A delightfully rich and cozy soup that’s easier than running to the Hamptons fish market

There’s something about a steaming bowl of New England clam chowder that feels like slipping into your favorite cashmere sweater on a chilly day. As someone who adores simple food made extraordinarily well, I’m thrilled to share this perfectly creamy clam chowder recipe that brings together the humble potato, sweet clams, and just enough cream to make it luxurious without being too heavy. It’s exactly what Jeffrey would want waiting for him after a long day at Yale!

The Secret to Perfect Creamy Clam Chowder

The difference between good clam chowder and fabulous clam chowder comes down to timing and texture. As John points out (and I couldn’t agree more), the cardinal rule is to never overcook those precious clams. They should be gently warmed through at the very end, allowing them to maintain their tender texture rather than becoming tough little erasers floating in your soup. How good is that?

A Dish with History in Every Spoonful

Did you know this beloved New England staple likely has French roots? It makes perfect sense—the French have always known how to elevate humble ingredients. When potatoes were first introduced to France, they were considered quite undesirable (can you imagine?). Creative French chefs were tasked with making these “ground growths” appealing to the aristocracy, and potato soups became quite the sensation. This clam chowder is a delicious American descendant of those early potato creations, with our own coastal twist.

Ingredients You’ll Need

“Use good ingredients—it really makes all the difference!”

• 4 strips of good bacon (store-bought is fine)
• 1 large onion, diced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 2 large russet potatoes, peeled and diced into ¼-inch cubes
• ⅓ cup all-purpose flour
• Canned clams with juice (reserve juice separately)
• 1½ cups chicken stock
• 1½ cups whole milk
• 1½ cups half-and-half
• 1½ teaspoons kosher salt (plus more to taste)
• ¼ teaspoon freshly ground black pepper
• 1 bay leaf
• Fresh parsley for garnish

How to Make Your Chowder Absolutely Fabulous

Step 1: Prep Your Vegetables

Start by dicing your onion, chopping the celery, and mincing the garlic. For the potatoes, aim for uniform ¼-inch cubes—consistency is key here, darling. You don’t want some potato bits perfectly cooked while others remain firm. As I always say, attention to detail makes all the difference between good and extraordinary.

Step 2: Crisp the Bacon

Place your bacon strips in a cold Dutch oven or large pot and heat over medium-high. Let them render slowly until beautifully crisp—about 6-10 minutes. Use a slotted spoon to remove the bacon but keep that liquid gold (the fat) in the pot. We’ll crumble this bacon later for the perfect garnish.

Step 3: Create Your Flavor Base

Add 2 tablespoons of butter to the bacon fat (how bad can that be?), then add your onion, celery, and garlic. Cook for about 4 minutes until the onions are tender and translucent. The aroma at this point will have your neighbors wondering when dinner will be ready!

Pro tip: If you don’t eat pork, simply substitute 4 tablespoons of butter or use duck fat for that extra depth of flavor. Jeffrey and I love duck fat for roasted potatoes, and it works beautifully here too.

Step 4: Make a Simple Roux

Sprinkle ⅓ cup of flour over your vegetables, stirring constantly. This creates a roux that will give your chowder that silky, luxurious texture we’re aiming for. Cook for another minute to remove the raw flour taste.

Step 5: Build Your Chowder Base

Now comes the magical transformation! Pour in the reserved clam juice and stir—you’ll immediately notice it thickening. Then slowly add the chicken stock and milk, stirring continuously to prevent lumps. Add your salt, pepper, and bay leaf. Let this mixture simmer for about 2 minutes until it begins to thicken slightly.

Step 6: Add the Potatoes

Add your diced potatoes to the pot and bring everything to a gentle boil. Once boiling, reduce to a simmer and cook until the potatoes are tender—about 15 minutes. Keep an eye on your pot during this step; a rapid boil can break your creamy base, and we certainly don’t want that!

Step 7: Finish with Cream and Clams

When the potatoes are fork-tender, stir in the half-and-half and your clams. Remember—just warm those clams through! This should only take a few minutes. Remove the bay leaf, taste for seasoning, and adjust if necessary.

Step 8: Serve with Style

Ladle your chowder into beautiful bowls (I love using white soup bowls for this—they really show off the creamy color). Garnish with fresh chopped parsley and those crispy bacon bits we set aside earlier. If you’re feeling fancy, a slice of good crusty bread alongside is never a bad idea.

Make-Ahead Magic

Like many soups, this clam chowder actually improves with time as the flavors meld together. You can make it a day ahead and gently reheat it when ready to serve. Just remember to use low heat when rewarming to keep those clams tender. This soup will keep refrigerated for up to five days—perfect for those busy weeks when you need something comforting waiting for you.

Creative Variations

While I’m a purist at heart when it comes to New England clam chowder, there are some lovely ways to make this recipe your own:

• For a hint of heat, add a few dashes of hot sauce or some finely chopped jalapeño
• Try substituting half the onion (or all of it) with leeks for a more delicate flavor
• For a special occasion, use fresh steamed clams instead of canned—you’ll need about a cup of fresh clams plus a cup of clam juice
• Sprinkle some Old Bay seasoning for a Maryland-inspired twist

Remember, cooking is about pleasure—both in the making and the eating. This clam chowder brings together simple ingredients to create something extraordinarily comforting that your family and friends will request again and again. After all, as I always say, “Food is love, but clam chowder is a warm hug in a bowl!”

How easy is that?