Clam Chowder Recipe

This clam chowder recipe is a rich, creamy, and comforting classic that delivers restaurant-quality flavor at home. Inspired by traditional New England and Boston clam chowder recipes, it uses tender potatoes, aromatic vegetables, and briny clams simmered in a smooth cream base. Whether you are looking for an easy clam chowder recipe with canned clams or a thick, creamy clam chowder recipe for family dinners, this version is simple, satisfying, and reliable. Explore similar recipes like Clam Chowder Recipe for any occasion.

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 with 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 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 for 1–2 minutes without browning.
• Gradually whisk in the half-and-half cream, stirring constantly until the mixture thickens and becomes smooth.
• Slowly stir 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, avoiding overcooking.
• Stir in red wine vinegar, season with salt and black pepper to taste, and serve hot.

Preparation Details

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