This Easy Creamy Clam Chowder made me a clam chowder lover. It is now one of my favourite things, especially because my husband found the recipe, made it, and convinced me to try it.

My experience with clam chowder in the past was not positive. All I remember is that it tasted fishy and bland. This recipe had a mild flavour, a creamy texture and the chopped vegetables added interest and flavour. Before my husband made it, the dietitian in me fine-tuned the recipe to make it healthier by adjusting the amount of butter and flour, changing the cream to homogenized milk and substituting balsamic vinegar for the red wine vinegar. These changes enhanced the flavour while keeping the soup thick and creamy.

This clam chowder is a version of Manhattan Clam Chowder which has a milk or cream base, whereas Boston Clam Chowder has a tomato base. Most clam chowders contain potatoes, carrots, onions and clams, although other types of seafood and ingredients such as bacon may be added.

I found that the soup was delicious as it was, and did not need any other seasonings or salty meats. In the future I will try adding other types of seafood, such as shrimp and more vegetables, to enhance the flavour and nutrient profile.

One thing I learned when analyzing the recipe was how much protein clams contain. A three ounce (90g) portion, or one Canada’s Food Guide serving contains 130 calories and 22 grams of protein. As a nutritional bonus, they also contain healthy minerals such as selenium and B vitamins including niacin. Clams are a sustainable seafood which is important given the growing concern about the environment.

If you have a favourite seafood chowder recipe or if you decide to try this one, we would love to hear from you.

Easy Creamy Clam Chowder
Prep Time
25 min
Cook Time
25 min
8 servings


3 - 6.5 oz cans (200 ml) clams, minced
1 cup (250 ml) onions, minced
1 cup (250 ml) celery, diced
2 cups (500 ml) potatoes, cubed
1/2 cup (125 ml) Butter
1/2 cup (125 ml) All-purpose flour
4 cups (1 L) Homogenized milk
2 tbsp (30 ml) Balsamic vinegar


  1. Place onions, celery, carrots and potatoes in a large skillet.
  2. Drain juice from clams and pour it over vegetables in skillet. Add water to cover.
  3. Cook over medium heat until tender (10-15 minutes).
  4. Meanwhile, melt butter in a heavy saucepan over medium heat.
  5. Whisk in flour until smooth. Add milk, and stir constantly until thick and smooth.
  6. Stir in cooked vegetables and heat through. Do not boil.
  7. Just before serving, stir in clams. Once clams are hot, add balsamic vinegar and season with salt and pepper if desired.