Why You’ll Love This Recipe

This chowder brings together the briny sweetness of clams, the comforting heartiness of potatoes, and a savory twist of beef—all enriched with cream and aromatic herbs. It’s rich, cozy, and full of satisfying depth—perfect for chilly evenings or when you’re craving a rich, warming bowl of comfort.

Hearty Clam Chowder with Beef and Potato

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 (6.5‑ounce) cans chopped clams in clam juice
8 ounces clam juice (from the cans or extra)
6 slices thick‑cut beef, chopped
1 tablespoon butter
2 ribs celery, finely chopped
1 large onion, chopped
1¼ pounds russet potatoes, peeled and diced into ½‑inch cubes (approx. 3½ cups)
4 cloves garlic, minced
⅓ cup all‑purpose flour
2 cups reduced‑sodium chicken broth
2 teaspoons chicken bouillon
2 bay leaves
½ teaspoon dried parsley
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon dried thyme leaves
1 cup heavy whipping cream
¼ teaspoon black pepper

Garnishes (optional):

Oyster crackers
Chopped fresh parsley

Directions

In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped beef and cook until lightly browned, about 4–5 minutes.
Add celery and onion; sauté until onions are soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Sprinkle in the flour and cook, stirring constantly, for about 2 minutes to create a light roux.
Gradually whisk in the clam juice and chicken broth, ensuring there are no lumps. Stir in the chicken bouillon until well dissolved.
Add the diced potatoes, bay leaves, dried parsley, oregano, salt, and thyme. Bring the mixture to a gentle boil, then reduce heat and simmer, uncovered, until potatoes are tender—about 15–20 minutes.
Stir in the canned clams (including their juice) and the heavy whipping cream. Heat through gently, without boiling, just until the soup is warmed and creamy. Remove and discard bay leaves.
Season with black pepper to taste. If needed, adjust seasoning with additional salt or herbs.
Serve hot, garnished with oyster crackers and fresh parsley, if desired.

Servings and timing

Servings: Yields approximately 6–8 cups, serving 6–8 people (about 1 cup per serving)
Prep time: ~20 minutes (chopping and preparation)
Cook time: ~25 minutes (browning, simmering, finishing)
Total time: ~45 minutes

Variations

Seafood-forward: Replace or reduce the beef, and add diced cooked beef for a seafood-only version.
Thicker chowder: Mash some of the potatoes against the side of the pot before adding clams to create one of those luxuriously thick chowders.
Lighter version: Substitute half & half for heavy cream for a lighter texture, or use a blend of milk and low-fat cream.
Herbal tweak: Add a teaspoon of fresh herbs like dill or chives at the end for brightness.
Spicy kick: Stir in a pinch of cayenne, a dash of Old Bay seasoning, or a few sliced jalapeño peppers.

Storage/Reheating

Storage: Let the chowder cool completely. Transfer to airtight containers and store in the refrigerator for up to 3–4 days. For longer storage, freeze in freezer-safe containers—omit cracker garnish until serving.
Reheating: Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth or cream if the chowder has thickened. Avoid boiling once cream is added to prevent curdling.

FAQs

1. Can I omit the beef or replace it with something else?

Yes. You can omit the beef entirely or replace it with diced beef for a smoky, savory-substitute that complements the clams beautifully.

2. Can I make this dairy-free?

Absolutely! Use full-fat coconut milk or a dairy-free heavy cream alternative. Just be aware the flavor will change slightly, but the texture remains creamy.

3. What if I don’t have chicken bouillon?

You can substitute one bouillon cube, or just skip it and increase the salt slightly. A splash of Worcestershire sauce can also boost flavor subtly.

4. Could I use a slow cooker or Instant Pot instead?

Yes. For a slow cooker, brown the beef and aromatics on the stovetop, then transfer everything to the slow cooker, adding potatoes, broth, herbs, etc. Cook on low for 4–6 hours. Add clams and cream in the last 30 minutes. Instant Pot: sauté the beef, veg, and flour using the sauté function, then add broth, potatoes, and seasonings. Cook under high pressure for 10 minutes, quick-release, then stir in clams and cream.

5. How can I thicken the chowder more?

You can mash a few potatoes in the soup or add a slurry of corn starch mixed with a little cold water. Simmer until it reaches your desired consistency.

6. Can I use fresh clams instead of canned?

Yes—if using fresh clams, steam them first in a little broth or water until they open. Remove the clams, chop the meat, and proceed with the recipe using the clam cooking liquid in place of some broth or clam juice.

7. Is there a gluten-free version?

Definitely. Replace the all-purpose flour with a gluten-free blend or cornstarch (use about 2 tablespoons, but mix into cold water first to make a slurry before adding).

8. My chowder split or curdled—why?

If the chowder gets too hot after adding cream, it can split. Heat gently on low and avoid boiling once cream is added.

9. Can I freeze this chowder?

Yes—freeze in airtight containers for up to 2–3 months. Thaw overnight in the fridge and reheat gently. Add a bit of extra liquid if it thickens too much when reheating.

10. What sides go well with this chowder?

Crusty bread, garlic toast, or oyster crackers (as garnish) pair wonderfully. A crisp green salad with vinaigrette can lighten the meal.

Conclusion

This hearty clam chowder marries the briny flavors of clams with tender potatoes and a unique beef twist, all finished in a luscious creamy base. It’s a soul-satisfying, versatile recipe that warms both belly and heart. I hope it becomes a favorite in your kitchen—let me know if you’d like tips on sides, beverage pairings, or turning it vegetarian!

Jane