Clam Chowder with Roasted Potatoes and Crispy Chorizo

This Clam Chowder with Roasted Potatoes is rich, creamy, and packed with flavor—an easy New England-style chowder made with canned clams, chorizo, and crispy potatoes.

If you’re a chowder lover, this Clam Chowder with Roasted Potatoes is going to become your new signature soup. Inspired by classic New England flavors but taken up a notch, this bowl is thick, rich, and deeply satisfying. Roasting the potatoes instead of boiling them adds a golden, slightly crisp texture that beautifully contrasts with the creamy broth.

And the secret ingredient that makes this chowder unforgettable? Chorizo. It adds smoky depth and richness without overpowering the clams, making every bite layered with flavor. It’s the perfect mash-up of tradition and comfort, giving you the feel of a 5 star clam chowder recipe while still being incredibly easy to make at home.

Whether you’re searching for a New England clam chowder recipe or the best way to use canned clams (yes – this is absolutely a New England clam chowder recipe with canned clams), this dish checks every box.

Roasted potatoes = next-level flavor
Caramelized edges add richness you don’t get from simmered potatoes.

Canned clams make it easy
Affordable, accessible, and delicious – especially if you choose the best canned clams for chowder. I recommend Bar Harbor Chopped Clams if you can find them!

Extra creamy and thick
The butter-flour roux + whole milk + heavy cream create a velvety, thick New England-style chowder.

Cozy and comforting
Perfect for chilly nights, holiday menus, or serving in a bread bowl.

Easy to customize
Add shrimp, extra veggies, or adjust the spice level.

Clams & Potatoes

• Two 6.5 oz cans minced clams
• 1 lb Petite Gold Potatoes, diced
• 3 tbsp olive oil
• 1 tsp paprika
• Salt & black pepper to taste

Soup Base

• 7 oz pork chorizo
• 1 medium onion, finely chopped
• 2 celery stalks, finely chopped
• 2 cups chicken broth
• Reserved clam juice
• 1 bay leaf
• ½ tsp dried thyme

Cream Mixture

• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream

For Serving

• Fresh parsley, chopped (optional)
• Oyster crackers or crusty bread

Roast the Potatoes

Preheat oven to 450°F. Toss diced potatoes with olive oil, paprika, salt, and pepper. Spread on a parchment-lined sheet and bake 20–25 minutes, until golden and crisp.

Cook the Chorizo

Drain the canned clams, reserving the juice. In a large soup pot, cook chorizo until browned and crispy. Transfer to a paper towel–lined plate, leaving a small amount of grease in the pot.

Sauté the Veggies

In the same pot, add onion and celery (plus a little olive oil if needed). Cook 5 minutes, until softened.

Build the Broth

Add chicken broth, reserved clam juice, bay leaf, and thyme. Bring to a boil, then reduce to a simmer.

Make the Roux

In a separate saucepan, melt butter over medium heat. Stir in flour and cook until lightly golden. Slowly whisk in whole milk and heavy cream. Cook 5–7 minutes, until thickened.

Combine Everything

Add chopped clams and roasted potatoes to the soup pot. Pour in the creamy roux mixture and stir to combine. Season with salt and pepper. Heat gently – do not boil.

Serve

Ladle into bowls and top with crispy chorizo and fresh parsley. Serve with oyster crackers or crusty bread (or try it as clam chowder with bread bowl).

Roast the potatoes instead of boiling—they hold their structure and add great texture.
Don’t skip the roux—that’s the key to a thick New England clam chowder recipe.
Add the clams at the end so they stay tender, not rubbery.
Low and slow! High heat can cause the dairy to separate.

POSSIBLE VARIATIONS

Clam Chowder with Shrimp: Add raw shrimp during the final 3–4 minutes of cooking.

Spicy Version: Use hot chorizo or add red pepper flakes.

Vegetable Boost: Add corn, carrots, or diced bell pepper.

Extra Thick Chowder: Add an additional tablespoon of flour to the roux.

