Grandma’s Clam Chowder: A Creamy, Coastal Classic

A Taste of the Coast in Every Spoonful

There’s nothing quite as comforting as a bowl of Grandma’s Clam Chowder rich, creamy, and packed with tender clams, hearty potatoes, and smoky undertones. Whether enjoyed on a chilly winter evening or as a nostalgic reminder of seaside summers, this dish holds a special place in American cuisine.

For generations, Clam Chowder has been a staple in coastal communities, with recipes passed down from grandmothers who knew how to bring the freshest flavors from the sea to the dinner table. Today, we honor this tradition by making it just like Grandma used to simple, wholesome, and utterly delicious.

The History of Clam Chowder: A New England Treasure

Clam Chowder has a rich history that dates back to the early 18th century, when English and French settlers arrived in the New England region of the United States. These settlers brought with them the concept of chowder a thick, hearty soup made with seafood and potatoes.

New England Clam Chowder, the most famous version, became popular along the East Coast, especially in Massachusetts and Rhode Island. Unlike other chowders, which sometimes use tomatoes (like Manhattan Clam Chowder), this classic version is creamy, white, and deeply satisfying.

Grandmothers in fishing villages perfected the art of making chowder, often using clams freshly harvested from the shore, combined with simple, pantry-friendly ingredients. This dish was a working-class favorite, loved for its affordability, rich flavors, and ability to warm both the body and the soul.

If you enjoy comforting, hearty soups, you might also love this Texas Chili Recipe, another warm and filling classic.

Grandma’s Classic Clam Chowder Recipe

Just like Grandma made it rich, creamy, and packed with fresh clams.

Ingredients

For the Chowder:

• 4 slices of thick-cut beef bacon, diced (or turkey bacon)
• 2 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 2 large russet potatoes, peeled and diced
• 1 cup bottled clam juice
• 3 cups whole milk
• 1 cup heavy cream
• 2 cups fresh clams, chopped (or canned clams, drained)
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon dried thyme
• ¼ teaspoon smoked paprika (optional)

For Garnish:

• Fresh parsley, chopped
• Crackers or toasted bread

Instructions

Step 1: Cook the Base

1. In a large pot or Dutch oven, cook the diced beef bacon over medium heat until crispy. Remove and set aside.
2. In the same pot, melt butter and add onions, celery, and garlic. Sauté until soft and fragrant, about 5 minutes.

For a seafood twist, try serving this chowder alongside Garlic Salmon Skillet, another delicious coastal-inspired dish.

Step 2: Build the Chowder

3. Stir in the diced potatoes and pour in the clam juice, bringing it to a gentle simmer. Cover and let cook for 10-12 minutes, until the potatoes are fork-tender.
4. Reduce the heat to low and slowly stir in the milk and heavy cream, allowing the soup to thicken.

Step 3: Add the Clams

5. Stir in the chopped clams, cooked bacon, salt, pepper, thyme, and paprika. Let simmer for 5 more minutes, stirring occasionally.

Step 4: Serve and Enjoy

6. Ladle the warm, creamy chowder into bowls and garnish with fresh parsley. Serve with crackers or toasted bread for the perfect finishing touch.

If you love making soups in advance, check out Can You Freeze Beef Stock? for tips on preserving chowder and other broths.

Grandma’s Secrets for the Best Clam Chowder

👵 Want your chowder to taste just like Grandma’s? Here are her best tips:

✔ Use fresh clams: If possible, use fresh clams instead of canned ones for a richer, more authentic flavor.

✔ Don’t let the milk boil: Keep the heat low when adding the milk and cream to prevent curdling.

✔ Let it rest: Chowder tastes even better the next day as the flavors meld together.

✔ Thicken naturally: Some grandmothers add a tablespoon of flour or mashed potatoes for an extra creamy texture.

✔ Balance the smokiness: The smoky beef bacon enhances the flavors, but you can also use turkey bacon or smoked paprika for a similar effect.

For a richer soup base, consider using homemade stock. Learn how to make a deeply flavorful broth with this Beef Stock Recipes guide.

Why We Love Grandma’s Clam Chowder

✅ Creamy & Comforting – A rich, velvety texture that warms the soul.
✅ Full of Flavor – The perfect balance of seafood, potatoes, and smoky bacon.
✅ A True Classic – Rooted in American history and beloved for generations.
✅ Perfect for Any Season – Enjoy it during winter or as a seaside summer tradition.

Nutritional Information (Per Serving)

• Calories: 420
• Protein: 18g
• Carbohydrates: 32g
• Fat: 25g
• Fiber: 3g

Final Thoughts: A Taste of Tradition

There’s a reason why Grandma’s Clam Chowder has stood the test of time. This creamy, hearty soup is more than just a dish it’s a memory in a bowl. Whether you’re making it for a family gathering or enjoying it on a quiet evening, this recipe will bring you back to the comforting flavors of home.

What’s your favorite way to enjoy Clam Chowder? Let us know in the comments! 😊👇