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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Im a little particular about Clam Chowder.
I dont want it to taste like potato soup. This is a fantastic recipe, very flavorful. Thank you !
Can I substitute heavy cream for the half & half? I have a carton to use up. Thank you!!
That’s fine!
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?
Also used milk and cream from a carton. So if you bake from scratch you’re supposed to milk the cow yourself, grind the flour and grow, cut, and process sugarcane into sugar in your kitchen?
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!
So Sarah, you made your own recipe and posted a brag but only gave it 4 stars? Awesome
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!