipe, hearty seafood soup, comforting clam chowder - Flat lay of six uncooked bacon slices arranged neatly, two celery stalks with fresh green leaves, one whole shallot with purplish skin, one white onion with smooth skin, three unpeeled garlic cloves, three small red potatoes, peeled and cubed in a small white ceramic bowl, a small white bowl filled with chicken broth, a small white bowl containing half-and-half cream, a small white bowl with all-purpose flour, a few fresh flat-leaf parsley sprigs, one fresh bay leaf, and a small white bowl of clam juice, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Bacon: Adds smoky depth and salty crunch that elevates the chowder’s flavor profile.
Butter: Melts into the base, rounding out the flavors and helping soften the aromatics.
Celery: Gives a fresh, mild crunch that balances the creamy richness.
Shallot & Onion: They create a flavorful foundation, with shallots adding a subtle sweetness.
Garlic: Provides aromatic warmth without overpowering the clam flavor.
Red Potatoes: Hold their shape well and add creamy texture when simmered.
Chicken Broth: Adds savory background notes without competing with the clams.
Half-and-Half: For creaminess that’s indulgent but not too heavy—half milk, half cream.
Flour: Helps thicken the chowder gently, giving it body and lushness.
Chopped Clams & Clam Juice: The star ingredients adding authentic briny flavor and richness.
Bay Leaf & Dried Thyme: Bring subtle earthy notes to round out the broth’s complexity.
Parsley: A fresh finish that brightens up the dish and adds color.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I like to keep the base classic but you can absolutely make this Creamy Clam Chowder Recipe your own. A little personal touch here and there turns it into something extra special.

Smokier Flavor: I’ve sprinkled smoked paprika or swapped some bacon for pancetta for a deeper smoky punch—I love how it complements the clams.
Vegetarian Version: You can skip the clams and bacon, use vegetable broth, mushrooms, and a dash of seaweed powder to mimic that ocean flavor.
Extra Creamy: Heavy cream over half-and-half adds richness, but I find half-and-half balances flavor and calories nicely.
Herbs & Spice: Fresh thyme or a pinch of Old Bay seasoning can give the chowder an extra layer of interest.

Step-by-Step: How I Make Creamy Clam Chowder Recipe

Step 1: Crisp That Bacon and Render Flavor

Start with the bacon—chop it into bite-sized pieces and cook over medium heat until beautifully browned and crisp. This step is key because the bacon greases the pot, setting a smoky, savory base for the whole chowder. I like to reserve about a tablespoon of that bacon fat inside the pot after tossing out the rest to avoid greasy chowder but keep the flavor.

Step 2: Sauté the Aromatics to Sweet Perfection

Add butter to the reserved bacon fat and let it melt over medium-high heat. Toss in the chopped celery, onion, and shallot. Cook them gently until soft and translucent—around 5 minutes—which brings a gentle sweetness to your chowder. Then add garlic and cook for just about a minute, until fragrant; this step is all about layering flavors without burning the garlic (which turns bitter).

Step 3: Simmer Potatoes and Season

Now, stir in your peeled and cubed red potatoes along with chicken broth, salt, white pepper, and dried thyme. Bring this to a gentle boil before lowering the heat to a simmer. I usually let it bubble away uncovered for about 10-15 minutes until the potatoes are tender but not falling apart—just right for that pillowy texture.

Step 4: Make It Lusciously Thick and Creamy

While the potatoes simmer, mix the flour with half a cup of half-and-half until smooth—no lumps! Slowly whisk this into the simmering soup; it helps thicken the broth without clumps or starchy taste. This step makes the difference between watery chowder and that signature creamy richness you’re craving.

Step 5: Add Your Clams and Finish Gently

Next, stir in the drained chopped clams and clam juice, along with the remaining half-and-half. Heat the soup gently—warm it through but don’t let it boil, or the cream might curdle. Tuck in the bay leaf and let everything mingle on low heat for about 4-5 minutes to marry those gorgeous flavors.

