There’s something incredibly cozy about a warm bowl of this rich, velvety Creamy Clam Chowder Recipe. It’s the perfect hug in a bowl on a chilly day, blending smoky bacon, sweet clams, and tender potatoes into a satisfying dish you'll want to make again and again.

A close-up view of a thick creamy soup in a white cast iron pot with green handles. The soup is light beige with chunks of potatoes and bits of browned bacon scattered on top. Small green parsley pieces are sprinkled evenly over the surface. A metal ladle sits inside the pot on the right, partially submerged in the soup. The pot is placed on a white marbled surface with a beige cloth underneath on the right side. Some round crackers are slightly visible in the background on the upper left side. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Clam Chowder Recipe
Top Tip
How to Serve Creamy Clam Chowder Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Clam Chowder Recipe

Why You'll Love This Recipe

This creamy clam chowder is my go-to whenever I want something hearty yet elegant without spending hours in the kitchen. The balance of flavors is just perfect—smoky, savory, and a touch briny—and it always impresses guests or comforts a family meal.

Rich, Authentic Flavor: The slow-cooked bacon and clam juice create depth you won’t get from shortcuts.
Comfort in a Bowl: Creamy, thick, and loaded with tender potatoes and clams – pure warmth for your taste buds.
Easy Enough to Make on a Weeknight: It feels fancy but comes together in about an hour with simple ingredients.
Flexible Ingredients: Swap fresh clams or different potatoes based on what you have or prefer.

Ingredients & Why They Work

Each ingredient here plays a crucial role in building the perfect Creamy Clam Chowder Recipe. From smoky bacon fat to smooth half and half, every element combines to create that comforting richness and deep flavor.

Flat lay of six thick-cut raw bacon strips arranged neatly, a small white ceramic bowl of pale yellow butter, one peeled and diced medium yellow onion, two fresh celery ribs diced, three cloves of whole garlic with skins intact, a small white ceramic bowl filled with bright red hot sauce, a small white ceramic bowl of dark Worcestershire sauce, a small white ceramic bowl of all-purpose flour, a small white ceramic bowl of clear chicken broth, a small white ceramic bowl filled with creamy half and half, a small white ceramic bowl holding translucent clam juice, one bay leaf whole and fresh, several peeled and diced Yukon Gold potatoes, a small white ceramic bowl of freshly chopped parsley leaves, and three whole uncracked brown eggs placed symmetrically, plus a small white bowl of smoked paprika powder and another small white bowl of mixed dried herbs (oregano, parsley, thyme), all ingredients fresh and natural, no packaging, no utensils, simple white ceramic bowls, perfectly balanced and symmetrical layout, professional flat lay with soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Bacon: Slow-cooked to render flavorful fat and add smoky depth that’s the foundation of the chowder.
Butter: Adds lush richness and helps soften the vegetables for that tender base.
Yellow Onion and Celery: Classic aromatics that bring sweetness and subtle earthiness.
Garlic: Provides a gentle kick of warmth without overpowering the clams.
Hot Sauce & Worcestershire Sauce: Secret flavor boosters that enhance the umami without making it spicy.
Flour: Creates the roux that thickens the chowder perfectly.
Chicken Broth: Adds savoriness and a subtle background complexity.
Half and Half: Makes the soup creamy without it being too heavy or greasy.
Clam Juice & Chopped Clams: The heart of the chowder, bringing that fresh, briny essence.
Potatoes (Yukon Gold preferred): Their creamy texture holds up beautifully as they cook.
Seasonings (oregano, parsley, thyme, smoked paprika, salt, pepper): Layered perfectly to complement the seafood’s flavor.
Bay Leaf: Adds a subtle aromatic backdrop during simmering.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this Creamy Clam Chowder Recipe depending on the season and what I have on hand. It’s super forgiving, so feel free to make it your own!

Try Fresh Clams: When I had fresh clams on hand, I swapped them in and oh, the difference! Just steam and chop them before adding—they add a wonderful, briny freshness.
Make it Spicier: If you want a tiny kick, add a bit more hot sauce or a pinch of cayenne pepper, but remember the base recipe is mild and balanced.
Swap Potatoes: I’ve used red potatoes when Yukon Golds weren’t available—they hold up great and add a slightly firmer bite.
Dairy-Free Version: Try coconut milk or cashew cream for a dairy-free twist, though it will alter the flavor slightly—still delicious!

Step-by-Step: How I Make Creamy Clam Chowder Recipe

A white bowl filled with creamy chicken and potato soup sits on a white marbled surface with a silver spoon resting inside the bowl on the right side. The thick soup has a pale beige color with visible chunks of light yellow potatoes and tender pieces of chicken throughout. Crispy deep brown bacon bits and small bright green parsley sprinkles are scattered on top, adding texture and color. A few round golden oyster crackers float on the left edge of the soup and more are seen softly blurred in the background. The scene is bright and clean, showing a warm and comforting dish. photo taken with an iphone --ar 2:3 --v 7

Step 1: Render the Bacon Slowly

I start by cooking the bacon in my soup pot over low heat, cutting the strips in half so they fit and cook evenly. This slow render lets the fat melt gently and gives you those crispy bits without burning anything. Once the bacon’s golden and crisp, I set it aside on paper towels and reserve 2 tablespoons of that beautiful drippy goodness.

