Classic clam chowder brings to mind cozy nights spent by the sea, and that’s exactly what we were going for with our best-ever recipe. If you usually refrain from making clam chowder homemade, we highly recommend trying your hand at it. It’s ready to serve in 30 minutes, is simple to make, and makes for a filling side or a main dish depending on what you’re craving. Ready to dive into this soup? Read on for everything you need to know:
New England clam chowder vs. Manhattan clam chowder:
This recipe is for New England clam chowder, which is what most people often think of when they hear the word “clam chowder.” New England clam chowder is a cream-based soup, while Manhattan clam chowder is a lighter, tomato-based soup. If that sounds more your speed, try our Manhattan clam chowder recipe!
Top tips for making clam chowder:
— The potatoes. We highly suggest using peeled russet potatoes for this recipe. They’ll hold up well and are a classic choice for this soup. Alternatively, you can also use Yukon Golds if you prefer.
— Top your bowl. Besides your chives, oyster crackers, and bacon, hot sauce is a great addition to your bowl to add a bit of heat.
— How to thicken your clam chowder. The combination of adding flour and half-and-half helps to thicken up our clam chowder. This should create a thick, hearty texture with your clam chowder, but if you prefer to adjust, add some half-and-half until you reach your desired consistency.
Serving ideas:
Of course, a bowl of clam chowder isn’t complete without oyster crackers, finely chopped chives, and bacon (in our book). If you’re looking for perfect pairings for your clam chowder, you can’t go wrong with some sourdough bread, fluffy potato rolls, and a simple arugula salad to add in some greens.
Storage:
If you have any leftovers, wait for them to cool, then store in an airtight container in the fridge for 3 to 4 days.
Made this recipe? Let us know how it went in the comments below!
Classic clam chowder brings to mind cozy nights spent by the sea, and that’s exactly what we were going for with our best-ever recipe. If you usually refrain from making clam chowder homemade, we highly recommend trying your hand at it. It’s ready to serve in 30 minutes, is simple to make, and makes for a filling side or a main dish depending on what you’re craving. Ready to dive into this soup? Read on for everything you need to know:
New England clam chowder vs. Manhattan clam chowder:
This recipe is for New England clam chowder, which is what most people often think of when they hear the word “clam chowder.” New England clam chowder is a cream-based soup, while Manhattan clam chowder is a lighter, tomato-based soup. If that sounds more your speed, try our Manhattan clam chowder recipe!
Top tips for making clam chowder:
— The potatoes. We highly suggest using peeled russet potatoes for this recipe. They’ll hold up well and are a classic choice for this soup. Alternatively, you can also use Yukon Golds if you prefer.
— Top your bowl. Besides your chives, oyster crackers, and bacon, hot sauce is a great addition to your bowl to add a bit of heat.
— How to thicken your clam chowder. The combination of adding flour and half-and-half helps to thicken up our clam chowder. This should create a thick, hearty texture with your clam chowder, but if you prefer to adjust, add some half-and-half until you reach your desired consistency.
Serving ideas:
Of course, a bowl of clam chowder isn’t complete without oyster crackers, finely chopped chives, and bacon (in our book). If you’re looking for perfect pairings for your clam chowder, you can’t go wrong with some sourdough bread, fluffy potato rolls, and a simple arugula salad to add in some greens.
Storage:
If you have any leftovers, wait for them to cool, then store in an airtight container in the fridge for 3 to 4 days.
Made this recipe? Let us know how it went in the comments below!
Directions
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- Step 1
In a large pot over medium heat, cook bacon, stirring occasionally, until crispy, 5 to 7 minutes. Using a slotted spoon, transfer bacon to paper towels, leaving fat in pot.
- Step 2In same pot over medium heat, add butter and stir until melted. Cook onion and celery, stirring occasionally, until tender, about 5 minutes. Stir in garlic and flour and cook, stirring, until garlic is fragrant and flour turns pale golden, about 1 minute.
- Step 3Add clam juice, half-and-half, and broth, whisking constantly until combined. Stir in potatoes, thyme, and bay leaf and bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender, about 10 minutes.
- Step 4Add clams and cook until heated through, about 2 minutes; season with salt and pepper. If chowder is too thick, gradually stir in more half-and-half until you reach your desired consistency. Discard thyme and bay leaf.
- Step 5Divide soup among bowls. Top with bacon and chives. Serve with crackers alongside.
- Step 1
