Creamy Clam Chowder Corn

The smell of bacon hitting a hot pan still takes me back to a foggy Saturday morning in my cramped apartment kitchen. I had bought fresh clams on a whim at the farmers market, not entirely sure what I was doing, but determined to make something that felt like comfort in a bowl. The chowder turned out better than I expected, and I've been hooked ever since.

I made this for my sister once during a rainy weekend when she was feeling low. She sat at my kitchen counter, wrapped in a blanket, and finished two bowls without saying much. Later she texted me that it was exactly what she needed. That's when I realized this chowder was more than just dinner.

Ingredients

• Fresh or canned clams: Fresh clams give you that briny sweetness and beautiful cooking liquid, but canned works when you're short on time and they still deliver great flavor.
• Bacon: The rendered fat becomes the base of the whole soup, so use thick cut if you can find it for maximum smoky richness.
• Yukon Gold potatoes: They hold their shape while simmering and add a creamy texture without turning to mush.
• Sweet corn: Fresh corn is ideal in summer, but frozen works year round and adds little bursts of sweetness that balance the saltiness.
• Heavy cream and whole milk: This is what makes the chowder luxurious, so don't skimp or substitute with lower fat versions.
• Clam juice: If using canned clams, save every drop of that liquid, it's liquid gold for building depth.
• Smoked paprika: Just half a teaspoon adds a subtle warmth and plays beautifully with the bacon.
• Fresh parsley: A handful at the end brightens everything and cuts through the richness.

Instructions

Prep the clams:

If using fresh clams, scrub them under cold water and toss them into a pot with water and wine. Cover and let them steam until they open up, about five to seven minutes. Strain that cooking liquid through a fine sieve because it's packed with flavor, then chop the clam meat and set it aside.

Render the bacon:

Cook the diced bacon in a heavy pot over medium heat until it's crispy and the fat has pooled at the bottom. Scoop out the bacon with a slotted spoon and reserve it, leaving all that smoky goodness behind.

Sauté the vegetables:

Add butter to the bacon fat and toss in the onion, celery, and bell pepper. Let them soften for four or five minutes, then stir in the garlic and cook just until it smells incredible.

Build the roux:

Sprinkle the flour over the vegetables and stir constantly for two minutes. This step thickens the chowder and gets rid of any raw flour taste.

Add the liquids:

Slowly whisk in the clam juice, reserved clam liquid if you have it, milk, and cream. Add the potatoes, bay leaf, thyme, paprika, and black pepper, then bring everything to a gentle simmer.

Simmer with corn:

Stir in the corn and let the soup bubble gently for fifteen to twenty minutes. The potatoes should be fork tender and the broth should thicken just enough to coat the back of a spoon.

Finish with clams and bacon:

Add the chopped clams and half the bacon, then taste and adjust the salt and pepper. Let it simmer for another two or three minutes to heat through.

Serve:

Fish out the bay leaf, ladle the chowder into bowls, and top with parsley and the remaining crispy bacon.

Pin Recipe

There was a night I served this to a group of friends who didn't know each other well. The conversation started slow, but once the bowls came out, everyone relaxed. By the second round, the table was loud with laughter and stories. Good food has a way of doing that.

Substitutions and Variations

If you want to skip the bacon entirely, use a tablespoon of olive oil and add a pinch of smoked salt for that same depth. Smoked ham works beautifully too, especially if you dice it small and crisp it up like bacon. For a lighter version, swap half the cream for more milk, though you'll lose some of that silky richness.

Storage and Reheating

This chowder keeps in the fridge for up to three days in an airtight container. Reheat it gently on the stove over low heat, stirring often so the cream doesn't separate. If it thickens too much, add a splash of milk or clam juice to loosen it back up. I don't recommend freezing it because the potatoes can get grainy and the dairy might split.

Serving Suggestions

I like to set out a basket of oyster crackers and let people help themselves. Crusty sourdough is perfect for dunking, and a simple green salad with lemon vinaigrette balances the richness. A chilled Sauvignon Blanc or a crisp lager are both great choices if you're serving this for a crowd.

• Top with extra black pepper and a drizzle of good olive oil for a restaurant style finish.
• Add a handful of chopped fresh dill along with the parsley for a brighter herbal note.
• Serve in bread bowls if you want to go all out and impress everyone at the table.

Pin Recipe

This chowder has become my go to when I want to feel grounded and a little bit spoiled at the same time. I hope it does the same for you.

Recipe FAQs

→ What type of clams work best for this dish?

Fresh clams in shells are ideal for an authentic flavor, but canned clams with reserved juice can also be used for convenience.

→ How do you achieve the creamy texture?

The creamy texture comes from whisking in milk and heavy cream with a butter-flour roux base, which gently thickens the broth.

→ Can I substitute bacon for other meats?

Yes, smoked ham is a good alternative, or omit meat entirely for a pescatarian-friendly version.

→ What vegetables add flavor to this dish?

Onion, celery, bell pepper, potatoes, and sweet corn contribute to a layered, slightly sweet, and hearty profile.

→ How should this chowder be served?

It pairs wonderfully with crusty sourdough bread or oyster crackers and complements a crisp Sauvignon Blanc wine.

→ Is there a way to enhance the richness before serving?

Adding a knob of butter just before serving gives an extra boost of richness and smoothness.