This Easy Clam Chowder Recipe is rich, creamy and incredibly simple to make in no time! Made with canned clams for a quick shortcut, this homemade recipe delivers all the classic flavors of a comforting chowder without the hassle. Perfect for a quick, cozy meal that tastes like it simmered all day!
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Why We Love This Canned Clam Chowder
- Easy soup recipe that is made all in one pot! That means an easier clean up!
- Only needs simple ingredients you can find anywhere.
- This recipe uses canned clams making it easy to make anywhere at anytime.
- Ready in under 45 minutes! Fast enough for weeknight dinners, but perfect for weekends and gatherings too!
- A perfect recipe for any and all seafood lovers!
- This is a restaurant-worthy clam chowder recipe that is cozy, comforting and absolutely delicious!
Clam Chowder Ingredients
- Salted Butter
- Onion
- Celery
- Minced Garlic
- Unbleached All Purpose Flour
- Nutmeg
- Salt
- White Pepper
- Vegetable Broth
- Clam Juice
- Canned Clams
- Heavy Whipping Cream
- Russet Potatoes
- Dried Bay Leaf
Substitution Suggestions
- Salted Butter: You can use unsalted butter, I would suggest adding an extra pinch of salt. Best way to tell if you need more salt is by tasting as you go.
- Onion: If you are not a fan of onion you can substitute with a teaspoon of onion powder or a tablespoon of dried onion flakes.
- Minced Garlic: A teaspoon of garlic powder or dried minced garlic are good substitutions if you don't have any fresh garlic on hand.
- All Purpose Flour: Whole wheat flour or white whole wheat flour are great options.
- Nutmeg: This can be an optional ingredient, but I strongly suggest you use it. The nutmeg mixed with the creamy broth really enhances all the flavors of the chowder.
- White Pepper: You can use black pepper if that's all you have. I love using white pepper with creamy chowders and seafood. It has a different flavor than black pepper and it pairs so well with cream and seafood.
- Vegetable Broth: If you prefer you can use chicken broth or chicken stock. I like to use vegetable broth to keep it meat free. If you want to add even more clam flavor to the chowder you can substitute with more clam juice.
- Clam Juice: Make sure you get a clam juice that is only clam juice, water and salt. If there are other additives then it will deter from the natural clam flavor.
- Canned Clams: Whole or chopped canned clams will work. Whichever you prefer. I use the chopped clams.
- Heavy Whipping Cream: If you want a lighter chowder you can use half and half, but it will have the best flavor and thickness if you use the cream.
- Russet Potatoes: Russet potatoes are the best potatoes for this chowder. They hold their shape and yield the best texture. They are more starchy and the starch helps thicken the soup. I don't recommend using a different potato. If you needed to use a different potato, yukon gold potatoes will work.
This creamy clam chowder recipe has the best creamy texture filled with tender potatoes and canned clams. It is the ultimate comfort food during soup season, especially on cold nights!
How to Make Clam Chowder
- In a large dutch oven over medium heat add the salted butter and diced onions and celery. Sauté until onions are translucent, about 4-5 minutes.
- Then add the minced garlic and sauté another minute until the garlic is fragrant.
- Now stir in the all purpose flour, nutmeg, salt and white pepper and cook for 1-2 minutes.
- Next, slowly pour in the vegetable broth while scraping the bottom of the pot.
- Then stir in the clam juice, reserved juices from the canned clams, heavy cream, diced potatoes and bay leaf.
- Simmer soup on medium heat, stirring often to avoid boiling and scorching, until the potatoes are fork tender. This will take about 20 minutes. If medium heat is too hot to avoid boiling, reduce heat to medium-low.
- Lastly, stir in canned clams and cooked until heated through.
- Taste and add extra salt and pepper if desired. Serve and enjoy!
What Goes with Clam Chowder
- Add some toppings: the most common toppings for clam chowder soup are oyster crackers or saltine crackers. However, goldfish crackers, french fried onions or lightly crushed croutons are all delicious toppings too. If you don't need to keep the chowder meat free, you can top with some crispy bacon pieces. Lastly, a little green with some fresh parsley adds great flavor and presentation.
- Add a little heat: you can add a pinch of red chili flakes to the soup while cooking or on top when serving.
- Use more vegetables: stir in some frozen corn. Corn and chowders go so well together!
What to Eat with Clam Chowder
Bread, biscuits or rolls along with a simple green salad are my favorite things to serve with this homemade soup. Although any sandwich, salad or vegetable would be fantastic. Here are some ideas:
- Parmesan Crusted Grilled Cheese
- Easy Dinner Rolls
- Garlic Cheese Biscuits
- Tomato, Cucumber and Basil Salad
- Roasted Broccoli and Cauliflower
Why Make Clam Chowder with Canned Clams
- Convenient: Using canned clams is an easy and quick shortcut that doesn't affect the flavor. It is so much easier and quicker to open a can than it is to clean and shuck fresh clams.
