Smoked Gouda Clam Chowder with Crispy Bacon

I love clam chowder.

My husband, bless his heart, is a traditionalist. When he first heard I was tinkering with a classic clam chowder recipe, he gave me a look that could curdle milk. We’d had the real deal on a trip to Boston years ago, right on the wharf, and he considered that the peak of culinary perfection. It was delicious, I’ll give him that. But as we sat there, shivering in the sea breeze, I couldn’t help but think it was missing a little something, a touch of cozy, smoky warmth.

Back home in my own kitchen, I started playing. I kept the soul of the New England classic, the tender clams, the creamy potatoes, and the salty bacon. But I thought about what makes Southern food so comforting. It’s that deep, savory flavor that just hugs you from the inside out. That’s when it hit me. Smoked Gouda.

The first time I made it, I didn’t even tell him what I did. I just set a steaming bowl in front of him. He took one bite, paused, and looked up at me with wide eyes. “Julie,” he said, “what did you do? This is the best clam chowder I’ve ever had.” The smoky, nutty cheese melts into the creamy base, elevating the briny clams and salty bacon into something truly special. It’s my little Southern twist on a coastal classic, and it’s become one of our family’s most requested recipes.

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Why This Clam Chowder Recipe Works

New England Clam Chowder is a cornerstone of American cuisine, with roots stretching back centuries. It’s beloved for its rich, creamy texture and comforting, savory flavors. Traditionally, it’s a simple, hearty soup made with clams, potatoes, onions, and salt pork or bacon in a milk or cream base. It’s the kind of dish that’s perfect as is, which is why people are so passionate about it.

You’ll see recipes all over, from the thin and brothy versions to the thick, stick-to-your-ribs kind. My version leans toward the latter because, let’s be honest, if you’re making chowder, you want it to be a substantial meal. We build layers of flavor right from the start, using rendered bacon fat to cook the vegetables, creating a foundation that’s impossible to resist.

So, what makes this clam chowder recipe stand out in a sea of classics? It’s one simple, game-changing ingredient, smoked Gouda cheese. While cheese isn’t traditional in chowder, the smoky notes of the Gouda are a natural match for the crispy bacon. It introduces a subtle, earthy depth that complements the sweetness of the clams without overpowering them.

Instead of just being a creamy soup, the melted Gouda gives it an incredible, velvety texture and a savory complexity that will have everyone asking for your secret. It transforms a wonderful, classic dish into an unforgettable one. This isn’t just chowder, it’s an experience. It’s the perfect blend of coastal tradition and Southern comfort, all in one bowl.

Ingredients for Clam Chowder

A great recipe starts with great ingredients. For this clam chowder, we’re using a combination of pantry staples and a few key items that really make the flavors sing. The most important thing is to have everything prepped and ready to go before you start cooking. It makes the whole process so much smoother.

The star of the show, of course, is the smoked Gouda. I highly recommend buying a block of good quality smoked Gouda and shredding it yourself. Pre-shredded cheeses often have anti-caking agents that can make them melt a little grainy. Shredding it fresh from the block ensures the smoothest, creamiest chowder imaginable. It’s that little extra step that makes a world of difference.

Also, pay attention to your potatoes. I call for Yukon Golds specifically because their waxy, creamy texture is perfect for soups. They hold their shape beautifully after simmering, so you get distinct, tender bites of potato instead of a starchy mush. They just melt in your mouth. Now, let’s get everything together!

• 6 slices thick-cut bacon, chopped
• 1 large yellow onion, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1/4 cup unsalted butter
• 1/3 cup all-purpose flour
• 2 (8 ounce) bottles clam juice
• 1 cup chicken or vegetable broth
• 1 1/2 lbs Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
• 4 sprigs fresh thyme
• 1 bay leaf
• 1 1/2 cups heavy cream
• 1 cup whole milk
• 2 (6.5 ounce) cans chopped clams, drained with juice reserved
• 1 1/2 cups (6 ounces) smoked Gouda cheese, shredded
• Kosher salt and freshly ground black pepper, to taste
• Oyster crackers and fresh thyme leaves, for serving

Step-by-Step Instructions For Making Clam Chowder

Making this incredible clam chowder from scratch is easier than you might think. We’ll build the flavors layer by layer, starting with a base that’s packed with savory goodness. I recommend using a heavy-bottomed pot or a Dutch oven for this recipe. It distributes heat evenly and helps prevent the bottom from scorching, especially after we add the dairy.

