Clam Chowder Recipes
This hearty clam chowder is built on a rich cream base and features all the timeless staples: sweet onion, crisp celery, tender potatoes, diced carrots, velvety cream, and briny clams. A splash of red wine vinegar stirred in right before serving gives it that perfect finishing brightness.
Ingredients
- 3 medium Yukon Gold potatoes peeled and diced
- 2 medium carrots peeled and diced
- 3 medium celery chopped
- 1 medium yellow onion finely diced
- 3 cans (6.5 oz each) minced clams juice reserved
- 4 tablespoons unsalted butter
- ⅓ cup all-purpose flour
- 1 quart half-and-half cream
- 2 tablespoons red wine vinegar
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- enough cups water to cover vegetables
Instructions
- 1. Add the diced potatoes, carrots, celery, and onion into a large skillet. Pour in the reserved clam juice, then add just enough water to fully cover the vegetables. Cook over medium-low heat, stirring occasionally, until all vegetables are completely fork-tender — about 15 minutes.2. While the vegetables are cooking, melt the butter in a large heavy-bottomed saucepan over medium heat. Whisk in the flour and stir continuously until the mixture is smooth and golden — about 2 minutes. Gradually pour in the half-and-half cream, whisking constantly, until the base thickens to a rich and velvety consistency — about 8 to 10 minutes.3. Fold the cooked vegetable mixture along with all of its cooking liquid into the cream base. Stir gently until everything is just heated through and evenly combined.4. Stir in the minced clams right before you are ready to serve — this prevents them from overcooking and turning tough. Heat for just 1 to 2 minutes until the clams are warmed through.5. Stir in the red wine vinegar, then taste and adjust salt and pepper as needed. Ladle into bowls and serve hot.
Notes
- Always add clams last — they only need a minute or two of heat or they will become rubbery.
- Reserve every drop of canned clam juice — it is the backbone of the chowder's flavor.
- Yukon Gold or red potatoes hold their shape far better than russet potatoes in chowder.
- Keep the heat low when adding the cream — a hard boil will cause it to separate and curdle.
- Leftovers keep well in the fridge for up to 3 to 4 days in an airtight container.
- Reheat gently on the stovetop over low heat, stirring frequently — avoid boiling.
- For a richer version, swap half-and-half for heavy cream.
- Crispy bacon crumbles on top make a wonderful optional garnish.
Nutrition (per serving)
- Calories: 420 kcal
- Carbohydrates: 28g
- Protein: 18g
- Fat: 26g
- Saturated Fat: 15g
- Cholesterol: 95mg
- Sodium: 680mg
- Fiber: 3g
- Sugar: 5g