Yes, this clam chowder recipe freezes beautifully. Place the chowder in a freezer-safe, covered container. Plan to defrost and enjoy it within three months. To defrost the frozen chowder, place the container in the refrigerator for one day then reheat it on low heat in a saucepan on the stove. Clam chowder tends to thicken when it's reheated. You may want to add a few teaspoons of water or milk to help get a perfect consistency as it reheats.