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CLAM CHOWDER RECIPES
My Best Clam Chowder
4.6
(2,488)
1,935 REVIEWS
266 PHOTOS
This delicious clam chowder is cream-based and calls for the traditional chowder ingredients: onion, celery, potatoes, diced carrots, cream, and clams. A little red wine vinegar is added before serving for extra flavor.

Recipe by PIONEERGIRL Updated on November 15, 2022

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My Best Clam Chowder
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Prep Time:
20 mins
Cook Time:
25 mins
Total Time:
45 mins
Servings:
8
Jump to Nutrition Facts
Did you know you can make restaurant-worthy clam chowder at home? Well, you can! This top-rated clam chowder recipe creates rich, smooth, creamy, and wonderfully flavorful results every time.

How to Make Clam Chowder
You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:

Clam Chowder Ingredients
These are the easy-to-find ingredients you'll need to make the best clam chowder of your life:

· Vegetables: You'll need potatoes, carrots, celery, and onion.
· Clams: Use canned minced clams. Don't forget to reserve the juice!
· Butter and flour: Make a roux with melted butter and all-purpose flour.
· Cream: A quart of half-and-half cream creates a thick, smooth, velvety texture.
· Red wine vinegar: Two tablespoons of red wine vinegar add welcome acidity.
· Seasonings: This clam chowder is simply seasoned with salt and pepper.

How to Make Clam Chowder At Home
Here's a brief overview of what you can expect when you make this clam chowder recipe:

Cook the vegetables in clam juice until tender. Make the roux, then whisk in the half-and-half. Stir in the vegetable mixture. Add the clams. When they're heated through, stir in the vinegar and seasonings.

How to Thicken Clam Chowder
This clam chowder recipe should produce perfectly rich soup. If you'd like your chowder a little thicker, though, you can thicken it with a cornstarch slurry. Simply stir cornstarch into a small amount of cold water (or another liquid, such as wine or stock), then stir the mixture into the simmering chowder.

Learn more: How to Thicken Soups

What to Serve With Clam Chowder
Clam chowder pairs perfectly with oyster crackers. If you want to go the extra mile, season you own oyster crackers with spices you already have on hand. You might also try serving clam chowder with homemade dinner rolls. Of course, a simple side salad is never a bad idea.

How to Store Clam Chowder
Transfer the cooled clam chowder to a shallow, airtight container. Store in the refrigerator for three to four days. Reheat in the microwave or on the stove.

Can You Freeze Clam Chowder?
Yes, you can freeze clam chowder for up to three months. Ladle the chowder in serving-size portions into zip-top bags, leaving an inch or two of space at the top to allow for expansion. Wrap the bags in foil for added protection against freezer burn. Freeze flat for up to three months.

Allrecipes Community Tips and Praise
"Very smooth and creamy," according to nelsonbasslake. "I chopped the veggies small and they cooked nicely.It was a success!!! Served with cornbread muffins!"

"Really good clam chowder," raves Husband053. "I made a couple of changes. I cooked some bacon and used part of the fat to sauté the veggies and used some to make the roux as well. Then I crumbled the bacon and added it when I added the clams."

"This was incredible," says bradysmom. "Super rich and heavy, as it should be! I used bacon drippings in lieu of some butter and threw in some diced bacon bits - otherwise made it exactly as stated."

Editorial contributions by Corey Williams

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

Directions
Place potatoes, carrots, celery, and onion into a large skillet; pour in clam juice and add enough water to cover. Cook and stir over medium-low heat until vegetables are tender.

Meanwhile, melt butter in a large, heavy saucepan over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetable mixture with any juices until just heated through.

Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar and season with salt and pepper.

My Best Clam Chowder
My Best Clam Chowder.
I MADE IT
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Nutrition Facts (per serving)
501
Calories
33g
Fat
28g
Carbs
24g
Protein

Show Full Nutrition Label

Reviews (1,935)
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What do you think of this recipe? Share your experience to help others.