Just follow these simple steps, and you’ll have a pot of the creamiest, most flavorful chowder ready in no time. The key is patience, so don’t rush the process. Let those flavors meld together, and you’ll be rewarded with a truly spectacular soup.

Step 1: Crisp the Bacon

Start by placing your chopped, thick-cut bacon into a cold Dutch oven and then turn the heat to medium. Starting with a cold pot allows the fat to render out slowly and evenly, resulting in perfectly crisp bacon pieces. Stir it occasionally until it’s browned and crispy, which should take about 8 to 10 minutes. Use a slotted spoon to move the bacon to a plate lined with paper towels, but leave all that glorious rendered fat right in the pot. That’s our flavor foundation.

Step 2: Sauté the Vegetables

Add the diced onion and celery directly into the bacon fat. Sauté them over medium heat, stirring every now and then, until they become soft and translucent, about 6 or 7 minutes. Now add the butter and let it melt completely. Toss in the minced garlic and cook for just one more minute until you can smell its wonderful aroma. Be careful not to let the garlic burn.

Step 3: Make the Roux

Sprinkle the all-purpose flour over the cooked vegetables. Using a whisk or wooden spoon, stir constantly for about two minutes. This step is crucial. It cooks off the raw taste of the flour and creates a roux, which will act as the thickener for our chowder. It should look like a thick, bubbly paste.

Step 4: Add the Liquids

Now it’s time to build the broth. Slowly, and I mean slowly, pour in the bottled clam juice, the reserved juice from the canned clams, and the broth. Whisk constantly as you pour to prevent any lumps from forming. Use your whisk to scrape up any browned bits stuck to the bottom of the pot. Those bits are pure flavor!

Step 5: Simmer the Potatoes

Add the cubed Yukon Gold potatoes to the pot, along with the fresh thyme sprigs and the bay leaf. Stir everything together and bring the mixture to a lively simmer. Once it’s simmering, reduce the heat to medium-low, put the lid on, and let it cook for 15 to 20 minutes. You’ll know it’s ready when the potatoes are tender enough to be easily pierced with a fork.

Step 6: Add the Cream and Clams

Turn the heat down to low. This is very important because we don’t want the chowder to boil after adding the dairy. Pour in the heavy cream and whole milk, stirring gently to combine. Then, add the drained, chopped clams. Let the chowder heat through for about 5 minutes, but again, do not let it come to a boil, or the cream might curdle.

Step 7: Stir in the Smoked Gouda

Remove the pot from the heat completely. Fish out the thyme sprigs and the bay leaf and discard them. Now for the magic. Gradually add the shredded smoked Gouda, a handful at a time, stirring gently until each addition is fully melted before adding the next. This gentle, off-heat method ensures the cheese melts into a perfectly smooth, creamy consistency.

Step 8: Season and Finish

Stir in about half of the crispy bacon you set aside earlier. This adds a wonderful savory flavor and texture throughout the chowder. Now, give it a taste. Season it generously with kosher salt and freshly ground black pepper until the flavors pop. Canned clams and bacon can be salty, so it’s always best to season at the end.

Step 9: Garnish and Serve

Ladle the hot, creamy clam chowder into your favorite soup bowls. Top each serving with the remaining crispy bacon, a sprinkle of fresh thyme leaves for a touch of brightness, and a handful of classic oyster crackers for that perfect crunch. Serve it immediately and get ready for the compliments.

How To Serve Clam Chowder

Serving this smoked Gouda clam chowder is almost as much fun as making it. This isn’t just a simple soup, it’s a full-blown meal, so you can keep the accompaniments simple or dress them up for a really special occasion. The rich, creamy texture and smoky flavor are the stars, so everything else should be there to complement them.

My favorite way to serve it is in big, cozy bowls that you can cup in your hands, especially on a chilly evening. A crackling fire in the background is optional but highly recommended! The presentation is all about celebrating its hearty, comforting nature. A sprinkle of fresh herbs and that final crunch from the crackers or bacon makes all the difference, turning a simple bowl of soup into something truly elegant.

Here are a few of my go-to ideas for serving:

• Classic Oyster Crackers: You simply can’t have clam chowder without them. They add the perfect salty crunch and get just a little soft in the hot soup.
• Crusty Bread Bowl: For the ultimate comfort food experience, hollow out a round loaf of sourdough or pumpernickel bread and ladle the chowder right inside. It’s a dish and a side all in one!
• Garlic Bread or Sourdough Slices: A thick slice of toasted garlic bread or a crusty piece of sourdough is perfect for dipping and sopping up every last drop from the bowl.
• Simple Green Salad: The richness of the chowder pairs beautifully with a light, crisp green salad tossed in a simple lemon vinaigrette. The acidity cuts through the creaminess and cleanses the palate.
• Extra Toppings Bar: Set out small bowls of the reserved crispy bacon, chopped fresh chives or parsley, shredded smoked Gouda, and even a bottle of your favorite hot sauce so guests can customize their own bowls.

