There’s something special about a steaming bowl of Clam Chowder Soup on a chilly day. Creamy, buttery, and packed with tender clams and hearty potatoes, it’s pure comfort food done right.
The mix of garlic, herbs, and a touch of Worcestershire sauce gives this version deep flavor that keeps you coming back for seconds. Whether it’s for Sunday lunch or a cozy weeknight dinner, this chowder brings the coastal charm right into your kitchen.
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Why You’ll Love This Clam Chowder Soup
- Creamy and rich: The perfect blend of cream and clam broth.
- Loaded with flavor: Savory clams, tender potatoes, and aromatic herbs.
- Simple to make: All comes together in one pot in under an hour.
- Family favorite: Warm, filling, and comforting for all ages.
- Restaurant-style taste: Without the heavy prep or fancy tools.
My love for chowder started on a family trip to Cape Cod. We found this little seafood shack that served chowder so thick it could practically stand on its own.
I spent weeks trying to recreate that same creamy, coastal flavor at home — and this recipe nails it. If you enjoy classic comfort soups, you’ll love my German Potato Soup, another creamy and cozy favorite.
Ingredients You’ll Need For Clam Chowder Soup
Main Ingredients
- 2 tablespoons butter
- 1 medium yellow onion, diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 1 teaspoon hot sauce (or ½ teaspoon Tabasco)
- 1 teaspoon Worcestershire sauce
- ⅓ cup flour
- 1 cup chicken broth
- 3 cups half and half
- 8 oz clam juice
- 1 chicken bouillon cube
- 1 bay leaf
- 1¼ lbs potatoes, peeled and diced
- 3 cans (6.5 oz each) chopped clams, juices reserved
- Fresh parsley and cracked pepper, for garnish
Seasonings
- ½ teaspoon each: dried oregano, dried parsley
- ¼ teaspoon each: dried thyme, salt
- ⅛ teaspoon each: smoked paprika, pepper
Optional Add-Ons or Substitutes
- Make it smoky: Add diced turkey bacon or smoked paprika.
- Creamier texture: Replace half the broth with extra cream.
- Add veggies: Corn or carrots for sweetness.
- Dairy-free version: Use coconut milk and olive oil instead of cream and butter.
- Extra flavor: A splash of lemon juice brightens everything.
Step-by-Step Instructions
- Sauté the base: Melt butter in a large pot over medium heat. Add onion, celery, and garlic; sauté until softened and fragrant, about 4–5 minutes.
- Add flavor: Stir in Worcestershire sauce, hot sauce, and all seasonings. Cook for 1 minute.
- Build the roux: Sprinkle in the flour, stirring constantly for about 2 minutes to remove the raw flour taste.
- Add liquids: Gradually whisk in chicken broth, clam juice, and half and half. Add the bouillon cube and bay leaf. Stir until smooth.
- Simmer with potatoes: Add diced potatoes and simmer gently for 20–25 minutes until tender, stirring occasionally.
- Add clams: Stir in the chopped clams and reserved clam juice. Cook another 5 minutes, just until heated through (don’t overcook — clams can get tough).
- Finish and serve: Remove the bay leaf, taste, and adjust seasoning. Garnish with parsley and cracked pepper.
(My Tip: For a thicker chowder, mash a few potatoes right in the pot — it’ll naturally thicken without extra flour.)
Expert Tips for Success
- Use canned clams with juice — that’s where the flavor lives.
- Simmer gently — boiling can make dairy separate.
- Add cream at the end for the smoothest texture.
- Don’t overcook clams — add them last for tender results.
- Serve with bread to soak up every drop of that creamy broth.
If you love seafood-based soups, my Cioppino Soup is another must-try — more tomato-based but just as rich and full of ocean flavor.
Serving Suggestions
- Crusty sourdough bread or buttery rolls for dipping
- Side salad with lemon vinaigrette for balance
- Sprinkle with bacon bits or extra herbs
- Serve in a bread bowl for classic New England flair
- Pair with a glass of iced tea or sparkling water for freshness
For another smooth, rich soup, try my French Garlic Soup — it’s delicate, garlicky, and the perfect complement to chowder night.
Storing and Reheating
How to Store It:
- Store in the refrigerator up to 3 days.
- Avoid freezing — cream-based soups can separate when thawed.
How to Reheat It:
- Warm gently on the stovetop over low heat.
- Stir frequently and avoid boiling to prevent curdling.
Nutrition (Per Serving)
(Based on 6 servings)
- Calories: 410
- Protein: 18g
- Carbohydrates: 32g
- Fat: 23g
- Saturated Fat: 13g
- Cholesterol: 70mg
- Sodium: 950mg
- Fiber: 3g
- Sugar: 6g
- Calcium: 140mg
- Iron: 2mg
Frequently Asked Questions
Can I use fresh clams instead of canned?
Yes — just steam fresh clams separately and add their meat and juice at the end.
Can I make it dairy-free?
Use coconut milk or almond cream instead of half and half — still rich, but lighter.
How can I thicken the chowder?
Mash some potatoes or mix 1 tbsp cornstarch with 2 tbsp water and stir in.
Final Thoughts
This Clam Chowder Soup is the perfect mix of creamy comfort and coastal flavor. Each spoonful feels rich but balanced — the kind of dish that brings warmth and satisfaction in every bite. Whether you’re serving it for a special dinner or just a cozy evening in, it’s a bowl worth savoring.
- Creamy.
- Hearty.
- Utterly comforting.
If you love soup nights as much as I do, make sure to try my Shrimp Soup next — it’s lighter but just as full of coastal flavor.
Clam Chowder Soup
Ingredients
Equipment
Method
- Melt butter in a large pot over medium heat. Add onion, celery, and garlic; sauté until softened and fragrant, about 4–5 minutes.
- Stir in Worcestershire sauce, hot sauce, oregano, parsley, thyme, paprika, salt, and pepper. Cook for 1 minute.
- Sprinkle in flour, stirring constantly for about 2 minutes to cook off the raw flour taste.
- Gradually whisk in chicken broth, clam juice, and half and half. Add bouillon cube and bay leaf. Stir until smooth.
- Add diced potatoes and simmer gently for 20–25 minutes, stirring occasionally, until potatoes are tender.
- Stir in chopped clams and reserved clam juice. Cook for 5 minutes more, just until heated through.
- Remove bay leaf. Taste and adjust seasoning. Garnish with parsley and cracked pepper. Serve hot.
Nutrition
Notes
- Turkey bacon or smoked paprika may be used instead of pork-based bacon for a smoky touch.
