Disneyland’s Clam Chowder Recipe

If you have tried Disneyland's Clam Chowder, then you know just how amazing it is. With this recipe, you can have it whenever you want!

One of my favorite foods at Disneyland is the clam chowder—it is so creamy and seasoned just right!  This Disneyland’s Clam Chowder recipe is spot on to the clam chowder you get in the park!

If you didn’t know already, let me tell you that we LOVE Disneyland.  One of our favorite parts of Disneyland is all of the good food you can eat while you are there.

We love making copycat Disneyland recipes, so that you can bring a little bit of the Happiest Place on Earth right to your dinner table.  This Disneyland’s Clam Chowder Recipe is top notch, and not one you want to miss.

What is a roux?

A roux is a mixture of fat and flour that is the base for making smooth, thick soups and sauces.  We used butter for this recipe.

Simply melt the butter in a saucepan and slowly add the flour while whisking to avoid clumping.  Remove it from the heat as soon as your flour and butter are combined into a thick paste.

You will mix your roux together with the chowder after you’ve mixed the cream, clam juice, clams, and seasonings.

Stir constantly while slowly mixing everything together. Again, the goal is to avoid lumps by adding slowly and whisking constantly. Wire whisks are a must for this recipe!

Bring to a boil, then reduce the heat and simmer for about 5 minutes, stirring occasionally.

Whether you intend to serve this as an appetizer or main dish, Disneyland’s Clam Chowder Recipe will be a tasty addition to your dinner table.   

Can I make this recipe in the Instant Pot?

Yes you can! Making Instant Pot makes this recipe very very fast!
Watch how to make it in the Instant Pot here:


Liked our Disneyland’s Clam Chowder Recipe?
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Serves: 6

Disneyland's Clam Chowder Recipe

20 minPrep Time

30 minCook Time

50 minTotal Time

Save RecipeSave Recipe


  • 5 Tablespoons butter
  • 5 Tablespoons flour
  • 2 Tablespoons vegetable oil
  • 1 1/2 cups peeled and diced potatoes
  • 1/2 onion (diced)
  • 1/2 red bell pepper (diced)
  • 1/2 green bell pepper (diced)
  • 2 stalks celery (sliced)
  • 2 1/4 cups clam juice 
  • 1 1/2 cups heavy cream
  • 3 (6.5 ounce) cans chopped clams
  • 1/2 Tablespoon dried thyme
  • 1/2 teaspoon salt
  • 1 pinch white pepper
  • 1/2 teaspoon Tabasco sauce
  • 6 slices sourdough bread - optional


  1. Melt the butter in a saucepan and then add the flour to make a roux. Cook for 5 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.


egg free
treenut free
sesame free
mustard free



967 cal


86 g


50 g


5 g
Click Here For Full Nutrition, Exchanges, and My Plate Info


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11 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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