Clam Chowder Recipe
A rich, creamy, clam-filled Homemade Clam Chowder is easy to make and can be on the table in under an hour! We eat this every Christmas eve at my mother-in-law's house, and this is my version of her recipe
Easy Clam Chowder
This easy clam chowder is easily one of my favorite soups, not only because I LOVE clam chowder, but because it is SO quick and easy to throw together, even for a crowd. You can get this on the table in under an hour, and it is hearty, delicious, and can easily be made into a meal with some saltine crackers and a fresh salad served with it.
Recipe Shopping List
Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Butter
- Shallots
- Potatoes
- Canned clams with juice
- Heavy cream
- Fresh thyme
- Salt & pepper
Try our Pacific Northwest Clam Chowder too!
How To Make This Recipe
This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.
- Butter - Melt the butter and add the shallots. Cook for a few minutes and then add in the diced potatoes.
- Add the clams - Add your clams to the pot along with all the juice. Let the mixture simmer until the potatoes are tender.
- Add the dairy - Next, dump the cream! Turn the heat down to low and let it cook for a few minutes.
- Herbs and Spices - Add the fresh thyme to the pot and taste and add salt and pepper.
- Finish it - Add in your thyme, taste, and add the salt and pepper, and enjoy with some saltines or oyster crackers!
Serve with some Homemade Milk Rolls!
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Easy Homemade Clam Chowder Recipe
This creamy and delicious homemade clam chowder recipe is done in under an hour and tastes amazing!
Ingredients
- ½ cup salted butter
- 1 shallot, finely diced
- 12 small to medium red potatoes, peeled and diced
- 51 ounce can Costco clams, with juice
- 1 pint heavy cream
- 3 sprigs fresh thyme
- ¼ teaspoon white pepper
- salt, to taste
Instructions
- Melt butter in a large stock pot over medium-low heat. Add the shallots and let them cook for a few minutes, stirring frequently.
- Add the diced potatoes to the pot and let them cook in the butter for 4-5 minutes. It is okay if they brown a little bit on the bottom.
- Pour the clams & juice into the pot. Let it simmer for 10-15 minutes, or until the potatoes are tender.
- Add the heavy cream and thyme to the pot. Reduce the heat to low and let it cook over low heat for another 5 minutes or so.
- Serve hot with saltines or oyster crackers.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 518Total Fat: 25gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 146mgSodium: 1596mgCarbohydrates: 38gFiber: 3gSugar: 6gProtein: 35g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!
Dear Nicole, these looks delicious! I love clam chowder, but don't always get the opportunity to indulge myself with a bowl. Love this easy version...perfect for those cold winter days coming. xo, Catherine
Thanks, Catherine! It really easy easy - if you really want to shortcut it you could used diced hashbrows too to save the peeling/chopping time!
Nicole, this looks so amazing! I love your tip on cooking the potatoes. It's so much faster than boiling!
Thanks Alda! <3
I just discovered I love clams...this is on the must try list.
I would make knoephla and sausage with the knife set.
I would make classic beef stew with pumpkin cornbread muffins.
This chowder looks great! I'd make it with the new knives or maybe some hearty potato soup.
I would make some homemade clam linguini, it's just so good! With lots shallots, garlic and of course CLAMS! Thanks for the chance! 🙂
This looks amazing. I would definitely try this recipe if I won these gorgeous knives.
I love chowder.
Looks like I'm supposed to mention something I would cook first. The FIRST thing I would cook is probably a chili. Lots of veggie chopping to test out the knives! Or maybe even some type of stir fry. Nothing like testing out a knife set by slicing up meat on the bias.
Ahh, this looks so delicious, I love a big bowl of warm soup on these chilly days!! I would make a big batch of my loaded baked potato soup with the knives!! Those pesky potatoes are a pain to chop with dull knives.
Would love these knives. It's so hard to find a good set of knives I can afford
I'd make roasted veggies!
I'd make mom's recipe for Chicken Cacciatore. These knives would be awesome, cutting up a whole chicken, dicing vegetables! thanks for the chance
I would make beef stew
I would make my Beef Stew recipe and use these amazing knives to cut up all my vegetables.
I would make my son's favorite which is a cheesy ranch and potato casserole. Chop those potatoes right up.
I would make chicken stir fry if I won!
A big batch of soup loaded with fresh veggies!
I would make steamed carrots and onions.
I'd make beef stir fry - I like to slice the beef really thin and need good sharp knives!
Id make a veggie stir fry.
I would my kids a nice stir fry.
If I won these knives I'd make homemade chicken noodle soup for your dad !
I'd love to make a delicious butternut squash and apple soup.
I would make beef stew.
I love Organic Valley products. Use them all the time. Though I don't use dairy in my cream-style calm chowder, yours does look good.Enjoy.
Dooger’s Clam Chowder copycat <-- The one thing we do know about the Dooger kit is it uses have the whipping cream called out in this recipe. Not quite 'copycat', before we even get to the 'secret' ingredient part.
It isn't "copycat" as in - I have their actual recipe. It is just as close as we could get at home, and I think it is pretty close. Your mileage may vary! Happy to take feedback or pointers. 😉
You say the secret is a really good roux, but don't show it in your recipe.
I actually modified this recipe a bit and omitted the roux, but missed that little sentence. Whoops! I corrected that now. This version of my clam chowder isn't thickened. You can add a roux if you prefer a thicker chowder though. It is just butter + flour, equal amounts plus an extra tablespoon of butter. Stir and cook over low heat until it is golden brown before whisking into a simmering soup.