Just like Mo's Clam Chowder Recipe that we get every time we go to the Oregon coast, this is loaded with clams and bacon. It's a creamy, hearty soup full of classic flavors! Homemade clam chowder is easier to make than you think and this classic Boston Clam Chowder is a hearty delicious meal!
Love this? Next time try this Potato Soup Recipe - it is the BEST!!
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Why you'll love this recipe
The original Mo's restaurant is in Seaside, Oregon serves a big bowl of clam chowder in yummy bread bowls with thick creamy chowder spilling over the sides.
It's a must-stop location so you can be sure to score a bowl of Mo's chowder, but just in case you miss it, there are restaurants in Depot Bay, Cannon Beach and Lincoln City. In fact there are now restaurants all over the United States.
The Oregon chowder belt starts in Lincoln City and extends north on the Oregon coast up to Seaside. There are some great chowders available.
And now... well.... we don't live in Oregon so since then I've developed my version of their soup!
This homemade clam chowder recipe I've developed after years of recipe development. It's terrific because it's really a pantry/refrigerator type meal and so you can always keep the ingredients on hand.
It's a New England-Style Chowder, rich and thick. It is heavenly!
I've tweaked it a bit over the years, but I figured it's definitely time (past time?!!) to share it with you! Like my recipes for Potato Soup and Cheeseburger
Ingredients
This is the BEST Chowder! For the exact measurements, please refer to the printable recipe card at the bottom of this post.
- bacon - salty bacon slices add richness
- celery, onion, carrot - for crunch and freshness.
- flour - thickens the chowder
- butter - works in conjunction with the flour to thicken and add creaminess, also adding richness.
- chicken stock - though I've made this with clam juice or stock I think it makes it too "fishy" - I bet you'll love this combination!
- canned clams - I recommend whole canned clams (not chopped!), save the clam broth. Fresh cherrystone clams or razor clams can be used when available, the canned clams are much more accessible.
- heavy cream - for creamy richness.
- russet potatoes - the perfect hearty potato for this soup!
- chili powder, salt
and ground pepper - to perfectly flavor this chowder!
Everyday ingredients, in fact, you probably have (almost) everything in your fridge or pantry. This is a great dinner idea for tonight!
Instructions
This is an overview of the instructions. For the complete directions just scroll down to the bottom!
- In a large pot, add the diced bacon and sauté bacon until crispy, remove cooked bacon and drain on paper towels.
- Dice the vegetables, drain the clams reserving juice.
- Add the butter to the pot with the bacon grease, then add the onion, celery and carrots sauté over medium heat until softened.
- Stir in the flour and season. Cookout the flour.
- Add the chicken stock and clam juice.
- Increase the heat to high and bring to a boil. Cook until the potatoes are tender.
- Add the cream and clams. Bring to a boil and taste and adjust the seasonings.
Equipment
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Wooden Spoon - I have a dozen of these!
FAQ's
Russet potatoes are the BEST choice for Mo's clam chowder. As the potatoes cook, they release starch and help thicken the chowder. It's a hearty potato with a meaty texture and perfect for this soup!
It would be great to use fresh, but I want you to make this often so now is the time to utilize your pantry. Canned clams are a great choice and are much more affordable than fresh and a ton less work!
Choose whole canned clams rather than minced and roughly chop them yourself. Canned minced clams are so tiny and they don't have a whole lot of flavor.
Similar in flavor, the main difference different between Boston and New England Chowder is the broth is thicker and creamier in Boston Clam Chowder.
The New England version is more of a thin clear broth. And Manhattan Chowder? That's a tomato-based broth.
Tips
Adding the clams at the end will ensure they stay tender! If you add it earlier in the cooking process they become tough and rubbery.
Bacon is an important part of the flavoring, so don't skip it! In fact if you make a little extra? Just scatter it on the top of the soup for garnish!
As the soup cools it will thicken. If it's too thick add a splash of chicken stock to thin it out.
Do you want to learn how to make the BEST Homemade Soups, Stews and Chowders? Read Homemade Soup; A Complete Guide get all of my tips and tricks!
Related recipes
Vegetarian Corn Chowder - bursting with yummy corn flavor, this soup takes less than 30 minutes to make and is AMAZING!
Turkey Corn Chowder - don't toss your holiday leftovers, transform it into this rich, delicious chowder. No turkey? No problem, use rotisserie chicken instead.
Corn and Potato Chowder - savory and delicious, this is an old fashioned chowda filled with crunchy sweet corn, creamy potatoes and plenty of cheese - YUM!
So many soups, so little time! 😋
Serve with
I bet you're wondering what's good with
This light garden salad is filled with fresh ingredients. It's easy to make and serve with a creamy vinaigrette.
This Honey Glazed Orange Salad is wonderful, especially in the fall and winter when citrus is at its peak. A perfect combination of flavors.
Both light and delicious, these would be great choices! And if you're not serving the chowder in a bread bowl (which is always a great choice!) you'll definitely want some dinner rolls or some of this yummy cast iron skillet cornbread.
Best Clam Chowder Recipe
Ingredients
- 3 large russet potatoes peeled and diced
- 6 strips bacon thick-cut
- 2 stalks celery diced
- 1 yellow onion diced
- 1 carrot peeled and diced
- 4 cups chicken broth
- 2 10 oz. canned whole clams do not drain clams, be sure to reserve the juice.
- 1 cup heavy cream
- 3 tablespoon flour
- 2 tablespoon butter
- 1 teaspoon salt
- ¾ teaspoon black pepper
- ½ teaspoon chili powder
- ¼ teaspoon garlic powder
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Instructions
- Dice the bacon and render the fat In a large stockpot. Saute bacon over medium heat until crispy, remove from pan Drain on paper towels, set aside.
