Creamy Clam Chowder Soup

Catherine Erwin


This is my family's favorite soup for fall. With it's creamy texture and quick prep time, it's a mid week busy night winner! I add some fresh sourdough bread and have no problems getting everybody together around the dinner table!


★★★★★ 1 vote

30 Min
1 Hr


  • 1 c
    onion, finely chopped
  • 1 c
    celery, finely chopped
  • 3 can(s)
    (6-1/2 oz) minced clams
  • 3/4 c
    butter beans
  • 3/4 c
  • 1 pt
  • 1 pt
  • 1-1/2 Tbsp
  • 1/2 Tbsp
  • 1 Tbsp
    wine vinegar
  • 2 c
    potatoes, finely chopped

How to Make Creamy Clam Chowder Soup


  1. Place all veggies in medium saucepan. Drain juice from clams and pour clams over veggies.
  2. Add enough water to barely cover veggies and simmer. Cook over medium heat until potatoes are fork tender. (About 20 minutes)
  3. In meantime, melt butter. Add flour and blend. Cook one or two minutes over medium heat so that flour doesn't taste raw.
  4. Add half-and-half and milk. Cook and stir until smooth and creamy. Use whisk to blend. Continue stirring until soup is thickened.
  5. Add vegetables and clams (water too!) to the soup. Add seasonings to taste. Lastly add vinegar.
  6. Heat thoroughly and enjoy!

Printable Recipe Card

About Creamy Clam Chowder Soup

Course/Dish: Chowders
Other Tags: Quick & Easy For Kids

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