You really can’t beat this homemade Clam Chowder recipe that’s thick, creamy, and full of clams, potatoes, and veggies. We like to serve it in a bread bowl for the ultimate experience.
This Clam Chowder is So Good, It’ll Make Restaurants Jealous.
This Clam Chowder is So Good, It’ll Make Restaurants Jealous.I can’t think of a cozier winter soup than Clam Chowder it’s my favorite in a bread bowl on a chilly day. I have ordered it countless times at restaurants but I must say, my mom’s recipe is better than most of the versions I’ve had!
I love how I can make the entire thing in the morning and just heat it up when it’s time for dinner, and it’s a creamy clam chowder that’s healthier and less expensive made at home! The leftovers are delicious too.
Don’t miss all of my soup recipes like Creamy Zuppa Toscana, Potato Leek Soup, and Broccoli Cheese Soup!
How to make Clam Chowder:
Prep Potatoes and Clams: Drain clams with a mesh strainer, letting the juice fall into a large stock pot. Set clams aside. Add chicken broth and diced potatoes to the pot and bring to a simmer. Add bay leaf and let potatoes cook until they are fork tender, about 5-6 minutes.
Sauté Vegetables and Thicken: In a separate skillet heat butter and olive oil over medium heat until butter is melted. Add onions, celery, bell peppers, and garlic and cook for 4-5 minutes, until tender. Add flour, stirring and cooking for 30 seconds. Slowly add milk and half and half, whisking constantly so there aren’t any flour clumps. Simmer and cook about 5 minutes, until thickened.
Combine: Pour the creamy veggie mixture into the stock pot with the potatoes. Stir in salt, pepper, vinegar, and reserved clams. Simmer for 5 more minutes then scoop into bowls with a side of artisan bread, or better yet – a homemade bread bowl and a fresh salad.
Make Ahead and Freezing Instructions:
To Make Ahead: I like to chop the veggies ahead of time and keep in an airtight container in the refrigerator. It makes this soup come together so quickly! Or the entire easy clam chowder recipe in advance and refrigerate until ready to heat and serve.
To Freeze: I don’t recommend freezing soup with potatoes because the potatoes get soft and mushy, and creamy soups like this can have little bit of a different texture after thawing.
More Soup Recipes:
- Cioppino
- Lemon Chicken Orzo Soup
- Spanish Lentil Stew
- Chicken and Wild Rice Soup
- Roasted Cauliflower Soup
- Beef Noodle Soup
- Chicken and Dumplings
- Broccoli Cheese Soup
- Lentil Soup
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Recipe
Clam Chowder
Equipment
- Fine Mesh Strainer , for draining clams
Ingredients
- 4 6.5 ounce cans chopped clams
- 1 cup low-sodium chicken broth (240g)
- 1 1/2 pounds Russet potatoes , peeled and diced (about 3 medium potatoes)
- 3 bay leaves
- 4 Tablespoons butter
- 2 Tablespoons olive oil
- 1 medium yellow onion
- 3 ribs celery (about 1 cup), diced
- 1/2 red bell pepper , diced
- 1/2 green bell pepper , diced
- 2 cloves garlic , finely minced
- 1/2 cup all-purpose flour (63g)
- 1 cup milk (249g)
- 1 cup half and half (227g)
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 Tablespoon red wine vinegar
Instructions
- Drain the clams, adding the juice from the cans to a large stock pot. Set the clams aside.
- Cook Potatoes: Add chicken broth and diced potatoes to the pot (the liquid should just barely cover the potatoes). Bring to a simmer, add the bay leaf, and cook until the potatoes are barely fork tender, about 5-6 minutes.
- Sauté Vegetables: While the potatoes cook, in a second pot, heat the butter and olive oil over medium heat until the butter is melted. Add the onions, celery, bell peppers and garlic and cook until tender, about 4-5 minutes.
- Thicken: Stir in the flour and cook for 30 seconds. Gradually stir in the milk and half and half, whisking as you add them to break up any clumps of flour. Bring mixture to a simmer and cook until the thickened, about 5 minutes.
- Combine: Stir the creamy mixture into the potatoes. Stir in the salt, pepper, vinegar, and reserved clams. Cook for 5 more minutes.
Notes
Nutrition
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I originally shared this recipe November 2018. Updated October 2021, October 2023 and February 2025.
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On a scale of 1-10, my wife gave it a 12. It is a different clam chowder than I have had. Really great taste and very creamy. Will definitely make it again.
We are so happy to hear you and your wife enjoyed the clam chowder! Thank you for trying it out!
chicken stock in clam chowder???
We love the flavor it adds, but you are welcome to substitute fish stock if you prefer!
This is a great simple chowder recipe! Thank you Lauren. Love your recipes, they never disappoint.
Delicious!!! I Added 5 strips of bacon at the beginning of pot 2, so much flavour
This was so good and so easy! I made a HUGE substitution, though, and did it as a seafood chowder with thawed shrimp and scallops (added to the potatoes to cook). So for anyone wanting a delicious chowder with something other than clams, this works really well.
This. Is. So. Yummy! I had never had clam chowder before and neither did my family. We all loved this! Whenever I make a recipe from this site, it comes out amazing! My (adult) kids are starting to say that my cooking tastes like something from a restaurant. Thank you for making such great recipes!
My family loved this comforting clam chowder. Thank you for the recipe. We love the clam chowder on the ferry to Martha’s Vineyard and this one didn’t disappoint!!
This is going to hurt. But, it will save someone time and money. I should start by saying, because you add clams doesn’t mean you can call it a “clam chowder”. This recipe is definitely original. If you have never tried a true clam chowder this will taste great. The chicken broth, bell peppers, lack of heavy cream, lack of buttermilk, lack of clam juice (if your using canned clams, fresh clams will have more flavor), lack of spices, why the red wine vinegar. Annnnd you don’t need a roux if you use heavier creams. and how can i forget…wheres the bacon?