Clam Chowder

This post may contain affiliate links.

This recipe has been a family favorite for so many years: Clam Chowder

Clam Chowder

Clam Chowder

This is our family's special recipe for clam chowder. We've eaten and enjoyed it for many years now.
Yield: 6 to 8 servings

Prep Time: 20 minutes

Cook Time: 20 minutes

  • 1 cup onion, diced
  • 1 cup celery, diced
  • 2 cups diced red potatoes, skin-on 
  • 2 to 3 (6.5 ounce) cans clams, juice reserved 
  • 1 teaspoon salt
  • 1/2 cup unsalted butter
  • 1/2 cup + 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • 2 cups nonfat milk 
  1. Place onion, celery and potatoes in a large saucepan. Pour clam juice over veggies (don't add the clams yet); add enough water just to cover the vegetables, sprinkle on salt, and simmer until tender.
  2. Make white sauce when veggies are done simmering. In another large saucepan, melt butter; add flour, mixing well with a wire whisk. Add milks and whisk until slightly thickened. Add clams, simmered vegetables and more salt, as desired. Heat through.  The soup will thicken more upon standing.
  3. Serve in soup bowls with a chunk of crusty sourdough bread.
*We like to sprinkle red wine vinegar on top of our clam chowder. Try it!
*An alternative to using canned clams... if you have access to fresh clams, use 1 pound of shelled clams + 1 bottle of clam juice.
You Might Also Like...
Lori Lange of Recipe Girl

Meet The Author: Lori Lange

Leave a Comment

Your email address will not be published. Required fields are marked *


  • Tracy wrote:

    Cooking the potatoes in the clam juice makes all the difference in the world!  Awesome clam chowder recipe!!  

    • Lori Lange wrote:


  • Lisa wrote:

    When do the clams get cooked? In the pan with the veggies or do they just cook in the liquid after putting everything together?

    • Lori Lange wrote:

      Yes, when clams come in a can like that they are already cooked. So you’re just warming them in the soup when added.

  • Liz wrote:

    This is the 2nd time I’ve made this recipe, which is more traditional than with bacon. I had some leeks that needed to come out of the garden so I sub’d some of the onions with leeks. ALso had celery ready in the garden but it took 4 home grown spikes of that. Also just used a quart of milk and a can of chicken broth .Yum! Thanks for the recipe. As long as the proportions are correct, you can’t mess it up.

  • Kelley wrote:

    This is my new go to for Clam Chowder! Delicious:)

  • Melinda wrote:

    Do I drain the liquid off the vegetables before I add the white sauce and clams?

    • Lori Lange wrote:


  • Mackenzie wrote:

    Made this tonight for dinner. This recipe is simply orgasmic and super easy to make. I highly recommend you make it yourself!!

  • Jenny wrote:

    This looks delicious, can this be frozen and re heated?

    • Lori Lange wrote:

      I’m not sure if I’d try freezing a creamy soup like clam chowder.