This Clam Chowder Recipe is made with fresh clams and their broth, Yukon gold potatoes, and melted leeks, a lightened-up version of New England-style clam chowder that is rich in flavor.
Patience, patience, patience, is what the sea teaches. Patience and faith. One should lie empty, open, choiceless as a beach—waiting for a gift from the sea.
Anne Morrow Lindbergh
While on a trip to Tofino, a little surf town on the western edge of Vancouver Island, British Columbia, we had one of the best clam chowders I’ve ever tasted. It was light, almost brothy, smoky and topped with fresh clams still in their shells. One bite and I was smitten. The tender clams tasted like the ocean and must have been harvested nearby. I couldn’t wait to get back in my kitchen and recreate this!
Why You’ll Love This!
- A cozy, comforting soup recipe. This warm and creamy soup recipe with crusty bread is the ultimate comfort food on a cold day.
- Lightened up version of clam chowder. Traditional creamy New England clam chowder is heavy and rich. This lightened-up version is more brothy and fresh, but still rich with flavor.
- Fresh clam broth. Instead of using store-bought broth, this recipe uses the fresh broth created from steaming the clams.
- Made the traditional way with smoky bacon. Bacon is cooked in the bottom of the pan and then removed. The soup is built upon the smoky bacon drippings creating rich, savory flavor.
- Versatile! Nothing beats using fresh clams in this recipe, but there are instructions on how to use canned clams if you prefer.
What is New England Clam Chowder?
There are two main types of clam chowder: New England clam chowder, also known as Boston clam chowder, and Manhattan clam chowder. Manhattan chowder uses a tomato base and does not use cream. New England chowder is white and creamy, and traditionally includes diced potatoes, pork, and onion.
This Clam Chowder recipe is made with bacon and potatoes but uses leeks and garlic as the base. Thyme is another common ingredient we use that adds a warm and savory aroma.
How to Clean Fresh Clams
If you are using fresh clams it is best to use them the same day they are purchased. The clams should smell briny like the ocean, they should not smell fishy!
- Inspect. Sort through the clams and look for any shells that have cracks or chips. These should be discarded as holes in the shells can trap bacteria.
- Close open shells. If there are any clams that are open, tap the shell lightly with a spoon. It should snap shut. If it doesn’t, discard it.
- Clean. Add 4 cups of water with 1/3 cup salt to a large bowl. Place the clams in the bowl and refrigerate for 20 minutes. Gather a second bowl with the same amount of water and salt. Transfer the clams to the new bowl and place in the fridge for another 20 minutes. If any clams float to the top, discard them. By now, all dirt should be removed.
- Remove clams. To remove the clams from the water use your hands or a slotted spoon. Straining them can pour dirt back over the shells.
- Brush. Use a vegetable brush or paper towel to gently brush over top of the shells to remove any lingering dirt.
Ingredients in Clam Chowder
- Fresh Clams: The star ingredient of the chowder, providing a delicious and briny ocean flavor. For the best clam chowder recipe, use fresh clams! If you use canned, be sure to read the recipe notes.
- Bacon: Delivers a smoky and savory taste, enhancing the overall flavor profile. The rest of the soup is cooked with the bacon drippings.
- Leeks: Gives a mild onion flavor and adds a subtle sweetness to the chowder.
- Garlic: Adds a rich and aromatic element to the soup.
- White wine: Optional, but adds a nice acidity to the dish.
- Yukon Gold Potatoes: Adds a creamy texture and hearty element to the soup.
- Thyme: Provides a warm and savory aroma to the chowder.
- Bay leaves: Adds herbal flavor that brings depth and complexity.
- Whole milk: Soy milk, half and half, or cream can also be used. This adds to the creamy texture and rich flavor.
- Unsalted butter and flour: Combined to create a roux to thicken the soup.
- Cracked black pepper: Adds a bold and pungent flavor.
- Fresh Italian parsley: Used to garnish the soup, adding a touch of freshness.
- Tarragon: A perennial herb that acts as a slightly sweet garnish.
How to Make Clam Chowder
Place 4 cups of water into a large pot and add the clams. Bring to a boil, cover and simmer for 5-10 minutes or until the clams open and are lightly cooked.
Turn the heat off. Strain the clams, saving the broth. Strain the broth, one more time through a fine mesh strainer. Let the clams cool just a bit.
In a dutch oven, over medium heat, saute the bacon, until crispy and browned. Using a slotted spoon, scoop out the crispy bacon bits and set aside.
To the bacon drippings, add the rinsed leeks and cook over low heat, until melty. A little water will help them not burn, hence the rinsing, but you can always add another splash.
Once tender, add the garlic, saute until fragrant, and deglaze the pan with white wine if using, scraping up any browned bits.
