Moms clam chowder

Name: Moms clam chowder
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2 cups diced red potatoes (about 2 medium potatoes); 1 tablespoon olive oil (for sauté); 0.25 cup chopped green onions (green and white parts); 1 clove garlic (minced); 0.25 cup unsalted butter (divided); 0.25 cup all-purpose flour (for roux); 1 cup half and half (or whole milk); 4 cans chopped clams (with juice); 1 jar clam juice (8 oz); 1 teaspoon salt (to taste); 0.5 teaspoon pepper (freshly ground); 0.25 teaspoon dried basil

Jump to Recipe Print Recipe

The moment the kitchen fills with the scent of smoky bacon and creamy steam, I’m transported straight back to my grandmother’s house—the kind of memory that hugs you from the inside out. I still hear the clink of the spoon against the big pot, see the flour dust motes dancing in the sunbeams, and taste that first warm bite that says everything is going to be okay. This is Moms clam chowder, the kind of dish that tastes like Sunday and every small victory that happens between chores and homework. It’s not fancy, it’s not fussy, and it somehow always tastes better than the last pot I made. I compare it to a comforting hug in a bowl—rich, velvety, and studded with potatoes, clams, and a hint of seaside salt. It’s also surprisingly easy to pull together after a long day; you’ll taste the effort in every creamy spoonful, but your family will swear it’s magic. This recipe is a little nostalgia, a lot of heart, and a lot of chowder goodness all in one pot.

A cozy bowl of Moms clam chowder with a sprinkle of parsley and a crusty loaf on the side

What is Moms clam chowder?

Think of Moms clam chowder as the quintessential New England creamy chowder—briny clams, tender potatoes, and silky dairy all mellowed by thyme and a touch of smoky bacon or pancetta. It’s essentially a one-pot celebration of comfort that your whole family can dive into without a lot of fuss. The name “Moms clam chowder” is less about a single recipe and more about a tradition: a dish passed down, adapted, and perfected through generations of family dinners. It’s a cozy, dependable bowl that’s easy to scale up for crowds or down for weeknights. What makes it feel so inviting isn’t just the flavors—it’s the way every bite seems to say, “You’re home.” I’m all about simpler, warmer meals, and this chowder hits that sweet spot every single time. It’s creamy but not heavy, deeply savory, and flexible enough to fit dairy-free or gluten-free tweaks if you’re in a pinch.

Why you’ll love this recipe?

What I love most about Moms clam chowder is the way it can turn a hectic evening into something calm and restorative with one pot and a loaf of crusty bread. It’s a lifesaver on busy nights because you can start it on the stove and walk away for a few minutes—the potatoes soften, the flavors mingle, and you’re left with a pot full of warmth. The flavor is robust—the smoky bacon or pancetta provides a savory backbone, while the clams lend a briny brightness that keeps everything from feeling too creamy or flat. It’s also budget-friendly; most of the ingredients are pantry staples, and you can stretch a can of clams into multiple hearty bowls. Versatility is another big win: swap in almond milk or half-and-half, add corn for sweetness, or fold in a handful of chopped kale for greens. It’s one of those recipes that tastes like a big, comforting hug, and you’ll find yourself reaching for it again and again. This dish isn’t just dinner; it’s a memory you can share at the table, night after night, year after year.

Flavor:What is the perfect combination of smoky bacon, briny clams, and creamy potatoes?
Simplicity:What are some of the best ways to make a one pot chowder?
Cost-efficiency: Staples like potatoes, onion, celery, and dairy stretch a long way, and canned clams or a small amount of fresh clams go a long way when you reserve some juice for the broth.
Versatility: Dairy-free or gluten-free versions are easy to achieve with a few swaps, and you can tailor the texture from silky to chunky depending on how you cut the potatoes and how long you simmer.
Make-ahead magic: It reheats beautifully, which makes it perfect for lunches or a cozy next-day supper.

