Summary: A thick, creamy soup of clams, potatoes, onion, celery, and bacon. The broth is made from the shells, the base is bacon with a flour roux, and cream is added at the end so it doesn’t curdle. Total time 55 minutes, makes 6 servings.
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Category: Soups, American cuisine
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Quick overview
- Dish: Clam Chowder – a thick, creamy soup of clams, potatoes, onion, and milk or cream, typical of New England
- Category: Soups, American cuisine
- Cuisine: American
- Main ingredient: Littleneck clams, 2.2 lb (about 8.8 oz edible meat)
- Guide: 12 most famous American dishes: traditional American recipes
- Total time: 55 minutes (20 minutes prep + 35 minutes cooking)
- Difficulty: Medium
- Servings: 6 (Serving size: 13.5 oz)
- Key technique: Making broth from shells, thickening with roux, finishing with cream off heat
- Cooking methods: Classic stovetop, simmering
- Dietary info & Allergens:shellfish, celery, gluten, fish, milk
- Great for: Holiday starter, winter dinner, weekend lunch, fall menu
- Nutrition (per serving): 390 kcal, Protein: 15.0 g, Fat: 23.8 g, Carbs: 28.0 g
- Storage: 2 days in fridge, 1 month in freezer (without cream)
- Pairing: Dry white wine, light lager, homemade lemonade
- In short: Shell broth, bacon roux, and cream off heat – three steps that decide whether the soup is thick and full of clam flavor.
WAGUU says: “Chowder isn’t a soup of clams, but a soup of their broth. The clams go back in the pot for the last two minutes, otherwise they turn tough as rubber.”
Key facts
| Prep time: | 20 minutes |
| Cook time: | 35 minutes |
| Temperature: | Gentle simmer 195–205 °F, cream added at 175 °F |
| Servings: | 6 (serving size 13.5 oz) |
At a glance
The thickness of chowder comes not from flour but from potato starch. Potatoes cook in the soup until tender, and some break down; their starch thickens the soup naturally and gently. The bacon roux adds flavor and fat, in which the aromas of celery and onion dissolve. Cream goes into the soup only at the end, when the soup is no longer boiling – at a hard boil, milk proteins would curdle and the cream would separate.
Ingredients
Base servings: 6 servings • Serving size: 13.5 oz
| Ingredient | Amount | Quality |
|---|---|---|
| whole littleneck clams | 2.2 lb | live, closed, about 8.8 oz edible meat |
| potatoes | 21 oz | waxy, firm |
| smoked bacon | 4.0 oz | thick-cut, with rind |
| onion | 7.0 oz | yellow, medium |
| celery | 5.5 oz | stalk, firm ribs |
| all-purpose flour | 1.0 oz | sifted |
| fish stock | 3 cups | unsalted, homemade or from cube |
| heavy cream | 6.8 fl oz | 33%, fresh |
| butter | 1.0 oz | 82% |
| bay leaf | 2 pcs | dried, whole |
| thyme | 0.11 oz | fresh or dried |
| ground black pepper | 0.07 oz | freshly ground |
| fine sea salt | 0.14 oz | to taste, depending on stock saltiness |
| parsley | 0.4 oz | fresh, chopped |
Why you’ll love this recipe
- Flavor from clams, not from a cube: The broth is made from the shells, so the soup has a briny depth that seasonings can’t replace.
- Thick without excess flour: Potato starch thickens the soup; the roux only adds flavor and fat.
- Exact ratios for 6 servings: 2.2 lb clams, 1.3 lb potatoes, and 6.8 fl oz cream for six servings of 13.5 oz each.
- Even a beginner can do it: Five phases, one pot, and clear checkpoints.
