Easy Clam Chowder

This easy New England clam chowder delivers the perfect blend of tender clams, hearty potatoes, and a rich, creamy broth. Simple to make and packed with flavor, it’s a cozy classic you’ll crave all year long.

Course Soup

Cuisine Seafood

Keyword easy clam chowder

Prep Time 5

Cook Time 30

Total Time 35

Servings cups

Calories 395kcal

Author Elaine Benoit

Equipment

Ingredients

3 carrots cut in desired shape
1 onion large, chopped medium sized
2 stalks of celery sliced and cut in half again
3 potatoes I used yukon gold, cut in cubes
1/2 teaspoon salt
2 cans chopped clams not drained
8 fluid ounces clam juice
1/2 cup flour
1/2 cup butter
1 pint half and half

Instructions

Cut all your vegetables and place them in a sauté pan.
3 carrots, 1 onion, 2 stalks of celery, 3 potatoes
Open cans of clams and drain the JUICE IN the sauté pan. Add the bottle of clam juice to the pan. Set aside the cans for one of the steps below.
2 cans chopped clams, 8 fluid ounces clam juice
Bring vegetable mixture to a boil, then lower the heat to allow it to simmer. Check the vegetables for 15 minutes to see if they are done (tender). Cook for five more minutes if not done. Remove from heat and set aside.
In stock pot, melt the butter on medium heat.
1/2 cup butter
Slowly add the flour and whisk until it becomes a paste. It should take around 1 minute.
1/2 cup flour
Add half and half and whisk constantly until the roux reaches your desired consistency (for me, thicker is better) - around 5 minutes.
1 pint half and half
Pour vegetable/clam juice mixture in roux. Make sure to scrape the pan with a spatula to get all the flavor crystals.
Add clams and salt.
1/2 teaspoon salt
Stir mixture and set it to heat for another 5 minutes being careful not to let it come to a boil.
Serve, and enjoy.

Notes

Helpful tips

Make a roux for a thicker chowder by mixing equal parts butter and flour, then stirring it into the soup. This creates a rich, velvety texture. I use spelt flour, which gives the roux a brownish color at first, but adding cream turns it white again. All-purpose flour works just as well.
Cook vegetables until they are just tender—avoid overcooking. Test potatoes with a fork; they should be fork-tender. Russet or Yukon Gold potatoes are best, as they naturally help thicken the chowder and add creaminess.
For extra flavor, add a few strips of crispy bacon. It provides a smoky depth that complements the creaminess and the briny clams.
I use half-and-half, but milk will make a lighter chowder and light cream will create a thicker one. Heavy cream is not recommended for this recipe.
While I use canned clams for convenience, fresh clams can be substituted for a different flavor and texture, lending a more authentic taste.
Use clam juice for added briny richness and to boost the chowder’s classic flavor.
Garnish with chopped fresh parsley or chives for a pop of color and freshness.
Let the chowder rest for a few minutes before serving to allow the flavors to meld together.
Serve with crusty bread or oyster crackers to soak up every last drop of the broth.
Store leftovers in an airtight container in the refrigerator for up to one week. This recipe does not freeze well, as the dairy may separate.

Nutrition