Enjoy authentic New England clam chowder at home with our delectable Creamy Clam Chowder recipe. Fresh clams, salty bacon and tender diced potatoes cook up in a creamy and flavorful broth. This classic clam chowder is easier to make than you think, and is a must on cold fall and winter evenings. Serve with oyster crackers and you’ve got a new favorite family meal!
Before you begin, scrub the sand off the clams (nobody wants a mouthful of sand!). Shucking clams may sound intimidating, but the GoodCook Clam Shucker makes quick work of this kitchen task. It features a sturdy stainless steel rounded blade with an easy-to-grip handle. You’ll be amazed at how quickly you can get through a pile of clams!
Once the clams are shucked and the meat is separated from the shells, it’s time to make the chowder. Place the clam meat and cooked bacon in a large pot or GoodCook Deep Sauté Pan With Lid and heat until cooked through. Set the calms aside and add the garlic, onion and celery to the pot, cooking until translucent. Add the diced potatoes, Old Bay seasoning, thyme and clam juice to the pot, simmering until the potatoes are tender.
In a separate GoodCook Pan, whisk together the flour and milk. Pour the flour mixture into the pot with the potatoes, add extra milk, mix in the bacon and clams and heat until thickened. Season with salt and pepper to taste. Ladle the chowder into soup bowls and serve with oyster crackers. Doesn’t this sound so cozy and delicious?</span
Bursting with tender clams, the whole family will love this thick and creamy chowder. Here are all the steps you’ll need to get this tasty chowder on the table:
How to make clam chowder
- In a large pot or GoodCook Deep Sauté Pan With Lid, add the cooked bacon and clams and cook for 2-3 minutes, or until cooked through.
- Transfer the bacon and clams to a plate and cover with foil.
- Leave grease inside the pot and add garlic, onion and celery to the pot. Cook over medium-high heat until onion and celery turn translucent.
- Add the potatoes, Old Bay, thyme and clam juice to the pot. Cover and simmer on medium-low, until potatoes are tender, about 15-20 minutes.
- In a medium pot, heat butter over medium-high heat. Whisk in flour, then slowly add 1 cup of milk to pot, whisking until smooth.
- Transfer the flour mixture to the pot with the potatoes, adding in the remaining milk, and stir well. Add the bacon and clams and heat until thickened. Season with salt and pepper to taste. Garnish with parsley and serve with oyster crackers.
Recipe Tips & Substitutions
- If you can’t find fresh clams, you can use 3 (6.5 oz) cans of chopped/minced clams in clam juice for this recipe. You can find these clams near the canned tuna fish in most grocery stores.
- Want your fresh clams to open easier? Refrigerate the clams for an hour. This helps relax the clams, making it easier to open their shells.
- Look for bottled clam juice next to the canned clams in your grocery store. This will also be near the canned tuna fish.
What kind of fresh clams to use for this recipe
You can use either Cherrystone or Quahog clams for this recipe. Cherrystone clams are more tender than quahogs, but quahogs are less expensive. Either will work!
Lemon pairs well with any type of seafood, and you can add fresh lemon juice and lemon zest to the chowder before serving. Use the GoodCook Citrus Squeezer and the GoodCook Fine Zester Grater and give your chowder some zing!
This Creamy Clam Chowder is comforting, delicious and perfect for a cozy evening at home. From the GoodCook Clam Shucker to the GoodCook Citrus Squeezer to the GoodCook Deep Sauté Pan With Lid, GoodCook has all the cookware and kitchen accessories you’ll need for this tasty recipe. Are you ready to get shucking?
Make & Share
If you try this recipe at home, we’d love to see a photo of it! Snap a picture and upload to Instagram. Don’t forget to tag us @goodcook.com #goodcookcom
Creamy Chowder with Fresh Clams
- 4 slices bacon, diced
- 50 fresh clams, shucked and chopped OR 4 (6.5 oz) cans of canned clams, drained (juice can be reserved for the broth)
- 2 cloves garlic, minced
- 1 yellow onion, diced
- 3 stalks celery, diced
- 1 1/2 lbs gold potatoes, peeled and diced
- 1 teaspoon Old Bay or seafood seasoning
- 1/2 teaspoon dried thyme
- 1 (8 oz bottle) clam juice or chicken broth
- 3 tablespoons unsalted butter
- 5 tablespoons all-purpose flour
- 4 cups whole milk or half-and-half
- Salt and pepper, to taste
- 2 tablespoons chopped fresh parsley leaves
In a large pot, add cooked bacon.
Add clams, cook for 2-3 minutes, or until cooked through. Transfer bacon and clams to a plate, cover with foil. Leave grease inside the pot.
Add garlic, onion and celery to pot. Cook over medium-high heat until onion and celery turns translucent. Add potatoes, Old Bay, thyme and clam juice. Cover and simmer on medium-low, until potatoes are tender, about 15-20 minutes.
In a medium pot, heat butter over medium-high heat. Whisk in flour, then slowly add 1 cup of milk to pot, whisking until smooth. Transfer to clam chowder pot, add remaining milk, stir well. Add bacon and clams. Heat until thickened. Salt and pepper to taste. Garnish with parsley.