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4.6 out of 5
2488 Ratings
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Most helpful positive review
BHYLER
06/10/2002
Very good recipe and is now a keeper in my personal recipes. I left out the celery and carrots due to veggie pickiness in the family and was concerned that would affect the overall flavor. Not a bit. Interestingly, I tasted it prior to adding the salt and red wine vinegar. VERY bland, uninteresting. I added the salt, OK, that picked it up so that it started to taste like clam chowder. But the real kick was the vinegar. It brought it all together with a great taste! BTW, as suggested by others I used all clam juice instead of water, added some bacon and sauted the onion in the bacon fat before adding the potatoes and clam juice. Minor changes but bacon just sounded so good. Well done, Sharon!

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Helpful (354)
Most helpful critical review
Noelle C
10/21/2010
I lived in new hampshire for a while and new england clam chowder is my favorite.... this tasted like flour, was too think and had no clam taste whatsoever.... I will find another recipe bc this was not good... thanks tho...

Helpful (25)
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Allrecipes Member
05/10/2023
Loved this recipe! I read all of the suggestions and used many of them. I added another can of clams and will probably add 2 cans next time for a total of 5. Instead of the water, I used 2 cups of chicken broth + 1 bottle (8 oz) of clam juice + added all of the clam juice from the 4 cans, too. I also used whole milk instead of half & half. I also took the suggestion on bacon (5 slices) and frozen corn (1 cup). It was very good!

Helpful (0)
julieb
05/10/2023
Though I made a couple of my own changes, I felt that this chowder was amazing!! I took 5 pieces of bacon and cut into small pieces. I was going to crumble it for the top, but that later changed. I took a tablespoon of the bacon grease and added it to the pan I was going to cook the veggies. Sautéed them for a moment and followed the recipe from there. I did cook the roux a bit longer until light tan to cook out the flour taste. I added the veggies, and cracked pepper, but it was still
too thick for me. I used A tablespoon of Roasted chicken and garlic "Better than Broth" in 8oz of water and added it to the chowder. Along with the bacon I cooked and another tablespoon of bacon grease. Finished with a small amount of salt, red vinegar and minced clams. The flavor and thickness was perfect. Made some dinner roll s and salad. Perfect meal!! Will make the again!!

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Helpful (0)
Victoria
05/09/2023
delicious recipe! we absolutely loved it! I did add crumbled bacon! and I used heavy cream instead of half & half (didn't have on hand), I also used white wine vinegar instead of the red wine vinegar! turned out perfect!

Helpful (0)
C Daniel
05/04/2023
I love this simple recipe… I add twist with bacon fat….

Helpful (0)
Cathie3
04/13/2023
I did look at the recipe for amounts of veggies. That stated, could almost do from heart. The portions are correct, however, I do not make the roux and thicken, leaving out al together. I use a light chicken stock to add to the liquid when boiling the veg. A nice addition, that can be surprising is adding a bit of parmesan grated cheese (the powdered, not fresh grated). I am from Nova Scotia. We know our chowders! I prefer not to thicken as then it is clan "stew" not chowder and can be a bit to heavy. other than those adjustments? All good!

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Helpful (1)
Allrecipes Member
04/09/2023
Amazing, I love how easy it is and how tasty it is, I recommend it to beginners!

Helpful (0)
Allrecipes Member
04/08/2023
Well i burned the butter which i will take credit for. BUT i only used 1/2 cup flour and the roux tastes like a biscuit. THICK, and now now brown cuz of burnt butter lol. Too many veggies imo. End of day results… order a cheeseburger

Helpful (0)
Allrecipes Member
04/01/2023
My caregiver and I thought it so good I wanted a more pronounced clam taste . I give it a 4 and 1/2 stars.

Helpful (0)
Allrecipes Member
03/22/2023
User Photo Upload
Added pork belly bacon green onions n cheese

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