Clam Chowder Recipe (VIDEO)

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Clam Chowder Recipe (VIDEO)

Homemade clam chowder is easy and such a treat. It is creamy, but light and so satisfying. This creamy clam chowder recipe is loaded with tender clams, silky potatoes, and crunchy bacon.

Clam chowder recipe in a bowl garnished with bacon and cilantro

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Creamy soups are such a treat. I fell in love with them on our honeymoon in Mexico where we enjoyed 5-star dining for the first time in our lives. It’s so fun to recreate restaurant-quality dishes at home like this Zuppa Toscana Recipe, our Chicken Wild Rice Soup, and definitely Chicken Tortilla Soup.

Easy Clam Chowder Video Tutorial:

Clam Chowder Recipe

This clam chowder is hearty and loaded. Nearly every bite has clams in it which is awesome because what you get at restaurants is very little clams and veggies but just a ton of cream. I find homemade clam chowder is so much more enjoyable than dining out.

It’s a recipe that’s actually way easier to make than you might think! Make this bowl full of comfort next time you crave a soup to warm you up on a cool night. This recipe has rich flavor and is even better than Panera’s clam chowder!

Homemade clam chowder recipe in a bowl

What Is Clam Chowder?

This creamy clam chowder recipe rivals the best clam chowder I have tried and it’s not as guilty with only 1 cup of cream for the entire pot, but it sure tastes indulgent (WINNING!). It has simple ingredients with minimal prep. You can start with fresh clams if you wish but using canned clams is so easy and less expensive than purchasing clams by the pound.

Pot of clam chowder with ladle

Ingredients for Clam Chowder:

Don’t let this seemingly long list of ingredients scare you away from this clam chowder recipe. Odds are most of what you need is already tucked away in your pantry.

  • Lean bacon
  • Basic Vegetables: Carrots, Celery ribs, Onion, potatoes
  • All-purpose flour
  • Low sodium chicken broth or stock
  • Chopped clams
  • Simple Seasonings: Bay leaf, Worcestershire sauce, Tabasco sauce, Dried thyme, Salt and Black pepper
  • Milk and Whipping cream

Ingredients for clam chowder on a table

The SECRET INGREDIENT: The cilantro on top is brilliant – an idea I picked up from my favorite restaurant clam chowder. Try it and you’ll want to top all of your clam chowders with bacon and cilantro forever!

How To Make Clam Chowder

  1. Brown Bacon: Heat a large pot or dutch oven and add the chopped bacon. Sauté until browned and crisp then transfer to a paper towel-lined plate.
  2. Sautee Vegetables: Add prepared carrots, onion, and celery and continue cooking, stirring occasionally until soft and golden. Sprinkle in flour, and saute another minute, stirring constantly.
  3. Add Broth and Seasoning: Add chicken broth, chopped clams with their juice,1 bay leaf, Worcestershire, Tabasco sauce, dried thyme, tsp salt, and black pepper. Bring soup to a light boil.
  4. Cook Potatoes: While the soup is heating up, chop potatoes, add to the pot, then stir in the milk and whipping cream. Bring to a boil, reduce heat, cover and lightly boil until potatoes are easily pierced with a fork. Season to taste with salt and pepper. To serve, garnish with cooked bacon and fresh cilantro.

clam chowder made in a dutch oven

Tips For Making Th Best Clam Chowder

  • Don’t skip the bacon. That little bit of bacon adds so much flavor, both in the soup and as a topping and makes every bite completely irresistible.
  • To make this a vegetarian clam chowder, simply leave out the bacon, and replace the chicken broth with a vegetable broth or the substitute of your choice.
  • The soup will thicken more as it cools. If needed, you can thin it out by adding more milk or chicken broth and bringing it to a boil once more.
  • That gorgeous dutch oven can be found here (affiliate link). It’s also more fun to cook in one – it feels rustic and charming to push bacon around with a wooden spatula in one of these. The dutch oven is a tool that cooks have been using for centuries.

Clam chowder up close with bacon and cilantro garnish

Homemade clam chowder is creamy, hearty and so satisfying. All you need are some crackers or Dinner Rolls to soak up that chowder.

More Classic Soup Recipes You Will Love

  • Zuppa Toscana – a copycat recipe that’s even better than olive garden’s!
  • Potato Soup – Loaded with bacon and cheese for a bowl full comfort
  • Easy Chicken Noodle Soup – Exactly what you imagine when you think of homemade chicken noodle soup
  • Corn Chowder – A soup recipe you’ll love to make in summer
  • Classic Borscht – Our family’s go-to recipe for red beet soup that I know you’ll love
  • Beef Stew – A hearty beef stew with wonderful flavor from the slow roasting.

Clam Chowder Recipe (VIDEO)

Clam chowder in bowl

Homemade clam chowder is easy and a real treat. It’s creamy, but light and so satisfying. This creamy clam chowder recipe is loaded with tender clams, silky potatoes and crunchy bacon.


