Clam Chowder Recipe

Bowl of clam chowder with fresh clams and garnished with bacon, crackers, pepper and fresh parsley.

5 from 62 votes

This creamy Clam Chowder Recipe is made with tender potatoes, vegetables, and freshly steamed clams. The baked butter and flour mixture gives the broth a smooth consistency without lumps.

Prep Time1

Cook Time30

Total Time1 30

Course: Soup

Cuisine: Seafood

Keyword: Clam Chowder

Servings:

Calories: 527kcal

Author: Erica Walker

Ingredients

3/4 cup butter melted
1 cup all purpose flour
1 cup celery finely diced
1 cup onions finely diced
1 cup leeks finely diced
2 tablespoons butter for sautéing vegetables
3 cups red potatoes or Yukon gold potatoes (if you like a thinner clam chowder use less)
3/4 tablespoon ground black pepper
1 1/2 tablespoon salt
3/4 tablespoon whole thyme
6 bay leaves
4 shakes Tabasco sauce
3 cups chicken broth
3/4 cup clam juice
2 quarts half & half
3/4 cup clams chopped, see post above for fresh clam instructions, you can also use canned clams

Instructions

Preheat the oven to 325 degrees F. Whisk the cooled melted butter and flour together in a glass baking dish. Bake for 25 to 30 minutes, or until golden and crumbly. Set aside to cool. Dice the potatoes into bite-sized cubes.
Melt 1 to 2 tablespoons of butter in a large stockpot over medium heat. Add the celery, onion, and leeks. Cook for 3 to 5 minutes, stirring occasionally, until soft and slightly translucent.
Add the potatoes, pepper, salt, thyme, bay leaves, Tabasco, chicken broth, and clam juice. Bring to a gentle boil, then reduce the heat and simmer for about 10 minutes, or until the potatoes are fork-tender.
Crumble the baked butter and flour mixture into the pot. Stir until completely incorporated. The chowder base will be extremely thick at this point.
Remove the pot from the heat and slowly stir in the half-and-half until smooth. Return the pot to low heat and warm to serving temperature, stirring often. Do not boil.
Remove the bay leaves. Stir in the clams and heat only until warmed through.
Serve immediately and garnish with oyster crackers, crumbled bacon, fresh parsley, homemade croutons, or a sprinkle of Old Bay seasoning.

Video

Notes

Let the melted butter cool slightly before mixing it with the flour so the baked roux becomes crumbly instead of runny.
Red potatoes and Yukon Gold potatoes hold their shape best in chowder.
Chicken broth and clam juice vary in saltiness. Start with less salt and pepper if needed, then season to taste after adding the half-and-half.
Add the half-and-half gradually if you prefer a thicker or less-creamy chowder.
Steam fresh clams just until their shells open. Discard any that remain closed after cooking.
Strain fresh clam cooking liquid before adding it to the chowder to remove sand and grit.
Add chopped clams at the end to keep them tender.
For canned clams, use ¾ cup drained, chopped clams and reserve the canned liquid for the chowder.
Thin thick chowder with warm milk, broth, or strained clam cooking liquid.
Reheat leftovers slowly over low heat without boiling.

Nutrition