What’s the most unforgettable food you’ve enjoyed on vacation? For me, it’s the best Clam Chowder from Sam’s Chowder House in Half Moon Bay. Known for its stunning coastal views, this iconic restaurant serves up creamy clam chowder and mouthwatering lobster rolls that perfectly capture the essence of seaside dining. Every spoonful at Sam’s feels like a warm embrace of the carefree joy that vacations bring.
Recreating those special food memories at home has a magical way of transporting me back to those cherished moments. During a routine grocery trip, I spotted a sourdough boule in the bread aisle and instantly knew I had to bring a little “vacation food” into my day. Inspired by the happiness tied to my trip, I decided to create my own version of the Best New England Clam Chowder in a rustic bread bowl—a little culinary time machine to Half Moon Bay.
My version of clam chowder comes with a healthy twist, loaded with clams, tender potatoes, and smoky bacon. To elevate the flavors, I added sweet potatoes for natural sweetness and roasted corn for a hint of charred goodness. Using half-and-half instead of heavy cream keeps it lighter, while a handful of oyster crackers adds a delightful crunch. Served in the crusty sourdough bread bowl, this dish is a perfect balance of savory and satisfying flavors—a true comfort meal.
After plating, I can confidently say my plan worked. Each spoonful of the creamy chowder brought a wider smile to my face, filling the moment with pure happiness. It wasn’t long before my family caught the joy too, sharing stories of our trip and turning dinner into a delightful walk down memory lane.
I hope you’ll enjoy this clam chowder as much as we did, creating your own moments of happiness and smiles while reminiscing about your favorite vacations!
What Makes This Chowder Special:
This clam chowder brings a fresh twist to a classic favorite. Sweet potatoes and roasted corn add a unique sweetness, while smoky bacon enhances every bite. Served in a sourdough bread bowl, it’s both comforting and fun—perfect for cozy dinners or impressing guests. It’s a little taste of New England right at home!
Ingredients:
- 6 Slices of Bacon: Smoky, crispy, and full of flavor, these strips of bacon are the perfect garnish and base for the Classic New England Clam Chowder Recipe.
- 2 Ribs of Celery: Fresh and crunchy, celery adds a delightful balance to the richness of the chowder.
- 1 Cup of Sweet Corn: Bursting with natural sweetness, this ingredient brings a pop of vibrant flavor to every spoonful.
- 6 Baby Potatoes: Tender and hearty, these baby potatoes make the chowder wonderfully satisfying.
- ½ Large Sweet Potato: Cubed into bite-sized pieces, the sweet potato adds a warm, subtle sweetness that complements the creamy broth.
- 1 Clove of Garlic: Minced for a hint of aromatic depth, garlic enhances the savory notes of the chowder.
- 1 8-Ounce Bottle of Clam Juice: Packed with rich, briny flavor, clam juice is the secret to an authentic seafood broth.
- 3 6.5-Ounce Cans of Chopped Clams (Undrained): These tender, juicy clams are the star of the dish, giving it that unmistakable chowder essence.
- 2 Cups of Half-and-Half: Smooth and creamy, this ingredient creates the perfect luscious base without the heaviness of full cream.
- ⅓ Cup of All-Purpose Flour: Whisked into the chowder, this flour thickens the broth to the ideal consistency.
- Pink Himalayan Salt & Freshly Ground Black Pepper: A sprinkle of these seasonings brings out the best flavors in the chowder.
- 1 Cup of Water: Used to adjust the consistency of the broth, ensuring every spoonful is just right.
Instructions
1. Prepare the Ingredients: Start by gathering all your ingredients as shown in the image. Chop the celery, dice the sweet and baby potatoes, and mince the garlic. Measure out the sweet corn, flour, and half-and-half, and have your clam juice, chopped clams, and bacon ready. Prepping everything in advance makes cooking smooth and enjoyable!
2. Cook the Bacon: Start by cooking the bacon in a large pot over medium heat until it’s beautifully crispy. The aroma will fill your kitchen with irresistible smoky goodness. Once cooked, transfer the bacon to a paper towel-lined plate to drain. When cool, crumble it into bite-sized pieces—this will be your flavorful garnish!
3. Sauté the Veggies: In the same pot, let the magic continue by adding the celery, sweet corn, and minced garlic to the leftover bacon drippings. Stir them around, letting the flavors mingle as they soften and become fragrant. This is the beginning of that rich, hearty chowder base we all love.
4. Simmer the Potatoes: Next, toss in the sweet potatoes, baby potatoes, clam juice, and water. Bring everything to a gentle boil, then reduce the heat and let it simmer. Watch as the potatoes become tender and your broth takes on a gorgeous golden hue—this step is all about building flavor.
5. Make It Creamy: In a small bowl, whisk together the flour and half-and-half until smooth and lump-free. Slowly pour this creamy mixture into the pot while stirring. You’ll see the chowder transform into a luscious, thick, and velvety delight—pure comfort in a pot.
6. Add the Clams: Gently stir in the chopped clams along with their juices, bringing that signature briny flavor into the mix. Sprinkle in some pink Himalayan salt and freshly ground black pepper to taste. Let the chowder simmer a bit longer, allowing the flavors to come together in perfect harmony.
