This easy, creamy recipe forclam chowder with canned clamsdelivers restaurant-quality flavor with pantry staples. Perfect for busy weeknights when you crave something special or are needing some serious comfort food!

top view of a creamy clam chowder with canned clams soup and two plates next to it with crunchy round bread bowls on white plates with the top perfectly cut off and chunky cream soup and a spoon.

Making clam chowder at home ismore delicious, flavorful, and cost-efficientthan ordering it at a restaurant. This soup is also ridiculously easy to whip up. Need I say more?!

My kids RAVE over this meal. It is easily one of our family favorites, and for good reason. This homemade clam chowder uses cornstarch instead of flour, making it gluten-free. This recipe also omits the bacon, but we don’t miss it because it is big on flavor.

Making clam chowder is surprisinglysimple and budget-friendly. I use canned clams and clam juice, which make the flavor out of this world. Canned clams are very affordable, and you get way more clams per bowl than any restaurant version.

wooden board and a shell pattern white plate holding a large crunchy round bread soup bowl with chunky cream souping the center and a silver spoon to the left.

Why You’ll Love This Clam Chowder With Canned Clams Recipe

Pantry-Friendly Convenience:Using canned clams and bottled clam juice means you can satisfy seafood cravings without a special trip to the fish counter.
Customizable Creaminess:Easily adjust the thickness by cooking potatoes longer or using the cornstarch technique for your perfect consistency.
Make-Ahead Friendly:The flavors actually deepen overnight, making this perfect for meal prep or entertaining.
Budget-Conscious Seafood:Get the luxury of seafood without the premium price tag of fresh clams.
One-Pot Wonder:Everything cooks in a single Dutch oven, meaning less cleanup and more family time.

🍲 Soup is the best tool for feeding a family nutritious food on a budget — and what an easy way to gettasty comfort foodon the table!

Recipe Ingredients

Butter
Potatoes
Celery
Onion
Garlic
Bottled Clam juice
Canned clams
Stock —chicken or seafood stock
Cornstarch
Heavy Cream
Seasonings—salt, pepper, and thyme

See the recipe card below for full information on ingredients and quantities.

crunchy round bread bowl on white plate with the top perfectly cut off and chunky cream soup and a spoon in it a second plate in the background and a rustic turquoise soup pot.

How to Make Clam Chowder

Cook onions, celery, and garlic in butter until soft.
Add potatoes, clams, juice, and stock. Simmer until potatoes are tender.
Thicken and allow to cook a few more minutes.
Add the cream and seasonings.

Recipe FAQs

Should I rinse canned clams?

Don’t rinse canned clams because it will dilute the flavor. Also, be sure not to drain off the clam juice; just put it in the clam chowder. Trust me on this one. It will make a huge difference in the taste of your soup.

What is the difference between New England clam chowder and other clam chowders?

New England clam chowder is the more well-known chowder. It is the typical creamy, white soup. Whereas the Manhattan clam chowder has a red, tomato base.

How long will this chowder keep in the refrigerator?

Store in an airtight container for up to 3 days. The flavors actually intensify overnight, making it even better the next day. Just reheat gently to prevent the cream from curdling.

white plate holding a large crunchy round bread soup bowl with chunky chowder the center and a silver spoon.

Expert Tips

Best Potatoes:I’ve made this with new red potatoes and didn’t peel them. Easy peasy.
Cook Gently:Agentle simmer is better than a rolling boil to allow flavors to develop without overcooking the clams or vegetables.
Easy Thickening:Cooking it a little longer makes the potatoes softer andhelps thicken the soup.
Great Leftovers:Clam chowder also makes forTHE best leftovers. The flavors have a chance to really marinate together, and it is so good the next day or two!