This rich and comforting clam chowder delivers everything you love about a traditional coastal classic—tender potatoes, sweet clams, and a velvety cream base that ties it all together.
Each spoonful is loaded with hearty vegetables and a subtle briny depth from the reserved clam juice, creating a perfectly balanced and deeply satisfying soup.
What sets this version apart is the finishing touch of red wine vinegar, which brightens the entire dish and enhances the natural flavors without overpowering them.
Whether you’re serving it as a cozy weeknight dinner or a crowd-pleasing starter, this chowder is a timeless recipe that feels both indulgent and comforting.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Servings: 8
Ingredients
- 2 cups potatoes, peeled and cubed
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup onion, finely minced
- 3 (6.5-ounce) cans minced clams, drained (reserve juice)
- Water, as needed to cover vegetables
- ¾ cup butter
- ¾ cup all-purpose flour
- 1 quart half-and-half cream
- 2 tablespoons red wine vinegar
- 1 ½ teaspoons salt
- Freshly ground black pepper, to taste
Directions
- In a large skillet or pot, combine the potatoes, carrots, celery, and onion. Pour in the reserved clam juice and add enough water to fully cover the vegetables. Cook over medium-low heat, stirring occasionally, until the vegetables are tender.
- In a separate large, heavy-bottomed saucepan, melt the butter over medium heat. Whisk in the flour and cook until a smooth paste forms. Gradually whisk in the half-and-half, stirring continuously until the mixture thickens into a creamy base.
- Add the cooked vegetable mixture along with its cooking liquid into the cream base. Stir well and heat through without boiling.
- Gently fold in the clams just before serving, allowing them to warm through without overcooking.
- Stir in the red wine vinegar, then season with salt and freshly ground black pepper to taste. Serve hot.
Chefs Notes
- For extra depth of flavor, sauté the onions in a bit of butter before adding the vegetables.
- If you prefer a thicker chowder, let it simmer a few extra minutes after combining everything.
- Use fresh clams if available for an even more authentic flavor.
- A sprinkle of fresh parsley or a side of crusty bread makes a perfect finishing touch.