Homemade Clam Chowder

A rich, creamy bowl of Clam Chowder is the epitome of comfort food to me. I crave this soup year round-not just in the colder months. Bonus points for this recipe being gluten free too!

Let’s get started!

I have a feeling this Clam Chowder is going to become one of your go-to recipes.


01 Potatoes

02 Minced Clams

03 Chicken or Seafood Stock

04 Seasonings

05 Heavy Cream

06 Cornstarch + More!


In a large stockpot or Dutch oven add the butter, chopped celery, and onion, and cook over medium high heat, stirring occasionally, until the onion is tender, about 5 minutes. Add the garlic and stir until fragrant.


Add the potatoes, thyme, clams with juice, clam juice, and chicken stock to the pan. Bring the mixture to a boil and then reduce to medium. Add a lid to the pot and simmer until the potatoes are tender.


When the potatoes are tender add the cold water to a small bowl and whisk in the cornstarch. Add the cornstarch mixture to the stock pot and stir to combine. Let the mixture simmer for 3 more minutes.


Add the cream, salt, and pepper and remove from the heat. Adjust the salt and pepper to taste.


Serve in bread bowl or normal bowls with chopped chives and oyster crackers.

Bread bun

Other Recipes

Broccoli and Cheese Soup

Classic Minestrone Soup