Let’s Chat About Clam Chowder (And Why My Kitchen Still Smells Like the Sea)

Okay, story time. I first tried making clam chowder after a trip to Cape Cod where, if I’m honest, I was more focused on the boardwalk fries than the chowder. But then I had this bowl—so hot and creamy, with clams that actually tasted fresh (shocking, right?). Fast-forward: I came home, made it for my family, and, well, the first batch was a disaster. Let’s just say the kitchen had more flavor than the pot. But now, after lots of trial and more than a few stinky kitchen towels, I’ve landed on a version that’s become a rainy day staple. If you’ve never gotten a bit of shell in your spoon, are you even doing it right?

Why My Crew Loves This Chowder (And Why I Still Make It Even When I’m Tired)

I make this when my kids start poking around the pantry looking for something “cozy.” (They’re teenagers, so this is as sentimental as they get!) My partner says it’s like a hug in a bowl—although, they said that about my chili too, so take it with a pinch of salt. It’s hearty enough for dinner, and honestly, it’s one of the only soups that doesn’t feel like a compromise. Oh, and it’s a sneaky way to get everyone to eat seafood without complaints. There’s one step that always makes me pause—chopping potatoes after a long workday is a pain—but the payoff is pure comfort, especially if you mop it all up with crusty bread.

What You’ll Need (and How I Cheat When I Have To)

2 cans (about 6.5 oz each) chopped clams, juice reserved (or use fresh littlenecks if you’ve got the patience – I do when it’s a special occasion, but usually I’m grabbing cans)
1 cup bottled clam juice (if you’re short on juice from the cans—sometimes I just add a bit of water and hope for the best)
4–5 slices bacon, chopped (or skip and use a little butter, but the bacon’s worth it, trust me)
1 onion (yellow or white—Grandma used yellow, but honestly, whatever’s rolling around in the bin works)
2–3 celery stalks, diced
2-3 medium potatoes, peeled and diced (I go with Yukon Gold if I have ‘em, but russet is fine—once I even used red potatoes…don’t recommend, but it wasn’t awful)
2 tbsp all-purpose flour (for thickening—sometimes I add a smidge more if I’ve gone heavy on the broth by accident)
2 cups whole milk (I’ve used half-and-half for extra creaminess, but if you only have 2%, it works—just a bit lighter)
1 cup heavy cream (optional, but makes it rich—skip if you’re watching calories, or just don’t tell anyone and add it anyway)
Salt & pepper (to taste—don’t stress if you overshoot, a squeeze of lemon at the end can balance it)
1 bay leaf (I always forget to take it out, so watch for it!)
Fresh parsley, chopped (for sprinkling—optional, but it looks fancy)

How I Make This Clam Chowder (With a Few Honest Moments)

Start by frying the bacon in a big pot over medium heat. Get it nice and crispy, because soggy bacon in chowder is just sad. Scoop it out and let it drain, but leave the fat in the pan—this is where flavor comes from.
Throw in the onion and celery. Let them sweat in the bacon fat until soft and a bit golden. This is when the kitchen starts to smell amazing (or maybe just strong if you’re not a fan of onions).
Stir in the flour and cook for about 2 min, stirring constantly so nothing burns. It’ll look a bit gloopy here—don’t worry, it always does!
Gradually whisk in the reserved clam juice and bottled juice. Then toss in the bay leaf and potatoes. Bring to a gentle simmer—not a boil, or the milk curdles and then you’ll be as grumpy as I was that one time.
Cook until the potatoes are tender, about 10–15 minutes. I usually poke them with a fork and, ok, sometimes fish one out for a taste test.
Reduce the heat to low, add the milk and cream (if using). Stir gently. Don’t let it boil, or you’ll lose that creamy smoothness. Actually, I find it works better if you heat the milk a bit first, but sometimes I forget and it’s never ruined anything.
Add the clams and most of the bacon (save a bit for topping). Simmer gently for 2-3 minutes. Clams get tough if you overdo it, so don’t wander off.
Fish out the bay leaf (or don’t—someone will probably find it). Season with salt, pepper, and a squeeze of lemon if it feels too heavy.

Notes: What I’ve Learned (Usually the Hard Way)

If you add the clams too early, they get rubbery. I’ve done this more times than I’d like to admit. Wait until the end!
Chowder thickens up as it sits. Sometimes I add a splash of milk when reheating. Or just eat it as is—no judgment.
Once, I forgot the bay leaf. To be honest, didn’t notice much difference. But it feels fancy, so I keep using it.

Variations I’ve Tried (And a Flop or Two)

Add corn for a sweet twist. My youngest loves it; my partner says it’s “weird.”
If you’re not into clams, swap in canned crab or even chopped cooked shrimp. Tastes different, but still good.
Tried adding smoked paprika once—way too strong. Live and learn.

About the Tools (Or What to Do If You Don’t Have a Dutch Oven)

I love using my big Dutch oven for this (it just feels right), but if you’ve only got a regular soup pot, it’s totally fine. In a pinch, I once used a deep frying pan and, honestly, it worked—just had to stir carefully. If you don’t have a whisk, a sturdy wooden spoon does the trick; just break up the flour lumps as best you can.

How I Store It (Or Try To, Anyway)

This chowder will keep in the fridge, covered, for about two days. But honestly, in my house it never lasts more than a day! If you need to reheat it, do it gently over low heat and stir often. Don’t even think about freezing—it gets grainy, and not in a good way.

Serving Ideas—Our Family Traditions

We serve it with a big chunk of sourdough or, if I can’t be bothered, saltine crackers (the classic). Sometimes I sprinkle a bit of hot sauce, and my partner crumbles extra bacon on top. Once we even had it with a side of pickles—don’t ask how that happened, but it works.

Pro Tips (a.k.a. Learn From My Blunders)

Don’t rush the potato-cooking step. I once tried cranking the heat and they basically disintegrated. Not fun.
Add the milk sloooowly. I once dumped it in all at once and it got lumpy. Not the end of the world, but smoother is nicer.
Let it sit a few minutes before serving—flavors meld and it just tastes better. In fact, I think this is even better the next day. If it lasts that long!

FAQs (Because Friends and Family Really Ask These)

Can I use fresh clams? Sure, if you want! Just steam them first and chop. But honestly, I mostly use canned unless it’s a special occasion.
Is this New England or Manhattan? Definitely New England. No tomatoes here! (If you want Manhattan style, there’s a good recipe over at Simply Recipes.)
How do I make it dairy-free? You can try coconut milk or a plant-based creamer. I haven’t done it myself, but my neighbor swears by Oatly. She’s got a great dairy-free soup roundup on her blog: Minimalist Baker.
Help, my chowder is too thin! Just simmer uncovered for a few extra minutes, or mash a few potato cubes against the side of the pot and stir them in.

Oh, and a little off-topic, but has anyone else noticed how chopping celery makes the whole kitchen smell like a salad bar? Anyway, if you try the chowder, let me know how it goes. I’m always curious what tweaks people come up with. Happy slurping!