Clam Chowder Recipe: This classic clam chowder recipe uses pantry staples to make a comforting creamy soup full of tender clams that is ready to eat in just 40 minutes!
Quick Overview: Ready to eat in only 40 minutes and it uses simple ingredients!
Now that you’ve got this rich, thick clam chowder recipe for your meal plan, check out some of our favorite easy soup recipes for main course during soup season: the BEST chicken noodle soup, hearty taco soup, and Instant Pot broccoli cheddar soup!
Why You’ll Love This Chowder Recipe
Just like our lobster bisque and crab bisque, this delicious clam chowder recipe is a big hit with seafood lovers!
Is there anything better than homemade soup? A loaf of crusty bread and a big pot of chowder ready to garnish with all of your favorite toppings will whisk you right away to the east coast.
Made with simple ingredients from your pantry and grocery store, this New England style clam chowder goes from the stove top to table top in under an hour!
Jump to:
Ingredients
These ingredients are all easy to find and prep, so don’t be intimidated if this is the first time you are making homemade clam chowder.
- 2 cups russet potatoes, peeled and diced – if you have more on hand, consider this baked potato soup recipe too.
- 1 cup yellow onions, finely chopped
- 1 cup leeks, sliced into half moons (or green onions if that’s all you have!)
- ½ cup celery, finely chopped
- ¾ cup butter
- ¾ all-purpose flour
- 1 quart half-and-half
- 1 ½ teaspoons salt
- ½ teaspoon granulated sugar
- dash black pepper
- Two 6.5 oz cans of minced clams in clam juice, do not drain clams
Substitutions
Here are a few easy substitutes for some of the ingredients we used in this recipe:
- If you don’t have russet potatoes, Yukon gold, yellow potatoes and white potatoes are good alternatives.
- Don’t have half and half? You can use equal parts whole milk and heavy cream as well.
- Use can use white pepper in this recipe if you want a slightly milder pepper flavor.
- Did you accidentally drain the clams? Don’t worry! You can use bottled clam juice or even use some of my homemade chicken broth to add with the water to cook the veggies in.
- Not sure about leeks or don’t have any? No problem. You can also use green onions if you prefer.
Variations
While I’m a little partial and think this is the best clam chowder recipe, don’t be afraid to try some of the variations below!
- Get creative with your toppings! Red pepper flakes add heat, crispy french fried onions add texture and Goldfish crackers come in tons of flavors that complement this chowder!
- Add vegetables and more seafood. This creamy chowder is perfect to add corn to for a clam and corn chowder. Chowders can easily become seafood stews with the addition of lobster meat and shrimp.
See the printable recipe card below for the full instructions, nutritional information, and notes for this clam chowder soup recipe.
Instructions
Our creamy clam chowder recipe is easy to follow, especially with the step by step photos below!
- In a large pot or Dutch oven, add the potatoes, onions, leeks and celery. Pour the juice from the canned clams over the vegetables. Add water until the vegetables are completely covered and stir. Bring to a boil, then reduce the heat to medium-low and simmer for 10-15 minutes or until the vegetables are tender.
- While the vegetables are cooking, this is a good time to make the roux. Begin by melting the butter in a large saucepan over medium heat. Next, using a whisk, gradually blend the flour with the butter to make a roux.
- Slowly add the half and half and continue whisking to get rid of any lumps. Let this mixture come to a slight bubble and continue cooking until the roux mixture becomes thick and creamy.
- Once the vegetables are done cooking and tender, add the roux to the large pot with the vegetables and mix well.
- Add the salt, sugar, and pepper to the pot and stir to combine.
- Finally, add the minced clams and stir until the ingredients are well combined and the chowder is heated through.
Are you drooling like I am over this creamy, dreamy New England clam chowder?
Serve the clam chowder with your favorite toppings: fresh chopped parsley, oyster crackers, shredded cheese, or cooked bacon bits.
The best bowls of clam chowder are served hot and topped with anything that makes you happy! Now, dig in!
