Creamy Clam Chowder Recipe
Creamy clam chowder might seem intimidating to make at home, but this recipe proves it's far simpler than you'd think. Using convenient tinned clams combined with everyday ingredients, you'll create a luxurious, velvety soup that tastes like it's come straight from a seafood restaurant. Packed with tender clams and a rich, flavourful broth, this is the ultimate comfort dish for cold days. The slow cooker method makes it even easier, allowing the flavours to develop gently whilst you get on with your day
Watch: Creamy Clam Chowder Recipe
Original recipe video — click to play
Original method: 30 minutes on stovetop
Ingredients
Main
- 175 g bacon rashers, diced, diced
Brown first on the hob for best flavour
- 1 whole onion, medium, diced
Soften with bacon
- 2 whole celery stalks, diced
Soften with bacon
- 400 g potatoes, medium, diced into small cubes
- 2 tins (425g each) tinned clams in brine, with brine reserved
Add in final 30 minutes on Low or final 15 minutes on High
Reserve the brine for added flavour
Liquid
- 750 ml fish or vegetable stock
Good quality stock recommended
- 240 ml double cream
Add in final 30 minutes on Low or final 15 minutes on High
Stir well to combine
Seasoning
- 25 g butter
For cooking vegetables
- 2 whole bay leaves
Remove before serving
- 3 sprigs thyme, fresh(optional)
Add in final 15 minutes for fresh flavour
- 2 tsp sea salt
To taste
- 1 tsp black pepper, freshly ground
To taste
Garnish
- 25 g parsley, fresh, chopped(optional)
Garnish just before serving
- to serve oyster crackers or crusty bread(optional)
Serve alongside
Method
- 1
Heat a large frying pan over medium-high heat. Add the diced bacon and cook until crispy, about 5–7 minutes. Remove with a slotted spoon and set aside, leaving about 15 ml (1 tablespoon) of bacon fat in the pan.
~7 minsTip: This step adds rich flavour to the chowder
- 2
Add the butter to the bacon fat. Stir in the diced onion, celery, and potatoes. Sauté for 5 minutes, stirring occasionally, until the vegetables begin to soften.
~5 minsTip: This develops the base flavours
- 3
Transfer the sautéed vegetables and bacon to your slow cooker. Pour in the stock and reserved clam brine. Add the bay leaves and season with salt and pepper.
~2 minsTip: Keep the potato pieces whole for best texture
- 4
Cover and cook on Low for 5.5 hours or on High for 2.5 hours, until the potatoes are tender and the flavours have melded.
~5 hrs 30 minsTip: The slow cooker allows flavours to develop gently
- 5
About 30 minutes before serving (on Low setting) or 15 minutes before (on High setting), drain the tinned clams, reserving the brine, and add the clams to the slow cooker. Stir in the double cream and fresh thyme sprigs, if using. Mix well.
0Tip: Adding clams late prevents them from becoming tough. Adjust the heat to High if on Low setting to finish cooking.
- 6
Continue cooking, uncovered if desired, until the cream is fully incorporated and the chowder is heated through, about 15–30 minutes.
~20 minsTip: Stir occasionally to ensure even heating
- 7
Remove the bay leaves and thyme sprigs. Taste and adjust seasoning with salt and pepper as needed.
~2 mins - 8
Ladle into bowls and garnish with fresh chopped parsley. Serve hot with oyster crackers or crusty bread on the side.
0Tip: The fresh parsley adds brightness to the rich soup
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Yes, you can substitute fresh clams for tinned ones, though you'll need to prepare them first. Scrub the clams clean, then steam them in a little water for about 5 minutes until they open. Remove the meat from the shells and chop it roughly. Strain the steaming liquid and use it as part of your stock. Add the fresh clam meat in the final 15 minutes of cooking to prevent it from becoming rubbery
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