Here’s my best clam chowder recipe that I’ve learned, recreated, and perfected. It’s incredibly yummy and healthy. You gotta check it out!
Why I Love Clam Chowder So Much?
My best clam chowder recipe comes from my passion for this amazing seafood soup and my experiences of tasting it at multiple different places around the country. I am the biggest fan of this dish, and I can eat it every single week.
If you love seafood as much as I do, you will definitely be fond of my best clam chowder recipe or just any homemade clam chowder in general.
It’s basically a soup made of clams – duh, and a lot of vegetables and spices. You cannot beat the natural sweetness from the clams combined with the freshness of veggies and herbs. Even thinking about it right now makes my mouth watery.
I remember when I was living in San Francisco; I always looked forward to the weekends when I could take the Muni (Municipal Railway) from my house to Pier 39 Fisherman’s Wharf and had one of the most delicious clam chowders served in a sourdough bowl.
I’ve probably gone to all of the seafood restaurants around that area and had a little secret competition about which one has the best clam chowder, and my personal favorite is tight between Fog Harbor Fish House and Pier Market Seafood Restaurant.
I cannot forget my excitement eating such a delightful, comforting, warm soup on a chili day (typical San Francisco weather). It was so creamy and savory. I could taste the clam flavor so clearly, but it was not at all fishy. Oh my Lord, how wonderful did that feel!
I no longer live there and don’t eat clam chowder so often now, but whenever I want something hearty and nostalgic, homemade clam chowder is always my top choice. And I believe I’ve perfected the technique to finally develop my best clam chowder recipe. If you are curious, I will share it with you at the end.
New England Clam Chowder vs. Manhattan Clam Chowder
Wait a minute! Is there more than one type of clam chowder? Well, yes.
When I first knew about clam chowder, I also thought that was it; that was the only one until I got a chance to go to New York and had Manhattan clam chowder for the first time. It blew my mind how good it was, even though it was quite different from the white clam chowder I had been used to.
Later on, I did a little research and found out there are 2 most famous types of clam chowder: New England style and Manhattan style.
The one I had in San Francisco is more likely to be New England style, where the soup is creamy and thick. The flavor is more mild and subtle. Whereas the Manhattan one is lighter with tomato-based broth and has a little tangy taste compared to the cream-based one.
If you ask me which one I love more, my answer is the New England style, simply because I am not a big fan of tomatoes. However, I cannot deny that it’s still amazeballs. And because it’s lighter, I can eat more without feeling too overwhelmed.
How to Enhance the Flavor of Clam Chowder
I actually think homemade clam chowder can totally beat restaurant-quality ones if you know how to make it right.
Clams are the star of this clam chowder recipe. Therefore, you need to know how to cook them perfectly. Just boil/steam the clams until they open, and immediately remove them from the heat. Please do not overcook the clams because they will be rubbery and lose all flavor.
For the New England-style clam chowder it’s supposed to be rich and creamy. You wanna ensure the broth is not runny. To do that, do not forget to make the white roux using flour (or cornstarch). Do not add the flour directly to the hot chowder because it will create lumps.
To make the homemade clam chowder more flavorous, play with your selection of seasonings. You can add or switch up some of the classic ones with more creative options, such as turmeric, nutmeg, or ginger. You will be surprised how your clam chowder dish turns out. That’s also how I created my best clam chowder recipe.
The Best Homemade Clam Chowder Manhattan Style
The first homemade clam chowder recipe today is the Manhattan style. Definitely a must-try for all you seafood lovers! It’s very healthy and nutritious. Just make it and try!
Time to prep | 20-30 minutes | Servings | 4-6 |
Time to cook | 30-45 minutes | Skill Level | Easy |
INGREDIENTS:
- 2 dozens clams
- 4 cups water
- 1 tbsp unsalted butter
- 1/2 lb slab bacon or salt pork, diced
- 1 Spanish onion, diced
- 1 medium green bell pepper, diced
- 5 carrots, diced
- 4 – 5 cloves garlic, minced
- 3 large ribs celery, diced
- 1/4 tsp red pepper flakes
- 3 large Yukon gold potatoes, peeled and cubed
- 28 oz can whole tomatoes
- 3 sprigs thyme
- 1 bay leaf
- Salt and pepper to taste (optional)
How To Cook Clam Chowder:
- Place clams in a heavy Dutch oven. Add water and cook on medium heat for 10 – 15 minutes.
- Discard clams that don’t open. Remove clams from shells and clean them if needed. Chop up clams and set aside.
- Strain broth with cheesecloth. Set aside. Rinse pot.
- Add butter & bacon into the pot and cook until the fat has rendered. Stir occasionally. Remove bacon and set aside.
- Add onions, bell pepper, carrots & celery to the pot. Keep cooking for 10 – 15 minutes or until the veggies just start to soften.
- Stir in potatoes and continue to cook for another 8 – 10 minutes.
- Pour clam broth back into the pot. Add thyme & bay leaf. Cover and simmer over low heat for 10-15 minutes until potatoes are tender.
- Smash a few potatoes in the pot to thicken the chowder.
- Put tomatoes, chopped clams, and bacon into the chowder. Simmer until the tomatoes start to break up. Remove and discard thyme sprigs & bay leaf.
- Turn off the heat, pour the chowder into a bowl, and serve hot with oyster crackers. Enjoy!
