Clam Chowder Recipe
There is nothing quite like a warm bowl of homemade clam chowder, especially when it is rich, creamy, and packed with tender potatoes and plenty of clams. This classic comfort food comes together surprisingly fast and tastes like something you would order at a cozy seaside restaurant. Whether you are making it for a family dinner or serving it to guests, this clam chowder recipe is simple, satisfying, and full of flavor.
What makes this clam chowder extra special is how easy it is to pull together with pantry staples and canned clams. The vegetables simmer until perfectly tender, then get folded into a thick and creamy base that feels indulgent without being complicated. If you love cozy soups, this recipe pairs perfectly with [link to a bread recipe here], [link to another soup or seafood recipe here], or [link to a simple salad recipe here] for a complete meal.
This is one of those recipes you will come back to again and again. It is ready in about 40 minutes, makes enough to feed a crowd, and stores well for leftovers. The balance of savory clams, buttery richness, and soft potatoes makes every spoonful comforting and delicious, especially on a chilly day.
What You Will Love About This Recipe
This clam chowder is thick, creamy, and full of classic flavor
It comes together quickly with simple ingredients
You can easily adjust the thickness and amount of clams
It is perfect for weeknight dinners or casual entertaining
Leftovers taste just as good the next day
Ingredients:
- 2 cups russet potatoes, peeled and diced
- 1 cup yellow onion, finely chopped
- 1 cup leeks, sliced into half moons
- ½ cup celery, finely chopped
- ¾ cup butter
- ¾ cup flour
- 1 quart half & half
- 1 ½ teaspoons sea salt
- ½ teaspoon granulated sugar
- Dash of pepper to taste
- 2 (6.5-ounce) cans minced clams in clam juice (1 extra can if you like lots of clams)
Directions:
- In a large pot, add the potatoes, onion, leeks, and celery. Pour the juice from the clams over the vegetables. Add water until the vegetables are completely covered and give it a mix. Bring to a boil, then turn heat to medium-low and simmer for 10-15 minutes or until vegetables are tender, stirring occasionally.
- While the vegetables are cooking, melt the butter in a large saucepan over medium heat. Using a whisk, gradually blend the flour with the butter to make a roux. Slowly add half & half and continue whisking. Let the mixture come to a slight bubble and continue cooking until it becomes thick and creamy (it will be quite thick).
- Once the vegetables are done cooking, add the creamy mixture to the large pot with the vegetables and mix well. Add the sea salt, sugar, and pepper; stir. Add the clams and mix until all ingredients are well combined and chowder is heated through.
- Serve hot with your choice of toppings.
Tips & Tricks
- Do not overcook the half and half mixture since it thickens fast once it begins to bubble
- If you prefer a thinner chowder, add the cream mixture while it is still slightly loose
- Add the clams at the very end so they stay tender and not rubbery
- Taste before serving and adjust salt and pepper as needed
- Serve with oyster crackers or crusty bread for the best experience
FAQs
Clam Chowder Recipe
Ingredients
- 2 cups russet potatoes, peeled and diced
- 1 cup yellow onion, finely chopped
- 1 cup leeks, sliced into half moons
- ½ cup celery, finely chopped
- ¾ cup butter
- ¾ cup flour
- 1 quart half & half
- 1 ½ teaspoons sea salt
- ½ teaspoon granulated sugar
- Dash of pepper to taste
- 2 (6.5-ounce) cans minced clams in clam juice (1 extra can if you like lots of clams)
Instructions
- In a large pot, add the potatoes, onion, leeks, and celery. Pour the juice from the clams over the vegetables. Add water until the vegetables are completely covered and give it a mix. Bring to a boil, then turn heat to medium-low and simmer for 10-15 minutes or until vegetables are tender, stirring occasionally.
- While the vegetables are cooking, melt the butter in a large saucepan over medium heat. Using a whisk, gradually blend the flour with the butter to make a roux. Slowly add half & half and continue whisking. Let the mixture come to a slight bubble and continue cooking until it becomes thick and creamy (it will be quite thick).
- Once the vegetables are done cooking, add the creamy mixture to the large pot with the vegetables and mix well. Add the sea salt, sugar, and pepper; stir. Add the clams and mix until all ingredients are well combined and chowder is heated through.
- Serve hot with your choice of toppings.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 457Total Fat: 26gSaturated Fat: 16gUnsaturated Fat: 9gCholesterol: 68mgSodium: 362mgCarbohydrates: 51gFiber: 4gSugar: 5gProtein: 7g
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!
