Creamy clam chowder with diced potatoes and ham in a white ceramic bowl on a wooden table

Creamy Clam Chowder with Ham and Potatoes

This creamy clam chowder with ham combines potatoes, minced clams, a butter-flour roux, and milk in a thick stovetop soup.

Course Soup

Cuisine American

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 251

Equipment

1 Stovetop for sautéing, boiling, and gently heating the chowder
1 set Measuring Cups and Spoons for the listed cup and tablespoon quantities
1 Cutting Board for dicing the ham and potatoes and chopping the onions
1 Chef's Knife for dicing the ham and potatoes and chopping the onions
1 Large Sauté Pan for cooking the ham and onions and forming the roux
1 Wooden Spoon for stirring the ham, onions, roux, and chowder base
1 Large Heavy-Bottomed Pot for cooking the potatoes and finishing the chowder
1 Fine-Mesh Strainer for draining minced clams without losing small pieces
1 Small mixing bowl for mixing the optional cornstarch slurry
1 Whisk for smoothing the optional cornstarch slurry
1 Can Opener if using canned clams or canned milk
1 Ladle for serving the finished chowder

Ingredients

Chowder

½ cup ham diced
2 cups onions chopped
2 tablespoons butter
1 ⅔ cups water
4 cups potatoes diced
1 jar clam juice or 1 1/2 cups reserved clam nectar when cooking fresh clams
salt to taste
ground black pepper to taste
2 cups clams minced and drained
2 tablespoons flour
2 cups whole milk or half-and-half or canned milk

Optional Thickener

¼ cup cornstarch optional
cold water enough to make a thick slurry; optional

Instructions

Build the Chowder Base

Sauté the diced ham and chopped onions in the butter until the onions are limp. Set the mixture aside.
1/2 cup ham, 2 cups onions, 2 tablespoons butter
Combine the water, diced potatoes, clam juice, salt, and ground black pepper in a large pot. Cook until the potatoes are tender. Do not drain; set the mixture aside.
1 2/3 cups water, 4 cups potatoes, 1 jar clam juice, salt, ground black pepper
Add the flour to the ham-and-onion mixture and stir to make a roux. Mix the roux into the potato mixture and bring it to a boil.
2 tablespoons flour

Thicken and Finish

For a thicker chowder, mix the cornstarch with enough cold water to make a thick slurry. Let the base stop boiling, then stir in the slurry constantly. Bring the mixture back to a boil until thickened.
1/4 cup cornstarch, cold water
Add the whole milk and drained minced clams. Heat the chowder through, but do not allow it to boil again.
2 cups clams, 2 cups whole milk

Notes

Whole milk, half-and-half, or canned milk may be used. When cooking fresh clams, use 1 1/2 cups reserved clam nectar instead of the jar of clam juice. The cornstarch slurry is optional for a thicker chowder.

Nutrition