Taste of home clam chowder

This homemade CREAMY & THICK New England Clam Chowder Recipe is the perfect comfort food to curb winter blues! Ditch the canned soup.

Enjoy a big bowl of award-winning clam chowder, a traditional favorite from the New England coast. It's creamy and chock-full of clams, potatoes, bacon and more.

This is the best New England clam chowder recipe, ever! In the Pacific Northwest, we dig our own razor clams and I grind them for the chowder. Since these aren't readily available, the canned clams are perfectly acceptable. —Sandy Larson, Port Angeles, Washington

There's no topping a savory potato chowder on a chilly day, especially if it's garnished with crispy bacon bits and chopped chives. This slow-cooker recipe is easy to assemble and so comforting to come home to.

Ina Garten Manhattan Clam Chowder with bacon, clams, onions, carrots, celery, garlic, tomato paste, thyme, bay leaf, potatoes, clam juice, chicken broth, diced tomatoes, and parsley. This easy Manhattan Clam Chowder Recipe creates a delicious and healthy dinner that takes about 45 minutes to prepare and can serve up to 6 people.

Meet Manhattan clam chowder, the lesser-known (though equally delicious) cousin to New England's most famous soup recipe.

This easy New England Clam Chowder recipe is full of hearty potatoes, smoky bacon, and tender clams, the ultimate comfort food!

Excellent clam chowder—no shucking necessary. After tasting the award-winning New England clam chowder at the immensely popular Woodman's of Essex in Massachusetts, we wanted to see if we could bring a recipe inspired by their version to home kitchens everywhere. At Woodman's, the team uses freshly shucked clams, relying on the quality of those bivalves to set their chowder apart. We tried our own scaled-down version of the Woodman's recipe with the different varieties of canned clams…

At our Pittsburgh competition, Lori Kimble's rich and satisfying chowder took top honors. She relates, "This family favorite is perhaps the easiest recipe for clam chowder that I have ever made. Served with sourdough bread, it's especially delicious."

—Rosemary Peterson, Archie, Missouri