How to Make Moms clam chowder

Quick Overview

In a sturdy Dutch oven, I start with a little bacon fat for a smoky base, then build a roux with butter and flour to give the chowder its signature body. I soften onions, celery, and a touch of garlic, then stir in diced potatoes and the clam juice to infuse everything with ocean brightness. Cream and milk are whisked in last, along with the clams, so they stay tender and bright. A quick simmer brings the flavors together, and a final flourish of fresh parsley and a crack of Black Pepper send it over the top. The result isn’t just a bowl of soup—it’s a reminder of weekend lunches, chattering kids, and that first sip that says “home.”

Ingredients

For the Chowder Base:

4 slices bacon, diced (optional for a lighter version or to keep it truly classic)
1 medium onion, finely chopped
2 celery stalks, finely chopped
2–3 garlic cloves, minced
2 cups potatoes, peeled and dice into ½-inch chunks
4 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup clam juice reserved from canned clams or bottled
2 cups whole milk

For the Broth & Dairy:

2 cups heavy cream or half-and-half
2 bay leaves
1 teaspoon dried thyme (or 2 teaspoons fresh)
Salt and Black Pepper to taste

For the Clams & Finish:

1–2 cups chopped clams (fresh if you’ve got them, or canned clams with juice, drained but reserved
1 cup corn kernels (optional, for sweetness)
Fresh parsley, chopped, for garnish
Oyster crackers or crusty bread for serving

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

Set a heavy-bottomed pot or Dutch oven over medium heat. If you’re using bacon, add it to the pot and cook until the fat renders and the bits are nicely crisp. If you’re going vegetarian, skip the bacon and use a tablespoon of Olive oil to get a similar savory start. Transfer the bacon to a plate, leaving the rendered fat in the pot. This is your flavor base, and I swear, you’ll taste the difference in every bite.

Step 2: Mix Dry Ingredients

Melt the butter in the same pot, swirling it until it turns glossy. Sprinkle in the flour and whisk continuously for 1–2 minutes to cook off the raw flour taste. You’re building a roux here, so it should smell nutty but not burnt. If it looks too thick, splash in a little more clam juice or milk to loosen it up. This is the backbone of that velvety chowder texture you’re aiming for.

Step 3: Mix Wet Ingredients

In a separate bowl, whisk together the milk, cream, and the reserved clam juice. This creates a creamy, ocean-bright base that won’t separate when it hits the hot pot. If you’re using dairy-free substitutions, you can swap in almond milk for a lighter creaminess, but be mindful of the flavor balance—cassava or coconut milk can alter the texture, so add a touch of extra potato for body if needed.

Step 4: Combine

Slowly whisk the wet mixture into the roux, keeping the heat steady so nothing scorches or lumps. Bring to a gentle simmer and let it thicken to a cozy, nap-like consistency. If you’re going for extra depth, add a pinch of paprika or a few drops of hot sauce to wake things up. Bay leaves go in now; they’ll perfume the pot with a faint, comforting note as the chowder simmers.

Step 5: Prepare Filling

Add the diced potatoes and the reserved onion-celery mix back into the pot. Simmer gently until the potatoes are almost tender, about 12–15 minutes. You want them to yield a little when pierced with a fork, not collapse into mash. If you like a touch of sweetness, toss in a handful of corn kernels at this stage so they’ll soften but still pop in your mouth.

Step 6: Layer & Swirl

Stir in the chopped clams (and any juices you kept for flavor) and allow them to heat just until warmed through. If you like a creamy swirl, drizzle in a little more cream and use a spoon to create gentle ribbons in the surface. It’s not about perfect marbling; it’s about those little swirls of white against the pale chowder that make it feel restaurant-worthy at home. Finish with a handful of chopped parsley for color and brightness, plus a crack of black pepper. If you’ve got bacon bits from Step 1, scatter them on top for crunch and extra savoriness.

Step 7: Bake

Here’s a gentle twist: you can pop the pot into a 350°F (175°C) oven for 15–20 minutes to meld flavors and thicken the chowder a touch more. I love doing this on chilly nights when the kitchen is already full of steam and the aroma drifts through the whole house. If your pot isn’t oven-safe, skip this step and keep it all on the stove. Either way, you’ll finish with a warm, thick, hug-in-a-bowl texture.