  • 6 slices lean bacon, cut into 1/2″ strips
  • 2 medium carrots, sliced into thin rings or half rings
  • 2 celery ribs, finely diced
  • 1 small onion, finely diced
  • 4 Tbsp all-purpose flour
  • 2 cups low sodium chicken broth or stock
  • 1 cup chopped clams with their juice, from 2 (6.5 oz) cans
  • 1 bay leaf
  • 1 1/2 tsp Worcestershire sauce
  • 1/2 tsp Tabasco sauce
  • 1/2 tsp dried thyme
  • 1 1/2 tsp salt and 1/4 tsp black pepper, or to taste
  • 1 1/2 lbs 6 medium potatoes (yukon gold or russet), peeled
  • 2 cups milk, any kind
  • 1 cup whipping cream or heavy whipping cream


  1. Heat a large pot or dutch oven over med/high heat and add the chopped bacon. Sauté, stirring occasionally until browned and crisp then transfer to paper towel lined plate. Keep 3 Tbsp of bacon grease in the pot (discard excess if desired).
  2. Add prepared carrots, onion and celery and continue cooking over med/nigh heat, stirring occasionally until soft and golden (7-8 min). Sprinkle in 4 Tbsp flour, and saute another minute, stirring constantly.
  3. Add 2 cups chicken broth, 1 cup chopped clams with their juice,1 bay leaf, 1 1/2 tsp Worcestershire, 1/2 tsp Tabasco sauce, 1/2 tsp dried thyme, 1 1/2 tsp salt and 1/4 tsp black pepper. Bring soup to a light boil.
  4. While soup is heating up, chop potatoes into bite-sized pieces about 1/4″ thick. Add potatoes to pot then stir in 2 cups milk and 1 cup whipping cream. Bring to a boil, reduce heat, cover and lightly boil until potatoes are easily pierced with a fork (about 20 min). Season to taste with salt and pepper. To serve, garnish with cooked bacon and fresh cilantro.

Recipe Notes

The soup will thicken more as it cools. If needed, you can thin it out by adding more milk or chicken broth and bringing it to a boil once more.

From indulgent to super-food-healthy, check out all of our top soup recipes here. I hope you find some new favorites! P.S. This is our kids favorite soup of all time!

Q: What is your all-time favorite comfort soup? We would love to hear from you in a comment below! 🙂

Read comments/reviewsAdd comment/review

  • The clam chowder was delicious! I just didn’t used the bacon,but still was great!Thank you!

  • Instead of 2 cups of chicken stock, I used one cup of clam juice. Also, add a tiny pinch of saffron and paprika. Kids loved it.

  • Usually all your recipes get a 5 star review from me but this one definitely turned out overcooked rubbery clams when they were added in right before the potatoes and then continued cooking until the potatoes were tender as per your instructions. Canned clams genreally just need 1-2 minutes to heat through as they are already cooked.

    • I totally agree! Most of the recipes here get Five stars from me as well, but I never put my clams in until the near end of cooking. They are already cooked in the can, so why make them into rubber? I do drain them and put the clam liquor in at that time, but the clams are one of the last ingrediants to go into my soup!

  • Lately I like mushroom soup)

    Especially cream of mushroom.
    I tried it once made by a cook who used to live in France and ever since trying to find that same taste)
    Last hope, Natasha . May be you can help to find those secret ingredients)

  • You are my go to chef for recipes which totally impresses my company who think I’m a gourmet cook. I love your recipes and have binders full of them. Never stop you are rocking it. Your hubby is one lucky man. TGhank you so much.

  • Hi Natasha. I love your food an have made several recipes. I’m bit skeptical of the canned clams vs fresh. What would be the difference in taste/quality? Also, if I was to use fresh, what would you recommend to impart the clam flavor into the soup?

  • Yum! I just made this, it is easy and the only thing I did different was add the bacon right to the chowder and omitted the cilantro, since the husband doesn’t care for it. The clam flavor was really mild, so next time, I’ll add a 3rd, maybe even a 4th drained can, and like a previous commenter said, we didn’t care for the thyme either so will leave that out, and try Old Bay seasoning. Another of your recipes I will definitely make again!

  • Just made some for my 90 yr old Dad. He loves clam chowder. I added an extra can of clams and used evaporated skim milk instead of milk or cream (my preference). Skipped the thyme as we don’t like it and added some Old Bay Seasoning. Added bacon bits I had right to the soup as it makes them easier for my Dad to chew. I did have bacon grease to sauté the veggies. It was a big hit. My Mom hates it so I made it while she’s in hospital. We’ll have a good feed for the next couple of days too. 😊

  • I grew up in Southern California on Manhatten clam chowder. Do you possibly have a yummy recipe for it also.

    I love all your recipes..
    Thank you

  • Just an FYI you have a #gluten free at the top of the recipe. Flour, Worcestershire sauce and Tabasco all contain gluten.

  • My husband loves clam chowder and I’m going to give it a try for him. Is it safe to freeze any left overs. I can cut the recipe in half but just wondering about freezing. Maybe you can add any freezing info to your recipes, Thanks for your time and I’m so glad I found your site.

    PS do you have recipes just for 2?

  • The best clam chowder recipe we have eaten. My son has celiac and I was wondering about switching the all purpose flour to corn starch to make it gluten free , has anyone tried this?

