I’m not sure about you, but I’ve always loved digging into a steaming bowl of homemade clam chowder.
The way those tender clams nestle among creamy potatoes, the richness of bacon-infused broth coating your spoon, and that first velvety sip warming you from the inside out.
It’s comfort in a bowl. Making it from scratch might sound intimidating, but trust me, the depth of flavor you’ll achieve can’t be compared to anything store-bought.
Ready to discover how simple this classic chowder can be?
Why You’ll Love This Clam Chowder
- Perfectly balanced comfort food – This creamy chowder delivers restaurant-quality taste without the heaviness, featuring tender clams and perfectly cooked potatoes that create the ultimate cozy meal for any season.
- Family-friendly flavor profile – The subtle smokiness from bacon enhances rather than overwhelms the delicate seafood, creating layers of flavor that even picky eaters will love.
- Complete control over ingredients – Unlike restaurant versions, you decide the salt level and richness, making it easy to accommodate dietary preferences and health goals for your family.
- Impressive yet approachable – This recipe strikes the perfect balance between elegant enough for weekend entertaining and simple enough for weeknight family dinners.
- Nutritious and satisfying – Packed with protein-rich clams, hearty potatoes, and wholesome ingredients, this chowder provides a filling meal that nourishes your family without breaking the budget.
What Ingredients are in Clam Chowder?
My Wisconsin twist on classic New England clam chowder brings together the best of local ingredients with traditional coastal flavors.
As a Midwest chef who’s spent time on both coasts, I’ve learned that good chowder starts with quality ingredients—nothing fancy, just honest components that work together.
This recipe balances creamy richness with the briny sweetness of clams, creating a comforting bowl that I love even on summer evenings.
Ingredients:
- 4 slices thick-cut Wisconsin bacon, diced
- 1 medium yellow onion, finely diced
- 2 stalks celery, finely diced
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups clam juice (bottled or reserved from fresh clams)
- 2 cups whole milk or half-and-half
- 1 cup heavy cream
- 1½ pounds russet potatoes (locally grown if possible), peeled and diced into ½-inch cubes
- 2 bay leaves
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
- 3 cans (6.5 oz each) chopped clams, drained with juice reserved
- 2 tablespoons unsalted butter
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
- Oyster crackers or crusty bread, for serving
When sourcing ingredients, consider your local options first. Wisconsin dairy shines in this recipe—our cream and butter add a richness you can’t replicate with substitutes.
For families with dietary concerns, you can adjust the ratio of milk to cream to create a lighter version. I find, however, the full-fat version keeps my active daughters satisfied longer.
Fresh clams are wonderful when available, but quality canned clams work beautifully and save considerable prep time. The potatoes should hold their shape while becoming tender, so russets or Yukon golds from local farmers’ markets make excellent choices.
How to Make This Clam Chowder
Start by rendering 4 slices of diced Wisconsin bacon in a heavy-bottomed Dutch oven over medium heat. Cook until the bacon is crispy and has released its fat, about 5-7 minutes. There’s something magical about the way bacon fat sets the foundation for a good chowder—it’s the secret weapon in my kitchen arsenal.
Once crisp, use a slotted spoon to transfer the bacon bits to a paper towel, but leave all that glorious fat behind.
To that bacon-y goodness, add 1 medium diced yellow onion and 2 stalks of diced celery, sautéing until they’re soft and translucent, about 4-5 minutes. Toss in 2 minced garlic cloves and cook just until fragrant, about 30 seconds—my 7-year-old can always tell when the garlic hits the pan from the next room.
Sprinkle 3 tablespoons of flour over the vegetables and stir constantly for about 2 minutes to cook out the raw flour taste. This creates a roux that will thicken our chowder without making it gummy. Slowly pour in the 2 cups of clam juice (either bottled or reserved from your clams) while whisking continuously to prevent lumps, then add 2 cups of milk or half-and-half, 1 cup of heavy cream, 2 bay leaves, and 1 teaspoon of fresh thyme leaves.
Add the 1½ pounds of diced potatoes to the pot, bring everything to a gentle simmer, and cook until the potatoes are just fork-tender, about 15 minutes. Be careful not to boil the chowder—a gentle bubble is all you need, or the dairy might separate and you’ll lose that velvety texture.
When the potatoes are done, stir in the drained clams and 2 tablespoons of butter, simmering for just 2-3 minutes longer. Clams only need minimal cooking; otherwise, they become tough little erasers.
Remove the bay leaves, season with salt and pepper to taste (remember, clams are naturally salty). Let the chowder rest for about 5 minutes before serving. During weekend cooking sessions, my daughters take turns sprinkling the reserved bacon bits and chopped parsley on top of each steaming bowl, alongside a handful of oyster crackers that inevitably end up scattered across my farmhouse table.
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Clam Chowder Substitutions and Variations
While traditional New England clam chowder follows specific guidelines, I’ve learned that flexibility in the kitchen often leads to unexpected delights.
Don’t have fresh clams? Canned work perfectly well. Wisconsin milk makes a rich base, but coconut milk creates a delicious dairy-free alternative.
For a Midwest twist, try adding locally smoked bacon instead of salt pork. My daughters love it when I swap potatoes for sweet corn—a simple change that transforms the entire profile.
Want it thinner? Use more broth. Prefer it thicker? Add a touch more flour.
The beauty of chowder? It’s infinitely adaptable to your pantry and preferences.
What to Serve with Clam Chowder
Now that you’ve got your perfect chowder customized to your taste, let’s talk about complementary dishes that’ll round out your meal.
I always reach for crusty sourdough or hearty rye bread – something with substance to soak up that creamy goodness. My daughters love oyster crackers sprinkled on top.
A simple green salad with Wisconsin apples and local maple vinaigrette balances the richness.
Or try a Wisconsin cheese board featuring aged cheddar and fresh curds.
For drinks? Nothing beats a local craft beer or, for non-alcoholic options, a crisp apple cider from our local orchards.
For a true Wisconsin experience, pair your chowder with a creamy New Glarus Spotted Cow beer and some sharp aged Wisconsin white cheddar – the beer’s smooth maltiness complements the chowder’s richness while the sharp cheddar adds a tangy contrast to the creamy base.
Final Thoughts
After years of making this clam chowder recipe, I’ve come to appreciate how it brings together the best of coastal tradition with our heartland sensibilities.
There’s something magical about serving a steaming bowl on a frigid Wisconsin evening, knowing the dairy came from just down the road.
My daughters have grown to love this chowder too, which isn’t always guaranteed with seafood and kids, right?
The beauty of cooking from scratch is how it connects us—to our food sources, to traditions both borrowed and our own.
Try it once, and I bet it becomes your family’s favorite too.