Step 6: Bring It All Together with a Bacon Finish

Before you ladle the chowder into bowls, stir in half the crispy bacon reserved earlier, and save the rest for topping. It adds texture and that salty punch with every spoonful. Just before serving, sprinkle fresh chopped parsley on top. That pop of green makes it look as good as it tastes!

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Pro Tips for Making Creamy Clam Chowder Recipe

Reserve Bacon Fat: Keeping just a tablespoon ensures rich flavor without greasy soup.
Add Flour Mixture Gradually: Whisking the flour into half-and-half before adding avoids lumps and thickens evenly.
Don’t Boil After Adding Dairy: Prevents curdling and keeps texture silky smooth.
Simmer Gently: Low and slow melds flavors and softens potatoes just right.

How to Serve Creamy Clam Chowder Recipe

Creamy Clam Chowder, homemade clam chowder, easy clam chowder recipe, hearty seafood soup, comforting clam chowder - A white bowl filled with creamy white soup that has small pieces of red bacon, green herbs, and bits of white potato mixed throughout. On top of the soup, there are several small round oyster crackers scattered and a half piece of light brown bread resting on the edge of the bowl. The bowl sits on a woven brown mat on a white marbled surface. In the background, there is a blurry light brown wooden board with slices of bread. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I always top my clam chowder with some fresh chopped parsley—it adds a pop of color and a fresh, herby note that cuts through the richness. If you’re feeling fancy, a sprinkle of crispy bacon bits on top makes it even better. Some folks like a dash of cracked black pepper or a squeeze of lemon for a zingy twist.

Side Dishes

To round out the meal, I love serving this chowder with warm crusty bread or homemade oyster crackers for dipping. A simple green salad dressed with a light vinaigrette works wonderfully to balance the creamy soup.

Creative Ways to Present

For special gatherings, I’ve served the chowder in hollowed-out sourdough bowls—always a hit! You could also do individual ramekins or mini bread bowls for a charming presentation that feels cozy and inviting.

Make Ahead and Storage

Storing Leftovers

I usually let my leftover clam chowder cool completely before transferring it into an airtight container. It keeps really well in the fridge for up to 3 days, though it tastes best when eaten within the first day or two to enjoy the fresh clam flavor.

Freezing

I tend to avoid freezing clam chowder because the cream can separate and get grainy upon thawing. If you do freeze it, freeze without the cream and add it fresh when reheating for best results.

Reheating

When reheating, I warm the soup gently on the stove over low heat, stirring often to prevent scorching and curdling. If it’s thickened too much, adding a splash of milk or broth helps bring it back to that perfect creamy consistency.

FAQs

Can I make this Creamy Clam Chowder Recipe without bacon?

Absolutely! You can skip the bacon for a lighter, less smoky chowder. Consider adding a bit of smoked paprika or a dash of liquid smoke to still get that depth of flavor if you like.
What’s the best way to avoid curdling when adding dairy?

Make sure to add the half-and-half mixture gradually and keep the heat low once the dairy is added. Avoid boiling the chowder after adding cream, and always stir gently but frequently.
Can I use fresh clams instead of canned?

You sure can! Just steam the fresh clams until they open, chop the meat, and use their cooking liquid in place of the canned clam juice. It adds a wonderful fresh flavor, though it takes a bit more prep.
How thick should the chowder be?

The chowder should be rich and creamy but still spoonable—not too runny or overly thick. Adding the flour and stirring it slowly helps achieve that perfect consistency where it coats your spoon beautifully.

Final Thoughts

Honestly, there’s something so heartwarming about making this Creamy Clam Chowder Recipe from scratch and sharing it with people you love. It’s one of those dishes that’s simple enough on a weeknight but special enough to serve when guests drop by. I hope you enjoy making it as much as I do, and that it brings a little cozy comfort to your table—because good food is one of the best ways to show you care.