Why You’ll Love this Creamy Clam Chowder
This homemade clam chowder is the ultimate comfort food for chilly evenings or whenever you’re craving something rich and satisfying.
What I love most about this recipe is how the tender clams blend perfectly with creamy half-and-half and buttery potatoes. It’s surprisingly simple to make, yet tastes like you spent hours in the kitchen.
The balance of flavors is what makes this chowder special—sweet clams, savory onions, and the slight crunch of celery.
And that velvety texture? Pure magic. You can adjust the thickness to your preference, making it your own.
Trust me, store-bought can’t compare.
What Ingredients are in Creamy Clam Chowder?
Making homemade clam chowder might sound intimidating, but gathering the right ingredients is half the battle. This creamy, comforting soup relies on a relatively simple list of components that work together to create that classic New England flavor profile we all love.
The combination of briny clams, creamy dairy, and hearty vegetables creates a balanced bowl that’s both satisfying and flavorful.
- 3 cans (6½ ounces each) minced clams (juice reserved)
- 4 cups half-and-half
- 2 cups diced celery
- 1 large onion, finely chopped
- 4-5 potatoes, cut into small cubes
- ¼ pound butter
- 8 tablespoons all-purpose flour (can reduce to 5 tablespoons for thinner chowder)
When shopping for these ingredients, quality matters—especially with the clams. While fresh clams would be divine, canned clams work perfectly in this recipe and save tons of prep time.
For the potatoes, I prefer Yukon Golds for their buttery flavor and the way they hold their shape, but russets work well too. And don’t skimp on the half-and-half! Light cream or milk might seem like healthier alternatives, but they won’t give you that signature rich, velvety texture that makes clam chowder so crave-worthy.
How to Make this Creamy Clam Chowder
Making homemade clam chowder is surprisingly straightforward and delivers that restaurant-quality taste right in your own kitchen. Start by draining your 3 cans (6½ ounces each) of minced clams, being careful to reserve all that precious juice—it’s liquid gold that forms the foundation of your chowder’s flavor.
In a large pot over medium heat, simmer 2 cups of diced celery in this reserved clam juice for about 15 minutes. This initial cooking step softens the celery while infusing it with that subtle oceanic flavor. Isn’t it amazing how the humble celery transforms when given a proper briny bath?
Next, add your finely chopped large onion and 4-5 cubed potatoes to the pot with the celery. Continue cooking until the potatoes become tender when pierced with a fork—no one wants crunchy potatoes in their silky chowder!
Once your vegetables have reached the perfect tenderness, it’s time for the main event: add the minced clams, ¼ pound of butter, and 3 cups of the half-and-half. For the final touch that transforms this from soup to proper chowder, create a thickening mixture by combining 8 tablespoons of all-purpose flour with the remaining cup of half-and-half. Whisk until smooth (lumps are the enemy here), then gradually stir this mixture into your chowder. The flour will work its magic, thickening everything into that classic, velvety consistency that clings beautifully to your spoon. If you prefer a thinner chowder, you can reduce the flour to just 5 tablespoons—totally up to you and your texture preferences.
The beauty of this recipe is in its simplicity and flexibility. After adding the flour mixture, let everything come together for a few more minutes, allowing the flavors to meld and the chowder to reach its final, glorious thickness.
What you’ll end up with is enough creamy, soul-warming chowder for 6 generous servings—though I find it disappears much faster than that when hungry folks catch a whiff of what’s cooking. This chowder actually tastes even better the next day when the flavors have had more time to get acquainted, so don’t worry if you make too much. Who am I kidding though? There’s rarely such a thing as “too much” clam chowder.
Creamy Clam Chowder Substitutions and Variations
Flexibility lies at the heart of any great chowder recipe, and this creamy clam chowder welcomes your personal touch with open arms.
Don’t have half-and-half? Whole milk works in a pinch, though your chowder won’t be quite as rich. For a dairy-free version, try coconut milk—yes, really.
You can swap those canned clams for fresh ones if you’re feeling fancy, or add bacon for a smoky twist that’ll make your taste buds dance.
Corn, carrots, or even seafood medleys make delightful additions. And for those who enjoy a kick, a dash of hot sauce or cayenne transforms this classic into something with attitude.
What to Serve with Creamy Clam Chowder
What’s the perfect companion for a steaming bowl of creamy clam chowder? I always reach for crusty sourdough bread or oyster crackers.
There’s something magical about dunking that crunchy bread into the velvety soup, soaking up all those buttery flavors.
A simple green salad with vinaigrette works beautifully, too. The bright, acidic dressing cuts through the richness of the chowder.
For drinks, try a crisp white wine like Sauvignon Blanc or a light beer.
And don’t forget dessert—something light and fruity, like lemon sorbet, provides the perfect palate cleanser after all that creamy goodness.
Final Thoughts
This homemade clam chowder recipe has become my go-to comfort food for cold evenings, rainy days, and whenever I’m craving something that feels like a warm hug in a bowl.
I’ve tweaked it over the years to get that perfect balance of creaminess and clam flavor.
What I love most about this recipe is its versatility. You can adjust the flour for thickness, swap half-and-half for cream if you’re feeling indulgent, or add bacon for smokiness.
Trust me, there’s something magical about that moment when butter meets flour and transforms into a velvety broth. Worth every minute at the stove.
Homemade Clam Chowder
Ingredients
Equipment
Method
- Drain the minced clams, carefully reserving all the juice. Set the clams aside.
- In a large pot over medium heat, simmer the diced celery in the reserved clam juice for about 15 minutes until beginning to soften.
- Add the finely chopped onion and cubed potatoes to the pot with the celery. Continue cooking until the potatoes become tender when pierced with a fork.
- Once vegetables are tender, add the reserved minced clams, butter, and 3 cups of the half-and-half to the pot.
- In a separate bowl, whisk together the remaining cup of half-and-half with the flour until completely smooth with no lumps.
- Gradually stir the flour mixture into the chowder, combining well.
- Allow the chowder to simmer for a few more minutes until it reaches your desired thickness and the flavors have melded together.
