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.

The best Clam Chowder recipe served in a bread bowl, ready to enjoy.

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.

Two images showing canned clams being drained then a large stock pot with diced potatoes simmering with bay leaves for homemade clam chowder.

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.

Two images showing how to make clam chowder by sautéing veggies then adding flour and cream to make a thick and creamy base.

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.

Two images showing an easy clam chowder recipe in a large pot with a ladle full being scooped up then after it's served in a bowl.

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:

Follow me for more great recipes

Recipe

The best Clam Chowder recipe served in a bread bowl, ready to enjoy.
Prep 15 minutes
Cook 30 minutes
Total 45 minutes
Save Recipe

Equipment

Ingredients
  

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

Yield: About 8 cups of soup. Serving Size: 1 ⅓ cup. 
Make Ahead Instructions: 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.

Nutrition

Calories: 337kcalCarbohydrates: 36gProtein: 8gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 39mgSodium: 524mgPotassium: 759mgFiber: 3gSugar: 6gVitamin A: 887IUVitamin C: 30mgCalcium: 131mgIron: 2mg

Follow Me

Get recipe ideas weekly!

I originally shared this recipe November 2018. Updated October 2021, October 2023 and February 2025.

This post contains affiliate links.

Related Posts

Share Recipe

About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

4.2 10 votes
Recipe Rating
4.97 from 329 votes (301 ratings without comment)
Subscribe
Notify of
guest

63 Comments
Inline Feedbacks
View all comments
gary_gladstone@rocketmail.com
4 days ago

5 stars
Just a few comments. I haven’t made this yet, but growing up in New England, I make my clam chowder similar (will try some of the added ingredients). I use Yukon Gold potatoes as they tend to stand up better (freeze better too). I like my clam chowder lighter, so I don’t add the flour or the half and half. I do first cook up some bacon, remove it, chop it, save for later addition. I then cook the potatoes a few minutes in the bacon grease and then add either chicken broth and/or clam broth. I like to make a large batch and freeze so we have it whenever we want it.

Megan Wilson
8 days ago

5 stars
This recipe was AMAZING!! I seasoned it w Tony’s, garlic salt and sea salt. I added diced carrots bc I had them. Gave them a boost in the microwave first. This is A+++

1 3 4 5