  • Never thought i would like canned clam but this soup is SO DELICIOUS! so filling and creamy. Packed with so much flavor and i like to add a little heat which makes it all the more better. Great recipe

  • Natasha this is an amazing recipe. I have made this soup for my family twice now and they swear it is the best they have ever had. I added more clams and juice because I love clams, and I added some cooked bacon to the soup while the soup was boiling to soften the potatoes. It is amazing and we absolutely love it. Thanks for such a great recipe! One that is truly ‘company worthy’ in our books!

  • I had to make some subs. Pancetta for bacon. Celery root & parsnips for potato. Oatmilk and coconut cream for dairy. And gluten free flour. We really liked how the chowder turned out. I look forward to making with bacon/potatoes… still have to keep it dairy/gluten free though!

  • Made this for dinner tonight, my husband and I loved it. Followed recipe exactly as written is was so delicious. The cilantro was a surprisingly good topping I am a fan of cilantro but my husband is not and he even enjoyed it.

  • Since I am not the greatest cook, I have to have a good recipe to follow and this clam chowder recipe was perfect! I don’t even care that much for clam chowder but my husband loves it so I wanted to give this recipe a try. I couldn’t stop eating it. Thank you

  • Hi Natasha, Just watched your video for clam chowder. Coming from Massachusetts originally, we’re really big on clam chowder and I’ve made it several times. What I use is dill which makes it taste wonderful. Also like it thick enough to stand a spoon in it…more like a stew. Going to give yours a try because I love every one of your recipes, but will use the dill instead of cilantro….keep on cookin”!!!!!!!!

  • Hi Nathasha, I can’t eat clams so I want to make this with regular fish. What fish would you recommend, and should I alter the spices or other ingredients to compensate?

  • I’ve made the clam chowder copycat many times ! I even taught one of my grandsons how make it.

    A few times I substituted a shallot for the onion, and prosciutto for the bacon ! It was also great.

  • Really good recipe. I added about 1 cup of corn to mine. Delicious.

  • Going to make this tonight, but am planning on using fresh clams. Any suggestions or tips?

    Do I need to boil the clams first before adding to the soup?

      • If you are using fresh clams I am not sure there is any clam juice you can use as the clams may need to be rinsed. If not, I would add about 1/2 cup of bottled clam juice with the clams.

  • I just gave a comment and forgot to say I’m making recipe file boxes for my 2 granddaughters for Christmas this year and if ok would like to add this recipe in their boxes I’m doing for them. It contains ones that I cook they like and ones I collect and try. Thanks again Natasha for such great recipes you share!

  • I have tried many clam chowder recipes and this was the best one. It was great. The only thing I did different was I added about a tablespoon of red cooking wine! I think the cilantro was key ingredient I’ve been missing. Didn’t have fresh so I used dried. I’ll make sure to have fresh on hand next which I’m sure won’t be long from now. This is soup sandwich weather. With the dried I can’t imagine it making it any better than this turned out. Natasha you get a A tt(That’s A plus plus( lol!) Continue posting the great stuff that you do! Really enjoyed it tonight

  • Good evening! I can’t wait to make this tomorrow. Could you let me know what size Dutch oven you use?

    Thank you,

    Lori Johnson

  • i made this first time to try for myself,It taste heavenly!I always love clam chowder,its just great to be able to make it myself. and I made this when my mom in law came to visit ,I know she loves clam chowder,and she loves it! thank you Natasha!

  • Made this tonight. Amazing. Amazing. No need to go anywhere else for a chowder recipe.

  • FABULOUS! This will definitely be our go to clam chowder recipe. We did add a third can of clams. The cilantro and bacon topping is genius! Thank you once again, Natasha!

  • this soup was amazing. I was short on time and threw everything in the pressure cooker, turned out heavenly

  • Tried your recipe and I must say this is one of my favorite soups! So easy and quick to do. Natasha your recipes are all so good. Thank you for easy step-by-step videos and photos of recipes!

  • Super yummy love the cilantro touch

  • We added some extra ingredients to make more soup (we’re a family of 5 and LOVE leftovers!!)

    Absolutely delicious!
    We added frozen corn for a twist.

  • I just recently found this site and SO glad that I did! Everything that I have made so far has been great and this was no exception!! I tweaked a couple of things though. One of them is that I used clam base instead of chicken (try this, so good) and I used a little less cream. I did not have cilantro but I had fresh parsley and used that. Delicious AND pretty. Thanks for this!

  • Super good & easy ! Thanks for the post & write up, the notes were helpful 😀

  • Thanks for sharing Natasha it’s a wonderful recipe I’m going to have to try it on my husband sometime love your recipes and I love you too hello to the family

  • Hello Natasha

    I have looked and looked for a clam chowder recipe for years. I have deprived myself of clam chowder soup for years. Scared to eat it a restaurant and definitely didn’t want to be disappointed with store bought. Today when I found this one it enticed me make it and it was absolutely wonderful. Just the right amount of richness and velvety. I will be looking for some more of your recipes.

  • This sounds amazing! I’m looking forward to making it. But I have a question. You said, “To make this a vegetarian clam chowder, simply leave out the bacon, and replace the chicken broth with a vegetable broth or the substitute of your choice.” But… if it has clams, it wouldn’t be vegetarian, right?

      • I will love BOTH the clam chowder AND the corn chowder!!

