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best clam chowder at home clam chowder recipe classic comfort food soups creamy clam chowder easy seafood soup hearty chowder recipe homemade New England clam chowder

Creamy New England Clam Chowder Recipe

If you’ve been craving a rich, creamy clam chowder that tastes just like the kind you’d find in a seaside restaurant, this recipe is for you! This classic New England clam chowder is loaded with tender clams, hearty potatoes, carrots, celery, and onion—all simmered in a velvety cream base. With simple ingredients and easy steps, this homemade chowder is the ultimate comfort food for dinner, lunch, or a cozy weekend brunch. Whether you’re serving it with crusty bread, oyster crackers, or a fresh salad, this recipe will bring the flavors of the coast straight to your kitchen.

Why You’ll Love This Recipe

Rich & Creamy: Smooth, velvety texture that feels indulgent.
Easy Ingredients: Everything you need is available at your local grocery store.
Versatile: Serve as a main dish or starter.
Better Than Restaurant Chowder: Homemade freshness beats takeout every time.

Clam Chowder Recipe

Name: Clam Chowder Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8
Cuisine: Western
Ingredients: 2 cups cubed potatoes; 1 cup diced carrots; 1 cup diced celery; 1 cup minced onion; 3 (6.5-ounce) cans minced clams, drained with juice reserved; Water, to cover; ¾ cup butter; ¾ cup all-purpose flour; 1 quart half-and-half cream; 2 tablespoons red wine vinegar; 1 ½ teaspoons salt; Ground black pepper, to taste

Rated 5.0 stars by 1 users

Cuisine

Western

Servings

Prep Time

20 minutes

Cook Time

25 minutes

Calories

501

Make the best homemade clam chowder with this creamy, flavorful recipe. Packed with clams, potatoes, and vegetables, it’s the perfect comforting soup for any occasion.

Author:

Guiseppe

Ingredients

2 cups cubed potatoes
1 cup diced carrots
1 cup diced celery
1 cup minced onion
3 (6.5-ounce) cans minced clams, drained with juice reserved
Water, to cover
¾ cup butter
¾ cup all-purpose flour
1 quart half-and-half cream
2 tablespoons red wine vinegar
1 ½ teaspoons salt
Ground black pepper, to taste

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Directions

In a large pot, combine potatoes, carrots, celery, and onion. Pour in clam juice and enough water to cover. Simmer over medium-low heat until vegetables are tender.
In a separate saucepan, melt butter over medium heat. Whisk in flour to form a smooth roux. Gradually whisk in half-and-half, stirring constantly until thickened and creamy.
Add the cooked vegetables and their cooking liquid into the cream mixture. Stir gently until well blended.
Stir in the clams just before serving so they stay tender.
Mix in red wine vinegar, season with salt and black pepper to taste, and serve hot.

Recipe Note

Chef Tips

For extra richness, substitute part of the butter with bacon drippings.
If you prefer a thicker chowder, stir in a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water).
Chop vegetables finely for a smoother texture, or leave them chunkier for a rustic feel.

Serving Suggestions

Pair with oyster crackers or buttery dinner rolls.
Serve alongside a crisp green salad for a lighter meal.
Add crispy bacon bits on top for extra flavor.

Storage & Reheating

Refrigerator: Store cooled chowder in an airtight container for 3–4 days.
Freezer: Freeze in portioned bags for up to 3 months. Lay flat for easy storage.
Reheat: Warm gently on the stovetop or in the microwave, stirring occasionally. Avoid boiling to prevent curdling.

Nutrition

Serving Size: 1 serving
per serving: Calories; 501

Amount/Serving % Daily Value

Carbs: 28 grams; 10%
Protein: 24 grams; 48%
Fat: 33 grams; 42%

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