How to Can Clam Chowder: Easy Steps for Beginners
Craving the savory taste of clam chowder long after its typical serving time? You’re in the right place. Canning your own clam chowder lets you enjoy this comforting classic any time you want. It’s a practical and delicious way to preserve that rich, creamy flavor without relying on store-bought options.
I’m going to show you the steps we took to learn how to can homemade clam chowder at home.
First, we went through the pressure canner method. If you want to follow guidelines, you do you. I’ll spell it out for you first.
However, if you’d like to try it the way that won’t curdle your milk, pull up your rebel pants and scroll to the bottom. You’ll know the section when you reach it.

Let’s go over some essential preparation techniques, understand the necessary equipment, and discover tips to ensure your chowder remains tasty and safe. With a few tools and simple tips, you’ll have homemade clam chowder ready whenever the craving strikes.
The initial steps are important, regardless of which method you want to use.
Understanding Clam Chowder
Clam chowder is a classic comfort food that warms the soul and fills the belly. It’s a thick soup starring clams as the main ingredient, but there are more layers to this dish than you might think. In this section, we’ll dig into the different types and common ingredients of clam chowder.
Types of Clam Chowder
When it comes to clam chowder, the most famous variations are New England and Manhattan. They have unique characteristics despite sharing a common love for clams.
- New England Clam Chowder: Often called “Boston clam chowder,” this version is creamy and rich. It’s made with milk or cream, which gives it its signature white color. You’ll find it loaded with potatoes and sometimes thickened with a bit of flour. Often, it’s served with oyster crackers on the side, ready to be crumbled on top or with french bread for dipping.
- Manhattan Clam Chowder: This variation takes a detour from the creamy shores and heads in a tomato-based direction. With a red hue, thanks to the tomatoes, Manhattan clam chowder skips the cream and opts for a more brothy consistency. It often includes vegetables like carrots and celery, which add to its chunky texture.
Each type has its passionate fans, and choosing between them often boils down to whether you prefer the creaminess or a more broth-centric experience.
Common Ingredients
Whether it’s New England or Manhattan clam chowder, certain ingredients are almost always present. These core components make clam chowder instantly recognizable and delicious:
- Clams: The star of the show, clams provide a briny, ocean taste that forms the foundation of the dish. We go a little lighter because we want to avoid the fishy taste.
- Potatoes: Creamy chunks of potatoes add heartiness, making the chowder more filling.
- Cream: For New England style, cream adds richness and a smooth texture, while the broth in Manhattan style depends on tomatoes.
- Seasonings: Salt and pepper are staples, but you might also find bay leaves, thyme, or parsley to boost flavor. We also really enjoy chicken bouillon. It’s a staple in our kitchen for a reason.
This mix of ingredients works like a well-rehearsed orchestra, each member playing its part to create a symphony of flavors. The blend of simplicity and depth in clam chowder ingredients is why it remains a beloved dish.
Preparation for Canning
Before diving into the canning process, it’s crucial to prepare thoroughly. This ensures your clam chowder retains its rich, savory flavor and stays safe for long-term storage. Think of this prep work as laying the foundation before building a house. With all the right ingredients and tools at your disposal, you’re ready to make chowder that tastes like a cozy hug on a cold day and accessible even with the world at war.
Gathering Ingredients and Equipment
First, let’s gather everything you’ll need. Here’s a handy checklist:
- Fresh Clams/Canned Clams: Go for about 5 pounds of fresh clams. Fresh clams will give your chowder that authentic seaside taste. I prefer canned clams because of the juice and all the work is done for me.
- Potatoes: Eight to nine medium-sized ones, diced.
- Onions and Celery: These add depth and flavor. One onion and a couple of celery stalks should do the trick. We used onions, but normally I’d recommend adding celery.
- Bacon or Salt Pork: A small amount adds that savory touch you can’t resist. I just use bacon grease. I like the focus to be on the clams and creamy potatoes.
- Milk or Cream: Depending on preference, use about two cups for creaminess. I used milk for the pressure canner and cream for the hot racking or oven canning.
- Instant Mashed Potatoes: We go gluten free in our house for a lot of things and use this to thicken our chowder.
- Seasonings: Salt, pepper, and a dash of thyme and bay leaves. I prefer chicken bouillon and salt and pepper.
Now, for equipment:
- Large Pot: This will be for cooking the chowder – we only used this method for oven canning.
- Canning Jars and Lids: Have them sterilized and ready.
- Canning Kit: Includes a jar lifter, funnel, and a bubble remover.
- Pressure Canner: Essential for safely canning clam chowder.
When you have all these at hand, you’re set to cook and can without any last-minute scrambles.
Canning Process
Canning clam chowder at home requires precision and care to ensure safety and flavor. When done correctly, you can enjoy delicious chowder long after clamming season ends. To help you master this task, we will walk through the steps of choosing a method, filling, processing, and storing.
Choosing the Right Canning Method
When it comes to canning clam chowder, pressure canning is the acceptable and “safest” method. Why? Clam chowder is a low-acid food, and pressure canning is the safest method to prevent the growth of bacteria such as Clostridium botulinum, which can be harmful.
I don’t do it that way anymore. I experimented with both and Oven Canning is going to be my go-to method from now on, but remember, your kitchen, your rules. I’m going to walk you through how to do it both ways and anything I would have changed moving forward to do it in the pressure canner.
- Pressure Canning: Uses high temperatures achieved through pressurized steam. Essential for low-acid foods like seafood and meats.
- Water Bath Canning: Suitable for high-acid foods like jams and pickles but not for clam chowder.
- Oven Rack Canning: Has been deemed as unsafe, but let’s be honest, I’m a rebel and I do what I want. This method is great for things that have already been cooked and you’re “finishing” them off with a final “sealing”.
Choose the method that works for you. It’s a bit like choosing the right gear for a hike—proper equipment makes all the difference as long as it’s suitable for you.
Jar Size For Clam Chowder
I went with pints in all of my methods. I prefer the serving size because we mostly use the soups and one-jar meals that I make for easy meals – like if I’ve had a long day working or if the kids want to do a “make it yourself” meal. They can grab a jar and just heat it up. I walk through that later in the post.