- Cheaper: Buying canned clams compared to fresh or frozen is much more budget-friendly. Plus, you get a lot more clams for your buck.
- More Flavorful: The canned clams are filled with extra juices that adds extra flavor to the chowder.
If you love creamy soups don't miss my Baked Potato Soup, Creamy Corn Chowder or Cheesy Broccoli Soup.
Storing Clam Chowder
Storing: Let any leftover clam chowder cool and then store in an airtight container in the fridge for up to 4 days.
Reheating: Reheat the clam chowder on the stove over low heat or in the microwave until warmed through.
Can you freeze clam chowder? This clam chowder can be frozen, however sometimes the texture can change when it's thawed. The potatoes can feel a little grainy and the cream may split a little bit, but it still tastes yummy and it hasn't stopped me from freezing it. Let the soup cool completely, then either package it up in freezer safe airtight containers or freezer bags. Don't forget to label and date.
Quick Tip*** freezer bags are great, because they freeze flat and then can be stacked to save room in the freezer.
Thawing: Thaw the soup in the fridge overnight or as long as it takes and then follow the reheating instructions above.
Heather's Favorite Tools for this Recipe
- I love using a Dutch Oven for soups and chilis. They heat evenly and they will last forever if taken care of properly.
- A garlic press works great if you want to use fresh garlic and not have to chop it. I use a Pampered Chef one but this garlic press from OXO is great too!
Tips for this Easy Clam Chowder Recipe
- Read the entire recipe and gather all your ingredients before you start. This will help the cooking process go smoothly and leave less room for any errors.
- Cut the potatoes bite size and all the same size. They should be no bigger than ½". Doing this will allow the potatoes to cook quickly and evenly, meaning they will all be done at the same time and you'll have no hard potato surprises.
- Don't boil the soup once the heavy cream is added. Stir it often and leave it on medium heat. If your medium heat is too hot, reduce the heat to medium-low.
- Want more clam flavor? Replace all or some of the vegetable broth with clam juice.
FAQs
If you want a little thicker chowder you can make a slurry of flour and water. Use equal parts. To start, shake or whisk together 1 tablespoon of flour with 1 tablespoon of water. Add it to the warm soup and let it cook to thicken up. Add more if needed to reach your desired thickness.
Clam chowder will last up to 4 days when stored in the fridge.
I prefer using Russet or, as known as baking potatoes, for this clam chowder recipe. The Russet potatoes have the best texture, hold up well and the starch helps thicken the soup. A lot of people will suggest using a waxy potato like red potatoes or yukon gold potatoes, but I prefer the texture of the russet potatoes best.
More Easy Soup Recipes:
- Chicken Wild Rice Soup
- Crock Pot Beef Stew
- Easy Lasagna Soup
- Crock Pot Chicken Pot Pie Soup
- Chicken Dumpling Soup
- Easy Tomato Soup
- Crock Pot Hamburger Vegetable Soup
- Easy Cheeseburger Soup
- Crock Pot Beef Barley Stew
Did you make this recipe? Rate it!
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Easy Clam Chowder
Ingredients
- 4 tablespoons salted butter
- 1 small onion, diced
- 3 celery stalks, diced
- 2 teaspooons minced garlic, 1-2 garlic cloves
- ¼ cup unbleached all purpose flour
- ⅛ teaspoon nutmeg
- 1 teaspoon salt
- ¼ teaspoon white pepper
- 2 cups vegetable broth
- 8 ounces clam juice
- 2 (6.5 ounce cans) clams, juices reserved
- 1 cup heavy whipping cream
- 2 large russet potatoes, peeled and diced into ½ inch cubes
- 1 dried bay leaf
Instructions
- In a large dutch oven over medium heat add the salted butter and diced onions and celery. Sauté until onions are translucent, about 4-5 minutes.
- Add the minced garlic and sauté another minute until the garlic is fragrant.
- Stir in the all purpose flour, nutmeg, salt and white pepper and cook for 1-2 minutes.
- Slowly pour in the vegetable broth while scraping the bottom of the pot.
- Then stir in the clam juice, reserved juices from the canned clams, heavy cream, diced potatoes and bay leaf.
- Simmer soup on medium heat, stirring often to avoid boiling and scorching, until the potatoes are fork tender. This will take about 20 minutes. If medium heat is too hot to avoid boiling, reduce heat to medium-low.
- Stir in canned clams and simmer until heated through.
- Taste and add extra salt and pepper if desired. Serve with your favorite toppings and enjoy!
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