Clam Chowder Recipe with Fresh Clams You’ll Want to Make Again

Clam chowder recipe with fresh clams is one of those comforting dishes that feels like a warm hug in a bowl — especially when you make it from scratch.

If you’re on the hunt for cozy meals to try, be sure to check out these amazing soup recipes that’ll keep your spoon busy all season long.

There’s just something extra special about using fresh clams in your chowder. The flavor is richer, the texture is better, and you can taste the ocean in every bite (in the best possible way).

This isn’t your average canned clam situation — this is a next-level chowder that’s worth the little bit of extra effort.

With tender clams, creamy broth, hearty potatoes, and just the right amount of seasoning, this soup brings serious restaurant-quality vibes right to your kitchen.

Whether you’re a longtime chowder fan or trying it for the first time, once you taste it with fresh clams, there’s no going back.

What are the ingredients for clam chowder?

1. You’ll start with bacon and butter for flavor.
2. Then you’ll need chopped onion and celery for that classic base, plus flour to help thicken things up.
3. The star of the show is 5 pounds of live cherrystone clams (or you can use 3 cans of chopped clams as a shortcut), along with clam juice, diced potatoes, fresh thyme, bay leaves, salt and black pepper,
4. Finally, a good splash of heavy cream to make it rich and creamy.

How to clean clams for clam chowder?

1. Give the clams a good rinse under cold water to remove surface dirt.
2. Toss out any with cracked shells or clams that don’t close when tapped — those are likely dead and shouldn’t be eaten.
3. Then fill a large bowl with cold water and add a tablespoon of salt per quart. Let the clams sit for 20–30 minutes. They’ll spit out sand and grit — this is called purging.
4. Use a soft brush or your hands to scrub off any remaining dirt or barnacles.
5. If they still seem sandy, give them another saltwater soak with fresh water.
6. Store them in the fridge in a bowl covered with a damp towel if you’re not cooking them right away — never seal them in an airtight container.

How to Make Clam Chowder from Scratch 

If you’ve never made clam chowder from scratch, don’t worry—it’s easier (and tastier!) than you might think.

We start with fresh, live clams and steam them in a cup of boiling water with a couple bay leaves — less water keeps that amazing clam flavor concentrated.

Once the clams open up, we strain the broth using a coffee filter over a mason jar to catch any grit, and save that liquid gold for later.

Then we crisp up some bacon in the same pot, add a bit of butter, and cook onions, celery, and half the potatoes until soft.

Stir in flour to thicken it up, pour in that flavorful clam juice, toss in the rest of the potatoes, a bit of thyme, and season it up.

Let it simmer until the potatoes are tender, then finish it off with the chopped clams and a splash of heavy cream.

Top it off with a pat of butter before serving, and you’ve got yourself a bowl of pure comfort.

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Love seafood recipes? You’ll definitely want to explore grilled clams for a smoky, savory twist! And don’t forget — pairing your chowder with buttery, homemade cheddar baked biscuits takes it from delicious to unforgettable.

Clam Chowder Recipe with Fresh Clams

Clam chowder recipe with fresh clams that’s rich, creamy, and full of flavor—this homemade version will have everyone asking for seconds.

Print Pin Rate

Course: Soup

Cuisine: American

Keyword: Clam Chowder Recipe with Fresh Clams, How to Make Clam Chowder from Scratch

Prep Time: 5 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 50 minutes minutes

Servings: 8

Author: momma lew

Ingredients

• 3 slices thick-cut bacon diced 

• 2 tbsp butter
• ¼ cup celery chopped
• 1 cup onion chopped
• 2 tbsp flour
• 5 lbs live cherrystone clams Substitute for 3 cans of chopped clams
• 3 cups clam juice
• 1 ¼ lb potatoes peeled and diced
• 1 tsp fresh thyme
• 4 bay leaves
• salt & black pepper
• 1 pint heavy cream

Instructions

• We use fresh, live clams. In a large stock pot, bring a cup of water to a boil. Add 2-3 bay leaves. You want to steam the clams and more water will dilute the delicious clam broth. 
• Add the clams, cover and cook for 10 minutes, until the clams open up. You will want to reserve the broth. 
• Run the broth through a sieve or cheesecloth. We use a coffee filter on top of a mason jar to do this. 
• Clean your stock pot. Add diced bacon and cook, stirring occasionally until the bacon becomes crispy, about 4-5 minutes. 
• Throw in 2 tablespoons of butter and cook onions, celery and half of the potatoes needed. Cook about 10 minutes, giving it an occasional stir. 
• Stir in flour and coat ingredients. 
• Pour in the clam juice, remaining potatoes, thyme, and bay leaf. Season with salt, pepper. Stir.
• Bring chowder to a boil. Cook on low until potatoes are fork tender, about 15 minutes. 
• Remove pot from heat. Add in clams and heavy cream
• Serve with a tablespoon of butter on top.

Video

Notes

To use canned clams:

Use 3 cans of canned clams. Reserve the clam broth in the clams, it is about 1 cup of broth. You will need 2 extra bottles of clam broth.