  • I made this tonight. I halved the recipe since it’s just two of us. I do use the full cup of clams though and the full amount of Tabasco (oops), but it was just fine. I did, however, completely leave out the flour! I shouldn’t cook when I’m not feeling great, lol. Honestly, it was just fine without the flour. If I make it again I’ll add it. This was my first time ever making clam chowder. Yummy!!!

  • This is absolutely the BEST clam chowder. I would have dreams about this chowder at a local restaurant, and this one is even better. The hot sauce gives it an amazing but not overwhelming kick. My husband, who generally hates everything delicious, came back for seconds saying this was so delicious. It’s a total winner, and I couldn’t recommend it more!

  • I was excited to make this but even though I followed the recipe exactly, my husband and I were disappointed. It needs something else. I will add more salt and try garlic. I even reduced the potatoes ad added a can of whole baby clams instead and there was still something missing.

  • Amazing soup. I added a bag of frozen/thawed clams as well as 1 can of clams because well, we love clams! Rave reviews from the family. Love your recipes.

  • I have clam broth in the freezer, do you think that will work in place of the chicken stock?

  • Zuppa Toscana soup was delicious. I’ve made it twice and can’t wait to make it again

  • Try this. Same ingredients but with a twist. I added 1/2 milk, 1/2 can of coconut cream (to taste) 1/2 of chicken stock or bullion. The rest is the same ingredients.

  • Hi Natasha, I am allergic to celery. Can I replace celery with something else?

  • Wow! So simple and delicious! I used fresh thyme from the garden, some chicken stock I had in the freezer, and just followed the recipe. Excellent recipe! Thank you so much! 🙂

    • Scrumdittilyumptious!! Hearty, velvety and flavorful. Love your recipes, always on point!

  • OMG! I never thought I would like Clam Chowder, but this recipe is amazing. I NEVER have second helpings, but I did tonight! Just FYI, I’m lactose intolerant, so I used LF Milk and Heavy Cream, tasted wonderful and will make again. Once question, does this soup freeze well, I’m assuming no because of the dairy? How long does it last refrigerated?

      • Thank you for your reply, by the way it was my 50th birthday yesterday. I have some of it left (just 2 of us here), so I’ll try to freeze it. Apparently, when you are ready to eat out of the freezer, you put the ziploc bag in hot water until you can break it up into chunks, then put it in a pan and heat it up stirring constantly. I can let you know how it turns out 🙂

  • This was so good . . . I can’t believe I made it myself! I can really tell that Natasha and crew take the time to test and tweak recipes. I haven’t found a dud yet! Thanks for the great instructions, tips and videos!

  • Hi Natasha!

    I loved this recipe!! I substituted the potatoes for cauliflower and used half the cream and milk and it was sooooo yummy. I honestly make your recipes for breakfast, lunch and dinner every day haha. Husband says I am the best cook now!

  • Best clam chowder I’ve ever made! Thanks so much. If you prep everything ahead of time, this soup comes together very quickly. So, so delicious. Even better the second day!

  • How long does this last in the fridge?

  • I am a huge fan and faithful follower! Can you tell me where I can get a wooden ladel like the one you use in the clam chowder picture and the Zuppa Toscana recipe/video. I’d love to have one! Maybe the link to it like you tend to do with other utensils and cooking vessels. I’d appreciate it!

    Happy Holidays


  • My all time comfort soup is brown Lentil soup.

  • How about Manhattan clam chowder?

  • Is there a difference between this chowder and your New England Clam chowder?

      • Hi Natasha! This recipe was excellent and easy to make. It was wonderfully flavorful; this will be another keeper from you! Thank you for ALL the recipes you share with us. I have made many of them and look forward to many more. Thanks too, for your happy, exciting demeanor in the kitchen. You are an inspiration!

  • Delicious chowder! Can it be frozen?

  • Do you recommend any particular brand of clams?

  • Hello Natasha! First of all I love all your recipes and I stopped searching for recipes on other websites 😆 It’s always so delicious!! I was hoping if you could suggest how I can make this in Instant Pot?

  • Best clam chowder I have ever made. The second time I made this recipe, I substituted some of the potatoes for scallops and shrimp. It was amazing. Thank you Natasha for making me look good

  • Hey Natasha! Need to make this gluten free for my husband with celiacs but most Worcestershire sauces aren’t gluten free. Is there a substitute I can use for that !?

    • Hi Michelle & Natasha

      I sauté onions, celery & garlic then add chicken stock, veggie stock or water & cook until soft.
      Puree this & use as your base, it’s the same texture as cream.
      Then follow the Clam Chowder Recipe, your base is made.
      I make cream of chicken soup, cream of mushroom, Roasted Cream of Tomato Soup as well, all without dairy or flour, gluten free.
      Happy to share any recipes with you or Natasha
      You can use the same method for gravy, when making any roast, Place your onion , celery & garlic & spices of your choice, below your roast, when finished remove your roast , chicken beef or pork, add your vegetable juices, ie cooked carrot water, etc , boil for a few minutes & puree
      You never need flour again & I guarantee the gravy will be top notch

  • This is great but add some Old Bay. I added that instead of Tabasco. The best. Thanks!

  • I love soup season for recipes just like this one! So creamy and flavorful; easily a new family favorite recipe!

