There’s something about Clam Chowder that tastes like New England seaside diners, where the fog is thick and the chowder is even thicker. The cream coats every tender potato and soft clam, while bacon crumbles add smoky warmth to each spoonful. The briny clam juice keeps it tasting fresh instead of heavy. You’ll be scraping the bowl clean.
This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a commission. Thank you!
I make this warm, creamy soup for fall and winter gatherings, family dinners, and soup parties because it’s cozy, comforting, and easy to batch-cook for a crowd. It’s hearty enough to be a full meal with just crusty bread. Leftovers taste even better the next day and keep in the fridge for up to 3 days or freeze for up to 3 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Clam Chowder
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll have a pot of creamy clam chowder ready in under an hour, and the steps are simple enough to do on a weeknight.
Cook the Vegetables
In a large Dutch oven or heavy-bottomed stockpot, combine the potatoes, carrots, celery, and onion. Drain the canned clams and save every drop of that briny juice because it’s packed with flavor. Pour the clam juice over the vegetables, then add enough water to cover everything.
Set the heat to medium and let it all simmer, stirring occasionally with a wooden spoon, until the vegetables are tender enough to pierce easily with a fork.
Make the Roux
While the vegetables are cooking, grab a nonstick saucepan and melt the butter over medium heat. Once it’s completely melted and starting to bubble, whisk in the flour using a wire whisk to form a smooth paste.
Keep whisking for about a minute so the flour cooks out and doesn’t taste raw. Slowly pour in the half-and-half, whisking continuously, until the mixture turns smooth and thick enough to coat the back of a spoon.
Combine Everything
Pour the cooked vegetables and all their liquid into the cream base you just made. Stir everything together and scrape down the sides of the pot with a silicone spatula so nothing gets stuck. Heat the mixture through until it’s steaming and the flavors have melded together.
Add the Clams
Gently stir in the drained clams just before you’re ready to serve so they don’t overcook or turn chewy. Add the red wine vinegar, which brightens all the rich, creamy flavors without making the chowder taste sharp or acidic.
Season with salt and pepper, tasting as you go until it’s just right. A salt and pepper grinder set provides better control over seasoning without overdoing it.
Garnish and Serve
Ladle the chowder into bowls (I’m using a ladle with a spout for spill-free serving) and top each one with crispy bacon crumbles, chopped fresh parsley, and sliced green onions. Serve it hot with crusty bread or oyster crackers on the side for dipping. Enjoy!
Clam Chowder
Add Preferred SourceEquipment
- Heavy-bottomed stockpot or Dutch oven
Ingredients
- 2 cups potatoes cubed
- 1 cup carrots diced
- 1 cup celery diced
- 1 cup onion minced
- 3 6.5 oz cans clams drained (juice reserved)
- 3 cups water
- ¾ cup unsalted butter
- ¾ cup all-purpose flour
- ½ cup half-and-half cream
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
- 3 tablespoons crispy bacon crumbled
- Fresh parsley chopped (for garnish)
- Green onions sliced (for garnish)
Instructions
- In a large pot, combine the potatoes, carrots, celery, and onion. Add the reserved clam juice and enough water to cover the vegetables. Cook over medium heat, stirring occasionally, until the vegetables are tender.2 cups potatoes, 1 cup carrots, 1 cup celery, 1 cup onion, 3 cups water
- In a separate saucepan, melt the butter over medium heat. Whisk in the flour to form a smooth paste. Slowly whisk in the half-and-half until smooth and thickened.¾ cup unsalted butter, ¾ cup all-purpose flour, ½ cup half-and-half cream
- Stir the cooked vegetables and their liquid into the cream base. Mix well and heat through.
- Gently stir in the clams just before serving to prevent overcooking. Add vinegar, then season with salt and pepper to taste.2 tablespoons red wine vinegar, Salt and pepper, 3 6.5 oz cans clams
- Ladle into bowls and top with crispy bacon, parsley, and green onions. Serve hot with bread or crackers.3 tablespoons crispy bacon, Fresh parsley, Green onions
Video
Notes
Nutrition
How to Store Leftovers
Let the chowder cool to room temperature, then transfer it to an airtight container and store it in the fridge for up to 3 days. Reheat individual portions in the microwave or warm the whole batch in a pot over medium-low heat, stirring frequently so the cream doesn’t separate.
For longer storage, freeze the chowder in freezer containers for up to 3 months, leaving about an inch of space at the top since it’ll expand as it freezes. You can also use a silicone soup tray for individual servings, so you can thaw and reheat just what you need.
Thaw it overnight in the refrigerator, then reheat gently on the stovetop, adding a splash of half-and-half or milk if it looks too thick after thawing.
What to Serve With Clam Chowder
Serve the chowder with crusty sourdough bread, garlic bread, or oyster crackers for dipping and soaking up all that creamy broth. A simple green salad with tangy vinaigrette cuts through the richness, or you can add roasted vegetables like Brussels sprouts or green beans on the side.
For a full meal, pair it with Caesar salad, coleslaw, or fresh vegetables with ranch dip. Cornbread or buttermilk biscuits also work beautifully if you want something a little sweeter to balance the briny clams and smoky bacon.
More Easy Recipes for You to Try at Home
I think you’ll also love these other easy soup recipes that are just as warming and comforting as this one.
