Clam Chowder Recipe

This clam chowder recipe is a creamy, hearty, and comforting classic that brings restaurant-quality flavor to your kitchen. Inspired by traditional New England and Boston clam chowder, it combines tender potatoes, aromatic vegetables, and briny clams in a smooth, rich cream base. Whether you prefer a simple clam chowder recipe with canned clams or a thick, creamy chowder for family meals, this version is reliable, flavorful, and easy to prepare.

Ingredients

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

Directions

• Add the potatoes, carrots, celery, and onion to a large pot. Pour in the reserved clam juice and add enough water to just cover the vegetables. Cook over medium-low heat until the vegetables are soft and tender.
• In a separate heavy-bottom saucepan, melt the butter over medium heat. Whisk in the flour until smooth to form a roux, cooking 1–2 minutes without letting it brown.
• Gradually whisk in the half-and-half cream, stirring constantly until the mixture thickens and becomes smooth.
• Slowly stir in the cooked vegetable mixture along with its cooking liquid into the cream base, and heat gently until warmed through.
• Add the clams just before serving and cook briefly until heated, taking care not to overcook.
• Stir in red wine vinegar, season with salt and black pepper to taste, and serve hot.

Preparation Details

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 8