This cozy, creamy clam chowder recipe brings the taste of New England right to your kitchen in just 45 minutes. With tender clams swimming in a velvety broth alongside hearty potatoes, this homestyle soup strikes the perfect balance of comfort and elegance.
At just 337 calories per serving, it’s a satisfying meal that’s rich in protein and essential nutrients like vitamin C, calcium, and iron. The simple 15-minute prep time makes it an ideal choice for both weeknight dinners and special occasions.
Ingredients Section
- Clams: 4 cans (6.5 oz each) chopped clams, drained but reserve juice
- Base Liquids: 1 cup chicken broth (low-sodium), 1 cup milk, 1 cup half and half
- Vegetables: 1.5 lbs Russet potatoes (peeled and diced), 1 medium yellow onion, 3 celery ribs, 1/2 each red and green bell peppers
- Aromatics: 2 cloves garlic (minced), 3 bay leaves
- Fats: 4 Tbsp butter, 2 Tbsp olive oil
- Thickener: 1/2 cup all-purpose flour
- Seasonings: 1 tsp salt, 1/2 tsp black pepper, 1 Tbsp red wine vinegar
Instructions Section
- Prepare Base: Drain clams and collect juice in large stockpot. Add chicken broth and diced potatoes until barely covered
- Cook Potatoes: Add bay leaves and simmer potatoes until just fork-tender (5-6 minutes)
- Sauté Vegetables: In separate pot, melt butter with olive oil. Cook onions, celery, peppers, and garlic until tender (4-5 minutes)
- Make Roux: Stir flour into vegetables and cook briefly (30 seconds). Gradually whisk in milk and half and half until smooth
- Combine: Mix creamy sauce with potato mixture. Add seasonings and reserved clams
- Final Touch: Simmer everything together for 5 minutes until flavors meld
Cooking Techniques
The secret to amazing clam chowder is getting the texture just right! Start by cooking your potatoes in the clam juice – this builds flavor from the very beginning. When making the creamy base, take your time whisking in the flour.
This prevents lumps and creates that wonderfully smooth, velvety texture we all love in a good chowder. Keep the heat at medium to avoid scorching the milk and half-and-half.
Variations & Substitutions
Want to make this chowder your own? Try these simple swaps:
- Use heavy cream instead of half-and-half for an extra rich version
- Add corn for a bit of sweetness and color
- Swap the bell peppers for carrots if you prefer
- Use fresh clams when available (about 4-5 dozen littlenecks)
- Make it gluten-free by using cornstarch instead of flour
Serving Suggestions
This cozy chowder shines when served in a warm bowl with oyster crackers or chunks of crusty sourdough bread on the side. For the full New England experience, add a sprinkle of crispy bacon bits on top.
A small side salad with a light vinaigrette helps balance the richness of the soup. Don’t forget to put out some hot sauce – many folks love adding a dash to their bowl!
Storage Tips
Let your chowder cool completely before storing it in an airtight container in the fridge – it’ll keep for up to 3 days. The soup might thicken up during storage, so when reheating, add a splash of milk or cream to bring it back to your preferred consistency.
Heat it slowly over medium-low heat, stirring often to prevent the cream from separating. While you can freeze this chowder, the texture might change a bit when thawed, so it’s best enjoyed fresh!
Clam Chowder
Equipment
- Large stock pot
- Second pot
Ingredients
Main Ingredients
- 4 6.5 ounce cans chopped clams
- 1 cup low-sodium chicken broth
- 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
- 1 cup milk
- 1 cup half and half
- 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.
- 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.
- 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.
- 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.
- Stir the creamy mixture into the potatoes. Stir in the salt, pepper, vinegar, and reserved clams. Cook for 5 more minutes.
