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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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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I originally shared this recipe November 2018. Updated October 2021, October 2023 and February 2025.
Just wondering if baby potatoes would work okay too or if they would become too mushy?
Made this recipe today–(I love cooking from scratch and had never made homemade New England clam chowder before. My husband of 37 years loves my cooking–he said today: “the BEST thing I have ever eaten!” Nuff said!!!
Normally when I make chowder it is pretty brothy. But using your recipe, this was the heartiest chowder I’ve ever made! My husband was so happy! Delicious and easy!
“Tastes better from scratch” clam chowder recipe: Step 1 – buy canned clams. LOL.
this tastes like it came straight from a restaurant it was so bomb I loved it
This recipe is awesome! almost identical to the one I made for years.
This recipe will not fail you 🥰
Really tastes nothing like clam chowder at all…maybe a potato chowder at best..a lot of time invested for a disappointing soup..would not recommend…
Just wanted you know I made the Clam Chowder for my family. I had forgot how much my husband love Clam Chowder. He use to buy it in the can from the grocery store. I told him he had forgot to get the half and half so when I told him over the phone to pick up a carton, he said are you making it from scratch. I said yes and you should have heard the excitement in his voice. I am going to eat mine with crackers and that is exactly what he did and he loved the Clam Chowder and the next morning he did the same thing. Haven’t heard from my son yet because he picked up his food to take home. Oh! by the way I loved it too. (The cook Glenda). Thank you for sending me these recipes Lauren. February 16, 2022
I have tried a number of Lauren’s recipes and none have failed me. They are simple and tase wonderful. However, I am in serious need of cutting fat & calls. Has anyone done this recipe without cream and used milk (either whole or low fat). I image the roux will thicken the liquid? Looking for suggestions please.
If you use non-fat evaporated milk, you will still get a creamy chowder.
Followed the recipe exactly except I added a pint of homemade shrimp broth. Excellent! The potatoes were so soft and creamy. Definitely a keeper!
If you added something not in the recipe, you didn’t follow it exactly!