No matter how you choose to serve it, this clam chowder is sure to be a showstopper. It’s a meal that feels both rustic and refined, perfect for a quiet family dinner or for impressing company.

How To Store & Reuse Clam Chowder Leftovers

If you find yourself with leftover clam chowder, consider yourself lucky! In my opinion, it’s one of those magical dishes that tastes even better the next day. The flavors have more time to sit and meld together, resulting in a chowder that’s even deeper and more delicious.

Proper storage is key to making sure your leftovers are just as good as the day you made them. The main thing to remember is that this is a dairy-based soup, so you need to handle it with a little care. Avoid leaving it out on the counter for too long, and never, ever try to reheat it in a hurry. A little patience will ensure your second-day chowder is perfectly creamy and wonderful.

Here’s how I recommend handling those precious leftovers:

• Storing: First, let the clam chowder cool down on the counter for a bit, but no longer than an hour. Then, transfer it to an airtight container and place it in the refrigerator. It will keep beautifully for up to 3 days.
• Reheating: The best way to reheat clam chowder is low and slow on the stovetop. Pour the desired amount into a small saucepan and warm it over medium-low heat, stirring occasionally. This gentle heating prevents the dairy from separating or scorching. I strongly advise against using the microwave, as its high heat can make the cream curdle and turn the potatoes rubbery.
• Freezing: I really don’t recommend freezing this chowder. Soups with a lot of cream and potatoes tend to fare poorly in the freezer. The cream can separate and become grainy upon thawing, and the potatoes can break down and become mealy. It’s best enjoyed fresh or within a few days from the fridge.

Reheated properly, your leftover chowder will be a perfect, effortless lunch or a quick and satisfying dinner. Just garnish it with some fresh crackers, and it’s like enjoying a brand new meal all over again.

Substitutions & Variations For Clam Chowder

One of the best things about a classic recipe like clam chowder is that it’s a wonderful canvas for your own creativity. While I firmly believe the smoked Gouda is a game-changer, there are plenty of other ways you can tweak this recipe to suit your tastes or use what you have on hand. Don’t be afraid to experiment a little, that’s how the best recipes are born!

Whether you need to accommodate a dietary restriction or just feel like trying a different flavor profile, these suggestions can help you make this clam chowder recipe your own. Just remember to keep the core techniques the same, like building the flavor base and heating the dairy gently, to ensure a successful outcome.

Here are some substitutions and variations to get you started:

• For a Different Smoky Flavor: If you can’t find smoked Gouda, a good smoked cheddar or even a nutty Gruyère would be delicious substitutes. They’ll provide a similar savory depth.
• Add More Veggies: Feel free to add about a cup of sweet corn kernels (frozen is fine, just add them with the clams) for a pop of sweetness and texture. Diced carrots, added with the onions and celery, also lend a nice color and subtle sweetness.
• Turn Up the Heat: For those who like a little kick, add a pinch of cayenne pepper or a dash of your favorite hot sauce to the finished chowder. It provides a lovely warmth that contrasts with the creaminess.
• Herb Variations: While thyme is classic, you could also try fresh dill for a brighter, more pronounced herbal note that pairs beautifully with seafood. A sprinkle of fresh chives or parsley as a garnish is also wonderful.
• A Lighter Version: If you want to cut down on the richness just a bit, you can substitute the heavy cream and whole milk with half-and-half. The chowder won’t be quite as thick and decadent, but it will still be incredibly delicious.

No matter what little changes you make, the heart of this smoky, creamy clam chowder will shine through. Have fun with it and enjoy every spoonful!

5 FAQs About Clam Chowder

Here are some straightforward answers to the most common questions I receive about this Smoked Gouda Clam Chowder recipe.

Can I use fresh clams for this Clam Chowder recipe?

You absolutely can use fresh clams, and they will add a wonderfully fresh, oceanic flavor to your chowder. It does require a few extra steps, but it’s well worth the effort if you have access to them. You’ll want to use about 2 to 3 pounds of small hard-shell clams, like littlenecks or cherrystones. First, scrub the clams thoroughly under cold running water to remove any sand or grit.

