This cozy pot of Creamy Clam Chowder Soup brings together tender potatoes, sweet aromatics, and juicy clams in a silky broth that tastes intentional. It is simple to make, pantry-friendly, and perfect when you want a warm and satisfying bowl without extra fuss.
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WHY YOU WILL LOVE THIS CREAMY CLAM CHOWDER SOUP
This recipe delivers everything you want in an Easy Homemade Clam Chowder: rich flavor, gentle creaminess, and a fast cook time that makes dinner feel effortless. It is a beautiful balance of hearty ingredients and beginner-friendly technique so that anyone can enjoy a nourishing bowl made from scratch. Use fresh or canned clams.
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INGREDIENTS FOR THIS EASY HOMEMADE CLAM CHOWDER
I don’t know why, but I always start craving clam chowder shortly after Thanksgiving. Maybe it is the crispy cool air or those first flakes of snow drifting down, the kind of weather that nudges you toward a pot of something warm and soothing. I never want a chowder that eats like porridge. I want a soup I can sip from a spoon, creamy with a clean ocean kiss and soft potatoes that melt into the broth.
- Olive oil: Creates a flavorful base and helps the onions and celery soften into a tender aromatic mix. Offers heart-healthy fats.
- Sweet onion: Adds natural sweetness and depth, rounding out the chowder’s creamy flavor. Softens quickly and blends smoothly into the broth.
- Celery: Brings freshness and a gentle herbal note, especially when the leaves are included. Adds texture that brightens a rich soup.
- Chicken bouillon: Concentrates savory flavor with little effort. Boosts the chowder’s depth without a long simmer.
- Chicken stock: Creates the flavorful liquid base that carries the potatoes and clams—light yet sturdy enough for creamy soups.
- Red potatoes: Hold their shape, add body, and bring natural creaminess when gently softened. Their skins add nutrients and fiber.
- Cornstarch: Thickens the broth into a silky chowder. Keeps the texture smooth and helps beginners avoid clumps.
- Cream: Adds richness and creates that signature velvety texture that defines Creamy Clam Chowder Soup. Balances the salty brine of the clams.
- Chopped clams: Provide briny sweetness and protein. They warm quickly, which keeps them tender and delicate. Use fresh or tinned clams.
HOW TO MAKE THIS CREAMY CLAM CHOWDER SOUP
Since I have never followed a formal New England style recipe, I make the version that lives in my head and in my cupboard. No roux, no bacon, just simple and straight forward ingredients that simmer into a silky, gently briny broth. The flavor feels layered and intentional even though the process is quick. It is a velvety yet bright kind of chowder, warm and satisfying without being heavy, the kind you make on instinct and enjoy on a cold night when you want something that tastes real.
- Sauté the aromatics: warm the olive oil in a 5Qt stock pot over medium heat and cook the diced onion for 3 to 5 minutes until soft and fragrant. Add the chopped celery and cook another 3 to 5 minutes until everything smells cozy and inviting.
- Build the base: add 2 tablespoons of the Knorr bouillon, the chicken stock except for the reserved ½ cup, diced red potatoes, and the juice of the tinned clams. Cover the pot and bring it to a gentle boil for 4 - 6 minutes so the potatoes begin to soften.
- Thicken the chowder: whisk the cornstarch into the reserved ½ cup of cool broth until smooth. This keeps the soup lump free. Pour the slurry into the pot and stir. Cover again and let it thicken for 3 to 4 minutes.
- Finish with cream and clams: stir in the cup of cream, then fold in the chopped clams. Let everything warm together for a moment without boiling.
- Taste and Adjust: Here you can add fresh ground black pepper if desired, and an additional tablespoon of Knorr chicken bouillon if you would like a stronger flavor delivery.
- Garnish and Serve: top with chives, soup crackers, bacon, or serve with sour dough.
- Voila! You have created a delicious, easy homemade clam chowder in 25 minutes.
MORE DELICIOUS SOUPS FOR THE SEASON:
As the days turn crisp and kitchens feel cozier, it becomes the perfect season to explore a few more soups that bring warmth to the table. You might reach for a pot of Roasted Butternut Squash Soup when you want something earthy and silky, or try Creamy Potato Leek Soup for a gentle, mellow bowl that tastes like comfort done right. On nights when you crave deeper spice, Chicken Mulligatawny is always a standout, while Roasted Poblano Pumpkin Soup delivers a smoky, autumn inspired richness. For something hearty and grounding, Wild Rice Chicken Soup never disappoints, and if you are craving something creamy with a little rustic charm, Creamy Zuppa Toscana is a cold weather favorite that always earns a spot at the table. Each pot has its own story to tell, and they all bring the same promise of warmth, nourishment, and simple seasonal pleasure.
