Clam Chowder Culver’s Recipe (Easy Copycat)

Culver’s clam chowder is a Friday favorite for good reason. It’s thick, creamy, and loaded with tender clams and soft potatoes in every spoonful. With this copycat recipe, you can make it at home any day of the week in about 40 minutes.

This New England-style chowder starts with crispy bacon, onions, and celery, then simmers with potatoes and clam juice until everything is tender. A splash of cream at the end makes it rich and velvety, just like the bowl you get at the restaurant.

It’s the perfect partner for a homemade fish fry. Serve it with my Culver’s Fish Sandwich Recipe and a side of Culver’s Tartar Sauce for a full Friday night dinner at home.

Why you’ll love this recipe

• One pot, about 40 minutes start to finish.
• Thick and creamy without being gluey or pasty.
• Uses canned clams, so there’s no shucking and it’s easy to find year-round.
• Perfect for Lent and Friday fish fry nights.
• Freezer-friendly for easy future dinners.

What does Culver’s clam chowder taste like?

It’s a classic creamy New England clam chowder. It tastes rich and buttery, with a gentle briny clam flavor, soft potatoes, and a hint of smoky bacon. It’s thick enough to coat a spoon but not heavy.

Ingredients for Culver’s clam chowder

• Bacon: Adds smoky, savory depth that makes the chowder irresistible.
• Unsalted butter: Builds a rich base and helps soften vegetables.
• Yellow onion: Gives the chowder a sweet, mellow flavor foundation.
• Celery: Adds a subtle crunch and classic chowder flavor.
• Garlic: Brings a gentle, aromatic warmth to every spoonful.
• All-purpose flour: Thickens the chowder into a creamy, spoon-coating texture.
• Clam juice: Provides the briny seafood flavor that defines chowder.
• Chopped clams: Tender bites of clam; save the canning juice.
• Yukon Gold potatoes: Hold their shape and turn soft and creamy.
• Whole milk: Creates a smooth, creamy broth without being too heavy.
• Heavy cream: Makes the chowder rich, velvety, and restaurant-worthy.
• Dried thyme: Adds an earthy, herbal note that complements seafood.
• Bay leaf: Infuses subtle depth while the potatoes gently simmer.
• Salt and black pepper: Season to taste right before serving the chowder.
• Fresh parsley: Adds a pop of fresh color and flavor.
• Oyster crackers: Classic crunchy topping for every bowl of chowder.

Equipment

• Large Dutch oven or heavy soup pot
• Wooden spoon
• Cutting board and knife
• Can opener
• Ladle

How to make copycat Culver’s clam chowder

Step 1: Cook the bacon. In a Dutch oven over medium heat, cook the bacon until crisp, about 6 minutes. Move it to a paper towel, leaving the drippings in the pot.

Step 2: Soften the vegetables. Add the butter, onion, and celery. Cook for 5 minutes until soft. Stir in the garlic for 30 seconds.

Step 3: Make the roux. Sprinkle in the flour and stir for 1 to 2 minutes so it loses its raw taste.

Step 4: Add the liquids. Slowly pour in the bottled clam juice and the juice drained from the canned clams, stirring until smooth.

Step 5: Simmer the potatoes. Add the potatoes, thyme, and bay leaf. Bring to a gentle simmer and cook for 15 minutes, until the potatoes are fork-tender.

Step 6: Make it creamy. Lower the heat and stir in the milk and cream. Heat gently for 5 minutes. Do not boil.

Step 7: Add the clams. Stir in the clams and half the bacon. Cook 2 to 3 minutes, just until hot. Remove the bay leaf. Add salt and pepper to taste. Top with the remaining bacon, parsley, and oyster crackers.

Tip: Add the clams last. Overcooked clams turn rubbery.

Tips for the best clam chowder

• Save the clam juice from the cans. It adds a lot of flavor.
• Keep it below a boil once the dairy goes in, or it can curdle.
• Want it thicker? Mash a few potato cubes against the side of the pot.
• Too thick? Stir in a splash of milk or clam juice.
• Let it rest 10 minutes before serving. It thickens and the flavors come together.

Variations

• Lighter chowder: Use all whole milk instead of cream.
• No bacon: Skip it and use 2 extra tablespoons of butter.
• Fresh clams: Steam 3 pounds of littleneck clams, chop the meat, and strain the cooking liquid to use as clam juice.
• Crockpot: Cook the bacon and vegetables first, then add everything except dairy and clams to a slow cooker. Cook on low 6 hours, then stir in the dairy and clams for the last 30 minutes.
• Bread bowls: Serve in hollowed-out sourdough rounds.

How to store and reheat

• Fridge: Keep in an airtight container for up to 3 days.
• Reheat: Warm gently over low heat, stirring often. Don’t microwave on high or let it boil.
• Freezer: Freeze up to 2 months. The potatoes may soften a little. Thaw overnight in the fridge and whisk while reheating.

What to serve with Culver’s clam chowder

Make it a Friday fish fry at home with these copycats:

• Culver’s Fish Sandwich Recipe: Crispy cod and chowder is the classic Friday combo.
• Culver’s Tartar Sauce Recipe: For dunking your fish.
• Culver’s Coleslaw Recipe: A cool, crunchy side.
• Copycat Culver’s Reuben Melt: Soup and a grilled sandwich, deli style.
• Easy Copycat Culver’s Onion Rings: Crunchy and great for dipping.

More Culver’s soups to try

• Culver’s George’s Chili Copycat
• The Ultimate Easy Copycat Culver’s Stuffed Pepper Soup
• 20 Copycat Restaurant Soups That Are Creamier, Heartier & Better at Home

Finish with dessert

End your meal with Copycat Culver’s Frozen Custard or a Ninja Creami Culver’s Concrete Mixer.

Culver’s clam chowder FAQ

What day does Culver’s have clam chowder?

Many Culver’s locations serve clam chowder on Fridays as part of their rotating soup lineup, but the schedule varies by restaurant. Check with your local Culver’s, or make this copycat any day.

Is Culver’s clam chowder New England or Manhattan style?

It’s New England style, which means it’s creamy and white, not tomato-based like Manhattan clam chowder.

Can I use fresh clams?

Yes. Steam about 3 pounds of littleneck clams, chop the meat, and strain the cooking liquid to use in place of the bottled clam juice.

How do I make clam chowder thicker?

Simmer it a few minutes longer, mash some of the potatoes, or let it rest 10 minutes before serving. It also thickens as it cools.

Why did my chowder curdle?

The heat was too high after adding the milk and cream. Keep it at a gentle simmer and never let it boil once the dairy is in.

How many servings does this make?

About 6 servings of 1 1/2 cups each.