Summary: A rich, velvety clam chowder featuring tender sea clams, diced potatoes, aromatic onions, crisp smoked bacon, and double cream, prepared using a classic reduction and simmering technique in 45 minutes for 6 portions.
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Category: Soups, American Cuisine
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Quick overview
- Dish: Clam Chowder
- Category: Soups, American Cuisine
- Cuisine: New England American
- Main ingredient: Sea clams, 600 g (freshly shucked and chopped)
- Guide: 12 most popular American dishes: favourite recipes of American cuisine
- Total time: 45 minutes (15 min prep + 30 min cooking)
- Difficulty: Medium
- Portions: 6 portions (Portion weight: 450 g)
- Key technique: Simmering and dairy emulsification
- Preparation types: Sautéing, simmering, reduction
- Dietary info & Allergens: Contains milk, molluscs, gluten
- Suitable for: Seafood lovers, hearty lunch or dinner
- Nutritional values (per 1 portion): 375.4 kcal, Protein: 22.4 g, Fat: 20.8 g, Carbohydrates: 24.5 g
- Storage: 2 days in the fridge, 2 months in the freezer
- Pairing: Pale Ale, crisp Sauvignon Blanc, sparkling water with lemon
- In short: A thick, velvety New England seafood chowder packed with tender clams, potatoes, and smoked bacon.
- Last updated: 21 September 2026
WAGUU says: “Building the flavor base with rendered bacon fat and sweet onions transforms this humble seafood soup into an unforgettable culinary masterpiece.”
How to take it further: Add a splash of dry white wine when deglazing the pot, or finish the chowder with a tablespoon of fresh tarragon just before serving.
Key facts
| Prep time: | 15 minutes |
| Cooking time: | 30 minutes |
| Temperature: | Medium heat to gentle simmer (90–95 °C) |
| Number of portions: | 6 portions |
In a nutshell
Experience the authentic taste of New England with this rich, creamy clam chowder. Combining tender sea clams, earthy potatoes, aromatic onions, savory smoked bacon, and luscious double cream, this soup offers a perfect balance of smoky, salty, and sweet ocean flavors.
Ingredients
Base portions: 6 portions • Portion weight: 450 g
| Ingredient | Amount | Quality |
|---|---|---|
| Sea clams (shucked and chopped) | 600 g | Fresh ocean-caught |
| Clam juice | 500 ml | Pure bottled clam liquor |
| Whole milk | 400 ml | Full fat 3.5% |
| Double cream | 250 ml | High fat 48% |
| Maris Piper potatoes | 600 g | Peeled and diced 1 cm cubes |
| Brown onions | 200 g | Finely diced |
| Smoked streaky bacon | 120 g | Diced |
| Plain flour | 50 g | Standard baking flour |
| Unsalted butter | 40 g | European style |
| Celery stalks | 100 g | Finely diced |
| Fresh thyme | 5 g | Fresh leaves |
| Fine sea salt | 12 g | Pure sea salt |
| Ground white pepper | 3 g | Freshly ground |
Why you will love this recipe
- Authentic coastal flavor: Combines fresh sea clams and rich clam liquor for a deep, briny maritime taste.
- Luxurious texture: Features a velvety base thickened with butter, flour, and double cream without losing its rustic charm.
- Balanced warmth: Infused with smoky bacon, aromatic celery, and earthy potatoes for a deeply comforting meal.
Why it works: Layering the fats from butter and bacon creates a stable roux that prevents the dairy from curdling when simmered with the briny clam juice.
Recipe overview
Prep: 15 min | Cooking: 30 min | Difficulty: Medium | Portions: 6 | Type: Soup | Origin: New England American
Detailed instructions
Overall progress: 0% complete
Phase 1: Rendering bacon and sweating aromatics – 10 min
Appliances: Hob
1. Place a large heavy-bottomed Dutch oven over medium heat at 170 °C. Add 120 g of diced smoked streaky bacon and fry for 5 minutes until crisp and the fat has rendered. Add 40 g of unsalted butter, 200 g of finely diced brown onions, and 100 g of finely diced celery stalks. Sauté the mixture for 5 minutes, stirring frequently with a wooden spoon, until the vegetables are translucent and soft without browning.
