The 7 Mistakes You Should Never Make When Preparing Clam Chowder (And Why)

A bowl of clam chowder should be a thing of beauty—rich, creamy, and brimming with briny, ocean-kissed flavor. But let’s be honest: it’s surprisingly easy to mess up. Whether you’re making the classic New England version or a brothier Rhode Island take, a few missteps can turn your chowder from comforting to catastrophic. Here’s how to steer clear of the most common mistakes and ensure your next batch is nothing short of perfection.

1. Using Canned Clams Straight from the Can

Canned clams are a lifesaver for home cooks, but if you dump them straight into your chowder without a second thought, you’re doing your dish a disservice. Why? Because those clams are sitting in a briny liquid that’s packed with flavor—but also a ton of excess salt. If you’re not careful, your chowder can turn out overwhelmingly salty or taste metallic.

How to fix it: Drain the clams and give them a quick rinse under cold water to remove any metallic aftertaste. But don’t toss out that clam juice! Strain it and use it in your broth to deepen the flavor—just be mindful of the salt content when seasoning.

2. Overcooking the Clams (AKA Turning Them Into Rubber)

Clams are delicate little creatures. Cook them too long, and they become chewy, rubbery, and about as enjoyable as gnawing on an old tire. Clams should be tender and slightly briny, adding a fresh, oceanic note to your chowder—not a jaw workout.

How to fix it: Add your clams at the very end of cooking. If you’re using fresh clams in the shell, cook them just until they pop open, then remove them from the heat. If you’re using chopped canned clams, stir them in at the last minute and let them warm through, not cook further.

3. Going Overboard with the Thickener

Some folks love a chowder so thick their spoon practically stands up in it. But if you’re dumping in too much flour or cornstarch, you’ll end up with a chowder that’s gummy, pasty, or worse—gluey. A great clam chowder should be velvety, not cement-like.

How to fix it: Start small with your thickening agent. If you’re using a roux (butter and flour cooked together), a couple of tablespoons should be plenty. If you prefer cornstarch, mix it with cold water before stirring it into the chowder to avoid clumps. And remember—potatoes naturally help thicken the broth as they cook, so don’t rely solely on added starch.

4. Forgetting to Render the Bacon First

Bacon makes everything better—except when it’s tossed into chowder without being properly rendered. If you skip this step, you’ll end up with flabby, unappetizing bits of bacon floating around, rather than the crispy, smoky goodness that makes chowder sing.

How to fix it: Always start by cooking the bacon first over medium heat until it’s crispy and the fat has rendered out. This not only gives you deliciously crunchy bacon bits to sprinkle on top but also infuses the chowder base with an extra layer of smoky flavor. Use that bacon fat to sauté your onions and celery—it’s liquid gold.

5. Adding Dairy Too Soon (Or Boiling It to Death)

Nothing ruins a chowder faster than curdled milk or cream. High heat is the enemy of dairy, and if you add it too early or let the chowder boil, you’ll end up with an unpleasantly grainy, separated mess instead of a silky, creamy broth.

How to fix it: Add the dairy at the end, over low heat, and stir gently to combine. If your chowder needs to be reheated, do so slowly over medium-low heat—never bring it to a boil. And for the ultimate creamy texture? Consider using half-and-half or a mix of heavy cream and milk for the perfect balance.

6. Not Letting It Rest Before Serving

Clam chowder is one of those magical dishes that tastes even better after it sits for a bit. If you ladle it up the second it’s done, you’re missing out on a chance for the flavors to meld and deepen.

How to fix it: Let your chowder rest for at least 15-20 minutes before serving. This allows the flavors to blend together and ensures that every spoonful is packed with that classic chowder richness. If you really want to go the extra mile, make it a day ahead—chowder is one of those soups that’s even better the next day.

7. Serving It Without the Right Accompaniments

Sure, the chowder is the star, but let’s be real—a great clam chowder deserves the perfect sidekick. Eating it on its own is fine, but without the right bread or crackers, you’re missing out on half the experience.

How to fix it: Oyster crackers, crusty sourdough, or even a classic bread bowl take your chowder from good to unforgettable. And if you want to get fancy, a little chopped fresh parsley, extra crispy bacon, or a drizzle of melted butter on top never hurt anybody.