Go Back
–+ servings
clam chowder recipe A white bowl of creamy clam chowder garnished with parsley and oyster crackers in star and round shapes. The chowder is thick with chunks of potato, clams, and vegetables, served on a light gray surface.

Clam Chowder Recipe

Rich, creamy, and effortlessly comforting, this Clam Chowder Recipe feels like it simmered all day in just 30 minutes!
No ratings yet
Print Pin
Course: Soup
Cuisine: American
Keyword: clam chowder, comfort food, Creamy Soup, Quick soup
Prep Time: 10 minutes
Cook Time: 30 minutes
Simmer Time: 20 minutes
Total Time: 1 hour
Servings: 6
Calories: 354kcal
Cost: $12

Ingredients

  • 4 tablespoons salted butter for sautéing vegetables
  • 1 small onion diced (about ½ cup)
  • 3 celery stalks diced (medium size)
  • 2 teaspoons minced garlic 1–2 cloves, freshly minced
  • ¼ cup unbleached all-purpose flour for thickening
  • ⅛ teaspoon ground nutmeg freshly grated if possible
  • 1 teaspoon salt adjust to taste
  • ¼ teaspoon white pepper or black pepper as substitute
  • 2 cups vegetable broth low-sodium recommended
  • 8 ounces clam juice from cans or bottled
  • 2 6.5 ounce cans clams, juices reserved (drained clams)
  • 1 cup heavy whipping cream for richness
  • 2 large russet potatoes peeled and diced into ½-inch cubes (for heartiness)
  • 1 dried bay leaf optional, for flavor

Instructions

  • Melt the butter in a large Dutch oven over medium heat, then add the diced onion and celery.
    A gray pot containing sautéed diced celery and onions as the base for clam chowder, glistening in oil and beginning to soften.
  • Cook the onion and celery until the onion becomes translucent, about 4–5 minutes
  • Add the minced garlic and cook for an additional 1 minute until fragrant.
  • Sprinkle in the flour, nutmeg, salt, and white pepper, stirring constantly for 1–2 minutes.
  • Slowly pour in the vegetable broth while scraping the bottom of the pot to loosen any browned bits.
    Close-up of creamy clam chowder in a gray pot with diced celery, clams, and potato pieces visible. A wooden spoon is dipped into the soup, highlighting the thick texture.
  • Stir in the clam juice, reserved clam liquid, heavy cream, diced potatoes, and bay leaf.
  • Bring the mixture to a gentle simmer over medium heat, stirring occasionally to prevent boiling and sticking. Simmer until potatoes are fork-tender, about 20 minutes.
  • Add the canned clams and heat through for 2–3 minutes without boiling.
    A gray Dutch oven filled with creamy New England-style clam chowder. The soup has visible chunks of clams, potatoes, and herbs. A wooden spoon rests in the pot, partially submerged in the chowder.
  • Taste the chowder and adjust seasoning with extra salt or pepper if desired. Serve hot with your favorite toppings.

Notes

This clam chowder is a cozy hug in a bowl—creamy, flavorful, and easy enough to make on a weeknight. Perfect with crusty bread and warm memories.

Nutrition

Serving: 1Serving | Calories: 354kcal (18%) | Carbohydrates: 34g (11%) | Protein: 6g (12%) | Fat: 22g (34%) | Saturated Fat: 14g (88%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 68mg (23%) | Sodium: 922mg (40%) | Potassium: 620mg (18%) | Fiber: 2g (8%) | Sugar: 4g (4%) | Vitamin A: 1079IU (22%) | Vitamin C: 10mg (12%) | Calcium: 57mg (6%) | Iron: 2mg (11%)
Tried this recipe?Pin it on @Pinterest