Next, you’ll need to steam them. Place the cleaned clams in a large pot with about a cup of water or white wine. Cover the pot and bring it to a boil. Let them steam for about 5 to 7 minutes, or until the shells have popped open. Discard any clams that do not open. Strain the steaming liquid through a fine-mesh sieve lined with cheesecloth to catch any remaining grit, and use this delicious clam broth in place of some of the bottled clam juice in the recipe. Once the clams are cool enough to handle, remove the meat from the shells, give it a rough chop, and add it to the chowder at the very end with the cream.

Why did my Clam Chowder turn out grainy?

A grainy texture is the most common issue people face when making creamy soups, and it’s almost always caused by one of two things related to the dairy or cheese. The first culprit is boiling the chowder after the cream and milk have been added. High heat can cause the proteins in the dairy to curdle and separate, resulting in a broken, grainy texture. That’s why the recipe specifically says to reduce the heat to low and heat it gently without letting it boil.

The second, and equally common, reason is adding the cheese when the soup is too hot. If the chowder is boiling or even at a very high simmer when you stir in the cheese, the cheese can “break.” The fats will separate from the solids, creating an oily and grainy consistency instead of a smooth, velvety one. By removing the pot from the heat completely before gradually stirring in the shredded Gouda, you allow it to melt gently into the warm base, ensuring a perfectly smooth and creamy result every time.

Is this Smoked Gouda Clam Chowder gluten-free?

As written, this clam chowder recipe is not gluten-free because it uses all-purpose flour to create the roux that thickens the soup. The flour is a key component for achieving that classic, thick chowder consistency. However, you can easily adapt this recipe to be gluten-free with a simple substitution.

The best way to do this is to omit the all-purpose flour entirely. Proceed with the recipe as directed, and at the end, while the chowder is gently heating, create a slurry to thicken it. In a small bowl, whisk together 2 tablespoons of cornstarch with 3 to 4 tablespoons of cold water until it’s completely smooth. Slowly pour this slurry into the simmering chowder while whisking constantly. Let it simmer for a couple of minutes until it has thickened to your desired consistency. You’ll also want to double-check that your chicken or vegetable broth is certified gluten-free, as some brands can contain hidden gluten.

What’s the best kind of potato for Clam Chowder?

The type of potato you choose can have a big impact on the final texture of your clam chowder. I specify Yukon Gold potatoes in this recipe for a very good reason. They are a waxy potato, which means they are lower in starch and hold their shape exceptionally well when cooked in liquids. They become wonderfully tender and creamy without disintegrating into the soup. This gives you nice, distinct bites of potato throughout the chowder.

You want to avoid using starchy potatoes like Russets. While they are fantastic for mashing or baking, their high starch content causes them to break down and fall apart when simmered in a soup. They can make the chowder’s base taste overly starchy and can turn mushy. Red potatoes, another waxy variety, can also work in a pinch, but I find their texture can sometimes be a bit too firm and waxy compared to the buttery tenderness of Yukon Golds. For the perfect clam chowder, Yukon Golds are truly the gold standard.

How can I make my Clam Chowder thicker?

This recipe is designed to produce a chowder that is thick and creamy, but not so thick that a spoon stands up in it. However, thickness is a personal preference, and if you find you’d like it to be even heartier, there are a few easy ways to achieve that. The simplest method is to just let it simmer a little longer. Simmering the chowder uncovered on low for an extra 10 to 15 minutes before you add the dairy will allow some of the liquid to evaporate, concentrating the flavors and thickening the base.

Another great trick is to use the potatoes themselves as a thickener. After the potatoes are fork-tender, you can use an immersion blender to very briefly pulse the soup a couple of times. Be careful not to overdo it, you just want to break up a few of the potatoes. Alternatively, you can use the back of a spoon to mash some of the potato cubes against the side of the pot. This releases their natural starches and will thicken the chowder beautifully without altering the flavor. If you’re at the end and still want it thicker, you can always use the cornstarch slurry method mentioned in the gluten-free question.

Try These Recipes Next

Once you’ve mastered this incredible Smoked Gouda Clam Chowder, you’ll be ready to tackle even more delicious, crowd-pleasing meals. If you’re looking for inspiration for your next family dinner or a cozy meal, I have plenty of ideas right here on the blog. These are a few of my favorite collections that I know you’ll love exploring.

From quick weeknight solutions to holiday feasts, there’s always something new and exciting to cook. I hope these recipes bring as much joy to your kitchen as they do to mine!

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