This chowder is hearty on its own, but you can pair it with:

• A warm bread bowl
• Side salad
• Sourdough slices
• Roasted vegetables
• Oyster crackers
• Garlic bread

This Clam Chowder with Roasted Potatoes stores and reheats beautifully, making it perfect for meal prep, next-day lunches, or prepping ahead for busy weeknights. The flavors deepen as it sits, giving the chowder that classic “even better tomorrow” richness.

How to Store Clam Chowder

Refrigerator:

• Transfer completely cooled chowder to an airtight container.
• Store in the fridge for 3–4 days.
• The roasted potatoes hold their texture better than simmered potatoes, making this chowder great for leftovers.

Freezer:
You can freeze clam chowder, but dairy-based soups may separate slightly when thawed.

• Freeze cooled chowder in freezer-safe containers for up to 2 months.
• Thaw overnight in the refrigerator.
• Reheat slowly and whisk well to bring the texture back together.
• Add a splash of milk or cream if needed to restore creaminess.

How to Reheat Clam Chowder

Stovetop (Best Method):

• Add leftover chowder to a pot over low to medium-low heat.
• Stir frequently to prevent sticking or curdling.
• Do not let it boil—this can cause separation.
• Add milk, cream, or broth if you need to thin it out.

Microwave:

• Heat in 30–45 second intervals, stirring between each round.
• Keep the power at 50–70% to avoid overheating the dairy.

Reheat Pro Tip:
If the chowder thickens in the fridge (which is normal), just add a splash of chicken broth, milk, or cream when reheating to loosen it back to your preferred consistency.

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Roasted Potato Clam Chowder with Crispy Chorizo

This Clam Chowder with Roasted Potatoes is everything you love about classic New England chowder, but with a cozy twist – crispy roasted potatoes, smoky chorizo, tender clams, and a luxuriously creamy broth. It’s simple, hearty, and the kind of comforting soup you’ll crave all season long.

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Soup

Servings 6

Ingredients

  

• Two 6.5oz cans minced clams
• 7 oz. Pork Chorizo
• 1 medium onion finely chopped
• 2 celery stalks finely chopped
• 1 lb bag of Petite Gold Potatoes diced
• 3 tablespoons olive oil
• 1 teaspoon paprika
• 2 cups chicken broth
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 2 cups whole milk
• 1 cup heavy cream
• 3 tablespoons all-purpose flour
• 3 tablespoons unsalted butter
• Salt and black pepper to taste
• Fresh parsley Chopped (Optional, for garnish)

Instructions

 

• Preheat your oven to 450 degrees Fahrenheit and line a baking sheet with parchment paper.
• In a large bowl, combine diced potatoes, olive oil, paprika, salt and pepper to taste. Mix well to combine.
• Spread potatoes evenly onto parchment paper and bake for 20-25 minutes until golden brown and crisp.
• Open the cans of clams and drain them, reserving the juice.
• In a large soup pot, cook the chorizo over medium heat until it’s crispy and browned.
• Remove the chorizo from the pot and place it on a paper towel to drain. Leave a small amount of grease in the pot for flavor.
• In the same pot with the chorizo grease, add the finely chopped onion and celery. If needed, add in a tablespoon of olive oil.
• Sauté for about 5 minutes until the vegetables are softened.
• Pour in the chicken broth and add the reserved clam juice.
• Add the bay leaf and dried thyme.
• Bring the mixture to a boil and then reduce the heat to a simmer.
• While that’s simmering, in a separate saucepan, melt the unsalted butter over medium heat.
• Stir in the all-purpose flour to create a roux. Cook for a few minutes until it’s lightly golden in color.
• Gradually add the whole milk and heavy cream to the roux, stirring continuously to avoid lumps.
• Continue cooking and stirring until the mixture thickens, which should take about 5-7 minutes.
• Add the chopped clams to the soup pot along with the roasted potatoes and stir.
• Pour the creamy mixture from the saucepan into the pot and stir well to combine.
• Season with salt and black pepper to taste.
• Gently heat the chowder over low heat until it’s heated through, but do not boil.
• Ladle the clam chowder into bowls, garnish with crispy chorizo, and chopped fresh parsley (if desired).
• Serve with oyster crackers or crusty bread.