Anthony Bourdain Inspired Clam Chowder Recipe – New England Style
I’ve looked for many clam chowder recipes to recreate, and I am most impressed with Anthony Bourdain’s. This food legend really knew what he was doing. Before I introduce you to the final recipe of my best clam chowder, let’s see what this man’s recipe tastes like, alright?
Time to prep | 20-30 minutes | Servings | 4-6 |
Time to cook | 30-45 minutes | Skill Level | Easy |
INGREDIENTS:
- 8 dozen clams, scrubbed and rinsed
- 1/2 lb salt pork, cubed
- 2 yellow onions, finely chopped
- Salt and fresh ground pepper to taste
- 2 tbsp water
- ¼ lb clarified butter
- 2 Yukon gold potatoes, peeled and diced
- 2 cups water (for potatoes)
- 2 tbsp all-purpose flour
- 3 tbsp whole milk (for slurry)
- 2 cups whole milk
- 1 cup heavy cream
- Pilot crackers
DIRECTIONS:
- Cook the clams, a dozen at a time, with a half cup of water, in a heavy bottom pot. Cover the lid and bring to a boil until the clams open.
- Transfer the clams to a cooking sheet, and discard the ones that don’t open. Remove clams from shells. Save the clam juice in a separate bowl and set aside.
- Heat the salt pork over medium heat in a pot to render its fat. Add water and keep stirring occasionally for 5-7 minutes.
- Add onions and stir until they are coated in the fat. Season with salt and pepper to taste. Keep cooking until the onions are translucent.
- Add the potatoes and just enough water to cover the mixture. Simmer until the potatoes get a bit tender, for about 10-12 minutes.
- Whisk the flour and 3 tbsp of the milk together in a small bowl to make a slurry. Add it to the stockpot and stir really well.
- Add the clams and clam juice into the pot. Cook for 5 minutes until the clams are heated through.
- Add the rest of the milk and the heavy cream. Give it a quick stir and turn off the heat.
- Pour the chowder into a bowl, topped with crushed crackers, drizzle clarified butter on top, and serve warm immediately. Enjoy!
My Best Clam Chowder Recipe – Keto-Friendly Version
Finally, we’re here! Thanks so much for staying with me until the end. I will make sure my best clam chowder recipe is worth your patience.
I want to make my version of homemade clam chowder healthier, low in carbs, and keto-friendly. So I swap up a few ingredients compared to the classic recipe. But no worries, it tastes just as terrific as others.
Without further ado, let’s jump right in!
Time to prep | 20-30 minutes | Servings | 4-6 |
Time to cook | 30-45 minutes | Skill Level | Easy |
INGREDIENTS:
- 2 cans clams, drained and save the juice
- 2 tbsp butter / olive oil
- 1 cup onion, diced
- 2 cloves garlic, minced
- 2 cups cauliflower, chopped
- 2 stalks celery, finely chopped
- 1/4 cup bacon bits
- 2 cups chicken broth (or veggie broth)
- 2 tbsp water
- ¼ cup flour
- 1 cup half and half
- 1 ½ cups milk
- 1 tsp dried thyme
- ½ teaspoon pepper
- ½ teaspoon salt
- 1 loaf of sourdough bread
- Melt the butter or heat the oil over medium heat in a heavy-bottom pot or Dutch oven.
- Add onion, garlic, and celery to the pot. Sauté until tender and fragrant.
- Add the cauliflower florets to the pot. Stir well.
- Pour in the broth, cover the lid, and bring it to a boil. Reduce the heat and let it simmer for about 15-20 minutes until the cauliflower is tender.
- Puree the soup until smooth and creamy using an immersion or regular blender.
- Add the butter to a medium skillet on medium heat. Whisk in the flour and cook until it starts to brown. Slowly stir in half and half and season with salt and pepper.
- Pour the mixture into the pot and turn to low heat.
- Stir in the milk, clams, and dried thyme. Simmer for an additional 5 minutes to heat through.
- Cut the top of the sourdough bread and take out the center.
- Pour the clam chowder into the dough and serve hot immediately with some bacon bits on top. Enjoy!
Tips and Praise
Buck Tales Outdoors, “Going the extra mile using fresh clams, awesome looking chowder. Thanks!”
CHEF ADVENTURES, “Your channel came up on my feed and I am so happy it did! Manhattan Clam Chowder is a huge favorite! I prefer it over the New England. We are big soup people here! You put so much love into this dish and even used fresh clams! Can’t wait to see more!”
Recipes with Resa, “I was basically drooling the whole video! This chowder is such a classic, and it’s a classic for a reason, it’s fabulous! You did an amazing job and I could eat this all day :)”
teri candeloro, “YAY! Another clam recipe! I really need these recipes, and I love NE clam chowder. Thanks guy.”
Editor’s Note
What do you guys think about my best clam chowder recipe? Isn’t it promising? I hope you can try it because I am confident you will absolutely love it.
You can enjoy the homemade clam chowder pretty much any time of year, but it’s extra good in winter. It can be served just as is like a light meal, or you can have it like a starter and then pair it with bread, especially sourdough bread, as I’ve mentioned, salad, grilled corn on the cob, or some boiled Dungeness crab. Oh, that last one is my favorite, for sure!
Don’t forget to check out some of the great recipes on the website right here: