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Clam chowder in a pot topped with oyster crackers and bacon
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4.97 from 52 votes

The Best Clam Chowder Recipe

This truly is the Best Clam Chowder Recipe ever. The secret is steaming fresh clams yourself. It's easier than you think, and totally worth the extra effort!
Prep Time1 hour
Cook Time30 minutes
Total Time1 hour 30 minutes
Course: Soup
Cuisine: Seafood
Keyword: Clam Chowder
Servings: 10
Calories: 521kcal
Author: Erica Walker

Ingredients

  • 3/4 cup butter melted
  • 1 cup all purpose flour
  • 1 cup celery finely diced
  • 1 cup onions finely diced
  • 1 cup leeks finely diced
  • 3 cups red potatoes or Yukon gold potatoes (if you like a thinner clam chowder use less)
  • 3/4 tablespoon ground black pepper
  • 1 1/2 tablespoon salt
  • 3/4 tablespoon whole thyme
  • 6 bay leaves
  • 4 shakes Tabasco sauce
  • 3 cups chicken broth
  • 3/4 cup clam juice
  • 2 quarts half & half
  • 3/4 cup clams chopped, see post above for fresh clam instructions, you can also use canned clams

Instructions

  • Preheat the oven to 325. In a glass baking dish, whisk together flour and melted butter until combined. Bake for 25-30 minutes, or until golden and crumbly. Set aside. Dice potatoes into bite size cubes.
    Butter and flour cooked together into a glass baking dish
  • In a large pot on the stove, melt 1-2 tablespoons of butter and add celery, onion, and leeks. Cook on medium heat for about 3-5 minutes or until soft and slightly transparent.
    Celery, leeks, and onions cooked in a large pot
  • Add all the remaining ingredients EXCEPT the butter/flour mixture, half and half, and clams. Bring to a boil over medium high heat, then reduce heat and simmer for about 10 minutes or until potatoes are cooked through and fork tender.
    Potatoes, vegetables, and broth in a large stock pot
  • Add the butter/flour mixture into chowder and stir until thick. The mixture will be extremely thick.
    Thick clam chowder roux in a large stock pot
  • Remove chowder from heat and stir in half & half until blended and smooth. Heat to serving temperature (do not bring to a boil), stirring occasionally. Once the chowder has thickened slightly, stir in the clams. Serve immediately.
    Clam chowder in a pot topped with oyster crackers and bacon

Video

Notes

Garnish with:
  • Crumbled bacon
  • Oyster crackers
  • Fresh parsley
  • Homemade croutons
  • Old bay seasoning

Nutrition

Calories: 521kcal | Carbohydrates: 39g | Protein: 10g | Fat: 37g | Saturated Fat: 23g | Cholesterol: 109mg | Sodium: 1443mg | Potassium: 611mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1707IU | Vitamin C: 17mg | Calcium: 253mg | Iron: 3mg