There’s something magical about a big pot of chowder simmering on the stove—it’s the kind of comfort food that makes the whole kitchen feel warmer. This version of clam chowder is a fresh twist on the classic, loaded with vegetables, rich flavor, and satisfying textures. Whether you’re a fan of seafood soups or just love a good bowl of hearty stew, this recipe will quickly become a staple in your kitchen.
Brimming with carrots, potatoes, sweet corn, and tender clams, this chowder doesn’t just feed the body—it soothes the soul. Serve it up with warm crusty bread, and you’ve got a meal to remember.
Ingredients for Hearty Homestyle Clam Chowder with Garden Vegetables
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2 tablespoons (30 ml) canola oil
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2 large onions, diced
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4 medium carrots, peeled and diced
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1 stalk celery, diced
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3/4 teaspoon (4 g) kosher salt
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1 teaspoon (2 g) Old Bay seasoning
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1/2 teaspoon (1 g) freshly ground black pepper
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1 can (28 oz / 800 g) crushed tomatoes
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1 bottle (8 oz / 240 ml) clam juice
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1 bottle (8 oz / 240 ml) water
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5 slices cooked bacon (or turkey bacon), chopped
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2 Idaho potatoes, peeled and diced into 1/2-inch (1.25 cm) cubes
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6 oz (170 g) fresh string beans, cut into 1-inch (2.5 cm) pieces
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16 oz (450 g) frozen corn
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1/2 teaspoon (1 g) dried thyme
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1/2 teaspoon (1 g) dried oregano
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2 teaspoons (8 g) granulated sugar or no-calorie sweetener (e.g., Splenda)
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3 cans (6.5 oz / 185 g each) chopped or minced clams
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Additional water if broth becomes too thick
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1 teaspoon (optional) (2 g) crushed red pepper flakes
How to Make Hearty Homestyle Clam Chowder with Garden Vegetables
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In a large soup pot over medium-low heat, warm the canola oil. Add the diced onions, carrots, and celery. Stir in the salt, pepper, and Old Bay seasoning. Mix thoroughly, cover the pot, reduce the heat slightly, and allow the vegetables to sweat until softened, about 5–8 minutes. Add the cooked bacon and stir to blend.
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Pour in the crushed tomatoes, clam juice, and water. Bring the mixture to a gentle simmer. Cover the pot and cook on low for 20 minutes. Reduce the heat further if bubbling becomes too intense. Stir in the sugar and let it simmer for another 5 minutes. Taste the broth and adjust sweetness if needed by adding a bit more sugar.
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Add the diced potatoes to the pot and continue to simmer on low heat for 15 minutes, covered. Add the string beans, corn, oregano, thyme, and optional red pepper flakes. Simmer for another 5 minutes. Finally, add the clams and stir well. Let them warm through, then serve hot.
This garden-style clam chowder is more than just a meal—it’s a hug in a bowl. Packed with vegetables, lightly seasoned, and brimming with briny clams, it’s both comforting and nutritious. Whether you’re cooking for a crowd or meal prepping for the week ahead, this chowder delivers deep flavor with minimal fuss.
Ladle it into bowls, pair it with warm bread, and let every spoonful remind you why homemade always wins.