For both methods you’re going to wash your potatoes (we use russets) and then cube them.

We chopped up sweet onions because I love the flavor and they’re on sale right now. I love saving money.

We used coarse salt for the pressure canning method and salt and chicken bouillon for the Oven Rack Method.

And canned clams in both options.

We did half a can with juice in the pressure canning method. And two cans in the pot style.


For the pressure canning method I didn’t premix anything. My sons and I just layered the ingredients like we do for the vegetable beef soup.




Oh, what’s that? Milk? Yep. We did milk in it. I know, I’m such a rebel.
You’ll see why I wouldn’t do milk in the pressure canner for this long again, but dang it, I was pressure canning potatoes and they need that kind of time to get softer. So… I was in a catch-22.

Filling the Jars
Filling your jars sounds simple, but doing it safely ensures your chowder remains delicious and bacteria-free.
- Sanitize Your Jars: Start by cleaning jars with hot, soapy water. Rinse well and keep them warm until you’re ready to use them.
- Fill the Jars: Ladle the chowder into the jars, leaving about 1 inch of headspace at the top. This space is crucial, as it allows for the expansion of food during processing.
- Remove Air Bubbles: Use a non-metallic spatula to remove any air bubbles by gently running it around the inside edges of the jar. I don’t always do this, but I know I’m supposed to.
- Wipe the Rims: Before sealing, wipe the rims with a damp cloth to ensure a tight seal. Some people use vinegar, but I know water and a clean cloth is more than enough.
- Seal the Jars: Place the lids on top and screw on the bands to fingertip tightness. I always go a little bit tighter because… I want to.
Think of it like packing for a trip—too much or too little space, and nothing fits right.

