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Three bowls of creamy Clam Chowder, topped with chopped green onions and crispy bacon, sit on a pink surface, accompanied by a bunch of parsley, a pepper grinder, and utensils.

Clam Chowder

Mandy Applegate
Clam Chowder is my go-to for chilly evenings when I want something warm, creamy, and comforting that comes together quickly. The briny clam juice, tender potatoes, and soft clams come together in a thick, smooth cream base that coats every spoonful. Bacon crumbles add smoky warmth, while a splash of red vinegar brightens all the rich flavors. I make this for fall and winter gatherings, family dinners, and soup parties because it's hearty enough to be a full meal with just crusty bread, and it's easy to batch-cook for a crowd. Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course, Soup
Cuisine American
Servings 4
Calories 593 kcal

Equipment

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

[adthrive-in-post-video-player video-id="AbDSVVUy" upload-date="2025-10-02T11:00:33+00:00" name="Best Homemade Clam Chowder" description="Easy clam chowder anyone can make with simple ingredients." player-type="default" override-embed="default"]

Notes

I've made this clam chowder dozens of times, and these tips will help you get the best results every time.
Choose the right potatoes: Red potatoes hold their shape beautifully and won't fall apart in the broth, while Yukon gold potatoes add a buttery flavor and creamy texture. Russet potatoes work too, but they tend to break down more and thicken the chowder naturally.
Handle clams properly: The liquid from canned clams is packed with briny flavor that makes the base taste like you used fresh clams from the seafood market, so save every drop. Add the clams at the very end and just heat them through so they stay tender instead of rubbery.
Let the vegetables get tender: Cook them over medium heat until they're soft enough to break apart easily with your spoon, but don't let them boil or they'll break down too much and turn mushy. Undercooked vegetables won't absorb the creamy broth.
Whisk the roux continuously: Keep whisking when you add the half-and-half so the mixture stays smooth and doesn't form lumps that are impossible to stir out later.
Add the vinegar at the end: The red wine vinegar brightens all the rich flavors and cuts through the cream, but if you add it too early, the acidity can make the dairy separate.
Store properly: Transfer fully cooled chowder to an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Thaw overnight in the fridge and reheat portions in the microwave or the whole pot on the stovetop, stirring frequently. Add milk if it gets thick.

Nutrition

Calories: 593kcalCarbohydrates: 45gProtein: 8gFat: 43gSaturated Fat: 26gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 110mgSodium: 158mgPotassium: 769mgFiber: 5gSugar: 6gVitamin A: 6642IUVitamin C: 27mgCalcium: 96mgIron: 2mg
Keyword Clam Chowder
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