Step 8: Cool & Glaze

Let the chowder rest for about 5–10 minutes off the heat before tasting. You’ll notice the flavors mellow and the potatoes settle into their final texture. If you want an extra show of richness, you can whisk in a splash more cream at the end and swirl lightly. A final sprinkle of fresh parsley not only brightens the color but also lifts the aroma. This is the moment when I taste and decide if I need a pinch more salt or a touch of pepper—trust your palate here.

Step 9: Slice & Serve

Okay, obviously you won’t slice this chowder, but you will scoop it. Ladle the warm, creamy goodness into bowls and crown with a little extra parsley and a handful of oyster crackers. The crackers soak up the creaminess beautifully, giving you that satisfying textural contrast. If you’re serving kids, offer tiny taste-size scoops and watch how fast they disappear. My kids actually ask for seconds every time, which is the true test of a family recipe turning into a tradition.

What to Serve It With

This chowder shines on its own, but these pairing ideas are worth keeping in your back pocket for different occasions and guests.

For Breakfast: A small bowl alongside a robust cup of coffee, with a crisp slice of buttered sourdough toast to dip. The rich creaminess feels indulgent yet surprisingly comforting to start the day. A light sprinkle of chives adds a fresh pop that wakes up the palate.

For Brunch: Serve in smaller bowls with mini Grilled Cheese bites on the side. The temperature contrast and the classic combo of warm chowder with a toasty sandwich makes for a celebratory late-morning meal that still feels cozy.

As Dessert: This is where you might not expect it, but a tiny bowl of chilled chowder isn’t everyone’s thing; instead, offer a citrusy shortbread or a lemon curd tart alongside. The bright citrus helps balance the creaminess and cleanses the palate after a rich bowl.

For Cozy Snacks: A quick lunch version with a lighter milk option and extra pepper, served with a crusty baguette to tear apart—my go-to for movie nights or when a friend pops by to chat. It’s the kind of dish that invites conversation and lingering at the table.

Wherever you serve it, Moms clam chowder has a way of turning ordinary meals into small-town moments. And if you’re cooking with kids in the kitchen, inviting them to stir a little or sprinkle the parsley can make the experience even more special. The house smells like family, and that memory is priceless.

Top Tips for Perfecting Your Moms clam chowder

Here are a few tricks I’ve learned after making this countless times. They’re little adjustments that can change the whole feel of the pot.

Potato Prep: Cut potatoes into uniform cubes so they cook evenly. If you want a smoother chowder, you can mash a portion of the potatoes near the end and stir them back in for a velvety texture. If you’re prepping ahead, keep diced potatoes submerged in cold water to prevent browning, then drain before adding.

Clam Juice & Brine Management: Reserve the clam juice from canned clams and use it to flavor the broth. Taste as you go—clam juice can be salty, so adjust with a little extra water or a touch of cream if needed. If you’re using fresh clams, you’ll want to steam or poach them first to release their liquid, then chop and fold into the chowder at the end.

Mixing Advice: When you’re whisking in the dairy, go slow and keep the heat steady. A high heat can cause the dairy to curdle or separate. If you notice a grainy texture, whisk vigorously while keeping the temperature gentle and consistent. The roux should smooth out with time, giving you that classic, luxurious mouthfeel.

Swirl Customization: I love finishing with a delicate swirl of cream and a handful of chopped herbs for color. You can also swirl in a little bacon fat in a quick tasting for that extra smoky flag. It’s all about layering fat and dairy in a way that feels indulgent but balanced.

Ingredient Swaps: For a lighter version, swap half the milk with more broth and reduce the cream to 1 cup. For dairy-free, use coconut cream sparingly (to avoid a coconut flavor) or a rich almond milk blend, and add a touch of extra potatoes to keep the body. If you change to gluten-free, use a gluten-free flour blend for the roux and you’ll still get that nice thickness without the gluten.

Baking Tips: If you’re finishing in the oven, cover the pot and bake until the surface slightly bubbles and thickens. This step is optional but beautiful for weekend meals when you’re hosting guests and want a “chef’s touch.”