Processing the Jars
Once filled, it’s time to process the jars. This step locks in freshness and flavor.
- Place the Jars in the Canner: Make sure the canner has the right amount of water as per the manufacturer’s instructions. I use a Presto Digital Pressure Canner for my pressure canning needs lately, and the manufacturer says to use 3 quarts of water no matter what size of jars.
- Set the Pressure: Close the canner and set it to the appropriate pressure level; usually, 10 to 15 pounds per square inch (psi).
- Processing Time: Process jars based on your altitude:
- Below 1,000 feet: Process for 60 minutes.
- Above 1,000 feet: Adjust the time based on local guidelines.
I’m going to be honest. I did the 75 minutes because of the potatoes, but because of the milk, I wish I had only done like 15 minutes. The potatoes wouldn’t be near as soft as they needed to be.
Remember, processing is like baking—precision with time and temperature ensures the perfect result. And you’re going to need to practice this to get good at it. Especially as you start rebel canning and freeing yourself from the restrictions that have been placed on you.
Post-Processing
Oh boy. As you can see, these processed clam chowders do NOT look yummy.

What in the heck happened?

We dumped it in a bowl – it was still really hot – and gave it a try. It’s still delicious, but I need my food to look good. That just does NOT look right.
So… back to the drawing board.

Then I decided to do with the clam chowder the same thing I do with my butter/ghee and jam.
Hot Racking/Oven Canning
Cooking the Chowder Before Hot Racking/Oven Canning
Now, let’s get cooking! Here’s a step-by-step guide to making chowder that’s worth preserving:
- Heat the pot: Using the bacon grease, saute up the chopped onions.
- Add Potatoes: Toss in the diced potatoes, along with the chopped clams and juice.
- Simmer: Pour in enough water to cover the potatoes. Add seasonings, then let it all simmer until the potatoes are tender.
- Add the Cream: Slowly add heavy whipping cream while the pot is on low heat.
- Mash the cooked potatoes: But not completely. Check thickness. If a thicker consistency is desired, you’ll add instant mashed potatoes until your thickness is reached. I wouldn’t go too thick on this.
- Taste and Adjust: Before canning, taste your chowder. Add any extra salt or pepper as needed.
Cooking chowder is like painting a masterpiece; each ingredient adds its color and flavor. Remember, patience is key. Once cooked, your chowder will be ready for canning, sealing in that homemade flavor to enjoy later.

Pour into a funnel into the pint jars (or whatever size you’re using). Put the lid and ring on.

For the Oven Canning method, I put in the oven at 350 degrees for just under 10 minutes. Then pulled them out to cool.