Visual check point (VKB): Onions and celery are completely soft, translucent, and aromatic fat coats the bottom of the pot evenly.
Before moving to the next step:
Ensure the heat is lowered before adding flour to prevent scorching the roux base.
Phase 2: Creating the base and simmering potatoes – 15 min
Appliances: Hob
2. Reduce the heat to low. Sprinkle 50 g of plain flour evenly over the sautéed bacon and vegetables. Stir continuously for 2 minutes to cook out the raw flour taste, forming a blond paste. Gradually pour in 500 ml of bottled clam juice and 400 ml of whole milk while whisking vigorously to eliminate any lumps. Add 600 g of peeled and diced Maris Piper potatoes, 5 g of fresh thyme leaves, 12 g of fine sea salt, and 3 g of ground white pepper. Bring the mixture to a gentle simmer at 90 °C and cook uncovered for 13 minutes, stirring occasionally, until the potato cubes are fork-tender.
VKB: Soup thickens to a velvety consistency and potato cubes yield easily when pierced with the tip of a paring knife.
Before moving to the next step:
Lower the heat to a bare simmer before introducing clams and cream to prevent toughening the seafood and splitting the dairy.
Phase 3: Adding clams and cream, resting – 5 min
Appliances: Hob
3. Stir in 600 g of freshly shucked and chopped sea clams and 250 ml of double cream. Maintain a very gentle heat at 85 °C for 3 to 4 minutes until the clams are just cooked through and tender—do not let the chowder boil or the clams will become rubbery. Turn off the heat, cover the pot with a tight-fitting lid, and let the chowder rest off the heat for 2 minutes to allow the flavors to meld completely before tasting and adjusting seasoning.
VKB: Clams are tender and opaque, the chowder has a glossy, creamy finish, and the temperature sits around 80 °C.
Required equipment
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| Dutch oven | 4.5 litre capacity | Heavy-bottomed stockpot | Thin base causing scorching |
| Chef’s knife | 20 cm blade | Utility knife | Uneven vegetable cuts |
| Wire whisk | 25 cm wire length | Silicone spatula | Lumps forming in roux |
Shopping list
Nutritional profile
Values per 1 portion (excluding side dishes). Calculated from average nutritional values of ingredients.
| Nutrient | Per 100 g | Per 1 portion | Per 6 portions |
|---|---|---|---|
| Energy | 83.4 kcal | 375.4 kcal | 2252.4 kcal |
| Fat | 4.6 g | 20.8 g | 124.8 g |
| of which saturates | 2.9 g | 13.1 g | 78.6 g |
| Carbohydrates | 5.4 g | 24.5 g | 147.0 g |
| of which sugars | 1.2 g | 5.4 g | 32.4 g |
| Protein | 5.0 g | 22.4 g | 134.4 g |
| Salt | 0.6 g | 2.7 g | 16.2 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro Level
- Pro standard: Verified recipe with precise ratios and visual control points.
- Tip 1: Dice potatoes uniformly into 1 cm cubes to ensure they cook evenly alongside the onions and celery without turning mushy.
- Tip 2: Always add double cream and clams during the final minutes of cooking to prevent the dairy from curdling and the seafood from toughening.
- Tip 3: Use bottled clam juice rather than water to build an intensely savory oceanic foundation for the soup.
- Tip 4: Let the finished chowder rest off the heat for 2 minutes before serving so the starch from the potatoes tightens the emulsion naturally.
Scientific background
Clam chowder relies on the principles of dairy stabilization and starch gelatinization. Cooking flour in the rendered bacon fat and butter creates a roux that coats the starch granules, preventing them from bursting prematurely and causing a gummy texture. When milk and double cream are introduced, the milk proteins (casein) interact with the fats and starches under controlled gentle heat (85–90 °C), forming a stable emulsion that yields a velvety mouthfeel without breaking.