EQUIPMENT NEEDED
- 5 – 6.5 quart stock pot
- Sharp chef’s knife
- Cutting board
- Measuring cups and spoons
- Heat safe whisk
- Ladle for serving
WHEN ARE CLAMS IN SEASON IN:
Clams are generally available year round, but their peak season in the Northern Hemisphere runs from late fall through early spring. Along the West Coast, including Washington, Oregon, and Northern California, many varieties such as Pacific littlenecks and Manila clams are at their best from October through April. They tend to be firmer, sweeter, and more flavorful during cooler water months.
Let’s Meet a Shellfish Farmer
Chelsea Farms — Sustainable Shellfish from South Sound: Since 1987, Chelsea Farms has quietly been one of the most respected family-owned shellfish farms operating in the South Puget Sound region, with a deep environmental commitment to keeping the waters of the South Sound clean and thriving. The business began when John Lentz and Linda Lentz started farming shellfish under a name inspired by John’s old tugboat, “Chelsea”, a humble nod to their sea-faring roots.
Chelsea Farms raises a variety of shellfish, including native Olympia oysters, geoduck, Pacific oysters, Kumamoto oysters, and Manila clams, providing a mix of classic Cold-Water west-coast flavors and nutritional bounty. They ship shellfish all over the United States, supplying both restaurants and home cooks who appreciate traceable, sustainably harvested seafood.
Creamy Clam Chowder Soup
Ingredients
- 2 tablespoons olive oil (30 ml)
- 1 large sweet onion (275 g)
- 1 ½ cups celery (150 g) rinsed, chopped w/ leaves
- 3 tablespoons Knorr chicken bouillon (45 g)
- 1 qt chicken stock (946 ml) reserve ½ cup
- 4-5 red potatoes (1.5 lbs/680 g) diced into 1” cubes
- ½ cup reserved chicken stock (120 ml)
- 3 tablespoons cornstarch (24 g)
- 1 cup cream (240 ml) Darigold 40%
- 13 oz clams (283g) tinned with juice, chopped
Instructions
- Sauté the aromatics: warm the olive oil in a 5Qt stock pot over medium heat and cook the diced onion for 3 to 5 minutes until soft and fragrant. Add the chopped celery and cook another 3 to 5 minutes until everything smells cozy and inviting.2 tablespoons olive oil, 1 large sweet onion, 1 ½ cups celery
- Build the base: add 2 tablespoons of the Knorr bouillon, the chicken stock except for the reserved ½ cup, diced red potatoes, and the juice of the tinned clams. Cover the pot and bring it to a gentle boil for 4 - 6 minutes so the potatoes begin to soften.3 tablespoons Knorr chicken bouillon, 1 qt chicken stock, 4-5 red potatoes, 13 oz clams, ½ cup reserved chicken stock
- Thicken the chowder: whisk the cornstarch into the reserved ½ cup of cool broth until smooth. This keeps the soup lump free. Pour the slurry into the pot and stir. Cover again and let it thicken for 3 to 4 minutes.3 tablespoons cornstarch
- Finish with cream and clams: stir in the cup of cream, then fold in the chopped clams. Let everything warm together for a moment without boiling.1 cup cream
- Taste and Adjust: Here you can add fresh ground black pepper if desired, and an additional tablespoon of Knorr chicken bouillon if you would like a stronger flavor delivery.
- Garnish and Serve: top with chives, soup crackers, bacon, or serve with sour dough.
- Voila! You have created a delicious, easy homemade clam chowder in 25 minutes.
Notes
I always add any cooked protein last to the soup to keep it tender and avoid over cooking and making it tough. Be sure to choose chopped clams over minced to get beautiful meaty bites of clams.
Nutrition
DIETARY CONSIDERATIONS
The diet categories listed below are offered as a helpful guide, not as nutritional advice. While I’m not a dietitian, I am a professional baker by day with a deep love for seasonal produce and savory cooking at home. Bite Me Industries is a produce-forward blog that celebrates the flavors of each season through crave-worthy bakes and vibrant, flavor-driven recipes that transport you to your favorite bakery, café, or cozy bistro.
Here is a quick reference if you are trying to meet a dietary consideration.
EF – Egg Free: Yes, it contains no eggs.
GF – Gluten Free: Yes, it thickens with cornstarch instead of flour.
NF – Nut Free: Yes, it contains no nuts.
SF – Sugar Free: Yes, there is no added sugar.
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