Silky, Smoky, and Soul-Warming: The Clam Chowder I’ll Never Stop Making

6/17/20252 min read

There’s nothing quite like a big, steamy pot of New England Clam Chowder on a chilly day. Rich, creamy, and layered with flavor from bacon, leeks, and freshly steamed little neck clams, this cozy classic is everything I want when the weather turns or I just need something comforting.

I’ve made this chowder more times than I can count, and it always delivers that perfect mix of comfort and richness. It’s the kind of recipe I turn to when the skies are gray, the windows are fogged up, and something warm and satisfying needs to be simmering on the stove. My not-so-secret twist? I always steam the clams myself. It makes all the difference—the clams taste fresher, and the briny broth they release becomes the soul of the chowder. It's a little extra effort, but the flavor payoff is worth every minute.

Ingredients:

  • 6 slices thick-cut bacon

  • 2 cups diced white onion

  • 1.5 cupsleeks

  • 1/2 cup chopped carrots

  • 3 lbs fresh little neck clams

  • 4 red potatoes, cubed

  • 4 cloves minced fresh garlic

  • ½ cup seafood broth

  • 2 cups fresh clam juice (reserved from steaming clams)

  • 3.5 cups half & half

  • 1 cups almond milk (adds creaminess without heaviness)

  • ½ cup chopped fresh parsley

  • 2 tbsp arrowroot powder (natural thickener)

  • 1 tbsp olive oil

  • 2 tbsp butter

  • splash of white wine

  • Fresh cracked black pepper, salt, dried thyme, paprika to taste

  • Sourdough or oyster crackers for serving

Directions:

1. Steam the clams

Place the clams in a large pot with a splash of white wine. Cover and steam over medium-high heat for 6–9 minutes, until all the clams have opened. Discard any that stay closed. Strain and reserve 2 cups of the steaming liquid—this becomes your chowder’s flavor base.
Once the clams are cool enough to handle, remove them from the shells and chop finely. Set aside until you’re ready to stir them into the chowder.

2. Crisp the bacon
In a large Dutch oven, cook the bacon until golden and crisp. Remove and set aside on a paper towel-lined plate.

3. Sauté the aromatics
Add olive oil and butter to the bacon drippings, then stir in onion, celery, leeks, and garlic. Sauté over medium heat for 5–7 minutes, until softened. Stir in arrowroot powder and cook another minute.

4. Build the flavor
Add chopped potatoes, seasonings and half of the parsley. Pour in the broth and reserved clam juice. Bring to a gentle boil, then reduce to a simmer. Cook for 15 minutes, or until potatoes are tender.

5. Finish with creaminess
Stir in the almond milk and half & half. Gently fold in the steamed clams and simmer another 5–10 minutes to bring everything together. Optional: stir in hot sauce for a subtle, warming kick.

6. Garnish and serve
Ladle into warm bowls and top with crispy bacon and the remaining parsley. Serve with crusty sourdough bread or oyster crackers for that perfect finish.

Why This Chowder Works

This version is slightly lighter thanks to almond milk, naturally thickened with arrowroot, and deeply flavorful from the fresh clam juice collected during steaming. Leeks and garlic give the base a subtle sophistication, while the combination of fresh clams and crispy bacon adds richness and depth—without making the chowder feel too heavy.

And steaming your own clams? It’s the secret to both better texture and that briny, ocean-scented broth that brings everything together beautifully.

Kitchen Essentials I Love:

(Affiliate links included—thank you for supporting Sage & Silk Studio!)

Save & Share

Pin this cozy classic or bookmark it for later—because once you make it, you'll want it on repeat all season long.

© 2025. All rights reserved.