top of page

Clam Chowder

Clam Chowder worth writing home about. It's thick, it's hearty, and it's packed with all the good stuff!

Recipe Video Here!

In a world where culinary trends come and go, there's a timeless classic that stands strong, season after season - clam chowder. But this isn't just any clam chowder; it's a homemade masterpiece. I'm talking about a chowder so thick, you'll need a sturdy spoon, a hearty appetite, and time for a nap after.

First things first, let's talk clams. I use whole fresh frozen clams. Sure, you can go with chopped canned clams, but for a true taste of the sea, frozen clams are the only way to go. They're thawed easily by placing the package in a large bowl of cool water, ready to chop and throw in your chowder just as easy as the canned clams.

What sets my chowder apart is the consistency. It's not some thin, watery soup pretending to be chowder. Oh no, this is the real deal. It's so thick that it practically challenges you to a push-up contest. It's the kind of chowder that sticks to your ribs and warms your soul.

Clam Chowder Recipe

Serves 6-8 (depending on serving size)

Cook Time: 1 hour


  • 8 strips bacon, chopped

  • 2 (10 oz) packages frozen whole clams, chopped

  • 2 tablespoons butter

  • 1 onion, diced

  • 4 cloves garlic, diced

  • 2 stalks celery, diced

  • 1/3 cup AP flour

  • 1 cup chicken broth

  • 2 cups half and half

  • 1 cup heavy cream

  • 1 (8 oz) bottle of clam juice

  • 1 teaspoon honey

  • 1 1/2 pounds yellow potatoes, diced

  • 2 bay leaves

  • 1/2 teaspoon dried parsley

  • 1/2 teaspoon oregano

  • 1/4 teaspoon dried thyme

  • 1/4 teaspoon smoked paprika

  • Salt & pepper, to taste

  • Oyster crackers or crostini, to serve with


  1. Render the bacon on low heat until golden brown, remove and place on paper towel for garnish at the end. Reserve a couple tablespoons of the bacon fat in the pan.

  2. Add butter and sweat the onions and celery until soft.

  3. Add the garlic, dry spices, and flour. Stir 90 seconds to toast the herbs and create a quick roux.

  4. Add chicken broth, half and half, cream, clam juice, and honey. Allow this to simmer uncovered 10-15 minutes to thicken.

  5. Add the potatoes, cover, and simmer 20 minutes until potatoes are cooked through.

  6. In order to get the chowder EXTRA thick I use a potato masher and lightly crush the potatoes at this point. Not too much, just three or four pushes down to break them up.

  7. Add the chopped clams and simmer just 5 minutes or so to heat them through.

  8. Taste for seasoning and serve with your favorite crunchy bread or crackers!

So there you have it - a homemade clam chowder that's more than a meal; it's an experience. It's a cozy hug on a chilly day and a burst of ocean flavor in every bite. Whether you're savoring it in solitude or sharing it with friends, this chowder brings the sea to your table. So, grab a spoon and dig in to this restaurant worthy soup!

I hope you give this recipe a try and if you do... I LOVE to see y'all share pics and videos with me! You can tag me or DM me on Instagram or TikTok @LizaHomesteads!


bottom of page