  • This was a fabulous bowl of soup! I know I will make this one again and again!

  • This was fantastic! I love clam chowder but this recipe with the bacon was unbelievable!

  • Any chance you would have a recipe for “Manhattan Clam Chowder”

  • Absolutely love your clam chowder…I think the adding of Tabasco and Worcester sauces really add that hidden touch…really enjoyed…I don’t know how to put a picture her…but love your many recipes which I have cooked or baked…thank you again Natasha 🍁🍁😷😷

  • Great…you have answered my question to freeze…

  • Absolutely delicious! Great recipe.

  • Absolutely delicious recipe! Even better than some of those I’ve had at restaurants. I didn’t have Tabasco though, so used 1 tsp red chili flakes, and I also added 1 tsp Old Bay seasoning. The chowder was amazing! Thank you for a great recipe!


  • And a touch of Sambuca as you serve it might be mighty fine…

  • I loved loved loved the clam chowder. So did my family. Said it was the best they ever had. Natasha you are such a hoot. Love your videos and your wonderful recipes. Keep them coming girl friend

  • Delicious! Followed it to a T will definitely make this again. I had intentions of adding clam broth and maybe some fish but didn’t and we loved it. Thank you. The only thing I didn’t use was cilantro as a topping, which I love.

  • where’s the little chowder crackers

      • We always buy the oyster crackers when I make this chowder!

  • Hi Natasha, I made this soup, is the best of all the best soups!!!

    I have a confusion, I found that you have this recipe and the New England soup, the looks the same, what is the difference?
    Thanks for posting all your yummy recipes!!

  • Please forgive me But NEVER EVER PUT CARROTS IN CLAM CHOWDER!!! UGH!!!!

    • that’s your personal opinion…carrots go in clam chowder just fine! Can’t imagine where you hail from

    • Please forgive me. Love all of your recipes except this one. Peppers and carrots in clam chowder? No, authentic clam chowder has none of these.

      Potatoes and onions and clams and cream and seasonings, yes!

  • Sometimes I use Fennel, makes a nice upgrade to your chowder

    Also you can order fresh seafood delivered to your door anywhere in the U.S. from Clearwater Seafoods & New England Lobster
    live or cooked
    Natasha keep up the good work, always appreciate your recipes

  • Perfect recipe. Thank you so much!

  • This is one of our favorite recipes! But I forget to buy the cilantro every dang time because I make my shopping list off the ingredients list and it’s not on there. Oh well, tonight we are a cilantro-free family. Lol. Goes great with popcorn shrimp tacos.

  • I hate it when people do what I am doing and that is reviewing a recipe w/o cooking it first. BUT this recipe is so close to mine that I know it is good. I have perfected mine over the years and I now use leeks over onions and also use garlic, a little cayenne (along with Tabasco) and Old Bay seasoning. Yummy!

  • O M G..Fantastic. This is the first thing I made in my new Dutch oven. Again I went by your instructions & it was awesome. Your recipes are easy yet great. I’m not a big cilantro fan so I went easy on that. So far 2 for 2. Thx

  • Delicious! I cut back on the tabasco because we don’t like it so hot but other than that I followed the recipe verbatim and I was delighted with the results. Will definitely be making this again, an often!

  • Can l freeze the clam chowder

    Soup ,it makes a lot,
    Love this soup

      • I freeze my clam chowder all the time and it is perfectly fine. I like to fill bowls and freeze and then put in freezer bags. That way all I have to do is put the soup back in the bowl into the microwave and voila!

    • Hi Violet,

      I freeze mine in mason jars with straight sides, thaws in cool water in 5-10 minutes, enough to slip into a pot. At this point thaw on stove over medium or a little higher heat.You want to pass though the middle temperature as quickly as possible as this point is not a slow cooking process, you are going from cold to hot no simmering here.
      Add a little fresh cream and salt & pepper. If you use mason jars with a smaller neck , it is harder to get out of the jar as the opening is smaller.
      Same jars for any liquid stock ,soup/stock etc
      When freezing leave head space for expansion when it freezes cap may pop
      Hope this helps, sometimes I add new spices as well

      • I can’t imagine putting glass jars in the freezer! BOOOOM!

        • Hi Patricia,

          Works fine for any liquid, chicken stock, soups , etc., the secret is in leaving enough head room space for expansion
          Try one with water as a test
          Another perk, you don’t have to can something you are freezing
          Be curious to hear how you make out
          Good Luck

  • Normally love your recipes but this was so very HOT for both my wife and I. Next time I would definitely delete the Tobasco.

  • Delicious!

  • Can I use canned baby clams in this recipe instead of the larger or chopped clams? Baby clams seem to be so much more tender I have noticed, especially when I make linguine with clam sauce! I am dying to make your recipe for Christmas!

  • I made this for dinner omitting the carrots and celery , added 2 cans of whole clams plus a 1/4 tablespoon of Zatarain’s Shrimp & Crab Boil while following your recipe to a “T” with the exception of the alterations just mentioned and just as your recipes that I have made before , absolutely delicious . Hope you are settling in to the new house and will continue following your link and making your recipes . The Zuppa Toscana is next . Bon Appetit .


