The Best Clam Chowder Recipe: Creamy, Comforting, and Coastal Perfection

The Best Clam Chowder Recipe: Creamy, Comforting, and Coastal Perfection

Few dishes capture the spirit of coastal comfort quite like clam chowder. Creamy, briny, and loaded with tender clams, it’s a bowl of warmth that tastes like a seaside getaway. Whether you’re recreating memories of an Oregon coast café or serving it at home on a chilly evening, here’s how to make the best clam chowder—and what to serve alongside it.

The Perfect Clam Chowder Recipe

Ingredients:

• 4 slices thick-cut bacon, diced
  
  
• 2 tablespoons unsalted butter
  
  
• 1 medium onion, finely chopped
  
  
• 2 celery stalks, finely chopped
  
  
• 2 cloves garlic, minced
  
  
• 3 cups diced russet potatoes
  
  
• 2 (6.5-ounce) cans chopped clams, juice reserved
  
  
• 1 cup bottled clam juice or seafood stock
  
  
• 2 cups heavy cream (or half-and-half for a lighter version)
  
  
• 2 tablespoons all-purpose flour
  
  
• Salt and freshly ground black pepper, to taste
  
  
• 1 teaspoon fresh thyme or ½ teaspoon dried
  
  
• Optional: a splash of dry white wine for depth
  
  
• Fresh parsley or chives, for garnish
  
  

Instructions:

1. Cook the bacon in a large pot over medium heat until crisp. Remove and set aside, leaving a tablespoon or two of drippings in the pot.
   
   
2. Add butter, onion, and celery, and sauté until softened—about 5 minutes. Stir in garlic and thyme, cooking another minute until fragrant.
   
   
3. Stir in flour to create a roux, coating the vegetables. Slowly add clam juice and any reserved clam liquid, stirring constantly until smooth.
   
   
4. Add potatoes and simmer until tender, about 10–12 minutes. If the mixture becomes too thick, add a little more stock or water.
   
   
5. Stir in cream and clams. Simmer gently for another 5 minutes—don’t boil, or the clams will become tough.
   
   
6. Season to taste with salt, pepper, and (optional) a splash of white wine.
   
   
7. Serve hot, topped with crispy bacon and a sprinkle of parsley or chives.
   
   

This chowder balances smoky bacon, rich cream, and ocean flavor perfectly. It’s hearty enough to serve as a main course but refined enough for guests.

Best Bread Choices for Clam Chowder

Bread is more than a side—it’s a tool for soaking up every drop of chowder goodness. Here are some top picks:

• Sourdough Bread Bowl: The classic choice. A crusty sourdough round hollowed out for serving turns your meal into a rustic, edible masterpiece.
  
  
• Buttered Oyster Crackers: Traditional and convenient, these little crackers add a perfect salty crunch.
  
  
• Crusty French Baguette: Slice and toast lightly with butter or garlic; perfect for dipping.
  
  
• Rosemary Focaccia: Aromatic herbs add a savory twist that pairs beautifully with creamy chowder.
  
  
• Cornbread: For a touch of sweetness, especially good if you’re serving New England–style chowder.
  
  

Perfect Food Pairings

Round out your meal with complementary flavors and textures:

• Fresh Green Salad: A crisp salad with lemon vinaigrette or arugula and shaved Parmesan balances the richness of the chowder.
  
  
• Steamed Mussels or Oysters on the Half Shell: Keep the coastal theme going with a shellfish appetizer.
  
  
• Grilled Asparagus or Roasted Brussels Sprouts: Their earthy, slightly bitter notes contrast the creamy chowder beautifully.
  
  
• White Wine Pairing: Try a Chardonnay, Sauvignon Blanc, or Pinot Gris—wines with enough brightness to cut through the cream but enough body to stand up to the bacon and clams.
  
  
• Beer Pairing: A crisp pilsner, wheat beer, or light ale pairs perfectly with the chowder’s salty and savory profile.
  
  

Tip! 

For an authentic coastal experience, make your chowder with fresh local clams when possible. Rinse and steam them until they open, chop, and use their broth in place of bottled clam juice for the ultimate depth of flavor.