Clam chowder soup

Goodbye Store-Bought, Hello Homemade Clam Chowder

Let’s be honest - you can’t have lobster rolls without a cozy bowl of clam chowder on the side.
It’s like peanut butter and jelly. Kimchi and rice. The ultimate pairing.

But here’s the thing: store-bought clam chowder?
It’s always a little… meh.

Not enough clams, weirdly gelatinous texture, and kind of a one-note flavor.
Even restaurant versions sometimes miss the mark - either too salty, too bland, or somehow both.

So while I was already in the kitchen making lobster rolls, I figured:
Why not try making my own clam chowder from scratch?

And honestly?
It turned out way better than I imagined - thick, creamy, loaded with flavor and packed with actual clams (imagine that!).
Every spoonful was like a warm hug in a bowl.

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Ingredients

You don’t need anything fancy - just real ingredients that bring big flavor:

• Clams (fresh or canned — I minced some for the base and left others whole for texture)
• 1 potato, peeled and diced
• 1 onion, finely chopped
• 6 slices of bacon, chopped
• 2 cloves of garlic, minced
• Butter
• Milk (I used whole milk)
• Heavy cream
• 1 chicken stock cube (or use liquid broth)
• Flour (to make the roux)

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How to Make It: Step-by-Step Cozy Comfort

1. Prep All Your Ingredients

Start by chopping up the onion, garlic, potato, and bacon into small pieces.
You want everything to be bite-sized, so it blends together nicely in the soup.

2. Sauté the Flavor Base

In a large pot, melt a knob of butter over medium heat.
Add in your chopped bacon, onion, potato, and garlic - all at once.

Let it all cook down together, stirring occasionally.
The bacon will start to crisp up, and the onion and garlic will turn soft and fragrant.
The potatoes will begin absorbing all that smoky, buttery flavor - it already smells like something special.

3. Build the Roux

Once everything is looking golden and cozy, push the contents of the pot to one side.
Add a bit more butter if the pot looks dry, then sprinkle in about a tablespoon of flour into the melted butter area.

Mix it until it forms a paste - this roux will thicken your soup later and give it that luscious, creamy body.

4. Add Clams for Depth

Before adding any liquid, finely mince a handful of the clams and toss them into the pot.
This infuses the base with a deep clammy flavor that doesn’t get lost in the cream. Genius move.

Let the clams cook briefly with the bacon, garlic, and onion mix. You’re basically building a flavor bomb.

5. Add Liquid: Milk + Cream + Stock

Pour in just enough milk to cover the ingredients, then add in your heavy cream - about 2/3 the volume of the milk you added.
This combo gives it that signature silky richness without being overly thick or greasy.

Drop in a chicken stock cube, or a splash of broth if you’re using that instead.
Stir everything well.

6. Simmer Until Perfect

Bring everything to a gentle simmer - not a hard boil.
You want it to thicken slowly, giving the potatoes time to soften and the flavors to meld beautifully.

Once the soup starts looking creamy and the potatoes are fork-tender, it’s time to add the rest of the whole clams.

Simmer for just another 1–2 minutes to keep the clams tender and juicy.

And that’s it — the dreamiest, creamiest clam chowder ever .

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Let’s have Pure Cozy Vibes

We served the chowder alongside fresh lobster rolls - a buttery, seafood-packed dream combo.
A glass of crisp Sauvignon Blanc (New Zealand) cut through the creaminess perfectly.

Pro tip: serve your chowder with toasted sourdough or oyster crackers on the side for that perfect crunch.

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Final Thoughts: Homemade Hits Different

And that’s it - the dreamiest, creamiest clam chowder ever.

It was rich without being heavy, savory without being salty, and packed with way more flavor than anything you’d get from a can.

The texture was spot-on: velvety broth, tender potatoes, bits of smoky bacon, and juicy clams in every bite.
You could taste every ingredient - no filler, no shortcuts.

From now on, I’m skipping the supermarket version completely.
This homemade clam chowder recipe is 100% going into my regular comfort food rotation.

Every spoonful was full of texture, flavor, and cozy goodness. From now on, I’m definitely making my own instead of buying it. Homemade just hits different!

Now, we are really really really love into homemade clam chowder

Because at the end of the day, nothing beats making something from scratch that warms both your stomach and your soul.

Bon appétit, and happy cooking!