  • I’ve made and had a lot of clam chowders and this one is right up there with the best. Followed your recipe to the tee and wouldn’t change a thing.

  • This is an awesome soup. My whole family enjoyed it so much!

      • Just made it two days ago, for about the 8th time since it posted. A favorite of all!

        • Try Natasha’s Creamy Shrimp Alfredo . I have made it numerous times since it first appeared . Simple and delicious .

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            Drop off the &nbsp and link will work.

          • Hi!

            I love all of your recipes and can’t wait to try this one, but I have a quick question first. I live in Spain and am not familiar with what a ‘small can’ of chopped clams holds in the US. Can you please tell me how many ounces it holds so I know what to buy here? Thanks!!!

  • this recipe is soooo good!!!! I love it.

    • I’m happy to hear that Vita, thanks for sharing your great review!

  • Tried this tonight! What a treat! My husband and I loved it!!! Hit it out of the ballpark once again Natasha! You’re a star. So thankful to God for you.

    • I’m happy to hear how much you both love this recipe! Thanks for following and sharing your awesome review! 🙂

  • Try using Philly Cream Cheese (block) instead of flour and half and half cream instead of milk. Very creamy and delish

    • Yum, thanks for the suggestion Joseph!

    • Thank you Joseph for that! I was out of milk but had half and half-That’s exactly what I did! I used only half block of cream cheese though and the 2 cups of half and half instead of the milk and cream and turned out phenomenal!!!

  • Hello Natasha, could you please let me know what I can substitute whipping cream with?

    I want to make it, but do not have wheaping cream

    Thank you

    • Thank you very much Natasha, planing to make it today

      • Why not just buy some. I sure could round up some H&H in 5 days between postings. Right?

  • First time making clam chowder, absolutely delicious, doubled the recipe and added a bottle of clam juice just cause I like it very clammy tasting, oh and had left over shrimp in the fridge so finely diced those and threw them in. Don’t like cilantro so used fresh flat leaf parsley. OUTSTANDING!!!! Thank you for sharing…

    • My pleasure Dolores! I’m glad to hear how much you love the recipe. Thanks for sharing your great review with other readers!

  • Just made the clam chowder. Wow!! Was great! Super easy and super yummy!!

    • I’m glad you enjoy the recipe Vicki! Thanks so much for sharing!

  • Can this be made ahead of time and reheated?

  • Hi, Natasha!

    Wonderful recipes every time, congratulations!
    Natasha, I am from Europe, can you indicate measures in milliliters and weight. Thank you so much!
    Maria, Bugaria

  • This looks good, but would like to use crab…possible?

    • Thank you, i have some and am anxious to make this. Your recipes certainly fit my preferences in food. Keep’em coming Natasha!

  • Hi Natashen’ka!!! Thank you so much for this recipe! It is soo delicious, I made it 2 times in 1 week, because the first portion was gone soo fast! Also, due to my keto diet, didn’t put potatoes and instead of flour I put xanthan gum for thickness and added extra can of clams and crabmeat. Thanks a LOT!!!!!!

    • Hello Alina! My pleasure, I’m glad to hear how much you enjoy the recipe. Thanks for sharing your fantastic review!

  • In clam recipes can you ever substitute crab?

  • the recipe sounds wonderful, but I wonder if the clams don’t suffer a bit from being simmered for 20 minutes until the potatoes are done. Clams can get very rubbery with a hair too much cooking. I think I would add them after the potatoes are tender.

      • I intend to make it tomorrow for company; it sounds and looks so delicious!

        • I hope you love it Patricia! Please let me know how it turns out!

          • It was delicious. I added more clams, and only added them at the end to heat through. It was fabulous. Flavors were perfect! Thank you for a great keeper recipe.

          • You’re welcome Patricia! I’m glad to hear the recipe is was a success. Thanks for sharing!

          • I have made it at least four times since this post, but I still don’t add the clams (I use three cans) until the last moment to just warm them. This is an excellent recipe, which I have come to crave, after a few weeks. Company worthy!

          • I’m glad you enjoy the recipe so much! Thanks for sharing your fantastic review Patricia!

    • Agreed. If using canned or cooked clams, just add them near the end (but add the clam juice early). I learned that the hard way long ago when my first chowder was full of rubbery clams. I was surprised this recipe didn’t take this into account.

      I like this clam chowder variation, especially because cilantro. Interesting use of Tabasco and Worcestershire.

  • Allergy to shell fish, do you have a recipe for a thick fish chowder ? Love your videos and your cooking technique, nice & simple . Patricia Canada

      • I would think you could use this recipe, withholding the clams, and adding fish chunks for the last 10 minutes or so.

  • Hey so I made it and the flavor was perfect. However, I kept getting little grains in the soup. So I’m thinking that maybe I should have rinsed the canned clams before putting them into the soup? I did use whole clams though so wondering if that made a difference.

    • Diana,

      Discard the liquid and rinse your clams, you can create a flavourful stock by sautéing shallots,in butter ,garlic, sweet wine ,(optional) chicken stock and clams
      When using fresh clams , we soak them in fresh tap water , they usually discard the fresh water as it is foreign to their salt water environment and at the same time self flush the sand. You will not have a strainer in your kitchen to strain sand
      Hope this helps
      Charles Cook

      • a coffee filter is a perfect strainer for sand.

