Creamy Clam Chowder – Family Style is the perfect comforting meal for busy weeknights! This dish combines tender clams, creamy potatoes, crunchy celery, and aromatic herbs for a flavor-packed chowder that the whole family will love. It’s simple to prepare, making it a go-to recipe when you need something quick, filling, and delicious!

Why You’ll Love This Recipe
Ingredients for Creamy Clam Chowder – Family Style
How to Make Creamy Clam Chowder – Family Style
Tips for Making Creamy Clam Chowder – Family Style
Make-Ahead Instructions
Storing Leftovers
Freezing Creamy Clam Chowder – Family Style
Reheating Creamy Clam Chowder – Family Style
Serving Suggestions
FAQs
Try these chowder-related recipes next!
New England Clam Chowder
Seafood Chowder
Clam Chowder with Bacon
Creamy Potato Soup

Why You’ll Love This Recipe

Perfect for Family Gatherings. This clam chowder is not only delicious, but it also feeds a crowd, perfect for gatherings or cozy family dinners.
Rich and Creamy. The chowder is packed with flavor, featuring tender clams and creamy potatoes, creating a rich texture that warms the soul.
Easy to Prepare. With simple ingredients and straightforward instructions, this recipe is accessible for cooks of every skill level — anyone can make it!
Customizable. You can easily customize this recipe by adding your favorite vegetables or adjusting the spices to suit your taste.

Ingredients for Creamy Clam Chowder – Family Style

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Clams: Fresh, canned, or frozen; ensure they are cleaned and ready to use.
Potatoes: Use Yukon Gold or Russet potatoes for their creaminess.
Celery: Adds crunch and flavor to the chowder.
Onion: A savory base for the chowder; a sweet onion is ideal.
Garlic: Fresh minced garlic enhances the flavor profile.
Heavy Cream: Provides a rich and creamy base; you can substitute with half-and-half for a lighter version.
Chicken or Vegetable Broth: The soup base; feel free to use clam juice for more clam flavor.
Herbs & Spices: Thyme, bay leaves, salt, and pepper complement the dish nicely.
Bacon: Optional, but recommended for added flavor and texture.

How to Make Creamy Clam Chowder – Family Style

In a large pot, cook chopped bacon (if using) over medium heat until crispy. Remove bacon and reserve for garnish.
In the same pot, add chopped celery and onion, cooking until softened. Stir in minced garlic and cook for another minute.
Add diced potatoes, broth, thyme, bay leaves, salt, and pepper; bring to a boil.
Reduce heat and simmer until potatoes are tender, about 15 minutes.
Stir in the clams and heavy cream, then cook until heated through. Remove bay leaves before serving.
Serve hot, garnished with crispy bacon and fresh herbs.

Tips for Making Creamy Clam Chowder – Family Style

Use Fresh Ingredients: Opt for fresh clams if possible, but canned clams work in a pinch.
Adjust the Thickness: If your chowder is too thick, add a bit more broth or cream until desired consistency is reached.
Enhance Flavor: Let the chowder sit for a while before serving; the flavors deepen as it rests.
Experiment: Feel free to add other vegetables like corn or carrots for extra flavor and nutrition.

Make-Ahead Instructions

Prepare the chowder and let it cool before transferring it to an airtight container for refrigeration.
This chowder can be made a day or two in advance and taste even better as it sits!

Storing Leftovers

Let the chowder cool completely before storing in an airtight container. It will keep in the refrigerator for 3-4 days. Reheat on the stove over low heat, stirring gently until warmed through.

Freezing Creamy Clam Chowder – Family Style

Cool the chowder completely and transfer it to a freezer-safe container or bag.
Label and date the container; it can be frozen for up to 3 months.

Reheating Creamy Clam Chowder – Family Style

To reheat, thaw the chowder overnight in the refrigerator.
Warm it gently on the stove over low heat, adding a splash of broth or cream if it appears too thick.

Serving Suggestions

FAQs

Can I use frozen clams instead of fresh?

Yes, you can use frozen clams. Just make sure they are thawed and cleaned.

What type of potatoes work best in clam chowder?

Yukon Gold or Russet potatoes work best because they become creamy when cooked.

Can I make this chowder vegetarian?

Yes, simply omit the bacon and use vegetable broth instead of chicken broth.

What’s the best way to store leftovers?

Store leftovers in an airtight container in the fridge for 3-4 days.

How do I make clam chowder thicker?

You can add a cornstarch slurry or mash some of the cooked potatoes to thicken the chowder.