You can see the chowder is still bubbling in this finished can. I was only able to do two jars on this last batch because everyone ate the rest of the chowder. I need to do a bigger batch next time.
Cooling and Storing
Your chowder’s journey doesn’t end once it’s canned. Proper cooling and storage are essential to keep it fresh for when that chowder craving hits.
- Cooling the Jars: After processing, carefully remove the jars from the canner or oven panr. Place them on a towel or rack, allowing them to cool at room temperature for 24 hours. Avoid drafts that could cause jars to crack.
- Enjoy the Sealing Pings: It’s the best sound in the kitchen!
- Check Seals: Once cooled, ensure each jar is sealed by pressing the center of the lid. It shouldn’t flex up and down. I take the rings off and check that they’re sealed well.
- Label and Store: Write the date on the lids and store the jars in a cool, dark place like a pantry. Properly canned chowder can last up to a year.
Think of storage like a treasure chest—the better you protect it, the longer it lasts. Enjoy your chowder whenever the mood strikes!
Safety Tips for Canning
Canning clam chowder at home can be a great way to enjoy your favorite soup year-round. However, it’s important to can safely to prevent any health issues.
Preventing Spoilage
When it comes to extending the shelf life of canned clam chowder, a few crucial factors come into play. Ensuring that your chowder remains safe for consumption starts right at the canning process itself.
- Sterilize Containers: Always use clean, sterilized jars and lids to prevent the growth of harmful bacteria.
- Proper Sealing: Ensure the lids are sealed tightly. A weak seal can allow air and bacteria to enter, causing spoilage.
By paying attention to these factors, you can help ensure that your clam chowder remains tasty and safe for months.
Recognizing Spoiled Chowder
Even with the best canning practices, spoilage can occasionally occur. Being able to recognize the signs of spoiled chowder is essential for your safety.
- Bulging Lids: If the lid is bulging, it’s a clear sign of contamination.
- Unpleasant Odor: A sour or off smell when you open the can is a strong indication that the chowder is spoiled.
- Foam on Surface: If there’s foam or bubbles when you open the can, it’s likely spoiled.
Regularly checking for these signs can prevent you and your family from consuming unsafe food. Remember, if in doubt, throw it out!
Enjoying Your Canned Clam Chowder
After canning your delicious clam chowder, it’s time to savor every creamy bite. Whether you’re planning a cozy dinner or a quick lunch, pairing and reheating play a vital role in maximizing your enjoyment. Let’s dive into some tasty suggestions to make your clam chowder meal even better.
Pairing with Sides
Clam chowder’s rich and creamy flavor is delightful on its own, but pairing it with the right sides can elevate your meal. Think of it like finding the perfect harmony in a song—each element should complement the other. Here are some fantastic sides to consider:
- Crusty Bread: A warm, crusty baguette or sourdough bread is perfect for dipping, helping you savor every drop of chowder.
- Oyster Crackers: These little crackers are a classic choice, adding a delightful crunch to each spoonful.
- Salad Greens: A fresh green salad with crisp lettuce, cucumber, and a light vinaigrette can cut through the richness of the chowder.
- Corn on the Cob: Sweet corn pairs wonderfully with the salty sea flavors, adding a touch of sweetness to the meal.
These sides can enhance your chowder experience, making it a meal to remember.
Reheating Tips
Reheating canned clam chowder correctly can make all the difference in taste and texture. You want it to be hot, but not overcooked. Here’s how to do it effectively:
- Stovetop Method: Pour the chowder into a saucepan and heat over medium-low heat. Stir occasionally to prevent the bottom from burning, and heat until it’s just hot enough to enjoy.
- Microwave Method: Transfer the chowder to a microwave-safe bowl and cover it with a microwave-safe lid or plastic wrap. Heat on medium power for about 2 to 3 minutes, checking and stirring halfway through to ensure even heating.
- Avoid Overheating: Be careful not to boil the chowder. Overheating can cause the cream to separate or curdle.
By following these steps, you’ll keep your chowder tasting as fresh and delicious as when you first canned it. Remember, the goal is a creamy, smooth texture with all the flavors intact.
Can Clam Chowder
Canning clam chowder at home offers significant benefits, including the joy of savoring flavorful, homemade soup any time of year. It ensures you have a delicious meal option without relying on store-bought alternatives that may contain unwanted preservatives.
The process is simpler than it might seem, and with the necessary tools and steps, anyone can master it.
Start canning today and enjoy a taste of comfort whenever you crave it. Share your experiences or tips in the comments below. Your feedback and ideas can inspire others to explore the world of homemade canning.
Everything You Need to Know About Canned Clam Chowder
What is canned clam chowder made of?
Canned clam chowder typically contains clams, potatoes, onions, salted pork, butter, and spices. It follows the traditional recipe of New England clam chowder.
Does canned clam chowder taste fishy?
Some brands may have a mild seafood scent, but it shouldn’t be overwhelming. It’s best to try a few recipes to see which ones taste good to you.
Are canned clams any good for chowder?
Canned clams can be a convenient and acceptable substitute in clam chowder. Many recipes use canned clams efficiently without compromising on flavor. Just make sure they’re fresh-tasting. We love them.
Can you add ingredients to enhance canned clam chowder?
Yes, you can improve canned clam chowder by adding ingredients like bacon bits, cream or half-and-half, and seasonings such as Tabasco for a richer flavor.
Is canned clam chowder gluten-free?
Not all canned clam chowders are gluten-free. Always check the label for any gluten-containing ingredients if you’re on a gluten-free diet.
How long does canned clam chowder last?
Unopened canned clam chowder can last for years if stored in a cool, dry place. Once opened, it should be consumed within a few days and kept refrigerated.
What’s the best way to prepare canned clam chowder?
Most canned clam chowders are ready to heat and eat. You can heat it on the stove or in the microwave. For added texture, consider simmering on low heat and stirring occasionally.
Can canned clam chowder be frozen?
Freezing canned clam chowder isn’t recommended as it may affect the texture and flavor. It’s best eaten fresh or within the recommended storage period after opening.
Is there a way to reduce the sodium in canned clam chowder?
If you’re concerned about sodium, look for low-sodium versions. You can also dilute the chowder with low-sodium broth or water to cut down on salt content.