Homemade Clam Chowder Recipe: A Cozy Meal for the Patio
There’s something incredibly comforting about a warm bowl of clam chowder enjoyed on the patio as the sun sets. Whether it’s the rich creaminess or the subtle taste of the sea from the clams, clam chowder is a dish that evokes coziness and brings people together. With just the right balance of savory and creamy, this homemade clam chowder recipe is perfect for outdoor dining with friends or family.
Ingredients:
To serve about 6 to 8 people, you’ll need the following ingredients:
- 4 (6.5 oz) cans of minced clams (with juice)
- 4 slices of thick-cut bacon, diced
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 3 cups potatoes (Yukon Gold or Russet), peeled and diced
- 1 cup celery, diced
- 2 cups heavy cream (or half-and-half for a lighter version)
- 1 cup whole milk
- 2 tbsp all-purpose flour
- 3 tbsp butter
- 2 cups clam juice (reserved from the canned clams or bought separately)
- 1 bay leaf
- 1 tsp fresh thyme (or ½ tsp dried thyme)
- Salt and freshly ground black pepper to taste
- Fresh parsley or chives for garnish
- Oyster crackers or crusty bread, for serving
Instructions:
1. Prepare the Ingredients
Start by preparing all your ingredients. Peel and dice the potatoes, chop the celery and onion, and mince the garlic. Drain the clams, but keep the juice! If you want an extra-rich clam flavor, you can supplement the liquid from the cans with bottled clam juice. Set the clams aside until later.
2. Cook the Bacon
In a large pot or Dutch oven, cook the diced bacon over medium heat until it becomes crispy and golden brown, about 5 to 7 minutes. Stir occasionally to ensure even cooking. Once crispy, use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain, leaving the bacon fat in the pot.
3. Sauté the Vegetables
To the rendered bacon fat, add the diced onion and celery. Sauté for about 5 minutes, or until the onions are soft and translucent. Add the minced garlic and cook for another minute, until fragrant.
4. Make the Roux
Push the vegetables to the side of the pot, creating a space in the center. Add the butter, letting it melt. Sprinkle in the flour, and whisk it together with the melted butter to form a roux. Cook the roux for about 2 minutes, stirring constantly to get rid of the raw flour taste, but be careful not to let it brown.
5. Add the Potatoes and Clam Juice
Slowly whisk in the clam juice and stir well to ensure there are no lumps from the roux. Add the diced potatoes and bay leaf to the pot. Let everything simmer over medium heat for about 15 minutes, or until the potatoes are tender. Stir occasionally to prevent sticking.
6. Incorporate the Dairy
Once the potatoes are cooked, reduce the heat to low. Stir in the heavy cream and milk, and let the soup gently simmer. Add the fresh thyme and season with salt and black pepper to taste. Be mindful of the salt, as the clams and bacon can be salty already.
7. Add the Clams
Finally, stir in the clams and the crispy bacon. Cook for just a few more minutes until the clams are heated through. You don’t want to overcook the clams, as they can become tough and chewy. Taste the chowder and adjust the seasoning as necessary.
8. Serve
Ladle the chowder into bowls and garnish with fresh parsley or chives. For a classic touch, serve with oyster crackers or a slice of warm, crusty bread to soak up the creamy broth. A sprinkle of extra bacon on top makes for an irresistible final touch.
Tips for the Best Clam Chowder:
- Use Fresh Clams (if possible): While canned clams are convenient and make this recipe quick, fresh clams add an extra depth of flavor. If using fresh clams, steam about 2 pounds of littleneck or cherrystone clams, then chop and add to the chowder along with the steaming liquid for a fresh-from-the-sea taste.
- Thick or Thin? The thickness of your clam chowder can be easily adjusted. For a thicker chowder, you can increase the amount of flour when making the roux. If you prefer a thinner consistency, simply add more clam juice or milk.
- Potato Variety: Yukon Gold potatoes add a creamy texture, while Russet potatoes will break down more, thickening the soup naturally. Choose your preferred potato based on how you like your chowder.
- Smoky Bacon Flavor: If you’re a fan of a smoky flavor, try using smoked bacon. It will add an extra depth of richness that complements the sweetness of the clams beautifully.
Enjoying Clam Chowder on the Patio
Clam chowder is the ideal dish for a relaxed meal on the patio. Its warmth provides a comforting contrast to the cool evening breeze, making it perfect for fall or winter outdoor dining. You can enhance the experience by setting the mood with some ambient lighting—think fairy lights or lanterns—and serving drinks that pair well with the meal, like a crisp white wine or a chilled cider.
As everyone enjoys their clam chowder, they’ll appreciate not only the rich, creamy flavors but also the simple joys of dining al fresco, surrounded by the soft sounds of nature. Whether it’s a quiet evening for two or a gathering with friends, this homemade clam chowder will warm hearts and bellies alike.
This easy-to-make clam chowder recipe is bound to become a favorite in your rotation. With rich flavors, a creamy texture, and plenty of room for customization, it’s a dish that can be enjoyed year-round, especially when shared with loved ones on a cozy patio setting.