What to Serve with This Chowder
So many things go well with this chowder but these Bisquick garlic cheese biscuits are our favorite! They’re easy to make and so good for dipping in!
Chowder FAQs
While you could omit the clams and just use a bottle of clam juice, we absolutely love the clam flavor and texture that clams give to this chowder.
The butter and flour roux are a natural thickener for chowder. You can also use starchier potatoes like russet potatoes that will break down slightly and thicken the chowder as well.
This is really up to your personal preference. For thinner chowder, add the half and half mixture in the recipe to the pot of vegetables before it starts to bubble.
Here are a few of our favorite things to serve with this delicious chowder: a fresh green salad, cornbread, sourdough bread, grilled cheese sandwiches, steamed vegetables and corn on the cob.
Storage
Store any leftover chowder in an airtight container in the refrigerator for 3-4 days. (Anyone else like soup better the next day anyway?)
More Soup Recipes
We love chowders and soups around here. I think you’re going to also love this buffalo chicken soup, this easy chili recipe and this white chicken chili that’s so hearty and comforting!
Did you make this? I’d be so grateful if you left a “star” rating below to let me know what you thought! Then, the next time you need a quick and easy recipe, come back to Fantabulosity to browse all of my easy recipes!
Recipe
Easy Clam Chowder Recipe
Ingredients
- 2 cups russet potatoes peeled and diced
- 1 cup yellow onion finely chopped
- 1 cup leeks or green onions sliced into half moons
- ½ cup celery finely chopped
- ¾ cup butter
- ¾ cup all purpose flour
- 1 quart half and half
- 1 ½ teaspoons salt
- ½ teaspoon granulated sugar
- dash ground black pepper
- 2 6.5 ounce cans minced clams in clam juice do not drain
Instructions
- In a large pot or dutch oven, add the potatoes, onions, leeks and celery.Next, pour the juice from the canned clams over the vegetables, and add water until the vegetables are completely covered and stir.
- Bring the mixture to a boil, and then reduce the heat to medium-low and let it simmer for about 10-15 minutes or until the vegetables are tender.
- While the vegetables are cooking, melt the butter in a large saucepan over medium heat. Then, using a whisk, gradually mix the flour with the butter to make a roux.
- Slowly add the half and half to the roux and continue whisking to get rid of any lumps that it may have. Let the mixture come to a slight bubble and continue cooking until the roux mixture becomes thick and creamy.
- Once the vegetables are tender, add the cream mixture (roux) to the large pot with the vegetables and mix well.
- Add the salt, sugar and pepper and stir again until combined.
- Finally, add the minced clams and stir until all ingredients are well combined and the chowder is heated through. Serve this clam chowder with your favorite toppings and add-ins!
Notes
- The half and half mixture will thicken quickly once it starts to bubble, so remove it from the heat once it becomes thick and there are no more lumps.
- For thinner chowder, add the half and half mixture to the pot of vegetables before it starts to bubble.
- For extra flavor, you can add additional can of clams to the chowder.
- If you enjoy larger pieces of clam, used chopped clams instead of minced clams.
- To avoid rubbery clams, add them to the chowder to warm through just before serving.
- Store any leftover chowder in an airtight container in the refrigerator for 3-4 days.
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Kelly says
This is so easy. I never made chowder before, but now this has been my Alaskan family’s favorite for 3 years, and they beg me to cook it whenever they come home.
Jessica says
This makes me so happy to hear Kelly, thank you so much for taking the time to leave a review and let me know!
Melissa says
Delicious – I love your recipe. I had never made homemade clam chowder your direction were so easy and so delicious!
Kristyn says
This is the creamiest & most tasty clam chowder ever!! I won’t use any other recipe!!
Andie says
I am not typically a fan of clam chowder, but my husband and kids love it, so I thought I would surprise them and make it for them. But I also surprised myself and loved the recipe too! We will be adding this one to our fall recipe rotation.
Caroline Y says
Such a fabulous recipe and I had all of the ingredients already! Will definitely make it again!