Clam Chowder Recipe - Chichilicious

I love making this soup at home because every time I order it at the restaurants its always really salty, and lacking clams.

Clam Chowder Recipe

Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 8


  • 142 g baby clams
  • 1 Tbsp butter
  • 1 fish bouillon cube or clam juice
  • 6 cups water
  • 1 tsp Herbs De Provence
  • 1 bay leaf
  • 1 onion
  • 1 potato medium
  • 1/2 cup carrots
  • 1/2 celery
  • 2 cups 2% Milk
  • 4 Tbsp corn starch
  • 1/2 tsp salt
  • 1/4 tsp pepper


  • Dice the onions, carrots and celery, place in a large pot with the butter and cook, sweating it out for about 5 minutes.
  • Once the onions are translucent, throw in the herbs and cubed potato. Add remaining clam juice, water, and can of clams with their juices.
  • Simmer on medium heat until all the vegetables are tender. Meanwhile, mix the cornstarch with the milk, making sure the cornstarch is completely dissolved.
  • Pour the milk and cornstarch mixture into the soup, letting it boil for 15 minutes, you can adjust the thickness by adding more or less cornstarch.


Calories: 101kcal | Carbohydrates: 12g | Protein: 7g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 24mg | Sodium: 319mg | Potassium: 245mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1452IU | Vitamin C: 5mg | Calcium: 93mg | Iron: 1mg
Course: Soup
Cuisine: American
Keyword: creamy, seafood
Author: Chichi
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