Creamy Clam Chowder with Ham and Potatoes

A thick stovetop chowder finished gently with milk and clams

Build the base in stages, then keep the final heat gentle

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This creamy clam chowder with ham brings tender potatoes into a thick, milk-finished soup. The method gives each part its own moment on the stove: the savory pan starts separately, the diced potatoes soften in their cooking liquid, and the two come together through a simple roux.

The key is to follow the heat changes in order. Boiling is useful while the potato base thickens, but the final dairy-and-shellfish stage needs gentler heat. Set up the pans before you begin, keep the cooked mixtures nearby, and the last few steps can move steadily without overcooking the finished pot.

Start with the ham and onion pan

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Set the stovetop for medium cooking and gather the measuring cups and spoons. Use a cutting board and chef's knife to prepare the diced and chopped ingredients. In a large sauté pan, combine the prepared ham with two cups of chopped onions and two tablespoons of butter. Cook until the onions are limp, moving everything around the pan with a wooden spoon, then set the pan aside.

Cook the potato mixture without draining it

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Pour one and two-thirds cups of water into a large heavy-bottomed pot. Add the diced potatoes along with one jar of clam juice, or use the reserved nectar variation when cooking fresh shellfish. Season with salt and ground black pepper, then cook until the potato pieces are tender. Keep every bit of the cooking liquid in the pot; it becomes part of the chowder base.

Join the pans with a roux and optional slurry

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Return to the ham-and-onion pan and stir in two tablespoons of flour to form the roux. Stir that mixture into the potato pot and bring the combined base to a boil. The flour and butter begin the thickening while the potato cooking liquid stays in the soup.

For the thicker variation, place one-quarter cup of cornstarch in a small mixing bowl and add enough cold water to make a thick slurry. Smooth it with a whisk. Let the chowder base stop boiling, stir in the slurry constantly, and then bring the mixture back to a boil until it thickens.

Finish without another boil

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Drain the minced shellfish in a fine-mesh strainer. If your chosen ingredients come in cans, have a can opener ready. Stir in two cups of whole milk, half-and-half, or canned milk, followed by the drained shellfish. Warm the pot through, watching the surface so it does not return to a boil. That final restraint keeps the last stage aligned with the method.

Serve the chowder while everyone gathers

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Bring the warm pot close to the table and use a ladle to fill bowls as family or friends take their seats. The chunks of potato and ham make each serving substantial, while the shellfish and milk base keep the meal centered on one shared pot. One person can carry bowls, another can pass spoons, and the cook can portion the chowder at the table so it stays hot without returning it to a boil. This is an easy dish to serve in an unhurried round: fill the first bowls, pass them down, and keep the pot nearby for anyone who would like another helping.

Tell us which milk option you used and whether you chose the optional cornstarch thickener, or leave a question about bringing the two bases together. Leave a comment.