Easy Clam Chowder – Can I tell you a secret? I didn’t grow up eating clam chowder. In fact, the first time I tried it was on a last-minute road trip with friends to this tiny beach town. We stumbled into a little diner because it was the only spot open past 8 PM (classic small-town life, right?). The server brought out steaming bowls of clam chowder, and I wasn’t sure what to expect. But after one spoonful, I was hooked.
Fast forward to today, and this Easy Clam Chowder Recipe is my way of recreating that experience at home. It’s not fussy or complicated—it’s the kind of recipe you can make on a weeknight but feels special enough for company. And that splash of red wine vinegar at the end? It’s my little twist that keeps everyone guessing what makes it so good.
Why You’ll Love This Easy Clam Chowder Recipe?
- No-nonsense deliciousness: It’s hearty, creamy, and packed with flavor.
- Perfect for busy nights: Simple steps, basic ingredients, and ready in under an hour.
- Crowd-pleaser: Serve it at a dinner party or as a cozy meal for two—it’s always a hit.
- Leftovers for the win: Somehow, it tastes even better the next day.
Ingredient Notes:
Let’s break down what makes this Easy Clam Chowder Recipe a winner:
- Potatoes: They give the chowder its chunky, satisfying texture. Yukon Golds are my go-to, but russets work too.
- Carrots, Celery, and Onion: These veggies are like the trusty sidekicks that make the clams and potatoes shine.
- Clams and Clam Juice: The real MVPs. The juice is liquid gold for flavor, and the clams add just the right chew.
- Butter and Flour: These two team up to create the roux that thickens the soup and gives it that silky texture.
- Half-and-Half: It’s creamy but not too heavy—just what you need for a chowder like this.
- Red Wine Vinegar: That final splash adds a tangy brightness that ties all the flavors together.
- Salt and Pepper: The unsung heroes of every good recipe.
How To Make Easy Clam Chowder?
Making this Easy Clam Chowder Recipe is like a little dance in the kitchen—simple moves, big results. Here’s how it goes:
- Cook the Vegetables
Start by tossing the potatoes, carrots, celery, and onion into a big skillet. Pour in the reserved clam juice and just enough water to cover the veggies. Let it simmer on medium-low heat, stirring occasionally, until the veggies are tender. The smell of onions cooking? Absolute heaven. - Make the Creamy Base
While the veggies do their thing, melt the butter in a heavy saucepan. Once it’s melted, whisk in the flour to create a smooth paste. Slowly pour in the half-and-half, whisking constantly. This is where the magic happens—watch it transform into a velvety, creamy base. - Combine It All
Add the cooked vegetables (and all their glorious juices) to the cream base. Stir everything together gently. It’s already starting to look like chowder perfection, isn’t it? - Add the Clams
This part’s important: add the clams right before serving. If they cook too long, they can get tough. Stir them in just enough to heat through. - Finish with Vinegar and Seasoning
Here’s where the magic touch comes in—add a splash of red wine vinegar. It sounds odd, but trust me, it takes the chowder to a whole new level. Taste and season with salt and pepper until it’s just right. - Serve It Up
Ladle the chowder into bowls, top it with a crack of black pepper or a sprinkle of parsley if you’re feeling fancy, and serve it with crusty bread or oyster crackers.
Storage Options:
Got leftovers? Lucky you! Here’s how to keep them fresh:
- Refrigerator: Let the chowder cool completely, then store it in an airtight container for up to three days. Reheat it gently on the stovetop over low heat, stirring often.
- Freezer: While cream-based soups don’t always freeze perfectly, you can freeze this one before adding the half-and-half. Reheat and stir in the cream just before serving for the best texture.
Variations and Substitutions:
Feel like experimenting? Here are some fun ways to mix it up:
Want To Save This Recipe?
- Dairy-Free: Swap the half-and-half for coconut milk for a lighter, dairy-free version.
- Extra Protein: Add crispy bacon or pancetta for a smoky kick.
- Veggie Boost: Toss in some corn, leeks, or spinach for extra flavor and color.
- Thicker Texture: Mash some of the cooked potatoes or use an extra tablespoon of flour in the roux.
What to Serve with Easy Clam Chowder?
This chowder is already amazing, but the right sides can take it to the next level:
- Crusty Bread: Perfect for soaking up every creamy drop.
- Oyster Crackers: Classic and crunchy, they’re a must-have topping.
- Green Salad: A light, tangy salad balances the richness of the chowder beautifully.
- Garlic Knots: Because, honestly, who doesn’t love garlic bread?
Frequently Asked Questions:
Can I use fresh clams instead of canned?
Absolutely! Steam the fresh clams and use the steaming liquid in place of the canned clam juice for even more flavor.
How can I make this chowder thicker?
Mash some of the cooked potatoes right in the pot or whisk in an extra tablespoon of flour when making the roux.
Can I make this chowder ahead of time?
Yes, it’s even better the next day. Just reheat gently to keep the cream from separating.
So, what do you think? Ready to whip up a bowl of this Easy Clam Chowder Recipe? Give it a try, and let me know how it turns out. Did you add bacon? Serve it in a bread bowl? I’d love to hear about your spin on it!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Easy Clam Chowder Recipe
Ingredients
- 2 cups Potatoes cubed
- 1 cup Carrots diced
- 1 cup Celery diced
- 1 cup Onion minced
- 3 6.5-ounce cans Minced Clams, drained with juice reserved
- Water as needed to cover vegetables
- 3/4 cup Butter
- 3/4 cup All-Purpose Flour
- 1 quart Half-and-Half Cream
- 2 tablespoons Red Wine Vinegar
- 1 1/2 teaspoons Salt
- Ground Black Pepper to taste
Instructions
Cook the Vegetables
- Combine the cubed potatoes, diced carrots, diced celery, and minced onion in a large skillet. Pour in the reserved clam juice and add enough water to cover the vegetables. Cook over medium-low heat, stirring occasionally, until the vegetables are tender, approximately 15–20 minutes.
Prepare the Cream Base
- In a separate large, heavy-bottomed saucepan, melt the butter over medium heat. Gradually whisk in the flour until a smooth paste forms. Slowly add the half-and-half cream, whisking continuously, until the mixture thickens and becomes smooth. This process typically takes about 5–7 minutes.
Combine Vegetables and Cream Base
- Gently fold the cooked vegetables, along with any remaining juices, into the prepared cream base. Stir thoroughly to combine, ensuring an even distribution of vegetables throughout the chowder.
Incorporate the Clams
- Add the drained clams to the chowder just before serving. Stir gently to heat the clams through without overcooking, as this may result in a rubbery texture.
Finish with Seasoning
- Stir in the red wine vinegar, followed by the salt and ground black pepper. Taste and adjust seasoning as necessary to achieve the desired balance of flavors.
Serve Immediately
- Ladle the clam chowder into individual bowls and serve warm. Garnish with fresh herbs or a crack of black pepper, if desired. Pair with crusty bread or oyster crackers for a complete meal.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