- Dice the onion and celery. Peel and dice the carrots and potatoes.
- Drain the clams, reserving the juice. Roughly chop the clams, set aside
- In the same pot used to cook the bacon, drain off a bit of the oil. Add the butter then add onion, celery and carrots to the pot and saute over medium heat until softened about 3 minutes.
- Stir in the flour & mix it well with the softened veggies, season with salt, pepper, garlic and chili powder - cook for 2 minutes.
- Now add the chicken stock and the juice from the 2 cans of chopped clams, and potatoes. Increase the heat to high and bring to a boil. Stirring often, cook until the potatoes are tender, about 15 minutes.
- When the potatoes are tender, add the cream, clams and bacon. Heat thru and taste the seasonings. Depending on how salty the bacon is you may need to add an additional ½ teaspoon of salt.
Nutrition
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Don't worry, we'll never share your email.First published December 4, 2019 - Last updated November 4, 2021
Kevin
Absolutely.... Mo's clam chowder is the best!! However, the original restaurant was, and still is... in Newport. Love your site and recipes..!!
Bowl Me Over
Thank you so much Kevin, I appreciate your support!!
Rich
HI,
I am making your Clam Chowder recipe for a party of 70 (after testing 6 different recipes- your clam chowder is absolutely the BEST!!)
I will be serving about 6 oz. portions. I am trying to calculate the amount of ingredients.
Here is my question: How many ounces are you using per serving?
Thank you Rich
Bowl Me Over
Hey Rich - The ounces is roughly 10 ounces per serving, this soup makes about 9-10 cups of soup. When it comes to converting, check out the slide bar. You'll see it when you hoover over the number of servings (in this instance 8 for the clam chowder recipe). it allows you to slice it up and down. That will be helpful when you’re figuring out the ingredients.
Sounds like it's going to be a lot of fun. I’m thrilled the blog is a going to be a little part of it! Good luck and enjoy your event! I’d love to see a picture or two if you have a chance!
Pam
Excellent clam chowder! Used 1/2 & 1/2 instead of heavy cream, otherwise followed recipe exactly. Will make again.
Kathy Bell
This is by far the BEST clam chowder I have ever tasted. Thank you for sharing this recipe. It definitely will be put at the top of my favorite recipes.
Bowl Me Over
Yay!!! You've made my day Kathy, we love this recipe as well - thanks so much for sharing!!
Marian Junkman
This is so good! I’ve made it twice. I do thicken it a little more with corn starch at the end, but other than that follow the recipe! Thank you!
Michaela Kenkel
I LOVE clam chowder!!! this looks like a nice thick and hearty one!
Sandra
this is one of my favorite chowders. Thick and creamy!. Love the chili and the chunks of potatoes in this recipe. This is a hit at my house!
Bowl Me Over
Yay!! I’m glad you enjoyed this recipe Sandra, it’s one of our favorites!!
Karynn
We absolutely love this recipe! So close to what my Nana used to make. Bring back som many memories. I double the veggies.
What is the serving size? My guess is one cup?
Bowl Me Over
How wonderful and what a great compliment, thank you so much for stopping by and letting me know! Doubling the veggies? Sounds terrific! Now I'm hungry for chowder! Yes, serving sizes are about a cup - that sounds right.
Madi
This does look like the perfect clam chowder! I need to make this for dinner soon!
Bowl Me Over
Thank you Madi!
Lynda Barnes
Made the chowder and followed recipe exact...seemed too runny for chowder. Like water. Is this a more runny soup than most chowder?
Bowl Me Over
Hmmm.... Lynda, it doesn't sound like you followed the recipe exactly. I've never had anyone say that and I'm sure what went wrong.
Mike Connelly
Best Clam Chowder that my wife or I have ever eaten and the easiest and best I have ever made! It was so good we had to have it twice last week. There are just the two of us so I cut the recipe in half and it worked out great!
Thank you Debra for the great recipe! BRAVO!
Bowl Me Over
That is fantastic Mike! Dan and I really love it too, but twice in a week? Wonderful! I'm so glad you enjoyed this recipe!!!
Mike Connelly
Sorry for the double post! WordPress did not update your blog comments as expected so I posted again! Be that as it may, I described your recipe to a cohort today after a morning outing at the range and he requested the recipe. He said he loves Maine clam chowder but wold like to try your recipe. I will be sending it to him shortly! It's wonderful!
Bowl Me Over
No worries Mike, I'm so appreciative you love this recipe (we do too!) Happy Holidays to you and yours!!!
Julie
My son used to live in Boston and it's just a magical city. The seafood is amazing as is the history and things to do. We love clam chow...da and I don't make it. I've got to change my ways and give this one a try!
Bowl Me Over
I hope you do Julie and let me know how it compares!!
debi at Life Currents
I love clam chowder. Can you believe that I've never made it at home! I need to fix that right away!
Bowl Me Over
Most definitely! Enjoy Debi!!
Mike Connelly
Debra,
Thank you for this recipe! It is absolutely the Best Clam Chowder I have ever made and my wife and I have ever eaten. We made it one evening for dinner and liked it so much we made it again two days later for dinner! BRAVO!
If anyone is interested, the recipe scales very well. My wife and I don't eat all that much at one setting and 1/2 a batch was perfect for us.
Keep the goodness coming!
Bowl Me Over
Thank you Mike - I really appreciate your feedback!!!
Sandi
I just drooled on my keyboard! I am sooo excited to try this recipe!
Bowl Me Over
I hope you really enjoy this chowder Sandi!!!