  • I’ve never made clam chowder before and decided for Christmas Eve supper for my husband and I, I would give it a tray! This recipe was delicious! Rich and elegant, but rustic and comfy too…wow…I will be making this again and again. I followed the recipe exactly, except I went ahead and used both cans of clams with juice even tho it was more than a cup. Served with yeast rolls, butter and honey! Merry Christmas!

    • I’m glad to hear you both enjoy the recipe so much! Thanks for sharing your fantastic review with other readers Kathy!

  • I enjoy making your recipes and am thankful for them! I know this is a weird question, but why is your hair often down when you cook?

      • I appreciate your honest reply to this question and I have no judgment at all seeing homecooks/chef with their hair down, not wearing gloves, or even tasting with their fingers! You have high quality video production and love your quirkiness. Keep up the great work!

  • Could you use frozen clam meat? Thanks so much for any input.

  • Made this for supper tonight for two. Easy to make with on hand ingredients. It was delicious and enough for leftovers. Served with fresh buns! We will be making this again. Thanks for sharing.

    • You’re welcome JoAnn! I’m glad to hear you enjoy the recipe. Thanks for sharing your great review!

  • This soup was a big hit in my family! We all loved it! It was so easy and fast to make. Thanks for awesome recipes! You are awesome!!!

    • I’m glad to hear your family enjoys the recipe as much as mine does! Thanks for sharing your excellent review Tanya!

  • So good! Substituted crab for the clams. Then we traded two of the russets for yams. And topped it off with the bacon and a little cayenne pepper for a sweet/spicy/salty experience. Yum!

    • Yummy, that does sound delicious! Thanks for sharing your great review with other readers Chad! 🙂

  • This soup is so delicious and easy to cook! My husband really loved it and asked me to cook again 😊 That makes me happy!

    • I’m glad to hear you both enjoy the recipe! Thanks for sharing your great review Olga!

  • My little one and I just watched your video and, at the end, he signed to me that he wanted to eat some of the soup. Bacon for the win!

    • OH, that’s so sweet! I hope you both love the recipe! Thanks for sharing Blaire! 🙂

  • Thank you so much for you recipe, I made this today and my husband and my son they love it good taste….

    • You’re welcome Sandra! I’m glad to hear your family loves the recipe! Thanks for sharing your great review!

  • Looks great, I will make this but use oyster meat instead, very easy to get that, and less expensive than clams, I will report my results after I make it. As always, your photos are great and recipes are perfect.

    • Thanks Lee! Please let me know how it turns out!

      • 100% perfect chowder! I did use oyster meat with liquid but went with 2 1/4 cups (perfect amount), and I was out of cream and since there is a bit of flour added, I went with 3 cups of evaporated milk to replace the cream and milk, also perfect. Also added a good handful of small peeled shrimp and a few crab sticks as well. Highly recommended, the Thai family loved this as well. Since one family member cannot eat anything chicken related, I used vegetable stock in place of chicken stock. Thank you, Natasha, for another brilliant recipe.

        • You’re welcome Lee! I’m glad you love the recipe as much as I do! Thanks for sharing your excellent review with other readers!

  • My sister and I made this recipe and two words SIMPLY DELICIOUS!!!!!

    • I’m glad you both love the recipe! Thanks for sharing Sharla!

  • So delicious! It was my first time making clam chowder soup and we loved!!! Thank you for sharing your awesome recipes!!!

    • You’re welcome Yana! I’m glad you love the recipe! Thank you for sharing your great review!

  • To Mary,

    There is a percentage of people that cilantro has a soapy taste , I am one of them. Personally I find it most dominating in it’s chopped up raw state such as added to wraps We make a chicken tequila pasta with cream sauce and once the cilantro is cooked I don’t notice any soapy taste at all. Also cilantro is a form of Parsly and you can substitute as a solution
    Hope this helps

  • Mmmmm. Seafood chowders are so satisfying, especially on a chilly day. I like a tablespoon or so of dry sherry stirred into the pot right before serving, it’s an east coast thing. That and a piece of garlic bread… Yum

    • Yum! That sounds delicious Greg! 🙂

  • This was my first time making clam chowder soup but I enjoyed it, creamy comfort soup😋

    Thank you for ur wonderful recipes, and I like to try out new soups cuz I cook liquid food often:)

    • You’re welcome Tatyana! I’m glad to hear you are enjoy the recipes! Thanks for following and sharing your great review! 🙂

  • Hi Natasha, can shrimp or crab meat be substituted for clams

  • cilantro makes food taste soapy, what can be used instead?

  • Natasha & Family

    If you are looking for fresh New England Lobster and don’t live close to supply check out Clearwater Fine Foods , Bedford , Nova Scotia, Canada. They are one of the largest seafood companies in North America and you are guarenteed the lobster
    is taken fresh out of the water when you order . They ship all over the world.
    We used to send 10 or 15 ibs to our parents in Florida , fresh lobster delivered to their door in less than 24 hours . The price for delivery was a little over a $1.00 per pound for the delivery charge, the lobster price varies with the market. You need about 4 or 5 pounds of lobster to get 1 lb of meat. They also ship other seafood as well. You can check online for details if needed.
    All the Best

  • I love making soups, but have never tried making chowder. This was absolutely delicious and so easy to make. Thank you Natasha!! It goes to the front of my soup recipes!

