Vegetable Clam Chowder Recipe

Name: Vegetable Clam Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces frozen clams, thawed and rinsed; 5 -6 potatoes, cubed; 5 -6 cups carrots, peeled and cubed; 1 cup carrot, blended; 2 large onions, blended; 1 medium onion, cubed; 5 stalks celery, cubed; ½ cup Thai basil, minced; 4 tablespoons sweet unsalted butter; 5 tablespoons cornstarch or 5 tablespoons all-purpose flour, paste; 2 cups heavy whipping cream or 2 cups half-and-half; water; salt and pepper

Servings: persons

12 ounces frozen clams, thawed and rinsed
5 -6 potatoes, cubed
5 -6 cups carrots, peeled and cubed
1 cup carrot, blended
2 large onions, blended
1 medium onion, cubed
5 stalks celery, cubed
½ cup Thai basil, minced
4 tablespoons sweet unsalted butter
5 tablespoons cornstarch or 5 tablespoons all-purpose flour, paste
2 cups heavy whipping cream or 2 cups half-and-half
water
salt and pepper

1
1.
2
Prepare clams and stir-fry it on a pan.
3
Then set it aside for later.
4
2.
5
In a heated pot, melt the butter and put in cubed carrots, onions, and celery to cook.
6
3.
7
Stir in onions and carrots blend as well as the flour paste.
8
4.
9
Pour in water to cover vegetables and let it boil, lower the heat to simmer 30 minutes.
10
5.
11
In medium heat, put in potatoes Let it simmer 30-40 minutes until potatoes are cooked.
12
6.
13
In high heat, pour in heavy whipping cream, wait until liquid thickens and add cooked clams.
14
7.
15
Add salt and pepper for taste.

809

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 12 ounces frozen clams, thawed and rinsed, 5 -6 potatoes, cubed, 5 -6 cups carrots, peeled and cubed, 1 cup carrot, blended, and more.

Yes, Vegetable Clam Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetable Clam Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions