My Best Clam Chowder

This delicious clam chowder is cream-based and calls for the traditional chowder ingredients: onion, celery, potatoes, diced carrots, cream, and clams. A little red wine vinegar is added before serving for extra flavor.

Did you know you can make restaurant-worthy clam chowder at home? Well, you can! This top-rated clam chowder recipe creates rich, smooth, creamy, and wonderfully flavorful results every time.

How to Make Clam Chowder

You’ll find a detailed ingredient list and step-by-step instructions in the recipe below, but let’s go over the basics:

Clam Chowder Ingredients

These are the easy-to-find ingredients you’ll need to make the best clam chowder of your life:

· Vegetables: You’ll need potatoes, carrots, celery, and onion.
· Clams: Use canned minced clams. Don’t forget to reserve the juice!
· Butter and flour: Make a roux with melted butter and all-purpose flour.
· Cream: A quart of half-and-half cream creates a thick, smooth, velvety texture.
· Red wine vinegar: Two tablespoons of red wine vinegar add welcome acidity.
· Seasonings: This clam chowder is simply seasoned with salt and pepper.

How to Make Clam Chowder At Home

Here’s a brief overview of what you can expect when you make this clam chowder recipe:

1. Cook the vegetables in clam juice until tender.
2. Make the roux, then whisk in the half-and-half.
3. Stir in the vegetable mixture.
4. Add the clams.
5. When they’re heated through, stir in the vinegar and seasonings.

How to Thicken Clam Chowder

This clam chowder recipe should produce perfectly rich soup. If you’d like your chowder a little thicker, though, you can thicken it with a cornstarch slurry. Simply stir cornstarch into a small amount of cold water (or another liquid, such as wine or stock), then stir the mixture into the simmering chowder.

Learn more: How to Thicken Soups

What to Serve With Clam Chowder

Clam chowder pairs perfectly with oyster crackers. If you want to go the extra mile, season you own oyster crackers with spices you already have on hand. You might also try serving clam chowder with homemade dinner rolls. Of course, a simple side salad is never a bad idea.

How to Store Clam Chowder

Transfer the cooled clam chowder to a shallow, airtight container. Store in the refrigerator for three to four days. Reheat in the microwave or on the stove.

Can You Freeze Clam Chowder?

Yes, you can freeze clam chowder for up to three months. Ladle the chowder in serving-size portions into zip-top bags, leaving an inch or two of space at the top to allow for expansion. Wrap the bags in foil for added protection against freezer burn. Freeze flat for up to three months.

Allrecipes Community Tips and Praise

“Very smooth and creamy,” according to nelsonbasslake. “I chopped the veggies small and they cooked nicely.It was a success!!! Served with cornbread muffins!”

“Really good clam chowder,” raves Husband053. “I made a couple of changes. I cooked some bacon and used part of the fat to sauté the veggies and used some to make the roux as well. Then I crumbled the bacon and added it when I added the clams.”

“This was incredible,” says bradysmom. “Super rich and heavy, as it should be! I used bacon drippings in lieu of some butter and threw in some diced bacon bits – otherwise made it exactly as stated.”

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Ingredients

• 2 cups cubed potatoes
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup minced onion
• 3 (6.5 ounce) cans minced clams, drained with juice reserved
• water to cover
• 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

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Directions

1. Place potatoes, carrots, celery, and onion into a large skillet; pour in clam juice and add enough water to cover. Cook and stir over medium-low heat until vegetables are tender.
2. Meanwhile, melt butter in a large, heavy saucepan over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetable mixture with any juices until just heated through.
3. Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar and season with salt and pepper.My Best Clam Chowder.

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Nutrition Facts (per serving)

501	Calories
33g	Fat
28g	Carbs
24g	Protein

Show Full Nutrition Label