Flavor Layering: Don’t shy away from thyme—this herb brings a gentle piney brightness that pairs perfectly with the sea-toned clams. If you’re feeling adventurous, a whisper of smoked paprika at the end can echo the bacon’s smoke for a more complex profile.

I’ve learned to taste early and often. This isn’t a race; it’s a warm, slow-simmered conversation with your pot. Keep notes on what you tweak—the family’s favorites often come from small, well-loved changes you make over time. This is your version of Moms clam chowder, shaped by your kitchen and your memories.

Storing and Reheating Tips

Leftovers happen in our house, which is a good thing because this chowder reheats beautifully and tastes even more well-rounded the next day. Here’s how I handle it so nothing loses its magic.

Room Temperature: Don’t leave chowder out for more than two hours. If it’s not going into the fridge quickly, portion it into smaller containers to speed up cooling and minimize bacterial growth.

Refrigerator Storage: In an airtight container, Moms clam chowder will stay delicious for 3–4 days. The potatoes may soften a bit more and the flavors will become harmoniously cohesive as it rests, which is a bonus for the next day.

Freezer Instructions: You can freeze chowder for up to 2–3 months, but dairy tends to separate after thawing. For best results, store the chowder without the dairy (cream/milk) and add it after reheating, then adjust with a splash of clam juice or broth to reach the desired thickness. Thaw overnight in the fridge and reheat gently on the stove, stirring frequently to regain a silky texture.

Glaze Timing Advice: There’s no glaze on this dish, but if you’re serving chilled or want a topping alternative, try a light drizzle of cream over the top just before serving, or a pinch of fresh herbs. If you’re freezing and reheating, skip extra cream until the final reheating to prevent separation.

Quality indicators: the chowder should look silky with a pale opal color, not gray or greasy. When you stir, it should feel thick enough to cling to a spoon, not run off in a thin line. If you’ve got a stable pot of chowder, you’ve done it right—and your house should smell like a Sunday gathering even on a Tuesday night.

Frequently Asked Questions

Can I make this gluten-free?

Absolutely. Use a gluten-free all-purpose flour or a cornstarch slurry to thicken the roux, and double-check that any stock or broth you use is certified gluten-free. The flavor stays rich, and you won’t miss the gluten at all.

Do I need to peel the potatoes?

It’s entirely up to you. I prefer peeling for the smoothest texture, but Yukon Golds with their thin skins add a bit of color and a touch more texture if left on. Either way, dice them evenly so they cook at the same pace.

Can I make this as muffins instead?

This recipe is designed as a chowder, which is best served from a pot, not baked into muffins. If you’re craving a savory muffin, you’ll want a completely different batter and method—think a cornbread-style base with clams folded in—so it’s best kept as a separate project.

How can I adjust the sweetness level?

The chowder is not overly sweet, but if you want to minimize any natural sweetness from the onions or corn, use a milder variety of onion (like a white onion) and reduce the corn by half. If you love a touch of sweetness, a small splash of white wine can brighten without tipping into sugary territory.

What can I use instead of the glaze?

If you’re looking for a top finish, a light drizzle of cream or a dusting of fresh chopped herbs works beautifully. If you want crunch, crumble some sautéed bacon on top just before serving. If dairy-free, a splash of olive oil and chopped parsley can add a finish without dairy.

Final Thoughts

Mom’s clam chowder isn’t just a recipe—it’s a conversation that starts the moment you lift the lid and catch a whiff of the sea meeting the stove. It reminds me of kitchen benches crowded with cousins, the sound of spoons clinking, and the scent of bread to dip into the creamy goodness. It’s forgiving, it’s forgiving, and it’s a recipe that grows with you—whether you’re feeding a crowd or cocooning with a loved one on a rainy night. If you’ve got your own tweaks, I’d love to hear about them in the comments—your version might become our next family favorite. Happy baking, or rather, happy simmering—and may your bowls be always full of warmth and hospitality. If you try it, come back and tell me how yours turned out. I can’t wait to hear your stories and see your photo-worthy bowls. Enjoy every spoonful and savor the memories you’re creating with your own family.

No ratings yet