Nothing says comfort like a bowl of rich, creamy clam chowder loaded with tender clams, hearty potatoes, and flavorful vegetables. This New England–style clam chowder recipe is thick, velvety, and packed with classic ingredients like onion, celery, carrots, and half-and-half cream.
The secret touch? A splash of red wine vinegar at the end that brightens the flavors and balances the creamy richness. Whether you’re serving it on a chilly evening, for a coastal-inspired dinner, or alongside crusty bread, this homemade clam chowder delivers pure comfort in every spoonful.
table of contents
Recipe Overview
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Servings: 8
- Cuisine: American / New England
- Course: Soup, Dinner
Ingredients
- 2 cups cubed potatoes
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup minced onion
- 3 (6.5 oz) cans minced clams, drained (reserve juice)
- Water (to cover vegetables)
- ¾ cup butter
- ¾ cup all-purpose flour
- 1 quart half-and-half cream
- 2 tablespoons red wine vinegar
- 1 ½ teaspoons salt
- Ground black pepper, to taste
Instructions
1️⃣ Cook the Vegetables
In a large skillet combine:
- Potatoes
- Carrots
- Celery
- Onion
Add reserved clam juice and enough water to just cover the vegetables.
Cook over medium-low heat, stirring occasionally, until vegetables are tender.
2️⃣ Make the Cream Base
In a heavy saucepan over medium heat, melt butter.
Whisk in flour until smooth to create a roux.
Slowly whisk in half-and-half cream, stirring constantly until the mixture becomes thick and smooth.
3️⃣ Combine the Soup
Stir the cooked vegetable mixture (with juices) into the cream base.
Heat gently until warmed through.
4️⃣ Add the Clams
Stir in minced clams just before serving to prevent overcooking.
Add:
- Red wine vinegar
- Salt
- Black pepper
Taste and adjust seasoning.
Pro Tips for Perfect Clam Chowder
✔ Add clams last so they stay tender
✔ Use reserved clam juice for deeper seafood flavor
✔ Stir constantly while thickening to avoid lumps
✔ Serve with oyster crackers or crusty bread
What to Serve with Clam Chowder
Perfect pairings:
- Oyster crackers
- Sourdough bread
- Garlic bread
- Side salad
- Cornbread
Storage Tips
Refrigerator
Store in airtight container up to 3 days.
Reheat
Warm gently over low heat, stirring often.
Freezing
Cream soups may separate, so freezing is not recommended.
Nutrition (Per Serving)
- Calories: 501
- Protein: 24g
- Fat: 33g
- Carbohydrates: 28g
Disclaimer
Nutrition values are estimates and may vary depending on ingredients used.
Best Classic Clam Chowder
Ingredients
Equipment
Method
- In a large pot, combine potatoes, carrots, celery, onion, and reserved clam juice. Simmer until vegetables are tender.
- In a separate saucepan, melt butter over medium heat and whisk in flour to form a smooth roux.
- Gradually whisk in the half-and-half cream and cook until thickened and smooth.
- Stir the vegetable mixture into the creamy sauce and simmer gently.
- Add minced clams and red wine vinegar. Season with salt and pepper and heat through before serving.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Conclusion
This Best Classic Clam Chowder is the definition of cozy comfort food — creamy, hearty, and full of ocean flavor. With tender clams, soft potatoes, and a silky cream base, every spoonful tastes like a seaside classic.
Serve it with warm bread or crackers, and you’ve got a restaurant-quality soup made right at home.