Thick and creamy Clam Chowder is one of my favorite easy soup recipes, and this one has all the traditional elements we love, like diced potatoes, veggies and plenty of delicious clams.
Looking for more soup recipes? Try my Chicken Noodle Soup, Corn Chowder, or Creamy Zuppa Toscana!
What I love about this chowder:
- Comfort Meal: warm, creamy clam chowder with a slice of artisan bread is the ultimate comfort meal on a cold day!
- Restaurant quality: this soup is bursting with so much rich flavor, it tastes like it came from a fancy restaurant (but it’s much healthier, using less butter and cream that a restaurant would!).
How to Make Clam Chowder:
Drain clams, adding juice from the cans to a large stock pot. Set clams aside.
Add chicken broth and diced potatoes to the pot. Bring to a simmer, add bay leaf, and cook until the potatoes are barely fork tender, about 5-6 minutes.
In a separate skillet, heat butter and olive oil over medium heat until the butter is melted. Add onions, celery, bell peppers and garlic and cook until tender, about 4-5 minutes.
Stir in flour and cook for 30 seconds. Gradually stir in 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 creamy mixture into the potatoes. Stir in the salt, pepper, vinegar, and reserved clams. Cook for 5 more minutes.
Serve this easy clam chowder with a slice of artisan bread, or a fresh salad. Enjoy!
Make Ahead and Freezing Instructions:
To Make Ahead: The vegetables can all be chopped ahead of time to make dinner time even quicker, or make the entire soup ahead of time and store in refrigerator until ready to eat.
To Freeze: I generally do not freeze soups with potatoes in them because the potatoes can get soft and mushy. However, some people don’t mind!
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Recipe
Clam Chowder
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.
Notes
Nutrition
Did You Make This Recipe?
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I originally shared this recipe November 2018. Updated October 2021.
Wow, this is the BEST clam chowder recipe! Thank you!
I love your Clam Chowder recipe! It’s now one of my favorites.
The flavor was there. I mess up with the roux (too thick for me) but then the flour and the butter were not equal parts plus I am mixing a roux with vegetables in it making it hard to stir. I will try again but I have made simpler clam chowders before
From scratch huh? and you use CANNED CLAMS!
Oh, good grief…some people! Get over yourself!
No clams in IOWA. So canned clams are about as scratch as we can get.
Seriously, what is wrong with you? Did you forget to take your medication?
Thanks for the recipe! I added 4 slices of bacon and browned it before adding the veggies. I also added 1 tsp of old bay seasoning. I used two cups half and half and no milk and an extra cup of chicken broth. It turned out great!
Do you drain the potatoes?
No, I did not drain potatoes. Once you add the vegetable roux it all comes together.
This was a perfect start to soup season. On a night when it’s cold and rainy, this was absolutely delicious!
I’m so happy you enjoyed it! Thanks for following!
Simply delicious! I love SO many recipes on your site and this is no exception!