My Best Clam Chowder Recipe

This was awesome. One modification, as per some earlier readers' comments: Before doing anything, I browned six strips of bacon in the large skillet, removed them and let them drain. Then, I added the veggies to the bacon fat and proceeded as described (with clam juice, water, etc.) Crumbled the bacon into the soup after it was all combined. Adds fat, but a huge flavor too. Simply outstanding recipe here -- I love the red wine vinegar idea. Thank you!!

My family absolutely loved this! What a wonderful rainy day treat!! I followed the other tips and first fried some bacon - drained those and set aside. Next, I cooked the onions, carrots and celery in the bacon fat (seasoned with sprinkling of sea salt and cracked pepper) for about 5 minutes. From there I stirred in the clam juice and just a touch of water to slightly cover it. It cooked for another 5-7 minutes and was soft. I followed the rest of the recipe as is - added the bacon and the clams last - then seasoned w 1 1/2 tsp of salt. I added 1/2 tsp at a time - since I was concerned it may get too salty - since I already seasoned the veggies - but the 1 1/2 tsp of fine sea salt was perfect. I let everyone dispense their own cracked pepper - since how much or how little - is such a personal selection. This is definitely a keeper.

I fried about 7 thin slices of bacon cut in half. I used 3 medium potatoes and 1 medium yellow onion. 4 small celery stalks. I had a large can of baby clams and a small minced clams. I also had a small bottle of clam juice. It wasn’t enough to cover the veg. I added 2 cups chicken stalk. It was a big pot fairly full of stalk. I let it cook down and did a stick and a half of butter and all the flour. I added half and half and milk. It got real thick and I added it to the veg, stock. It thickened that up too and turned it white. Added clams, topped with crumbled bacon and it was awesome!

Recipe as written was a little bland. I fried up 8 strips of bacon, sauteed the onions and celery in the bacon fat (left out the carrots because they're not part of a traditional New England clam chowder), seasoned with salt, pepper and Old Bay, and simmered for about 5". Added diced red potatoes (skin on) and simmered for another 3". Covered with bottled clam juice and the juice from clams and simmered for about 10". Made the roux according to the recipe (substituting half bacon fat and half butter). Added roux to the vegetables and simmered for another 10". Turned the stove off. Added 2 cans of whole baby clams and 2 cans of chopped clams, bacon, fresh chives and 2tsp red wine vinegar. Corrected seasonings. It was delicious! One time I added some liquid smoke, as someone else suggested. I won't do that again.

Great base recipe! Not sure how it is without modifications but it was excellent with: 1. 1TBS minced garlic and 2 TBS butter to the carrots onions and celery 2. 1 tsp thyme and 3 bay leafs 3. chicken stock instead of water 4. 3TBS butter/3 TBS flour for the rue (it was the perfect amount for a creamy but not too thick chowder) 5. 2 cans minced clams 1 can whole belly with the liquid

The base recipe is off of the Richter Scale! Although like others, I did tweak the recipe a smidge. I used ingredient quantities for 8 servings. For starters I used a wok like pan on the stove to do most of the cooking. I browned three (3) pieces of bacon (cut into small pieces) and added the vegetables to the wok. I also added 1 cup of diced red pepper for a little color and additional flavor. I used four (4) 6.5 ounce cans of chopped clams and only 1 tablespoon of red wine vinegar.

EXCELLENT!!! Air Fry 1 lb of bacon while preparing chowder. Divide Bacon grease between the roux & for sautéing veggies (reduce butter in Roux)

Though I made a couple of my own changes, I felt that this chowder was amazing!! I took 5 pieces of bacon and cut into small pieces. I was going to crumble it for the top, but that later changed. I took a tablespoon of the bacon grease and added it to the pan I was going to cook the veggies. Sautéed them for a moment and followed the recipe from there. I did cook the roux a bit longer until light tan to cook out the flour taste. I added the veggies, and cracked pepper, but it was still too thick for me. I used A tablespoon of Roasted chicken and garlic "Better than Broth" in 8oz of water and added it to the chowder. Along with the bacon I cooked and another tablespoon of bacon grease. Finished with a small amount of salt, red vinegar and minced clams. The flavor and thickness was perfect. Made some dinner roll s and salad. Perfect meal!! Will make the again!!

Best made-at-home clam chowder we've ever had. Clam chowder is our favorite soup, hands down. This version was rich, medium-thick and wonderfully flavorful. It was SO nice to find a truly delicious bacon-free clam chowder. We used fresh clams rather than canned - about 20 medium-sized. The broth from steaming the clams in onion, garlic, celery tops and a teaspoon of thyme was used to cook the carrots, potatoes and celery. Instead of 3/4 cup of butter, we put in 1/2 cup butter and 1/4 cup olive oil. We used a pint of half and half and a pint of low-fat milk rather that a quart of half and half. We sprinkled fresh ground pepper on the top when serving and ate it with sour dough French bread. We'll be making this recipe from now on.

Overall we liked this recipe. Changes I would make the next time; Add 16 oz. or more of clam juice in lieu of water to cover the vegetables to provide more clam flavor. I might also add a fourth 6.5 oz. can of minced or chopped clams. As described, it turns out pretty thick and I would perhaps add more clam juice or reduce the amount of the butter flour mixture. We added the bacon grease and chopped bacon which was noticeable. Certainly will make this again!

I added more salt and left out there'd wine vinegar also added bacon bits toward the end. I also swapped out the half and half for 2% lactose free milk and swapped out the butter for lactose free margarine from land o lakes. It tasted very good. Served with garlic bread on the side, lime wedge and tabasco sauce. Delicious! My 6 year old devoured it. I made it lactose free for her. This recipe is a keeper.

This recipe is probably delicious as is, but I don't think it needs this much butter in the roux to still be decadently rich. I accidentally added half the amount of butter because I misread the directions. Accordingly, I cut back on the flour in the roux (or you just make a doughy mess). I made a very thick roux (heavy on flour). Chowder was still so thick and rich (especially with all the starch from potatoes). I don't have any desire to make heavier.

I later (second feeding) added some roasted corn. OMG!!! the chowder was fantastic to begin with; adding a few nuggets of roasted corn put it over the top!

I followed the reviews and added bacon. I also used sodium free chicken broth instead of water, and then followed the recipe. It was awesome. Will make this over and over!

THANK YOU so MUCH for sharing a recipe WITHOUT bacon. Everyone wants bacon but some of us want the original flavor of real clam chowder without the added grease or flavor change from bacon. This recipe was easy to follow and easy enough to adjust with heavy cream/milk to make a household favorite. Definitely saving this one and cant wait to make more!

Very easy to make, tastes delicious! It's now become one of my favorite comfort soups.

Thick and creamy. Delicious with bacon added. I put it in a bread bowl.

I tried it with leftover smoked oysters we caught over the weekend. Came out great.

Great recipe did use the bacon and bacon grease along with clam juice to sauté vegetable and potatoes and covered with chicken stock in lieu of water. Only used half cup of flour in the roux and it still came out quite thick used a bit of chicken broth to thin just a tad. Perfect great flavor and consistency don’t like watery soup. This is perfect! Thank you for sharing.

Quick, easy, and tastes like magic.