Easy Clam Chowder

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This Easy Clam Chowder is a creamy and comforting classic, featuring tender clams, hearty vegetables, and a rich, flavorful broth. Made with clam juice and half-and-half, this Boston-style chowder delivers the perfect balance of briny and creamy flavors. Easy to prepare and perfect for chilly days, it’s a timeless recipe that the whole family will enjoy!

Course Seafood

Cuisine American

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 407kcal

Author Laura

Equipment

Ingredients

3 carrots diced
1 small onion diced
2 stalks of celery diced
3 medium russet potatoes peeled and cut into cubes
½ tsp salt
2 cans chopped or minced clams undrained
1 bottle (8 oz) clam juice
½ cup flour
½ cup butter
2 cups half and half

Instructions

In a stock pot, add the juice from the cans of clams and the 8 oz bottle of clam juice.
Add in the carrots, onion, celery, and potatoes. Bring to a boil, then lower heat to allow it to simmer for 15 minutes. Check and see if vegetables are tender. If not, cook for 5 or more minutes until done.
In the meantime, the the butter in a large sauce pan. Slowly add the flour and whisk until it becomes a paste. It should take around 1 minute
Add in the half and half. Whisk constantly until the roux reaches your desired consistency, I like it thick, for about 5 minutes.
Pour the roux into the cooked vegetable mixture and stir to combine. Add clams and salt and combine. Cook for another 5 minutes being careful not to let it come to a boil.

Nutrition