Why it works: Clams contain glutamates and glycine that release into the water during cooking, which is why shell broth is richer than meat broth. Bacon is fried until golden: above 285 °F, Maillard reactions occur on its surface, and the resulting aromatic compounds dissolve in the fat, which then carries flavor through the whole soup. The flour in the roux is cooked to lose its raw starch taste, and its starch swells and binds water above 140 °F. Potatoes cook in the soup until tender; some of their starch goes into the liquid and thickens the soup more gently than flour. Cream is added at 175 °F: milk proteins curdle at a hard boil and fat separates, whereas below boiling point the cream just blends with the soup.
Recipe overview
Prep: 20 min | Cook: 35 min | Difficulty: Medium | Servings: 6 | Type: Soup | Origin: American
Detailed instructions
Total progress: 0 % done
Phase 1: Clams and broth – 15 min
Equipment: pot with lid, colander, kitchen scale
1. Sort the clams: discard broken and open ones. In a large pot, bring water to a boil, add the clams, cover, and cook for 4 minutes until the shells open. Remove the clams, pick out the meat and set aside; return the shells to the pot, add the fish stock, and simmer for 10 minutes. Strain the broth through a fine mesh sieve.
VKB: All shells are open, the meat is firm and smells of the sea. The broth is clear, slightly yellowish, and tastes strongly of clams.
Before you move on:
Rinse the shells before making the broth so no sand ends up in the soup. Discard any clams that don’t open after 5 minutes of cooking.
Phase 2: Bacon base – 8 min
Equipment: large heavy-bottomed pot, wooden spoon
2. Cut the bacon into small dice and cook in a dry pot for 5 minutes, until the pieces render their fat and turn golden. Add the butter, chopped onion, and celery, and sweat for 5 minutes, until the onion turns translucent. Sprinkle in the all-purpose flour and stir for 2 minutes to cook out the raw taste of the roux.
VKB: The bacon is golden and crisp, the onion translucent. The roux is smooth, light brown, and smells nutty, not of raw flour.
Before you move to the next step:
Do not let the roux darken to brown. In chowder it should stay light; a dark roux would color the soup and overpower the clam flavor.
Phase 3: Cooking the potatoes – 15 min
Equipment: large pot, whisk
3. Pour the strained broth into the roux in batches, whisking to prevent lumps. Add the potatoes cut into 1-inch cubes, the bay leaf, and the thyme. Simmer over low heat for 15 minutes, until the potatoes are tender. Mash a third of the potatoes with a fork right in the pot to thicken the soup.
VKB: The potatoes can be split with a spoon without resistance. The soup coats the spoon and drips slowly; no flour settles at the bottom.
Before you move to the next step:
Do not stir the soup too vigorously, or the potatoes will break down into mush. Just stir occasionally from the bottom to keep the roux from sticking.
Phase 4: Cream and clams – 5 min
Equipment: pot, thermometer, whisk
4. Remove the pot from the heat and let the soup cool for two minutes, until the thermometer reads 175°F. Then pour in the cream and whisk. Add the drained clam meat, season with salt and pepper, and let the soup warm through for two minutes—do not boil.
VKB: The soup is creamy and evenly light-colored; no fat floats on the surface. The clams are firm and warm, not rubbery.
Before you move to the next step:
Do not boil the clams again. Two minutes of warming is enough; longer cooking makes them tough and loses their sweetness. Likewise, after adding the cream, the soup must not boil.
Phase 5: Rest and serve – 5 min
Equipment: ladle, deep bowls
5. Let the soup rest for five minutes so the clam flavor melds with the cream. Serve it in deep bowls and sprinkle each portion with chopped parsley. Add crackers or a slice of toasted bread if desired.
VKB: The soup is thick but pourable. No skin forms on the surface, no fat separates at the edge of the bowl, and the clam flavor comes through before the cream.
