The Best Clam Chowder

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This creamy clam chowder recipe is different others I have found. This one difference is what makes this soup have a classic clam chowder flavor.

Clam chowder is one of my favorite soups so after years of only enjoying it in restaurants I decided it was time to come up with my own recipe.  My clam chowder differs from other recipes you may have tried because there is not any chicken broth in it.  Clam chowder has a distinct flavor of it’s own and shouldn’t taste like potato soup with clams in it.   There is one simple thing makes all the difference.  I will show you below what that is!  I do recommend making this clam chowder the morning or night before you are going to serve it.  Doing that allows the flavors to blend.  This creamy clam chowder recipe is good freshly made, but it is even better the second day!

How do you make clam chowder:

1. First you’re going to start by using my restaurant soup making trick.  Saute the celery and onions until they are half cooked in a small amount of butter or oil.  
2. Add the potato cubes to your pot.  
3. Open your cans of clams and drain the clam juice into the pot.  Do not add the clams yet.  After adding the clam juice from the clam cans, add enough bottled clam juice to cover the potatoes.  Important Tip:  Line a strainer with a paper towel and pour the clam juices through it.  The paper towel with catch any sand that’s in the juice keeping it out of your soup.  Important tip #2: Just a word about canned clams here.  Don’t buy whatever is least expensive or off brand clams.  In my experience, cheap, non-name brand clams have chewy, tough clams and quite a bit of sand in them.
4. Simmer until the potatoes are cooked though.  The majority of the clam juice will be absorbed while cooking.
5. While the potatoes are cooking make the white sauce.  In a small pot, melt the butter.  
6. Whisk in the flour to make a paste.  
7. Add the slightly warmed half and half a little at a time, whisking constantly until smooth and all the half and half has been added.  
8. Remove the sauce from the heat and add it to the potatoes once they are done.  
9. Stir in the clams, salt and pepper.  
10. You are now ready to serve or you can refrigerate the soup overnight and reheat and serve the next day.

Commonly asked questions:

What is clam chowder made of?

A good clam chowder is made is with clam juice instead of chicken broth, along with potatoes, milk, celery, onions, and of course, clams!

What is the difference between Boston and New England clam chowder?

There isn’t one.  Boston clam chowder and New England clam chowder are the same thing.  Manhattan Clam Chowder, however, is make with a clear-ish tomato based broth rather than a creamy milk based one. 

What goes with clam chowder?

My personal favorite thing to go with clam chowder is a hot, crusty loaf of french bread.  Dinner rolls are my second favorite.  We like these whole wheat dinner rolls!

We eat soup at least once a week here throughout the fall and winter months!  Here is a short list of our family’s favorites!

Simple Potato Bacon Soup

Broccoli Cheese Soup

Slow Cooker Vegetable Beef Soup

Creamy Chicken Noodle Soup

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The Best Clam Chowder Recipe

This creamy clam chowder recipe is different others I have found. This one difference is what makes this soup have a classic clam chowder flavor.

• Author: Mindee
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 2 Quarts 1x
• Category: Soup
• Method: Simmering
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 Tbs Butter
• 3/4 Cup finely chopped Onions
• 3/4 Cup chopped Celery
• 2 1/2 Cups small diced Potatoes
• 3 (6.5 oz) Cans Chopped Clams (See note at end)
• 1 (8 oz) Bottle Clam Juice
• 3 Tbs Butter
• 3 Tbs Flour
• 1 quart Half and Half slightly warmed
• 1 tsp Salt
• 1/4 tsp White Pepper

Instructions

1. In a 3 to 4 quart soup pot melt 1 Tbs. Butter. Saute’ the onions and celery until they are half cooked. Add the potatoes. Drain the clam juice from the clam cans over the potatoes. DO NOT add the clams yet. Pour enough of the bottled clam juice over the potatoes to cover them. Simmer until the potatoes are done.
2. While the potatoes are simmering, prepare the white sauce. In a small pot, melt the 3 Tbs. Butter and whisk in the flour. Add the slightly warmed half and half a little at a time, whisking constantly until smooth and all the half and half has been added. Remove the sauce from the heat and add it to the potatoes once they are done. Stir in the clams, salt and pepper.
3. You are now ready to serve or you can refrigerate the soup overnight and reheat and serve the next day.

Notes

Important Tip:  Line a strainer with a paper towel and pour the clam juices through it.  The paper towel with catch any sand that’s in the juice keeping it out of your soup. 

Important tip #2: Just a word about canned clams here.  Don’t buy whatever is least expensive or off brand clams.  In my experience, cheap, non-name brand clams have chewy, tough clams and quite a bit of sand in them.

Keywords: new england clam chowder, clam chowder

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