Add the diced potatoes and just enough strained clam broth to cover the potatoes, saving the rest. Add thyme, and bay leaves, cover, and bring to a simmer. Simmer until potatoes are nice and tender.
Sort the clams: While the potatoes are simmering, sort the clams. Keep one-third of the clams intact, leaving the shells on, and setting them aside on towels -pick the nicest looking ones! Discard any clams that have not opened, and remove the clams from the remaining ⅔ of the clamshells, discarding the shells. If your clams are large, feel free to chop.
If using milk, thicken it just a little bit by making a roux; in a small saucepan over medium-high heat, melt 3 tablespoons butter (or use olive oil). Whisk in 3 tablespoons flour and stir for 1-2 minutes toasting the flour. Add one cup of milk and whisk well, add the 2nd cup and whisk until smooth, heating it to a simmer until it thickens. Turn heat off.
Once the potatoes are tender, using tongs, remove the thyme and bay leaves. Pour in the thickened milk (or use cream or half and half straight) and stir. Season with black pepper.
Add all the clams, bacon bits and the parsley, give a gentle stir, and gently heat. Feel free to add more of the clam broth if you want, to loosen the consistency. Taste and adjust salt, and pepper to taste.
Divide into bowls, topping each bowl with a few whole clams, sprinkle with more fresh parsley and a little tarragon and serve with crusty bread, oyster crackers or rolls.
Expert Tips
- Add celery or fennel. Add 1 cup of diced celery or fennel (or both!) along with the leeks for a lovely flavor.
- Replace salt and fat if you skip the bacon. If you wish to leave the bacon out, be sure to add salt to the dish and cook the leeks in butter or olive oil.
- Master the roux. If using milk or soy milk, thicken it by adding flour and butter. For a lighter soup use 2 tablespoons, or for a thicker soup, use 3 tablespoons. You can use heavy cream instead and simply pour it in straight. If using half and half, you could go either way.
- Chop the clams. If there are any larger clams, be sure to chop them into smaller pieces.
Storage
Store the chowder in an airtight container and refrigerate for up to 5 days.
You can freeze the soup, but keep in mind that it won’t return to its original consistency. The flavor will still taste great though! Let cool completely, then store in a freezer-safe container for 6 months. To reheat, thaw in the fridge completely before reheating.
Can i Use Canned Clams?
Yes, you can used canned clams in this recipe if you prefer. To create the broth in this recipe, combine a bottle of clam juice with water to yield 4 cups.
More FAQs
The best clams to use for clam chowder are quahog clams, also called cherrystone or littleneck clams.
You can store clams in the fridge for a few days. Place them in a colander and set it on top of another larger bowl. Fill the space between the colander and the bowl with ice. Do not cover. Drain the water and replace the ice daily. If a clam opens up, gently tap it and it will shut. If it doesn’t, discard it.
Flour and butter combined to make a roux is the best way to thicken this soup.
Be careful not to overcook the clams. Once the clams open up, turn off the heat. Chopping the clams will also help prevent them from getting rubbery. If you are reheating leftovers, do so on the stove instead of the microwave.
Oyster crackers taste great on top, and the chowder is best enjoyed with warm, crusty bread. A side salad or grilled sandwich would pair well too.
Love this recipe? Please let us know in the comments and leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below the recipe card.
More Cozy Soup Recipes
I hope you seafood lovers enjoy this recipe for clam chowder- I know we have!
xoxo
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Clam Chowder Recipe
- Prep Time: 20
- Cook Time: 40
- Total Time: 1 hour
- Yield: 6 1x
- Category: soup, dinner idea
- Method: stovetop
- Cuisine: American
Description
This New-England-style Clam Chowder recipe is lightened up, made with fresh clams and their broth and melted leeks. Smoky and rich in flavor.
Ingredients
- 3 lbs clams – small to medium clams work best here.
- 4 cups water
- 3 slices bacon- finely diced (or sub finely diced salt pork, or turkey bacon)
- 2 medium leeks (2-2 1/2 cups) white and light green parts, sliced into half moons, rinsed well. Or sub white onions.
- 2 garlic cloves- rough chopped, optional
- Splash of white wine, optional
- 1 lb potatoes, thin-skinned, diced (3-3 1/2 cups)
- 4–5 thyme springs
- 2 bay leaves
- 2 cups whole milk ( or soy milk, half and half or cream -see notes)
- 2–3 tablespoons unsalted butter and flour (equal parts, for roux, see notes)
- cracked black pepper to taste
- 1/4 cup chopped fresh Italian parsley
- 1 tablespoon tarragon
Instructions
Place 4 cups water in a large pot and add the clams. Bring to a boil, cover and simmer for 5-10 minutes or until the clams open and are lightly cooked. Turn the heat off. Strain the clams, saving the broth. Strain the broth, one more time through a fine mesh strainer. Let the clams cool just a bit.
