Can I use canned clams instead of fresh?

Yes, canned clams work well. Just drain and reserve the juice to enhance the broth's flavor.

How can I make the chowder gluten-free?

Use a gluten-free flour blend for the roux and substitute oyster crackers or bread with gluten-free options.

Smoked ham or pancetta can provide a similar smoky richness if you prefer a variation.

Simmer gently without boiling after adding dairy, stirring frequently to maintain a smooth texture.

Yes, adding a dash of hot sauce or a pinch of cayenne pepper can introduce a gentle heat.

Oyster crackers or crusty bread pair wonderfully to soak up the creamy broth.

A creamy, hearty soup packed with tender clams, potatoes, and smoky bacon—a comforting classic from the Northeastern coast.

This recipe has become a family favorite that warms us up on chilly days and reminds us of the sea.

Seafood: 2 cups (about 16 oz) chopped clams (fresh or canned, drained and juice reserved)
Vegetables: 3 medium russet potatoes, peeled and diced, 1 medium yellow onion, finely chopped, 2 celery stalks, diced, 1 clove garlic, minced
Meats: 4 oz thick-cut bacon, diced
Dairy: 2 cups whole milk, 1 cup heavy cream
Liquids: 1 cup bottled clam juice (plus reserved juice from clams, up to 2 cups total liquid)
Pantry: 3 tbsp unsalted butter, 3 tbsp all-purpose flour, 1 bay leaf, 1/2 tsp dried thyme, Salt and freshly ground black pepper, to taste
Garnish (optional): 2 tbsp chopped fresh parsley, Oyster crackers or crusty bread, for serving

Step 1:: In a large pot or Dutch oven over medium heat, cook bacon until crisp. Remove bacon with a slotted spoon and set aside, leaving drippings in the pot.
Step 2:: Add butter to the pot. Sauté onion, celery, and garlic until softened, about 5 minutes.
Step 3:: Sprinkle flour over the vegetables and stir constantly for 2 minutes to form a roux.
Step 4:: Gradually whisk in clam juice (bottled plus reserved from clams) while scraping the bottom of the pot. Add potatoes, bay leaf, and thyme. Bring to a gentle simmer.
Step 5:: Cover and cook until potatoes are tender, about 12–15 minutes.
Step 6:: Stir in clams, milk, and cream. Simmer gently (do not boil) for 5–7 minutes until heated through and slightly thickened.
Step 7:: Remove bay leaf. Season with salt and pepper to taste.
Step 8:: Ladle chowder into bowls. Garnish with reserved bacon, parsley, and serve with oyster crackers or crusty bread.

This chowder always brings my family together, making every meal feel like a special occasion.

Add a dash of hot sauce for heat or a squeeze of lemon juice for brightness.

Use a gluten-free flour blend to make the chowder safe for those with gluten sensitivities.

Serve with oyster crackers or crusty gluten-free bread for an authentic experience.

Enjoy this classic chowder with your loved ones for a cozy, satisfying meal any time.

→ Can I use canned clams instead of fresh?: Yes, canned clams work well. Just drain and reserve the juice to enhance the broth's flavor.
→ How can I make the chowder gluten-free?: Use a gluten-free flour blend for the roux and substitute oyster crackers or bread with gluten-free options.
→ What can substitute the bacon for a different flavor?: Smoked ham or pancetta can provide a similar smoky richness if you prefer a variation.
→ How do I prevent the milk and cream from curdling?: Simmer gently without boiling after adding dairy, stirring frequently to maintain a smooth texture.
→ Is it possible to make the chowder spicier?: Yes, adding a dash of hot sauce or a pinch of cayenne pepper can introduce a gentle heat.
→ What are good accompaniments for this dish?: Oyster crackers or crusty bread pair wonderfully to soak up the creamy broth.