This creamy clam chowder is rich, comforting, and packed with tender potatoes, flavorful clams, and a perfectly seasoned, velvety broth. It’s a cozy dish that feels like a warm hug, especially when served in a bread bowl.
Why You’ll Love This Recipe
This clam chowder stands out for its perfect balance of creamy texture and hearty ingredients. It’s easy to prepare with simple pantry staples, yet delivers restaurant-quality flavor right at home. You can make it ahead of time, and it reheats beautifully, making it ideal for busy days. The combination of clams, vegetables, and a thick, creamy base makes every spoonful satisfying and comforting.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 cans (6.5 ounces each) chopped clams
1 cup low-sodium chicken broth (240 ml)
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, finely chopped
3 ribs celery, diced (about 1 cup)
1/2 red bell pepper, diced
1/2 green bell pepper, diced
2 cloves garlic, finely minced
1/2 cup all-purpose flour (63 g)
1 cup milk (249 ml)
1 cup half and half (227 ml)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon red wine vinegar
Directions
Start by draining the clams using a strainer, collecting the juice into a large pot. Set the clams aside for later.
Add the chicken broth and diced potatoes to the pot with the clam juice. The liquid should just cover the potatoes. Add the bay leaves and bring everything to a gentle simmer. Cook for about 5 to 6 minutes, or until the potatoes are just fork-tender.
While the potatoes cook, heat butter and olive oil in a separate pan over medium heat. Once the butter has melted, add the chopped onion, celery, bell peppers, and garlic. Sauté for 4 to 5 minutes until the vegetables are soft and fragrant.
Sprinkle in the flour and stir continuously for about 30 seconds to cook out the raw flour taste. Gradually pour in the milk and half and half, whisking constantly to create a smooth, lump-free mixture. Let it simmer for about 5 minutes until it thickens.
Pour this creamy vegetable mixture into the pot with the potatoes. Stir well to combine everything evenly.
Add the salt, pepper, red wine vinegar, and reserved clams. Let the chowder simmer for another 5 minutes to allow the flavors to blend together.
Serve hot, ideally with crusty bread or in a bread bowl for a classic presentation.
Servings and timing
This recipe yields approximately 8 cups of soup, with each serving about 1 1/3 cups. It serves around 6 people.
Preparation time is about 10–15 minutes, and cooking time is around 20 minutes, making the total time approximately 30–35 minutes.
Variations
You can substitute half and half with full milk for a lighter version, though the soup will be less creamy. Adding corn can bring a slight sweetness and extra texture. For a thicker chowder, mash a few of the cooked potatoes directly in the pot. You can also add fresh herbs like parsley or thyme for additional flavor.
Storage/Reheating
Store leftover clam chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low to medium heat, stirring occasionally to prevent sticking.
Avoid freezing this soup, as the potatoes may become mushy and the creamy base can separate, affecting the texture.
FAQs
Can I use fresh clams instead of canned?
Yes, fresh clams can be used. Just make sure to clean them היט היט and reserve their juice for the broth.
How do I thicken the chowder more?
You can mash some of the potatoes or add a little extra flour slurry to reach your desired thickness.
Can I make this ahead of time?
Yes, this chowder tastes even better after a few hours as the flavors develop more.
What type of potatoes work best?
Russet potatoes are ideal because they break down slightly and help thicken the soup.
Can I make it dairy-free?
You can substitute the milk and half and half with plant-based alternatives, though the flavor and texture will differ.
Why add vinegar to the soup?
The vinegar balances the richness of the cream and enhances the overall flavor.
Can I skip the bell peppers?
Yes, you can omit them or replace them with other vegetables like carrots.
How do I prevent lumps in the soup?
Whisk continuously when adding milk and cream to the flour mixture to keep it smooth.
What can I serve with clam chowder?
It pairs well with bread, salads, or even a light sandwich.
How long does it last in the fridge?
It stays fresh for up to 3 days when properly stored.
Conclusion
This homemade clam chowder is a comforting, flavorful dish that’s simple to prepare and incredibly satisfying. With its creamy texture, tender potatoes, and rich seafood flavor, it’s perfect for cozy meals at home. Whether served fresh or reheated the next day, it delivers warmth and deliciousness in every bite.
A rich and comforting clam chowder made with tender potatoes, chopped clams, and a creamy, seasoned broth that is perfect for cozy meals.
Author:Sophia
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:6 servings
Category:Soup
Method:Stovetop
Cuisine:American
Diet:Halal
Ingredients
4 cans (6.5 ounces each) chopped clams
1 cup low-sodium chicken broth (240 ml)
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, finely chopped
3 ribs celery, diced (about 1 cup)
1/2 red bell pepper, diced
1/2 green bell pepper, diced
2 cloves garlic, finely minced
1/2 cup all-purpose flour (63 g)
1 cup milk (249 ml)
1 cup half and half (227 ml)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon red wine vinegar
Instructions
Drain the chopped clams through a strainer, reserving the clam juice in a large pot. Set the clams aside.
Add the chicken broth, diced potatoes, and bay leaves to the pot. Bring to a gentle simmer and cook for 5 to 6 minutes, or until the potatoes are just fork-tender.
In a separate pan over medium heat, melt the butter with the olive oil.
Add the onion, celery, red bell pepper, green bell pepper, and garlic. Sauté for 4 to 5 minutes until softened and fragrant.
Sprinkle in the flour and stir continuously for about 30 seconds.
Gradually whisk in the milk and half and half until smooth. Simmer for about 5 minutes, stirring, until the mixture thickens.
Pour the creamy vegetable mixture into the pot with the potatoes and stir well to combine.
Add the reserved clams, salt, black pepper, and red wine vinegar. Simmer for another 5 minutes so the flavors meld together.
Remove the bay leaves and serve hot with crusty bread or in a bread bowl.
Notes
For a lighter version, replace the half and half with additional milk.
For a thicker chowder, mash some of the cooked potatoes directly in the pot before serving.
You can add corn or fresh herbs like parsley or thyme for extra flavor and texture.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently over low to medium heat, stirring occasionally to prevent sticking.
Freezing is not recommended because the potatoes may turn mushy and the creamy broth can separate.
