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+ servings

Easy Clam Chowder Made in a Blender

A rich and creamy chowder that’s lighter, lower in fat, and a lot healthier! It also contains a good amount of protein. This recipe uses wholesome ingredients – no canned clams and broths. Best of all, it can be made in a blender! So quick and easy to prepare (and clean up!)
Course Soup
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8 servings
Calories 107kcal


  • blender


  • 1 tablespoon unsalted butter
  • 1 large white onion finely chopped
  • 2 tablespoon gluten-free flour
  • 3 cups skimmed milk
  • 1 ½ cup homemade, unsalted vegetable broth
  • 2 medium russet potatoes peeled and cubed small
  • 2 bay leaves
  • 1 teaspoon thyme
  • Kosher salt and black pepper to taste
  • 10 ounces fresh clams
  • 2 tablespoon fresh chopped parsley for garnish


Recommended: Using a blender with heating capacity

  • Add butter into the blender, press “Cook” then “Medium.” Once it’s melted, add onions and cook until translucent.
  • Add flour and pulse until well-blended, for another 1 to 2 minutes.
  • Add in milk, vegetable broth, potatoes, bay leaves, and thyme. Change the heat to “low” and simmer the soup for about 10 minutes or until the potatoes are fork-tender. Do not press “pulse” yet because it will purée the bay leaves otherwise.
  • Remove the bay leaves, pulse until well-blended, and add clams. Pulse once or twice and finally season with salt and pepper.
  • Transfer to serving bowls and garnish with fresh parsley.

Using a blender without heating capacity:

  • Melt butter in a large pot. Add onions and sauté over medium-low heat until translucent, about 3 to 5 minutes.
  • Add flour and cook, stirring constantly, for another 1 to 2 minutes.
  • Add milk, vegetable broth, potatoes, bay leaves, and thyme, then season with salt and pepper to taste.
  • Bring to a boil, then cover and simmer on low heat until the potatoes are fork-tender, about 10 minutes. Discard bay leaves.
  • Cool the mixture down to room temperature and purée the soup in a blender until smooth (see notes).
  • Return soup to pot, add clams, and simmer for another 5 minutes. Season with more salt and pepper, if necessary.
  • Serve warm and garnish with fresh parsley. Enjoy!


  • If you’re using a blender without heating capacity, make sure that it doesn’t get filled more than halfway because it can make the mixture climb up thereby causing the blender’s lid to pop off. Thus, you may need to either do the puréeing in batches or cool down the mixture to room temperature before filling the blender completely, puréeing the soup, and warming it up once more.
  • Feel free to add more broth to thin out the soup. Contrastingly, simmer the soup more to thicken it up.


Calories: 107kcal | Carbohydrates: 18g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 84mg | Potassium: 398mg | Fiber: 1g | Sugar: 6g | Vitamin A: 343IU | Vitamin C: 6mg | Calcium: 127mg | Iron: 1mg