Required equipment
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| large heavy-bottomed pot | 4 qt capacity, 9.5 in diameter | cast-iron pot or Dutch oven | a thin bottom will scorch the roux and make the soup bitter |
| fine-mesh strainer | 8 in diameter, fine mesh | cheesecloth or tea strainer | without straining, shell sand remains in the broth |
| whisk | silicone, with thick wires | wooden spoon and fast stirring | a thin whisk won’t break up roux lumps |
| thermometer | probe, up to 300°F | estimate by cooling | cream added to boiling soup will curdle |
| kitchen scale | with 1 g resolution | measuring cup | inaccurate flour amount in the roux changes soup thickness |
Shopping list
Nutrition facts
Values per 1 serving (without side). Serving weight 383 g. For clams, edible meat is counted; shell weight is not included in the serving.
| Nutrient | Per 100 g | Per 1 serving | Per 6 servings |
|---|---|---|---|
| Energy | 102 kcal | 390 kcal | 2338 kcal |
| Fat | 6.2 g | 23.8 g | 143.1 g |
| of which saturated | 3.2 g | 12.4 g | 74.3 g |
| Carbohydrates | 7.3 g | 28.0 g | 168.0 g |
| of which sugars | 0.9 g | 3.6 g | 21.6 g |
| Protein | 3.9 g | 15.0 g | 89.8 g |
| Salt | 0.64 g | 2.45 g | 14.70 g |
| of which sodium | 0.26 g | 0.98 g | 5.88 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro level
- Pro standard: Verified recipe with precise ratios and visual checkpoints.
- Tip 1: Keep the flour-to-liquid ratio at 1 oz per 4 cups (30 g per 900 ml). A thicker roux makes the soup pasty; a thinner one breaks when reheated.
- Tip 2: Simmer the shell broth briefly, no more than 10 minutes. Longer boiling releases bitter compounds and gives the soup a metallic aftertaste.
- Tip 3: Cut the potatoes into equal-sized cubes. Uneven sizes mean smaller pieces fall apart before larger ones soften.
- Tip 4: Reheat the soup the next day slowly to 160°F, not to a boil. Cream separates with rapid heating and fat appears on the surface.
Scientific background
The flavor of chowder develops in two layers. The first is the broth: clams contain free amino acids, mainly glycine and glutamate, which are released into the water when heated. It is glutamate that gives the soup its perceived fullness, so no flavor enhancers are needed. The second layer is fat. Bacon heated in a dry pan above 285°F undergoes Maillard reactions; the resulting aromatic compounds are fat-soluble, and when butter and vegetables are added to the pot, the fat carries them throughout the soup. Thickening is provided by two starches. The wheat starch from the roux has already been cooked to lose the raw flour taste, and its chains unfold above 140°F and bind water. Potato starch is released directly from the potatoes during cooking; some potatoes mashed with a fork break down and release starch granules that thicken the soup more gently. Cream is added at 175°F because milk proteins coagulate above 185°F and squeeze out fat—the soup would separate into fat and water.
Fine Dining – Professional techniques
- Plate composition: Pour the soup into a wide deep bowl, place three clams in the shell in the center, and scatter a few drops of herb oil around.
- Texture contrasts: Serve with the smooth cream a crisp toasted bread and the reserved bacon bits, added at the table.
- Temperature contrast: Serve the soup hot and place a spoonful of cold herb cream alongside, which will melt in the bowl.
- Aromatic additions: Before serving, grate a little lemon zest over the bowl and add a pinch of cayenne. It brightens the richness of the cream.
Sensory radar
- Appearance: Creamy light beige soup with visible potato cubes, bacon bits, and light clam meat. Green parsley on top.
- Aroma: Sea smell of clams, smoky undertone of bacon, and butter. In the background, a subtle aroma of celery and thyme.
- Taste: Salty and sea flavor of clams, followed by smoked bacon and a creamy sweetness with a hint of pepper.
- Texture: Smooth and thick cream, soft potatoes, firm clam meat, crisp bacon.
Pairings
- Dry white wine: Chablis or Muscadet with a mineral edge. The acid cuts through the cream and lifts the clam flavor.
- Light lager: Hop bitterness cleanses the palate after a rich bite. Serve chilled at 45–46 °F.