Fine Dining – Professional techniques
- Plate composition: Serve in pre-warmed deep ceramic bowls, garnishing the center with crispy bacon lardons and finely minced chives.
- Textural contrasts: Pair the velvety, smooth chowder base with tender potato chunks and chewy morsels of fresh sea clams.
- Temperature contrast: Serve piping hot at 75 °C alongside chilled, crusty sourdough bread.
- Aromatic garnishes: Finish with a drizzle of cold-pressed extra virgin olive oil and freshly cracked white pepper just before presenting to the table.
Sensory radar
- Appearance: Opaque, ivory-white chowder studded with tender potato cubes, green thyme flecks, and dark bacon bits.
- Aroma: Rich oceanic notes of fresh clams complemented by smoky bacon and sweet caramelized onion.
- Taste: Savory and briny with a creamy, buttery sweetness and a hint of white pepper warmth.
- Texture: Luxuriously velvety and thick, interspersed with soft potatoes and tender, chewy sea clams.
Pairing
- BEER: American Pale Ale with crisp hop bitterness to cut through the rich dairy.
- WINE: Dry New Zealand Sauvignon Blanc featuring vibrant citrus acidity.
- NON-ALCOHOLIC: Sparkling mineral water infused with fresh lemon peel and cucumber ribbons.
Various preparation variants
- Manhattan Clam Chowder: Replaces the milk and cream base with a vibrant tomato broth infused with garlic, oregano, and celery.
- Rhode Island Clear Chowder: Omits both dairy and tomatoes entirely, featuring a crystal-clear, intensely briny broth made purely from fresh clam liquor and herbs.
Allergens and dietary information
Contains: Milk, molluscs, gluten • Gluten: Contains wheat flour • Not suitable for: Lactose intolerance, celiac disease, vegetarian diet
Suitable for
Seafood lovers, hearty lunch or dinner, family gatherings, autumn and winter warming meals
Substitution catalog
- Sea clams: Substitute with fresh sea mussels or firm white fish fillets cut into bite-sized pieces.
- Double cream: Substitute with full-fat crème fraîche for a slightly tangy profile.
FAQ
Can I use frozen clams instead of fresh?
Yes, thaw frozen clam meat completely and drain any excess liquid before adding them in the final phase of cooking.
Why did my chowder curdle?
Curdling occurs if the soup boils vigorously after the milk and double cream are added. Always keep the heat at a gentle simmer.
What potatoes work best for chowder?
Waxy or floury potatoes like Maris Piper hold their shape well while releasing enough starch to help thicken the broth.
Can I make this soup ahead of time?
Yes, you can prepare the base up to the potato simmering stage, then add the cream and clams just before reheating gently to serve.
WAGUU Petr advises: Cooking for 12 or more people?
12–16 people: Scale all ingredients by a factor of two and use a large 10-litre stockpot. Sauté the bacon and vegetables in two batches if necessary to ensure even rendering without crowding the pan.
20+ people: Divide the preparation into two separate pots to maintain precise temperature control and prevent scorching the dairy base at the bottom of the pot.
Sides and Serving
- Sourdough bread – crusty artisanal loaf sliced thick (not included in the recipe)
- Oyster crackers – traditional crispy snack crackers (not included in the recipe)
Serving: Serve piping hot in warmed ceramic bowls garnished with crispy bacon bits and freshly chopped chives.
Storage and reheating
Fridge: 2 days • Freezer: 2 months • Reheating: Reheat gently on the hob over low heat, stirring frequently, until warmed through without boiling.
Author: WAGUU Petr & Team • Published: 21 Sep 2026 • Updated: 30 Oct 2026
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Common mistakes
- Boiling the dairy: Letting the soup boil after adding milk and double cream causes the protein structure to break and curdle.
- Overcooking the clams: Adding seafood too early or keeping it over high heat turns the tender clams tough and rubbery.
- Incorrect roux consistency: Not cooking out the raw flour taste before adding liquid leaves a starchy, unpleasant aftertaste.
- Uneven potato cuts: Dicing potatoes in irregular sizes results in some pieces remaining hard while others dissolve into mush.