Step 2: Sauté Aromatics in the Bacon Fat

Using the reserved bacon drippings plus a couple tablespoons of butter, I sauté onion and celery over medium heat until tender—about 5-6 minutes. Then garlic, hot sauce, Worcestershire, and seasoning join the party for another minute, filling the kitchen with amazing aromas that set the tone.

Step 3: Build a Thick Roux Base

Sprinkle in the flour and stir constantly for two minutes. This cooks out the raw flour flavor and starts thickening the chowder. Then, add the chicken broth slowly in small splashes, whisking and scraping up browned bits from the pot—that’s where the flavor magic happens. Half and half goes in the same way, silky and smooth.

Step 4: Simmer With Clam Juice and Seasonings

I stir in the chicken bouillon cube, bay leaf, clam juice from the cans (but hold off on the clams) plus an extra splash of bottled clam juice. Bring the pot to a gentle boil, then reduce heat and let it simmer, uncovered, for 20 minutes. This step thickens and concentrates all those savory flavors.

Step 5: Add Potatoes and Finish Cooking

Now add peeled, diced Yukon Gold potatoes to the simmering chowder and let them cook for 20-25 minutes until fork tender, keeping the heat gentle to avoid breaking them down too much.

Step 6: Gently Warm the Clams and Serve

Stir the chopped clams into the finished chowder for a final 5 minutes to warm through just right. Remove the bay leaf, ladle into bowls, and top each with fresh parsley, cracked black pepper, and the crispy bacon pieces you set aside earlier. Pure comfort, guaranteed.

Top Tip

Making creamy clam chowder is all about layering flavors and getting the right texture. These small tweaks I’ve learned over time can improve your results and make the process smoother.

Low and Slow Bacon: Cooking bacon over low heat lets the fat render without burning, infusing the soup with smoky goodness.
Don’t Skip the Flour Cooking: Stir the flour for a couple of minutes to remove any raw taste—it makes a difference in smoothness.
Simmer Gently: Keep the soup at a low simmer to thicken without curdling or breaking the dairy base.
Potatoes Matter: Use Yukon Gold or red potatoes for the best texture; they hold their shape and remain creamy.

How to Serve Creamy Clam Chowder Recipe

Creamy Clam Chowder - Serving Suggestion

Garnishes

Fresh parsley, chopped generously, lifts the chowder with bright color and a hint of herbal freshness. I also love shaking over some freshly cracked black pepper for a subtle bite, and of course, those crispy bacon bits just add that irresistible crunch and smoky kick.

Side Dishes

This chowder pairs beautifully with crusty bread—my personal fave is a crusty, airy No Knead Bread that soaks up every bit of soup. A simple green salad with a light vinaigrette balances the richness nicely, too.

Creative Ways to Present

For a special occasion, serve this chowder in mini bread bowls—just hollow out dinner rolls for individual servings. Another fun idea is to garnish with a sprinkle of smoked paprika or a drizzle of chili oil for extra flair.

Make Ahead and Storage

Storing Leftovers

I recommend storing leftover chowder in an airtight container in the fridge, where it keeps well for 3 to 5 days. Just give it a quick stir before reheating to bring it back to life.

Freezing

Freezing creamy chowders can be tricky because of the dairy, but if you want to freeze it, do so before adding potatoes or clams. You can freeze the base for up to 2 months, then thaw and add the clams and potatoes fresh to preserve texture.

Reheating

Reheat gently on the stove over low heat, stirring often. If it’s too thick, add a splash of broth or milk to loosen it. Avoid microwaving at high heat, which may cause the cream to separate.

Frequently Asked Questions:

Can I use fresh clams instead of canned?

Yes! Fresh clams add a bright, fresh flavor. Steam them until they open, chop roughly, and use about one cup of chopped clams plus 1.5 cups of clam juice for the recipe.

What potatoes work best in clam chowder?

Yukon Gold potatoes are my favorite for their creamy texture that holds up well. Red potatoes are also great since they hold their shape during cooking. Avoid russets if you want your chowder less starchy and less likely to break apart.

Can I make this chowder dairy-free?

You can substitute half and half with coconut milk or cashew cream for a dairy-free version. The flavor will vary slightly but still be delicious and creamy.

Why is the hot sauce added if it doesn’t make the soup spicy?

Hot sauce acts as a flavor enhancer, adding complexity and depth to the chowder without making it noticeably spicy. It’s a small trick I always use to boost umami in seafood dishes.

Final Thoughts

This Creamy Clam Chowder Recipe quickly became one of my favorite comfort foods to cook and share. It’s a wonderful mix of simple ingredients elevated by slow, thoughtful prep and layering flavors. I’m confident you'll enjoy making and savoring it as much as I do—perfect for chilly evenings or anytime you want that warm, cozy feeling in a bowl.