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
Follow me for more great recipes
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
Follow Me
I originally shared this recipe November 2018. Updated October 2021, October 2023 and February 2025.
This post contains affiliate links.
Some people should keep there negative comments to themselves. I make this recipe and love it. It’s spot on.
I made my own variation of this. I can’t tolerate the bell peppers so I left them out. Used clam juice instead of chicken broth. Added some crumbled bacon. Absolutely delicious. Question: what does the vinegar do? I’ve never added that to a chowder before.
Vinegar can replace some salt in soups. Give the flavor a bit more punch, much like salt.
Made your clam chowder and we just had it for supper. Absolutely delicious & very hearty. Thank you. It is definitely is a keeper.
I rarely comment on things but I literally went back to this site to say this is ONE of the best dishes I’ve made. I added tiny shrimps to my chowder but followed the recipe to the exact and came out amazing!
man how to adulterate clam chowder – celery? ugh.. and most offensive – bell peppers? garlic? and you call this clam chowder? (i’m sure this won’t get posted)
Hi Cat, did you actually try this recipe? Clam chowder (like so many recipes) will vary in ingredients depending on the region its made, and I’m hugely passionate about this recipe–it’s the only one I’ll ever make. You’re welcome to share your own recipe for clam chowder online :-).
It did get posted. Probably to call you out for being a jerk. Unbelievable that you rated a recipe 2 stars that you didn’t try, yet had the gall to just be rude. If you don’t like something you can always feel free to just say nothing. You posted nonsense, so I replied to you.
I’m trying to gauge what this recipe yields because I want to try it with a larger group. What is “6 servings”? 6 cups?
Also, I bought the cans and extra clam juice because another recipe has you add clam juice. The juice from the cans is enough?
Excited to make this!
Some people should keep there negative comments to themselves. I make this recipe and love it. It’s spot on.
Lauren you’re perfectly right making your own clam chowder with the proper ingredients is so delicious with fresh clams from the sea much better than those that comes in the canned because they loose taste after awhile
I have made this 4 times and every time its delicious. Thank you someone does use it.❤💜
awesome chowder .. i used chicken broyh to cook with potatoes .. bit white wine and fish sauce .. cooked veggies using left over bavon fat and butter .. best chowder I’ve ever made ..added bit chives, dill, yummm yumm thank you
If you want to post your own recipes, start your own site. People want to see how the recipe on this page is, not the recipe you made.
I like seeing when people make small changes to a recipe. In this case, the addition of dill sounds wonderful! I can’t wait to assemble the ingredients and try this recipe. It sounds absolutely delicious! Thank you Lauren!
This was a deliciously rich recipe! Easy to make and so good! I used 2% “Not Milk” plant based milk for the milk and cream and it worked great!
fabulous