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This New England Clam Chowder is the ultimate comfort food with so much flavor thanks to a secret ingredient!
For some of my other favorite soups check out these recipes including Turkey Bisque Soup, Roasted Red Pepper Soup with Garlic and Chicken Noodle Soup
The Best Clam Chowder
Each New Year’s Eve we host a Soup Party. I usually make up 4 different kinds of soup and my guests all bring an appetizer to share. We then celebrate and ring in the new year. I change up the soups I make each year but clam chowder is always on the menu. I actually don’t think my guests would come if I didn’t make this soup.
Pretty much everyone at my party will agree that this is the best chowder they have ever had. They tell me that over and over, all year long. But promise me you won’t wait until next New Year’s eve to make this! It would be perfect football watching food, or any week night dinner.
What is Clam Chowder?
This recipe is for the traditional New England style clam chowder. A thick, chowder made from clams, potatoes, onions, bacon and milk or cream. It is believed to have been introduced by the French on the East Coast. You can now find various regional variations of chowder across the country, including Manhattan Chowder. I guess my version is a Pacific NW Clam Chowder.
Living in the Northwest, we have access to a lot of really good chowder but I can honestly say this chowder is as good or better than the chowder we’ve had in restaurants.
How to Make Clam Chowder
There is a special ingredient that makes this the best chowder recipe ever!
Pepper bacon. This is the secret ingredient, not regular bacon but thick cut pepper bacon. I promise you, it’s the best. So don’t skip it or use regular bacon!! Trust me on this one.
Potatoes. The soup also has chunks of potatoes. I use Yukon gold and I don’t even peel them. I have also used russet potatoes and they work great too, just be sure and peel those.
Clams. I use canned chopped clams but if you have access to fresh clams – use them!
Milk. I use a combination of whole milk and half and half which makes the chowder rich and delicious.
Is Clam Chowder Better the Next Day?
This soup is as good the second or third day as it is the first. After you refrigerate it, it will thicken up so reserve some clam juice or some more milk to thin it out when you reheat it. It is a great make ahead soup.
How to Serve Clam Chowder
I like to serve it with a dusting of fresh ground pepper, some fresh parsley and of course little oyster crackers.
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Clam Chowder Recipe
Clam Chowder
Ingredients
- 8 slices pepper bacon diced
- 1/2 C butter
- 1/2 large onion chopped
- 1 C celery chopped
- 1/2 C flour
- 24 oz. chopped clams or 2 C fresh clams, shucked
- 2 cups cubed potatoes peeled and cubed
- 3 C whole milk
- 1/2 C half and half
- salt and pepper
Instructions
- In a large pot cook bacon until browned and crisp. Drain grease. Crumble.
- Add butter, onions and celery to pot and cook over medium heat until onions are softened and translucent.
- Add flour, cook 3 minutes stirring constantly
- Drain clams and reserve liquid.
- Add enough water to clam liquid to measure 2 cups.
- Add this liquid slowly to mixture in pot, stirring constantly.
- Add potatoes and bring mixture to boil.
- Reduce heat and simmer about 20 minutes or until potatoes are tender.
- Add clams, bacon, milk, half and half.
- Heat until thickened, be careful not to burn.
- Add salt and pepper.
- If soup thickens up to much you can add additional milk
Nutrition Facts:
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Originally shared Dec. 30, 2007
Terri says
I can’t wait to try this!
Leigh Anne says
I hope you love it as much as we do!
Linda Booth says
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Leigh Anne says
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Jim Vrioni says
I love clam chowder … but I love it even more with Sherry in it. If I wanted to add some Sherry to this recipe, how much would you recommend and would you use light Sherry or cream Sherry? Or do you not recommend this?
Leigh Anne says
Jim, I have never added sherry to this so I’m not much help – sorry. This clam chowder is amazing just the way it is.
Cyndi Garrison says
Love, love, love this recipe!!! I lost my printed copy, and was so afraid I would not find it again. It is my “go to” clam chowder recipe for all time. My family eats it up like they will never get it again!!! Thanks so much Leigh Anne!
Leigh Anne says
Cyndi. Glad you found it again! I make it every New Year’s Eve and it is the first soup to disappear! So glad you family loves it.
Eugene says
I also recommend using bottled clam juice in place of the water if you like more of a sea taste for your chowder and I used 3 cans of chopped clams and 2 cans of minced. It makes a LOT of leftovers and I froze them for a later meal.