Fresh N' Grill
All Recipes

The Best Clam Chowder

60 min 6 servings Medium
Clam chowder is a beloved dish that has warmed the hearts and bellies of many on chilly days. Originating from the coastal regions, this creamy soup has become a staple comfort food across North America. The combination of tender clams, smoky bacon, and creamy broth creates a flavour profile that is both rich and satisfying. In this recipe, we will guide you through creating the best clam chowder, ensuring that each spoonful delivers a burst of flavour. Whether you're serving it as a hearty lunch or a dinner starter, this clam chowder is sure to impress family and friends alike.

Ingredients

Servings
6

Main Ingredients

Instructions

1

Cook the bacon

In a large pot, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the drippings in the pot.

Pro tip: Crisping the bacon adds a smoky depth to the chowder.

2

Sauté the vegetables

Add the chopped onion, celery, and minced garlic to the bacon drippings. Sauté over medium heat until the vegetables are softened, about 5 minutes.

Pro tip: Stir frequently to prevent the garlic from burning.

3

Prepare the roux

Add the butter to the pot and melt. Stir in the flour, cooking for 2 minutes until a light golden roux forms. This will help thicken the chowder.

Pro tip: Cook the flour thoroughly to avoid a raw taste.

4

Build the chowder

Gradually whisk in the clam juice, ensuring there are no lumps. Add the diced potatoes and bring to a simmer. Cook until the potatoes are tender, about 15 minutes.

Pro tip: Cut potatoes evenly to ensure they cook uniformly.

5

Add clams and dairy

Stir in the clams, milk, and heavy cream. Simmer gently for another 10 minutes. Do not boil, as this can cause the milk to curdle.

Pro tip: Fresh clams should reach an internal temperature of 145°F (63°C) to ensure they are cooked safely.

6

Season and serve

Season the chowder with salt, pepper, and cayenne (if using). Serve hot, garnished with crispy bacon and fresh parsley.

Pro tip: Adjust seasoning to taste, considering the saltiness of the bacon.

💡

Tips & Tricks

<ul><li>Use freshly shucked clams for the best flavour, or high-quality canned clams if fresh are unavailable.</li><li>Thickening with a roux ensures a smooth and creamy texture.</li><li>Adding bacon enhances the smoky depth of the chowder.</li><li>Garnish with fresh parsley for a pop of colour and freshness.</li></ul>

Serving Suggestions

Serve this clam chowder with a side of crusty bread for dipping, allowing you to savour every last drop of the creamy broth. Pair it with a crisp white wine, such as a Chardonnay or Sauvignon Blanc, to complement the rich flavours of the dish. This chowder can be made ahead and stored in the refrigerator for up to 3 days, allowing the flavours to meld beautifully. Reheat gently on the stovetop over low heat, stirring occasionally to maintain its creamy consistency.
Pit Boss Grills

Pit Boss Grills Affiliate Partner

Pit Boss Grills

We proudly partner with Pit Boss Grills. Upgrade your BBQ game with their top-quality pellet grills, smokers, and accessories.

Shop Now →

You Might Also Like

More Recipes

medium
200 min

Rich Beef Marrow Soup with Root Vegetables

medium
500 min

Classic Beef Bone Broth Recipe

medium
95 min

Restaurant-Style French Onion Soup

medium
50 min

Classic Chicken Tortilla Soup Recipe

medium
55 min

Creamy Chicken Gnocchi Soup

medium
140 min

Homemade Chicken Noodle Soup with Fresh Broth