If you've ever had a bowl from Mo's Clam Chowder on the Oregon coast, you already know...this clam chowder is rich, creamy, and loaded with clams and bacon. This easy copycat recipe brings that same flavor home.
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!
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What Makes Mo's Clam Chowder So Famous?
If you've ever stopped at Mo's Seafood & Chowder along the Oregon coast, you know exactly what we're chasing here. Big bread bowls, thick, creamy chowder, and that rich, bacon-loaded flavor that somehow tastes even better with a view of the ocean.
From Seaside down through Depoe Bay, Cannon Beach, and Lincoln City, that stretch of coastline is basically chowder heaven. And while I'm not making that drive on a random Tuesday, I am making this.
This is my easy copycat version of Mo's clam chowder-New England-style, rich, hearty, and built with simple pantry ingredients you probably already have on hand. After plenty of tinkering (and a few very serious taste tests), this one finally hit the mark.
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
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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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!
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
Clams are a little fussy, so timing matters here. Add them at the very end of cooking so they stay tender and buttery-if they simmer too long, they turn tough and chewy (and nobody wants that situation). While we're talking flavor, don't even think about skipping the bacon. It adds that rich, savory backbone that makes this chowder what it is. If you happen to cook up a little extra, sprinkle it right over the top before serving. It's the kind of finishing touch that makes people go back for seconds.
One more thing to keep in mind...this chowder thickens as it sits. If it gets a little too cozy in the pot, just stir in a splash of chicken stock to loosen it up. And if you're in full soup mode and want to sharpen your skills, check out my Homemade Soup Guide packed with tips, tricks, and all the little things that take your soups from good to "wait… you made this?"
More great chowder recipes
If you're in a full-on chowder mood (and honestly, when aren't we?), there are a few more cozy bowls you'll want to try next. The Vegetarian Corn Chowder is packed with sweet corn flavor and comes together fast, making it a great lighter option that still feels hearty. Turkey Corn Chowder is a smart way to turn leftovers into something warm and satisfying, with plenty of flavor in every spoonful.
And the Corn and Potato Chowder leans into that classic creamy, comforting vibe with tender potatoes, sweet corn, and a rich, cheesy finish. Different flavors, same cozy payoff.
What to Serve with Clam Chowder
Clam chowder is rich and creamy, so it pairs nicely with lighter, fresh sides that balance things out. A crisp green salad with a tangy vinaigrette cuts through the richness and keeps the meal from feeling too heavy.
If you're leaning into comfort, you can't go wrong with warm, crusty bread, buttery dinner rolls, or even a classic bread bowl to soak up every last spoonful. Oyster crackers are always welcome, and a simple side like roasted vegetables or a fresh fruit salad adds just enough contrast to round everything out without competing with that cozy, hearty chowder.
One last spoonful before you go
This clam chowder is the kind of recipe that sneaks into your regular rotation and refuses to leave...in the best way. It's simple enough for a weeknight, cozy enough for a slow weekend, and rich, creamy, and loaded with flavor in every bite.
Once you see how easy it is to pull together, you'll find yourself coming back to it again and again. So grab a bowl, maybe a hunk of bread, and dig in-then come back and let me know how it turned out.
Jean Ross says
Just so delicious! I wouldn’t change a thing and I will make it again and again. Thanks.
Debra Clark says
That’s wonderful Jean, glad you enjoyed the soup! Thank you for sharing!!
Keslie says
This is such a hit in my family that I’ve used it to bribe people 🤣 I follow the recipe exactly and it’s a 10/10!
Debra Clark says
Awesome, glad to hear Keslie, so yummy!!!
Lois says
This is so rich and wonderful. I have made it several times and is so good. Love it.
Bowl Me Over says
Thank you Lois!
Shelly says
This is nothing like MO’s… this is delicious, Mos is nothing but flavorless white sauce with some bits of celery. It’s sadly gone downhill.
Debra Clark says
I started reading your comment and though oh.... she's disappointed. Then read the rest. YAY!!! Glad it was a hit Shelly!!!
Jeff says
Hello,
I'll be making this recipe for a company lunch party, but I'll be making it the night before. Should I be concerned about overcooking clams if I keep it on my crockpot's "keep warm" setting until the next day at lunch?
Thanks!
Bowl Me Over says
I would cook it the night before, cool it down, and then refrigerate it. Warm it up the day you're serving it. Yes the clams would get tough and be rubbery if it cooked all night. Enjoy Jeff!
Cat stevens says
YES! Thank you for this delicious recipe Deb. Merry Christmas to You, Dan, and family.
Bowl Me Over says
Thank you Cathie - Merry Christmas to you & Wayne!!
Kevin says
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 says
Thank you so much Kevin, I appreciate your support!!
Rich says
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 says
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 says
Excellent clam chowder! Used 1/2 & 1/2 instead of heavy cream, otherwise followed recipe exactly. Will make again.
Kathy Bell says
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 says
Yay!!! You've made my day Kathy, we love this recipe as well - thanks so much for sharing!!
Marian Junkman says
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 says
I LOVE clam chowder!!! this looks like a nice thick and hearty one!
Sandra says
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 says
Yay!! I’m glad you enjoyed this recipe Sandra, it’s one of our favorites!!
Karynn says
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 says
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 says
This does look like the perfect clam chowder! I need to make this for dinner soon!
Bowl Me Over says
Thank you Madi!
Lynda Barnes says
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 says
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 says
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 says
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 says
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 says
No worries Mike, I'm so appreciative you love this recipe (we do too!) Happy Holidays to you and yours!!!
Julie says
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 says
I hope you do Julie and let me know how it compares!!
debi at Life Currents says
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 says
Most definitely! Enjoy Debi!!
Mike Connelly says
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 says
Thank you Mike - I really appreciate your feedback!!!
Sandi says
I just drooled on my keyboard! I am sooo excited to try this recipe!
Bowl Me Over says
I hope you really enjoy this chowder Sandi!!!