This Clam Chowder recipe is rich, creamy, and filled with tender potatoes, clams, and vegetables simmered in a flavorful broth. A classic New England clam chowder, it’s perfect for cozy dinners, family meals, or cold-weather comfort food. Easy to make with canned clams and simple ingredients, this hearty seafood soup delivers authentic coastal flavor in every bowl.
This creamy Clam Chowder is a comforting, hearty soup loaded with tender potatoes, flavorful clams, and aromatic vegetables simmered in a rich, velvety broth. Perfect for cozy nights or family dinners, this classic New England–style chowder is simple to make and bursting with savory seafood flavor.
Ingredients
- 4 cans (6.5 ounces each) chopped clams, drained (reserve the juice)
- 1 cup low-sodium chicken broth (240 g)
- 1½ pounds Russet potatoes (about 3 medium), peeled and diced
- 3 bay leaves
- 4 tablespoons butter
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 ribs celery (about 1 cup), diced
- ½ red bell pepper, diced
- ½ green bell pepper, diced
- 2 cloves garlic, finely minced
- ½ cup all-purpose flour (63 g)
- 1 cup milk (249 g)
- 1 cup half and half (227 g)
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon red wine vinegar
Instructions
- Prepare the Base:
Drain the canned clams, reserving all the clam juice. Pour the clam juice into a large stockpot and set the clams aside. - Cook the Potatoes:
Add the chicken broth and diced potatoes to the pot with the clam juice. The liquid should just cover the potatoes. Add the bay leaves and bring to a gentle simmer. Cook until the potatoes are barely fork-tender, about 5–6 minutes. Remove from heat and set aside. - Sauté the Vegetables:
In a separate pot, melt the butter with olive oil over medium heat. Add the diced onion, celery, red and green bell peppers, and garlic. Cook for 4–5 minutes, until the vegetables are soft and fragrant. - Thicken the Base:
Stir in the flour and cook for 30 seconds to remove the raw flavor. Slowly add the milk and half and half, whisking constantly to prevent lumps. Bring to a gentle simmer and cook until thickened, about 5 minutes. - Combine and Finish:
Pour the creamy mixture into the pot with the potatoes. Stir well to combine. Add salt, pepper, red wine vinegar, and the reserved clams. Simmer for another 5 minutes. Remove bay leaves before serving.
Tips
- Don’t overcook the clams — add them at the end to keep them tender.
- For a thicker chowder, mash a few of the cooked potatoes directly in the pot before combining.
- Use fresh clams if available, but canned clams save time and add consistent flavor.
- Add a splash of clam juice or broth if the chowder becomes too thick after resting.
Variations and Substitutions
- Seafood Chowder: Add shrimp, scallops, or crab for a mixed seafood twist.
- Smoky Flavor: Stir in cooked bacon or pancetta for added depth.
- Dairy-Free Option: Substitute coconut milk or almond milk for a lighter version.
- Herbs: Add thyme or parsley for extra aroma and color.
- Vegetables: Try adding corn kernels or leeks for more texture and sweetness.
FAQs
Can I make clam chowder ahead of time?
Yes. It reheats well — just warm gently over low heat to avoid curdling the dairy.
Can I freeze clam chowder?
Freezing is not recommended because the dairy base can separate. It’s best enjoyed fresh or within 3 days refrigerated.
What type of clams are best?
Chopped canned clams are convenient and flavorful, but fresh steamed clams can be used for a restaurant-style version.
Serving Suggestions
Serve this creamy clam chowder with crusty bread, oyster crackers, or a side salad. It pairs beautifully with grilled seafood, sandwiches, or roasted vegetables. Garnish with chopped parsley, a drizzle of olive oil, or crispy bacon bits for extra texture.
Why You’ll Love This Recipe
- Creamy, hearty, and full of comforting flavor.
- Simple to prepare with pantry ingredients.
- Perfect for cold-weather meals or family dinners.
- Easy to customize with your favorite seafood or vegetables.
- Tastes even better the next day as the flavors deepen.
Clam Chowder
6
servings15
minutes30
minutesIngredients
4 cans (6.5 ounces each) chopped clams, drained (reserve the juice)
1 cup low-sodium chicken broth (240 g)
1½ pounds Russet potatoes (about 3 medium), peeled and diced
3 bay leaves
4 tablespoons butter
2 tablespoons olive oil
1 medium yellow onion, diced
3 ribs celery (about 1 cup), diced
½ red bell pepper, diced
½ green bell pepper, diced
2 cloves garlic, finely minced
½ cup all-purpose flour (63 g)
1 cup milk (249 g)
1 cup half and half (227 g)
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 tablespoon red wine vinegar
Directions
- Prepare the Base:
- Drain the canned clams, reserving all the clam juice. Pour the clam juice into a large stockpot and set the clams aside.
- Cook the Potatoes:
- Add the chicken broth and diced potatoes to the pot with the clam juice. The liquid should just cover the potatoes. Add the bay leaves and bring to a gentle simmer. Cook until the potatoes are barely fork-tender, about 5–6 minutes. Remove from heat and set aside.
- Sauté the Vegetables:
- In a separate pot, melt the butter with olive oil over medium heat. Add the diced onion, celery, red and green bell peppers, and garlic. Cook for 4–5 minutes, until the vegetables are soft and fragrant.
- Thicken the Base:
- Stir in the flour and cook for 30 seconds to remove the raw flavor. Slowly add the milk and half and half, whisking constantly to prevent lumps. Bring to a gentle simmer and cook until thickened, about 5 minutes.
- Combine and Finish:
- Pour the creamy mixture into the pot with the potatoes. Stir well to combine. Add salt, pepper, red wine vinegar, and the reserved clams. Simmer for another 5 minutes. Remove bay leaves before serving.
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