Clam and Corn Chowder
A cozy New England–style soup made with tender potatoes, sweet corn, smoky bacon, and briny clams. Quick and easy to make in under an hour—perfect for a comforting lunch or light dinner!
Clam and corn chowder is warm, hearty, and comforting—the kind of soup that feels right at home on cool evenings or anytime you’re craving something rich and satisfying. This version brings together tender potatoes, smoky bacon, sweet corn, and plenty of minced clams in a creamy broth that develops flavor quickly. The combination of evaporated milk and clam juice creates a lush texture without being overly heavy, and the cream-style corn adds body and natural sweetness.
One of the best things about this chowder is how customizable it is. You can keep it simple with just clams, corn, and potatoes, or build extra depth with sautéed mushrooms, celery, green onions, or carrots. The bacon adds a savory backbone, but you can easily adjust the richness or saltiness based on your preference. It’s a flexible, approachable chowder that comes together easily on the stovetop.
History Note: Chowder has long roots in New England cooking, where fishermen combined clams, salt pork, potatoes, and hardtack to make a nourishing, affordable meal. Corn wasn’t always a traditional addition, but it became popular in many regions for its sweetness and its ability to naturally thicken the broth—a comforting blend of old and new traditions.
What You’ll Like About This Dish
Flexible and customizable. Add mushrooms, carrots, celery, or green onions to make the chowder your own.
Sweet and savory balance. Corn adds natural sweetness that pairs beautifully with briny clams and smoky bacon.
Satisfying and hearty. Potatoes, evaporated milk, and plenty of clams make this a filling, complete meal.
Ingredient Notes
- Bacon: Provides smoky depth; the drippings form the base of the roux for extra flavor.
- Onion: Softens and sweetens as it cooks, building the chowder’s foundation.
- Flour: Helps thicken the broth when combined with the bacon drippings.
- Clam juice: Adds briny richness and enhances the clam flavor throughout the soup.
- Minced clams: Use both the clams and their liquid for maximum flavor.
- Potatoes: Russet or Yukon Gold work best; they soften and release starch to thicken the chowder naturally.
- Evaporated milk: Gives the chowder creaminess without being as heavy as cream.
- Green onions: Add color and brightness near the end of cooking.
- Cream-style corn: Adds sweetness and contributes to the chowder’s body.
- Salt and pepper: Season at the end, especially after adding dairy, which can mute flavors.
Steps to Make Clam and Corn Chowder
- Cook the bacon until crisp, then transfer to paper towels and crumble.
- Sauté the onion in 2 tablespoons of the bacon drippings until soft.
- Stir in the flour and cook briefly to form a roux.
- Add the clam juice, minced clams with liquid, potatoes, water, and salt and bring to a boil.
- Reduce the heat and simmer until the potatoes are tender.
- Stir in the butter, evaporated milk, green onions, and cream-style corn.
- Taste and adjust seasoning with salt and pepper.
- Serve hot, topped with crumbled bacon.
Tips for Clam and Corn Chowder
- If you like a thicker consistency, simmer the chowder uncovered for a few minutes or add a flour slurry as noted.
- Add vegetables like mushrooms, celery, or carrots early so they soften with the potatoes.
- Evaporated milk is less likely to curdle than regular milk when added to hot soups.
- For a richer chowder, stir in a splash of heavy cream before serving.
Recipe Variations
- Mushroom and celery chowder. Sauté diced mushrooms and celery along with the onions. Mushrooms deepen the savory flavor while celery adds aromatic sweetness and a classic chowder profile.
- Carrot and herb version. Add finely diced carrots to the pot with the potatoes and finish with thyme or parsley. The carrots add color and mild sweetness, and the herbs brighten the finished chowder.
- Creamier New England style. Stir in ½ to 1 cup of heavy cream at the end for a richer, more traditional New England texture. Add it off the heat to avoid curdling.
- Smoky bacon upgrade. Use thick-cut bacon or even a small amount of smoked ham. This boosts the savory backbone and complements the sweetness of the corn.
- Spicy chowder. Add a pinch of cayenne or a diced jalapeño when sautéing the onions. The heat balances the sweeter corn notes and adds a gentle kick.
- Seafood medley. Fold in small cooked shrimp or crab meat at the very end. This turns the chowder into a heartier, more luxurious seafood soup without altering the base recipe.
Serving Suggestions
- Serve with oyster crackers or crusty bread to soak up the creamy broth.
- Add a simple green salad or coleslaw for a fresh contrast.
- Pair with a seafood sandwich such as a tuna melt or crab roll.
- Choose a sprinkle of fresh herbs or extra green onions for a bright finish.
- Pair with crusty bread or homemade biscuits for a heartier meal.
How to Store Clam and Corn Chowder
Refrigerate: Store in a covered container for 3 to 4 days. The flavors deepen as it rests.
Freeze: Freezing is possible but may slightly change the texture due to dairy. Freeze up to 2 months and thaw gently before reheating.
Reheat: Warm over low heat on the stovetop, stirring often. Avoid boiling once dairy is added to prevent separation.
Clam and Corn Chowder
Ingredients
- 4 slices bacon
- 1/4 cup chopped onion
- 2 tablespoons all-purpose flour
- 16 ounces clam juice, (2 bottles)
- 2 6 1/2- ounce cans minced clams, undrained
- 2 cups diced potatoes
- 2 cups water
- 1 teaspoon kosher salt, plus more to taste
- 2 tablespoons butter
- 13 ounces evaporated milk
- 2 green onions, chopped
- 1 cup cream-style corn
- Freshly ground black pepper to taste
Instructions
- Cook the Bacon: Brown the bacon in a Dutch oven or large saucepan over medium heat. Remove the bacon with a slotted spoon and drain it on paper towels; then crumble and set it aside.
- Sauté the Onion and Make the Roux: Remove all but 2 tablespoons of drippings from the pan and add the chopped yellow onion. Sauté for 3 to 4 minutes, or until translucent. Add the flour and cook, stirring, for 2 minutes.
- Simmer the Base: Add the clam juice, undrained minced clams, diced potatoes, water, and 1 teaspoon of kosher salt to the roux. Bring to a boil, then reduce the heat to low and simmer until the potatoes are tender.
- Add the Dairy and Corn: Stir in the butter, evaporated milk, green onions, cream-style corn, and freshly ground black pepper. Taste the chowder at this stage and add more salt if needed, as the dairy and corn will soften the flavors.
- Finish and Serve: Sprinkle crumbled bacon over each serving.
Notes
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