In a dutch oven, over medium heat, saute the bacon, until crispy and browned. Using a slotted spoon, scoop out the crispy bacon bits and set aside. To the bacon drippings, add the rinsed leeks and cook over low heat, until melty. A little water will help them not burn, hence the rinsing, but you can always add another splash. Once tender, add the garlic, saute until fragrant, and deglaze the pan with white wine if using, scraping up any browned bits.
Add the diced potatoes and just enough strained clam broth to cover the potatoes, saving the rest. Add thyme, and bay leaves, cover, and bring to a simmer. Simmer until potatoes are nice and tender.
Sort the clams: While the potatoes are simmering, sort the clams. Keep one-third of the clams intact, leaving the shells on, and setting them aside -pick the nicest looking ones! Discard any clams that have not opened, and remove the clams from the remaining ⅔ of the clamshells, discarding the shells. If your clams are large, feel free to chop.
If using milk, thicken it just a little bit by making a roux; in a small saucepan over medium-high heat, melt butter (or use olive oil) and brown it just a bit. Whisk in an equal amount flour and stir for 1-2 minutes toasting the flour. Add one cup of milk and whisk well, add the 2nd cup and whisk until smooth, heating it to a simmer until it thickens. Turn heat off. (See notes)
Once the potatoes are tender, using tongs, remove the thyme and bay leaves. Pour in the thickened milk (or use cream or half and half straight) and stir. Season with black pepper. Add all the clams, bacon bits and the parsley, give a gentle stir, and gently heat. Feel free to add more of the clam broth if you want, to loosen the consistency. Taste and adjust salt, and pepper to taste.
Divide into bowls, topping each bowl with a few whole clams, sprinkle with more fresh parsley and a little tarragon and serve with crusty bread, oyster crackers or rolls.
Notes
The cooked bacon (and rendered fat ) is what adds the salt here. If leaving this out, you will need to add salt to the soup and use butter (or olive oil) to cook the leeks.
Roux: if using milk or soy milk, you’ll want to thicken it, making a roux with flour and butter (or olive oil). Use 2 tablespoons butter/flour for a lighter soup, or 3 tablespoons for a thicker soup. Heavy cream can go in straight. If using half and half, you can go either way.
Sometimes I’ll add a cup of celery or diced fennel with the leeks- both nice options.
If using canned clams, add an 8 ounce bottle of clam juice and water to make 4 cups.
Nutrition
- Serving Size: 1 ½ cups ( made with whole milk)
- Calories: 413
- Sugar: 6.3 g
- Sodium: 1516.9 mg
- Fat: 14.5 g
- Saturated Fat: 6.2 g
- Carbohydrates: 29.4 g
- Fiber: 2.7 g
- Protein: 39.6 g
- Cholesterol: 95.6 mg
Great!
I would give this 10 stars if I could. Made this as written and my guests, husband and I all agreed, it was the best clam chowder we’ve ever had. No it’s not traditional- much lighter- but felt like we’re were eating at a 5 star restaurant. Served it with your sourdough biscuits.
So glad you enjoyed this Thea!
Please do not use iodized salt in this recipe! It will affect the flavor in a negative way. Ionized salts are great, but not the best in seafood recipes. ❤️
Interesting! I use Real Salt- not iodized. 🙂
I’m going to try this recipe soon, I really like it!!! It’s absolutely a dish that we loved as a family, and like you, we love it in the evening, because it’s light and delicious.
In France, you can’t find cans of clams, they are always sold fresh in this season. So we take advantage of it, and everyone has a great time. My father loved making this soup, and it is a memory linked to him, which is very dear to me. He will be with us when I make it… There are dishes, like this, which are linked to a loved one.
Thank you very much, for this recipe, it’s been 3 years since I last made it, it’s time to remember the good memories…Thank you
I live this Chantal- and I completely agree, there are recipes that do connect us with our loved ones. I love making my dad’s lentil soup, and my mom’s Cardamom Bread (Pulla)- I always feel if they’re in the kitchen with me. enjoy this one and please let us know how it goes. 🙂
How many cans of clams to use if fresh aren’t available? Do I also add the juice from the clams?
That’s a great question. I am guessing here but I would say at least two 14-ounce cans and I bet the clam juice would be good here.
I’m born & bred New England. Owned a boat and went clamming. Never have I ever seen a chowder served with the clam shells.
Yes Christine, this is different- not the traditional clam chowder you are probably more accustomed to- this one is lighter and almost brothy. Think of this as something you would get at a very upscale restaurant:)
Did you make this recipe or just offering an opinion?