    • You’re welcome Diane! I’m glad you love the recipe! Thanks for sharing your fantastic review! 🙂

  • Natasha ,

    I also use homemade chicken stock rather than water& with the heavy cream
    We use bacon in our corn chowder recipe but haven’t tried it in our lobster chowder , thanks for the idea sounds like a great flavour enhancer. We omit the flour as this is a personal preference as to the broth consistency

    • My pleasure Charles! I hope you enjoy it as much as I do!

  • I made the clam chowder for dinner tonight and it was delicious. I used the Bumblebee brand of clams.

    • I’m glad to hear that Linda! Thanks for sharing your great review!

  • This chowder looks amazing Natasha!

    • It’s so GOOD! Please let me know what you think if you decide to try it!

  • Is there a specific brand of clams that you buy to use?

  • Natasha

    Great recipe . If you want to expand this recipe to a Lobster chowder let me know and I will send you my chowder recipe . We live in Lunenburg Nova Scotia , Canada and have grown up on seafood.
    We have my Grandmother’s secrets and love to share and pass on. Our local lobster is New England style

    • Natasha & Family,

      The secret in lobster chowder is sautéing
      the lobster meat in sauté pan in butter , lot’s of butter 1/2 lb until the butter turns a red colour, then add cream and add to your chowder, you will have a beautiful red colour to your chowder. This would add depth to your clam chowder as well you can add haddock or scallops . My chowder has 2 onions , 2 carrots , 2 celery,2 potatoes, 6 lbs lobster meat , 8 lbs fresh scallops, 5 lbs haddock, homemade chicken stock from organic chickens. At this point I separate the amount I anticipate using and add organic heavy cream.The balance can be frozen and the cream added later. you can add the cream now and freeze ,just add a little fresh cream when thawing.
      Also when freezing I use straight sided mason jars as when you submerge them in luke warm water within 5 minutes, you can slip them in a pot to reheat. If you use mason jars with the rounded top it takes longer to get the contents out as the opening is smaller than contents.
      When cooking the veg I barely cover with water, after 15 – 20 minutes of cooking start adding fish scallops haddock on top sauted lobster last. If you want to guess your ratio of veg to seafood try 1/3 veg to 2/3 seafood .Add cream at the end , serve
      note for presentation lobster in larger pieces looks better
      Natasha you can easily incoparate this to your clam chowder, you can try mussels, salmon , smoked salmon,(try the smoked salmon in a small batch and a seperate pot as I personally did not think the smoked salmon was a good addition. Any questions please contact
      Hope you enjoy

      • WOW! That is a lot of seafood! Sounds wonderful! Please clarify; you are sauteing the lobster shells, right, because I don’t thing the lobster meat would turn it red.

        • Patricia

          The shells turn red when the lobster is cooked , not related to the red colour of the sautéed lobster meat
          You can make a stock from the shells that will enhance the flavour but not the red colour , that comes from the sautéed lobster meat.
          You can also sautée the lobster meat in butter until it turns red , add cream , reduce until thicken , pour over fresh butter toast viola , creamed lobster on toast , a winner every time
          Since my original post , I have reduced the Halibut and increased the scallops , seems better
          You can make the chowder any size you want .
          You can order fresh New England lobster from Clearwater Seafoods delivered to your door anywhere in the states , live or cooked , check them online
          Feel free to call or email me at
          902-527-7608 Text

          • You certainly know how to enhance an appetite! Guessing you are pretty handy in a kitchen!

  • Two thumbs up!,

    I am new here .

    Lucky me

    • Hello John, Welcome!! I’m glad you enjoy the recipe! Thanks for following 🙂

  • Hi Natasha. I also like your recipes for their simple ingredients. Your photo shows red veggies in the chowder. Is that simply red peppers? I don’t see them listed in your recipe, but I love the punch of colour they add. I can’t rate it yet because I still have to make it, which I definitely will!

  • This was my first time making Clam chowder and your recipe did not disappoint. It was creamy and very filling. My husband and I loved it. The kids not so much 😛 It was a little spicy for their taste.

  • Hi Natasha. I’m from the netherlands. I was wondering if i can make this clam chowder with other seafood? Maybe shrimps and crab? Love your website. Chantalle.

  • This looks so good. Will be making it for lunch on Sunday.

    Quick question: Can i skip or substitute with something Worchestershire sauce? Thanks

  • Natasha this chowder looks soo good! I have a quick question, what brand of canned clams would you recommend?

      • Natasha I came back to rate this recipe! It turned out so yummy! I wasn’t sure about adding Worcestershire sauce, so I decided to add it at the very end when I get a chance to try it without it first, and let me tell you I’m so glad I added it! It brings out all the flavors! Please don’t skip this sauce ppl! It tastes very different without it! Well at least to me!

  • This is why I love your blog! Your recipes always have normal well known ingredients and so easy to follow your steps! I’ve looked up clam chowder recipes in the passed and just f

    Got disappointed. This recipes defiantly trying and I know it will be good! Thank you 🙂

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