Classic Creamy Clam Chowder from Scratch

Rich, comforting, and loaded with tender clams, this classic chowder features a creamy broth infused with smoky bacon, tender potatoes, and a perfect homemade roux.

Ingredients

• 1 kg fresh whole clams
• 100 g thick-cut bacon
• 2 stalks celery
• 2 medium potatoes
• 1 medium white onion
• 250 ml whole milk
• 250 ml heavy cream
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 tbsp olive oil
• to taste black pepper
• to taste salt
• optional fresh basil or parsley
• for serving toasted bread

Instructions

1. 1Blanch the clams

   

   Carefully pour the fresh, cleaned whole clams into a pot of boiling water. Let them cook just until their shells open wide. This process parcooks the clams and creates a flavorful, briny broth that will form the savory foundation of the chowder.

   Tip: Discard any clams that remain firmly closed after blanching, as they may be spoiled.
2. 2Reserve the clam broth

   

   Carefully ladle out a bowl of the hot clam cooking broth and set it aside. This flavorful liquid will serve as the rich, briny seafood base for the chowder later on.

   Tip: Avoid scooping from the very bottom of the pot to prevent transferring any settled sand or grit.
3. 3Extract the clam meat

   

   Once the clams are cool enough to handle, remove the cooked clam meat from their shells. Place the extracted meat into a clean bowl and set it aside for later. Discard the empty shells.

   Tip: Check the clam meat quickly for any remaining bits of shell or grit before setting it aside.
4. 4Dice the aromatics and bacon

   

   Prepare the chowder base by finely dicing the bacon, celery, potatoes, and onions. Keep the pieces relatively uniform in size so they cook evenly and integrate smoothly into the soup.

   Tip: Dicing the potatoes slightly larger than the onions and celery adds a nice textural contrast to the finished soup.
5. 5Mix the milk and cream

   

   In a small pitcher or measuring cup, combine equal parts of milk and heavy cream. This rich dairy mixture will provide the luxurious, creamy texture characteristic of a classic clam chowder.

   Tip: Let the milk and cream sit at room temperature for a few minutes before cooking to prevent the dairy from splitting when added to the hot pan.
6. 6Melt butter for the roux

   

   Place a small pat of butter into a heated non-stick pan over medium-low heat. Let the butter melt gently without browning, as this will form the fat base for the thickening roux.

   Tip: Keep the heat on the lower side; if the butter browns, it will alter the color and flavor of your white chowder base.
7. 7Combine flour and butter

   

   Add two spoonfuls of all-purpose flour to the melted butter in the pan. Use a spatula to stir quickly and continuously until the mixture is smooth and the flour is fully incorporated without any lumps. This forms the base of your thickening agent.

   Tip: Keep the heat low during this step to prevent the butter and flour from browning, as you want a light-colored roux for this chowder.
8. 8Create the creamy roux

   

   Slowly pour half of the prepared milk and heavy cream mixture into the pan with the butter and flour. Stir constantly as the liquid incorporates to create a thick, smooth roux paste. Once thickened, remove the pan from the heat and set the roux aside.

   Tip: Add the liquid in a slow, steady stream while whisking or stirring to ensure a velvety texture without clumps.
9. 9Heat the olive oil

   

   Place a clean pan over medium heat and add a drizzle of olive oil. Tilt the pan slightly to ensure the oil coats the bottom evenly before adding your aromatic ingredients.

   Tip: Using a clean pan ensures the flavors of the bacon and onions arent masked by the previous roux preparation.
10. 10Sauté bacon and onions

    

    Add the diced bacon and onions to the heated oil. Sauté them together, stirring frequently, until the onions become translucent and the bacon begins to release its fat and turn fragrant.

    Tip: Sautéing the bacon and onions together allows the onions to soak up the savory bacon flavor from the very start.
11. 11Cook the vegetables

    

    Toss in the diced potatoes and celery with the sautéed bacon and onions. Continue to stir-fry everything together for about two to three minutes, allowing the vegetables to soften slightly and absorb the flavors in the pan.

    Tip: Keep the vegetable dice uniform in size so they cook evenly later when the broth is added.
12. 12Add the clam broth

    

    Once the diced potatoes, celery, onions, and bacon are fragrant and slightly tender, pour in the reserved clam broth that was set aside earlier. This aromatic liquid will bring an intense, authentic seafood flavor to the base of the soup.

    Tip: Ensure you strain the clam broth before adding it to avoid any sand or grit in your final chowder.
13. 13Season with black pepper

    

    While the broth and vegetables are beginning to simmer, season the mixture generously with freshly ground black pepper. Adjust with salt if needed, but remember that the bacon and the clam broth already add a significant amount of natural saltiness.

    Tip: Freshly cracked black pepper provides a much more aromatic and punchy flavor compared to pre-ground pepper.
14. 14Simmer the vegetables

    

    Cover the pan with a tight-fitting glass lid to trap the heat and moisture inside. Let the soup base simmer gently for about ten minutes, or until the diced potatoes and celery are completely tender and fully infused with the smoky bacon and briny clam flavors.

    Tip: Keep the heat at a gentle simmer to prevent the potatoes from breaking down completely and turning mushy.
15. 15Add the clam meat

    

    Once the potatoes and celery are fully cooked and tender, remove the lid and gently fold in the reserved, picked clam meat. Stir the clams into the hot liquid so they can quickly warm through and release their final burst of flavor into the chowder.

    Tip: Add the clam meat towards the very end of cooking; boiling them for too long will make them tough and rubbery.
16. 16Incorporate the dairy and roux

    

    Finally, pour the remaining milk and heavy cream mixture into the simmering soup along with the prepared roux. Stir everything together gently until evenly combined. Allow the chowder to simmer for another two to three minutes, letting it thicken into a rich, creamy consistency.

    Tip: Do not let the soup come to a rapid boil after adding the dairy, as the high heat might cause the cream to curdle.

Storing & Reheating

Burn It Off

Frequently Asked Questions