Few dishes can bring out the taste of the sea like a comforting bowl of clam chowder. Whether you're a fan of creamy or brothy, traditional or modern takes on the classic New England dish, there's something for everyone.
We’ve rounded up our all-time favorite recipes for a taste of the sea. From classic, hearty New England Clam Chowder to savory tomato Manhattan Clam Chowder, we’ve got a variety of recipes to satisfy your cravings.
So grab a spoon and dig in to these 18 delicious clam chowder recipes!
Dinner at the Zoo
Manhattan Clam Chowder
This Manhattan clam chowder is clams simmered with bacon, vegetables and potatoes in a savory tomato broth. A hearty soup that's easy to make and perfect when served as an appetizer or main course option.
We prefer to use whole clams that we find in our market in the 10 oz cans. But many markets only carry the 6.5 oz minced clams, so the feel free to substitute a couple of the 6.5 oz. minced clams in the recipe. Or if you want to minimize the clam factor, just use one 6.5 oz can.
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Creamy clam chowder made with meretrix frozen clams, chunky potato and smokey bacon. Served with fresh parsley and pieces of soft sourdough bread for dipping. This delicious clam chowder soup recipe is my favourite way to enjoy clams and has been directly inspired by the clam chowder on Fisherman's ...
Clams are one of the healthiest foods in the world, as they are loaded with protein, iron, selenium, vitamin C, and so much more. Yet clams are also often criminally underutilized in everyday meal plans. This take on classic clam chowder cuts down drastically on the sugar and carbohydrates by substi...
Indulge in a comforting bowl of Classic New England Clam Chowder! Featuring tender clams, creamy potatoes, and smoky bacon paired with a rich and flavorful broth, this recipe is sure to be a hit for cozy family dinners.
In a large pot, bring 6 cups of fresh clam juice to a boil, then reduce the heat to a simmer and cook the 2 pounds of fresh clams for 5 minutes. Remove the clams with a slotted spoon, chop, and set aside.
In a 6-quart Dutch oven or similar-sized pot, cook the 4 chopped bacon slices over medium-high heat until the fat renders and the edges begin to crisp.
Add the 2 cups of diced onion and sauté until softened and translucent, about 3 to 5 minutes.
Reduce the heat to low, and add the 1 cup of diced carrots, 1 cup of diced celery, and 1/3 cup of all-purpose flour, stirring constantly for 3-5 minutes to avoid lumps.
Stir in the 1 teaspoon of black pepper, 1 teaspoon of dried thyme, 6 cups of reserved clam juice, 1 1/2 cups of vegetable stock, cubed russet potatoes, and 1 bay leaf.
Cover the pot and bring the mixture to a boil, then reduce the heat to a simmer and let cook until the potatoes are tender, about 15 to 20 minutes.
Remove the bay leaf, and stir in the 2 cups of heavy cream.
Allow the chowder to simmer for an additional 10-15 minutes until the soup has thickened to a desired consistency.
Add the reserved chopped clams and cook for an additional 2-4 minutes.
Remove the pot from heat, and serve the chowder with oyster crackers as a garnish.
Creamy Clam Chowder is full of hearty veggies, potatoes, and delicious clams, to give you the most thick and creamy chowder ever! It takes less than one hour to have this amazing soup on the table and ready to eat. You’re going to love this cold weather favorite!
This is the best New England clam chowder recipe, ever! In the Pacific Northwest, we dig our own razor clams and I grind them for the chowder. Since these aren't readily available, the canned clams are perfectly acceptable. —Sandy Larson, Port Angeles, Washington
This New England Clam Chowder is the absolute best! This easy clam chowder recipe makes perfect comfort food for a cold night. Made with bacon, plenty of potatoes, and with just the right amount of cream, you will be a chowder master with my instructions for how to make clam chowder.
You can adjust the thickness of the chowder by changing the flour amount. From as little as 1 Tablespoon for a thin, almost broth-like chowder, to 1/4 cup or slightly more for a thick chowder.
We prefer to use whole clams that we find in our market in the 10 oz cans. But most markets carry the 6.5...