7. Serve with Style: Hollow out sourdough bread bowls (or warm them in the oven if you prefer) and ladle the chowder inside. Top with the crispy bacon, fresh thyme, and a handful of oyster crackers for a final touch. Watch as everyone’s eyes light up at this stunning presentation!
Pro Tips:
- Roast the sweet corn beforehand for a charred, smoky flavor.
- Warm the bread bowls in the oven for a fresh, crispy texture.
- Adjust the thickness by adding more or less water as needed.
- For an even creamier texture, blend a portion of the soup before adding the clams.
FAQ:
Q: What makes this the Best Clam Chowder?
A: This recipe combines the classic richness of New England clam chowder with a healthy twist, balancing creaminess, savory clams, and sweet potatoes for a unique flavor.
Q: Can I make this chowder ahead of time?
A: Absolutely! Refrigerate it and reheat gently before serving.
Q: How do I keep the bread bowl from getting soggy?
A: Lightly toast the inside of the bread bowl in the oven before adding the chowder.
If You Loved This, Try These!
If you enjoyed The Best Classic New England Clam Chowder Recipe with a Twist, why not try some of my other cozy favorites? My Instant Pot Beef Stew is hearty and full of flavor, perfect for busy nights. And if you’re craving bold, comforting flavors, you’ll adore my Japanese Chicken Curry—it’s always a hit! Give them a try and find your next favorite!
The Best Classic New England Clam Chowder Recipe with a Twist
Description
A creamy and comforting take on the Best Clam Chowder, this recipe features tender clams, smoky bacon, sweet corn, and hearty potatoes, all served in a rustic sourdough bread bowl. Perfect for cozy dinners or a special family treat!
Ingredients
Instructions
-
Gather the Ingredients:
Gather all your ingredients. Chop the celery, dice the sweet and baby potatoes, and mince the garlic. Measure out the sweet corn, flour, and half-and-half, and have your clam juice, chopped clams, and bacon ready. Prepping everything beforehand makes cooking easier and more enjoyable.
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Cook the Bacon:
Heat a large pot over medium heat and cook the bacon until crispy. Remove and place it on a paper towel-lined plate to drain. Once cooled, crumble the bacon for garnish.
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Sauté the Vegetables:
In the same pot with the bacon fat, add the diced onions, celery, garlic, and roasted corn. Sauté over medium heat, stirring occasionally, until the onions are soft and translucent and the celery is tender.
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Add Potatoes, Clam Juice, and Broth:
Next, add the diced sweet potatoes and regular potatoes to the pot. Pour in the clam juice and water, then stir in a tablespoon of Better Than Bouillon (or another broth concentrate). Bring the mixture to a boil, then cover and reduce the heat to a simmer. Let the chowder simmer until the potatoes are tender, about 15 minutes.
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Thicken the Chowder:
In a small bowl, whisk together the flour and half-and-half until smooth and free of lumps. Slowly pour this mixture into the simmering chowder, stirring constantly to combine. Continue to simmer for about 5 minutes, allowing the chowder to thicken and become creamy. Stir occasionally to prevent any sticking at the bottom of the pot. -
Add the Clams:
Stir in the chopped clams along with their juices. Season with pink Himalayan salt and freshly ground black pepper to taste. Let the chowder simmer gently for 10 minutes to blend the flavors.
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Plate and Serve:
Ladle the thickened clam chowder into a rustic bread bowl or a regular bowl. Garnish with crumbled bacon and a sprinkle of fresh thyme or parsley for added color and flavor. Serve immediately while hot.
Equipment
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Servings 4
- Amount Per Serving
- Calories 734.06kcal
- % Daily Value *
- Total Fat 33.06g51%
- Saturated Fat 14.61g74%
- Trans Fat 0.65g
- Cholesterol 140.16mg47%
- Sodium 1478.01mg62%
- Potassium 1914.7mg55%
- Total Carbohydrate 56.45g19%
- Dietary Fiber 5.1g21%
- Sugars 9.62g
- Protein 52.55g106%
- Vitamin A 480.27 IU
- Vitamin C 30.01 mg
- Calcium 265.44 mg
- Iron 8.71 mg
- Vitamin D 0.31 IU
- Vitamin E 2.22 IU
- Vitamin K 14.03 mcg
- Thiamin 0.45 mg
- Riboflavin 0.5 mg
- Niacin 5.48 mg
- Vitamin B6 0.68 mg
- Folate 60.42 mcg
- Vitamin B12 26.15 mcg
- Biotin 5 mcg
- Pantothenic Acid 1 mg
- Phosphorus 773.65 mg
- Iodine 15 mcg
- Magnesium 118.3 mg
- Zinc 2.87 mg
- Selenium 20 mcg
- Copper 0.1 mg
- Manganese 0.3 mg
- Chromium 1 mcg
- Molybdenum 0.03 mcg
- Chloride 0.03 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- For a thicker chowder, blend a portion of the soup before adding the clams.
- Lightly toast the inside of the bread bowls before serving to prevent sogginess.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop to preserve the creamy texture.
- If you prefer a non-dairy option, substitute half-and-half with coconut milk for a lighter yet creamy alternative.
- Feel free to customize the garnish with chives, parsley, or a sprinkle of paprika for added color and flavor!
