A rich, creamy, clam-filled Homemade Clam Chowder is simple to prepare and can be ready in under an hour. This is my take on my mother‑in‑law’s version—we serve it every Christmas Eve and it’s always a crowd-pleaser.
Easy Clam Chowder
This easy clam chowder is one of my favorite soups—not just because I love clam chowder, but because it comes together quickly and feeds a crowd with minimal fuss. In about an hour you can have a warm, satisfying potful that pairs perfectly with saltine crackers, oyster crackers, or a simple green salad.
More Soup Ideas Inside
Recipe Shopping List
Before you start, gather the basics listed below. For precise measurements and the full recipe, see the recipe card further down.
- Butter
- Shallots
- Potatoes (small to medium red)
- Canned clams with juice
- Heavy cream
- Fresh thyme
- Salt & pepper
Try a regional variation such as a Pacific Northwest–style clam chowder for a different flavor profile.
How To Make This Recipe
Here’s a clear overview of what to expect while cooking. Follow the full recipe card below during preparation for exact times and measurements.
- Sauté aromatics — Melt the butter in a large pot over medium-low heat. Add the finely diced shallot and cook until softened and fragrant, stirring frequently so it doesn’t brown too quickly.
- Add the potatoes — Stir the diced potatoes into the butter and shallots and cook briefly so they begin to absorb flavor. A light browning on the bottoms is okay.
- Add clams and simmer — Pour in the canned clams along with their juice. Bring the pot to a gentle simmer and cook until the potatoes are tender, about 10–15 minutes depending on dice size.
- Add cream and herbs — Lower the heat, pour in the heavy cream, and add fresh thyme. Allow the chowder to warm through on low for several minutes so flavors meld without boiling the cream.
- Season and finish — Taste and adjust with salt, white or black pepper as preferred. Serve hot with saltine or oyster crackers on the side. For a special touch, a splash of cream sherry at the end is pleasant if you like it.
Serve with homemade milk rolls or crusty bread for a complete meal.
More Soup Recipes
- Ham and Potato Soup
- Smoked Lemon Chicken Orzo Soup
- Traeger Tomato Soup (from scratch)
- Traeger Pulled Pork Tortilla Soup
- Creamy Tortellini Soup with Italian Sausage
- Smoked Broccoli Cheese Soup
- Cream of Chanterelle
- Beef Stroganoff Soup
- Chicken Pot Pie Soup
- Homemade Turkey Noodle Soup
Easy Homemade Clam Chowder Recipe
This creamy, comforting clam chowder is ready in about an hour and makes a generous pot to share.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Ingredients
- ½ cup salted butter
- 1 shallot, finely diced
- 12 small to medium red potatoes, peeled and diced
- 51-ounce can clams with juice
- 1 pint heavy cream
- 3 sprigs fresh thyme
- ¼ teaspoon white pepper
- Salt, to taste
Instructions
- Melt the butter in a large stock pot over medium-low heat. Add the shallot and cook, stirring, until softened but not browned, about 2–3 minutes.
- Add the diced potatoes and cook in the butter for 4–5 minutes, stirring occasionally. A little browning on the bottom is fine.
- Pour in the clams and all of the clam juice. Increase the heat slightly to bring the mixture to a gentle simmer. Cook for 10–15 minutes, or until the potatoes are tender when pierced with a fork.
- Reduce the heat to low and stir in the heavy cream and thyme. Warm the chowder gently for another 5 minutes—do not boil the cream.
- Remove the thyme stems, taste, and adjust seasoning with salt and white pepper. Serve hot with crackers or rolls.
Notes
If desired, finish with a splash of cream sherry for added depth. Leftovers keep well refrigerated for 2–3 days; reheat gently over low heat to avoid curdling the cream.
Nutrition Information (estimate)
Yield: 12 servings. Calories per serving: approximately 518. Total fat: ~25g. Protein: ~35g. Sodium and other values will vary based on brands and any added salt; consult an external nutrition calculator if you need precise numbers for medical tracking.
