Best Ever Creamy Clam Chowder

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Creamy Clam Chowder with potatoes and vegetables is one of my favorite easy soup recipes! It’s thick and creamy and tastes as if it came straight from a restaurant! It’s SO GOOD! Chock full of flavor, this clam chowder is hard to beat! And if you love this recipe then you’ve got to try this delicious Cheeseburger Soup, this amazing Broccoli Cheese, or this Sausage Tortellini Soup! You will love them all!

Delicious Clam Chowder

Soup season has arrived and I am here for it! I love this time of year when new soup recipes are popping up everywhere! There is just nothing like dipping some yummy bread into warm soup. This clam chowder is unbelievably delicious and full of GOOD flavor! And clams, it’s chock full of them!! If you are as ready for soup season as I am then this clam chowder is a great place to start! It will kick off the season and keep you coming back for more! This is such a simple soup but the flavors together are delicious. I love to add extra veggies too, like bell peppers, to give it flavor, color and crunch. In fact, try making this Crostini or this French Baguette to dip into it! It really takes it up a notch and is an easy way to add in the perfect side dish! Go ahead and give this a try. It’s a recipe that will for sure get a “WOW!” from all of your family and friends!

What’s In Clam Chowder?

This recipe has super simple ingredients, most of which you will already have in your kitchen! See the recipe card below for exact ingredient measurements!

Bacon: The bacon really add the most amazing extra flavor to this recipe! Onion: You need the onion for some added flavor. Celery: Dice up your celery and put it in the chowder for an added crunch. Garlic cloves: If you don’t have any fresh garlic cloves on hand then you can use the minced garlic in your fridge. ½ tsp equals about one clove of garlic!Flour: I used all purpose flour in this recipeChopped clams: You can’t have clam chowder without some amazingly delicious clams! Chicken broth: This is used instead of water so that the base of your chowder has some additional flavor. Milk: You can use 1% or 2% for this recipe. Half and half: This is what will start to make your base of your chowder nice and creamy.Russet potatoes: Peel these up and dice them before adding them to the chowder. Salt and pepper: Add as much or little of these seasonings as you would like, just until it tastes just right to you!

Let’s Make Some Chowder!

This clam chowder only takes about 15 minutes to make from start to finish! You are going to love how this tastes so let’s get cooking!

Add a salad: Soup and salad just go together! They balance each other out with warm and cool tastes and are just perfect. Because they are so good togethers, try making this Wedge Salad to go with it!Cook up some bread: You can’t fully appreciate chowder without dipping some bread into it! In fact, buy a loaf of fresh French bread from the grocery store! Or, go the extra mile and bake up this amazing Crostini or French Baguette to go with it! Don’t forget the dessert!: Never underestimate the power of a delicious dessert to finish off your meal! You can go simple and delicious with these Best Ever Pecan Pie Bars or go a bit fancier and serve this gorgeous Black Forest Cake!

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All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household. Read More Posts by Alyssa facebook twitter pinterest instagram

I added 1 cup of carrots because I prefer to have them in my chowder. I cooked them with the onion and celery.
I didn’t have bacon but based on another recipe I don’t think there would be enough fat for the roux, which may be why some have said the flour burned. I used 2 tbsp butter for the veggies to sub for the bacon fat, then another 6 tbsp butter added with the garlic (I didn’t want the garlic to burn) before adding the flour.
the soup thickened a lot with the roux described above, so I added about 4 oz more stock to thin it a little. I might try using a little white wine next time. I agree with another commenter that you may be able to make this healthier if you cook russets in the broth and omit some (personally I wouldn’t omit all) of the flour, half and half, and my added butter, or by pureeing some of the potatoes with an immersion blender. I think you’d have to double the broth in that case though. I didn’t care so much about the fat content because I wanted a rich chowder, so I used less starchy potatoes than russets (similar to Yukon golds) so the potatoes held up better.
Maybe my teens were sneaking extra when I wasn’t looking, but I think this makes 6 servings at best, not 8. One question: I wasn’t able to use all the flour. I sifted in about 2/3 of the 1/2 cup, but once I got half of it in, it started to stick onto the bottom of the pot and when I scraped that’s when clumps came up that I thought I wouldn’t be able to stir out with the liquids (did I assume wrong? too impatient?). Would love some advice 🙂 Comment * Name * Email * Website