Clam Chowder {30 Minute Recipe}
Prep time
Cook time
Total time
Simple and basic ingredients come together to make a wonderful, rich and tasty Clam Chowder in minutes!
Recipe type: Soup
Cuisine: Seafood
Serves: 6
  • 3 6.5 oz cans of chopped clams in clam juice
  • 1 large onion, small diced
  • 2 stalks of celery, small sliced
  • 2 carrots, very small diced
  • 4 medium potatoes, small diced
  • 1 15 oz can sweet kernel corn, (can used frozen if desired 1½ cups)
  • 5 tbsp butter
  • 4 tbsp flour
  • 2 cups light whipping cream (or 1 cup cream one cup milk)
  • 1-2 cups milk
  • Salt and Pepper to taste
  • Bacon Bits and Parsley for garnish (optional)
  1. In a large soup pot, Turn burner to medium high and add the butter.
  2. As butter is melting add chopped onion, celery, carrot and potatoes.
  3. Saute for 5 minutes or until onion and celery are very tender. (salt and pepper generously approx 1 tsp salt ¼ tsp pepper)
  4. While veggies are sauteing, drain clams and reserve the clam juice
  5. Add flour and stir until incorporated.
  6. Pour in clam juice and stir until it thickens up.
  7. Add the light cream and 1 cup milk
  8. Bring chowder to a low boil. Let chowder simmer at a low boil until carrots and potatoes are tender. (about 10 minutes)
  9. Add drained clams and drained corn to chowder and heat through.
  10. Chowder will be quite thick. Add milk to get desired consistency.
  11. Add more salt and pepper to taste.
  12. Serve with rolls or bread and garnish with bacon and parsley if desired.
Recipe by Real Life Dinner at