Creamy Clam Chowder

Homemade Clam Chowder with Potatoes and Corn

Make a homemade, creamy, comforting clam chowder using fresh or canned clams. This classic New England-style soup is packed with potatoes, corn, garlic, cream and a touch of white wine for flavorful broth. Add crispy bacon bits and fresh green onions as a topping if you'd like. Perfect for a cozy dinner or to impress guests!

Course Dinner, Lunch

Cuisine American

Recipe Type Bacon, Bridal Shower, Corn, Fall, Potatoes, Rainy Day, Seafood, Served Hot, Soups, Summer Dinner

Skill Level Easy

Prep Time 10

Cook Time 20

Total Time 30

Servings Servings

Calories 406kcal

Author Angela G.

Equipment

Ingredients

2 dozen cooked clams or 26.5 oz cans of clams - see above for how to cook clams
4 tablespoon butter
2 ribs celery chopped
1 cup corn
2 large potatoes cubed
1 tablespoon garlic paste
½ onion finely chopped
¼ cup flour
1 ½ cups chicken stock
8 oz clam juice
½ cup white wine a dry wine is best
1 cup heavy cream

Toppings (Optional)

green onion sliced
bacon bits
sea salt and pepper to taste

Instructions

First boil cubed potatoes* in a small pot for about 15 minutes or until soft. Drain and set aside.
In a large pot or dutch oven, heat butter on medium until bubbling.
Add chopped celery. Cook for about 2 minutes then add chopped onion and corn. Cook for 2 minutes then add garlic. Cook for an additional minute.
Stir in flour with a whisk. Heat until bubbly. Cook, stirring frequently for about 1 minute.**
Stir in chicken stock, cooked clams and clam juice.
Add white wine and heavy cream. Simmer for about 5-7 minutes.
Finally, gently stir in cooked potatoes. Add salt and pepper to taste.
Ladle into bowls and top with green onions and/or bacon.

Notes

* You can leave the skin on the potatoes or peel. Your choice.
**Letting the flour and butter bubble together cooks out the floury taste and enhances the overall flavor of the chowder.

Nutrition