Disneyland’s Clam Chowder Recipe

One of my favorite foods at Disneyland is the clam chowder.  It is so creamy and seasoned just right!  This recipe is spot on to the clam chowder you get in the park!

Serves: 6

Disneyland's Clam Chowder Recipe

20 minPrep Time

30 minCook Time

50 minTotal Time

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  • 5 Tablespoons butter
  • 5 Tablespoons flour
  • 2 Tablespoons vegetable oil
  • 1 1/2 cups potatoes, peeled and diced
  • 1/2 cup diced onion
  • 1/2 cup red pepper
  • 1/2 cup green pepper
  • 1/2 cup celery
  • 2 1/4 cups clam juice 
  • 1 1/2 cups heavy cream
  • 1 cup clams, chopped
  • 1/2 Tablespoon dried thyme
  • 1/2 teaspoon salt
  • 1 pinch white pepper
  • 1/2 teaspoon Tabasco sauce
  • sourdough bread, slices (optional)


  1. Melt the butter in a saucepan and then add the flour to make a roux. Cook for 10 minutes over medium heat, stirring often, then set aside.
  2. In a large pot, heat the oil and saute the potatoes, onion, peppers and celery over medium heat until the potatoes are just barely tender, about 10 minutes, or until the potatoes are cooked.
  3. Add the heavy cream, clam juice, clams, thyme, salt, pepper, Tabasco sauce, and roux. Whisk well to blend in the roux.
  4. Bring to a boil, then reduce the heat and simmer for about 5 minutes, stirring occasionally. Add more seasoning to taste.
  5. Serve with a side of sourdough bread, if desired.

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10 Responses to “Disneyland’s Clam Chowder Recipe”

  1. I used to make this day in and day out years ago when I worked at the Pacific Ward Cafe and kept the real recipe (all 10 gallons of it) when I left. Some interesting things to note about the differences: *The onions and celery are sautéed in the butter then the flour added to make the roux. *The roux is only cooked for about 5min, just long enough to cook the flour. It barely changes color. *The bell peppers are canned, not fresh *Clam Base is used along with whatever clam juice comes in the can of clams. The bulk of the liquid is just plain water *Half & half is used, not heavy cream *The potatoes are steamed, not sautéed *after the roux is transferred to a separate bowl, the same pot is filled with water, the heat put back on, the bell peppers, seasonings + juice + clam base is added, and everything is brought up to a simmer. *Then the roux is stirred in and again brought up to a simmer *Then the potatoes, clams, and half & half are added *Finally a few shakes of tobacco sauce and stirred in is the absolute last ingredient. *the soup is then immediately portioned off into 2gal soup rounds and kept warm. As long as all the ingredients are prepped and ready to go, it should take approx 45min to go from start to ladling into bowls. Nothing ever boils, only simmers at best.

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