I like to come up with soup and stew recipes a lot since it’s a meal in a pot. All you have to do is get some nice bread and open up a big bag of salad and store-bought dressing. You get a nice hearty lunch or dinner in no time!

Today I will share my home-style clam chowder recipe. This one is cream-based and has all the traditional chowder ingredients like onion, carrots, celery, potatoes and canned clams.

This recipe is much better than you will find in any restaurant; even probably those by the sea shore. My clam chowder recipe is rich, creamy and packed with flavor.

I like to add cornstarch slurry to make the soup a little thick like the restaurants. Leave the slurry out if you don’t need it thick.

I do have another clam chowder recipe here in the blog which you might want to try. That version is a fancier restaurant style as it has whole clams, making it visually attractive. Today’s recipe is simpler and has fewer ingredients but still packs a punch.

I hope you give both versions a try and let me know your thoughts!

Ingredients

• 1/4 cup unsalted butter
• 1 cup yellow onion, small diced
• 1 cup celery, small diced
• 1 cup carrots, small diced
• 1 tbsp. minced garlic
• 2 bay leaves
• 1 tsp. dried thyme
• 1/4 tsp. dried chili flakes (optional)
• 1/2 tsp. ground black pepper
• 1/2 tsp. salt
• 2 tbsp. chicken base
• 3 cups potatoes, medium diced
• 2 10 oz. canned whole baby clam, do not drain
• 3 cups milk
• 1 cup half & half
• 2 tbsp. cornstarch
• 1/4 cup water

Instructions

Heat a large soup pot over medium heat. Add butter, once the butter is melted add onion, celery, and carrots. Stir well, cook for 3-5 minutes.

Add garlic, stir, then cook for 2 minutes. Make sure to stir often.

Add bay leaves, thyme, chili flakes, salt, pepper, and chicken base. Turned the heat down to low. Stir well, then cook for 1 minutes.

Add potatoes, stir, turn the heat up to medium low. Cook potatoes for 5 minutes, stirring few times in between.

Then, add the canned clams along with it’s juices, half & half, and milk.

Bring to a gentle boil, cover, and simmer until the potatoes are tender for about 25 minutes.

Place cornstarch and water in a small bowl and whisk well.

Add this mixture to the chowder slowly while stirring. Then cook for a few minutes more or until the chowder reaches your desired thickness. Taste for seasoning!

Serve with some nice bread or crackers of your choice.

Serves 6-8

Did you make this dish? I’d love to know how it turns out! Feel free to like this post and comment or use the hashtag #globaldinein on Instagram. If you would to be notified of upcoming posts, please consider subscribing to my blog!