Classic American Clam Chowder


There’s nothing quite like a bowl of warm, hearty clam chowder, especially when it’s made from scratch with fresh ingredients. This American classic, known for its creamy texture and savory flavors, originates from the Northeastern United States. A comfort food staple, it’s a must-try for seafood lovers.


  • 4 strips bacon, diced
  • 1 medium onion, finely chopped
  • 2 celery stalks, diced
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 cup clam juice
  • 1 pound potatoes, peeled and diced
  • 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
  • Salt and black pepper, to taste
  • 2 cups half-and-half or heavy cream
  • 2 (6.5-ounce) cans chopped clams, drained with juice reserved
  • Chopped fresh parsley for garnish
  • Oyster crackers, for serving


  1. In a large pot over medium heat, cook diced bacon until crisp. Remove the bacon with a slotted spoon and set aside on paper towels to drain. Leave the bacon fat in the pot.
  2. Add the chopped onion and celery to the same pot and sauté until softened, about 5 minutes.
  3. Sprinkle the vegetables with flour and stir well to coat, cooking for another minute to remove the raw flour taste.
  4. Slowly pour in the chicken broth and reserved clam juice, stirring constantly to avoid lumps. Add the diced potatoes, thyme, salt, and pepper.
  5. Bring the mixture to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
  6. Once the potatoes are tender, stir in the half-and-half or heavy cream and canned clams. Heat through but do not allow it to boil after adding the dairy to prevent curdling.
  7. Taste and adjust seasoning as necessary with additional salt and pepper.
  8. Serve the clam chowder hot, garnished with crisp bacon bits, chopped parsley, and oyster crackers on the side.

Cook’s Notes

  • If you’d like a thicker chowder, you can blend a portion of the soup gently with an immersion blender or by transferring a couple of ladlefuls to a regular blender and pureeing before stirring it back into the pot.
  • For a richer flavor, you can use fresh clams instead of canned. Just steam them until they open, chop them, and add them to the soup with their strained liquor.
  • Chowder can often taste better the next day as the flavors meld together overnight, so don’t be afraid to make it ahead of time and reheat.


Cozy up with a bowl of this homemade American Clam Chowder that brings the flavors of the sea to your dining table. Whether you’re warming up on a cold day or enjoying a family meal, this clam chowder is sure to comfort and satisfy.

By admin

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