- Homemade lemonade: Citric acid refreshes after the cream. A good option for kids and designated drivers.
- Hard apple cider: Fruity acidity and gentle tannins counter the bacon fat.
Variations
- Manhattan style: Use 14 oz crushed tomatoes instead of cream and simmer the broth for 20 minutes. The soup is red and thinner, with a more tart flavor.
- With corn: Add 1 1/2 cups corn along with the potatoes. The soup is sweeter and heartier.
- Without bacon: Omit the bacon and build the base with 3 tbsp butter. The soup will be milder but loses the smoky note.
Allergens and Dietary Information
Contains: mollusks (whole vongole clams); fish (fish stock); milk (heavy cream, butter); celery (celery); wheat/gluten (all-purpose flour) • Gluten: yes, in the roux • Not suitable for: people with lactose intolerance, shellfish and celery allergies, celiac disease
Great for
Holiday starter, winter dinner, weekend lunch, fall menu, dinner party.
Substitution Guide
- Clams: cockles or mussels. The flavor is less sweet, the broth more pronounced.
- Fish stock: vegetable stock with a tablespoon of soy sauce. The briny note is lost.
- Heavy cream: 12% light cream or whole milk with a tablespoon of butter. The soup will be thinner.
- Celery stalks: celery leaves or celeriac. The flavor is stronger, so reduce to 3 1/2 oz.
- Smoked bacon: smoked pork shoulder cut into cubes. The fat will be lower, so add 2 tsp butter.
- Bay leaf: allspice or extra thyme. The flavor shifts to a darker profile.
FAQ
Why did my soup curdle?
The cream hit boiling soup. Take the pot off the heat, wait until a thermometer reads 175 °F, and pour in the cream while stirring constantly.
Can I use canned clams?
Yes, but replace the shell broth with 3 cups fish stock and add the canned liquid. The flavor will be flatter, but the soup will thicken the same way.
How do I know clams are fresh?
Closed shells that don’t open after tapping are alive. Open ones that don’t close when tapped should be discarded before cooking.
Why does the soup thin out the next day?
Potato starch retrogrades when cold and holds less water. Reheat slowly and thicken with a spoonful of mashed potatoes, not flour.
Can I freeze the soup?
Freeze it before adding cream. Cream separates upon thawing and makes the soup grainy. After thawing, reheat and add fresh cream.
What to serve with chowder?
With crackers, toasted bread, or cornbread. The classic is small saltine crackers crumbled right into the bowl.
WAGUU Petr’s tip: Cooking for 6 or more?
6–8 people: Cook in a 5-quart pot and add the clams to the finished soup in batches so they heat evenly. • 10+ people: Double the batch, but make the shell broth in a separate pot. Cut potatoes into 3/4-inch cubes so they don’t fall apart in the larger volume.
Sides and Serving
Storage and Reheating
Refrigerator: 2 days • Freezer: 1 month without cream • Reheating: Slowly to 160 °F while stirring. Do not boil, curdled cream won’t come back.
Author: WAGUU Petr & Team • Published: 6 Oct 2026 • Updated: 9 Oct 2026
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Why WAGUU?
Recipes on WAGUU are checked for accuracy of ingredients, procedures, and nutritional values. For this recipe, the amounts are listed in the same form in the ingredient table, in each step of the procedure, in the shopping list, and in the printable version – the broth from 2.2 lb of clams is cooked separately and returned to the soup strained.
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Most Common Mistakes
- Clams cooked twice – the meat toughens and loses sweetness. The second time, just warm the clams for two minutes, don’t boil.
- Cream into boiling soup – the cream separates and fat floats on top. Wait until the temperature drops to 175 °F.
- Unstrained shell broth – sand and shells remain in the soup. Always strain the broth through a fine mesh sieve.
- Flour dumped into boiling liquid – lumps form. Make the roux separately and add the broth in batches.