My version of a classic clam chowder uses leeks instead of traditional onions and a little fresh tarragon for a subtle herbal finish. Nothing particularly fancy, just good ingredients cooked with care.
And while I love cooking with fresh seafood, I actually use canned clams for this recipe most of the time. They’re convenient, affordable, and make it easy to throw together an any time I’m craving it.
Why You’ll Love This Clam Chowder
This is a rich, creamy chowder without being overly heavy or complicated. The potatoes add body, the bacon brings a little smoky depth, and the leeks give the soup a delicate sweetness.
The tarragon is my favorite little addition. It has a slightly sweet, almost anise-like flavor that pairs beautifully with the clams and helps balance the richness of the cream.
Best of all, everything comes together in one pot, making this a lovely option for a cozy weeknight dinner.
Fresh vs. Canned Clams
I use canned chopped clams in this recipe because they’re easy to keep in the pantry and require practically no preparation. Just be sure to reserve the juices when draining them. That liquid is full of flavor and forms part of the base of the chowder.
If you happen to have fresh clams, they’re wonderful here too! Steam them separately, remove the meat from the shells, and strain the cooking liquid through some cheesecloth before adding it to the soup.
Homemade PNW Clam Chowder Recipe
Cozy PNW Clam Chowder with Leeks and Tarragon
Ingredients
Method
- In a large pot over medium-low heat, cook diced bacon until lightly crisp. Add butter and melt.
- Add leek and cook 5–7 minutes until soft. Stir in garlic and cook 1 minute.
- Sprinkle flour over the mixture and stir 1–2 minutes.
- Slowly stir in bottled clam juice and reserved canned clam juices. Add potatoes and bay leaf.
- Simmer gently about 10 minutes, until potatoes are fork-tender.
- Reduce heat to low. Stir in milk, cream, and clams; warm gently without boiling.
- Remove bay leaf, stir in tarragon, season to taste, and rest 5–10 minutes before serving.
A Few Tips for the Best Clam Chowder
Don’t rush the leeks. Letting them soften gently in the bacon fat and butter builds a beautiful savory base without browning them too much.
Cut your potatoes evenly. Small, uniform pieces cook quickly and give you a little potato in every spoonful.
Add the clams toward the end. Canned clams are already cooked, so they only need to be warmed through. Overcooking can make them rubbery.
Season at the end. Between the bacon, canned clams, and clam juice, there’s already quite a bit of salt in the pot. Taste before adding more.
Serving and Storing
I love serving this chowder with warm sourdough bread or a crusty baguette for soaking up every last bit of the creamy broth. Oyster crackers are a classic option too.
Leftover chowder can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring occasionally, and avoid bringing it to a boil.
Because of the cream and potatoes, I don’t particularly recommend freezing this one. The texture can become grainy or separate when thawed.
A Little Kitchen Magic
For me, there’s something inherently magical about making soup. A handful of simple ingredients, a little patience, and a pot bubbling away on the stove can turn an ordinary afternoon into something wonderfully comforting.
This clam chowder is exactly that kind of recipe. Nothing elaborate, nothing complicated. Just a warm, nourishing bowl of homemade goodness, best enjoyed slowly.
Happy cooking! ✨