There’s something so special about a steaming bowl of Creamy Clam Chowder. It’s the ultimate comfort food—a rich, velvety broth with tender clams, hearty potatoes, and a hint of smokiness. Whether you’re craving a classic New England-style recipe or just a cozy soup to warm you from the inside out, this clam chowder is a must-try.
Why You’ll Love This Recipe?
- Classic Comfort: A timeless New England-style clam chowder that’s rich, creamy, and utterly satisfying.
- Easy to Make: All the warm, homemade flavors you crave in just one pot.
- Seafood Lover’s Dream: Packed with tender clams, smoky bacon, and creamy potatoes.
- Perfect for Any Occasion: Lunch, dinner, or serving as a starter—this recipe fits every mood and gathering.
Ingredients
Here’s a quick look at the ingredients you’ll need (the full list is below):
- Fresh clams or canned clams for that savory ocean flavor.
- Potatoes, diced, for that classic, comforting texture.
- Bacon to add a rich, smoky depth.
- Heavy cream for the smooth, velvety base.
- Celery, onions, and garlic to build the perfect aromatics.
Directions
- Cook the Bacon: In a large pot over medium heat, cook the bacon until crispy. Remove the bacon and set it aside, but keep a bit of the fat in the pot.
- Sauté Aromatics: Add the onions, celery, and garlic to the pot and cook until softened and fragrant.
- Add Potatoes & Broth: Stir in the diced potatoes and pour in the clam juice and chicken broth. Bring to a simmer and cook until the potatoes are tender, about 10-15 minutes.
- Add Clams: Stir in the clams (with their juice) and let them warm through.
- Pour in the Cream: Reduce heat to low and stir in the heavy cream. Simmer gently until everything is warmed through and the chowder is creamy.
- Season & Serve: Taste and season with salt and pepper. Garnish with the reserved bacon and fresh parsley, if desired.
Expert Tips and Tricks
- Use Fresh Clams: If you can find fresh clams, they’ll give the chowder the best flavor. Scrub and clean them well before adding to the soup.
- Thicker Chowder: For a creamier texture, add a roux by whisking in 1 tablespoon of butter and 1 tablespoon of flour before adding the potatoes.
- Don’t Overcook the Clams: Overcooked clams can become tough, so add them at the end and just let them heat through.
Recipe Variations and Possible Substitutions
- Vegetarian Option: Use vegetable broth instead of chicken broth and omit the bacon. Add a splash of smoked paprika for a hint of smokiness.
- Spicy Chowder: Add a pinch of red pepper flakes or a dash of hot sauce to add a subtle kick.
- Lighter Option: Swap out heavy cream for half-and-half or milk to reduce the richness.
Serving and Pairing Suggestions
Pair this Creamy Clam Chowder with:
- Freshly baked sourdough bread or crusty rolls for dipping.
- A crisp green salad with a lemon vinaigrette to balance the rich flavors.
- A glass of white wine, like a crisp Sauvignon Blanc or Pinot Grigio.
Storage and Reheating Tips
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: This soup can be frozen for up to 2 months. Thaw it overnight in the fridge before reheating.
- Reheating: Reheat gently on the stovetop over low heat to prevent the cream from separating. Stir occasionally.
FAQs
1. Can I use canned clams instead of fresh ones?
Yes, canned clams are convenient and work perfectly for this recipe. Just make sure to reserve their juice for added flavor.
2. How do I make the chowder thicker?
You can whisk together a bit of flour with butter to create a roux or mash some of the potatoes to thicken the broth.
3. Can I add seafood like shrimp to the chowder?
Absolutely! Add shrimp during the last few minutes of cooking until pink and tender.
4. How can I ensure the bacon stays crispy when serving?
Reserve the cooked bacon and sprinkle it on each bowl right before serving.
Conclusion
This Creamy Clam Chowder is everything a great soup should be: velvety, hearty, and satisfying. Perfect for chilly evenings, lazy Sundays, or any time you need a little comfort food magic, this chowder is sure to become a family favorite. Pair with crusty bread and a cozy blanket, and you’re all set.
Print
Creamy Clam Chowder Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Soup, Seafood
- Method: Stovetop
- Cuisine: American, Comfort Food
- Diet: Gluten Free
Description
This Creamy Clam Chowder is a rich and velvety soup filled with tender clams, potatoes, celery, and onions, all enveloped in a luscious creamy broth. It’s a comforting, indulgent dish that brings the taste of the coast to your table. Perfect for a chilly evening!
Ingredients
- 2 tablespoons butter
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 medium potatoes, peeled and diced
- 3 cloves garlic, minced
- 1 cup clam juice (from canned clams)
- 2 cups chicken or vegetable broth
- 2 cans (6.5 oz each) clams, drained and chopped (reserve some juice)
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons all-purpose flour (for thickening)
- Fresh parsley, chopped (for garnish)
- Optional: Crumbled bacon for topping
Instructions
- Sauté the Vegetables: In a large pot, melt the butter over medium heat. Add the diced onion, celery, and garlic, cooking for about 5 minutes until softened.
- Cook the Potatoes: Add the diced potatoes to the pot and stir in the flour. Cook for another 2 minutes, ensuring the flour coats the potatoes and vegetables.
- Add Broth and Clam Juice: Stir in the clam juice and chicken or vegetable broth. Bring to a simmer and cook for 10-12 minutes until the potatoes are fork-tender.
- Add Clams and Dairy: Add the chopped clams, heavy cream, and milk to the pot. Stir well to combine and cook on low heat for 5-7 minutes, allowing the flavors to meld together. Do not boil.
- Season the Soup: Add thyme, salt, and pepper to taste. Adjust seasoning as needed.
- Serve: Ladle the chowder into bowls and garnish with fresh parsley. Optionally, top with crumbled bacon for added flavor and crunch.
Notes
- Gluten-Free Option: To make the chowder gluten-free, substitute the all-purpose flour with cornstarch or a gluten-free flour blend.
- Make it Extra Rich: For an even creamier chowder, add more heavy cream or use half-and-half instead of milk.
- Serving Suggestions: Serve with warm crusty bread or oyster crackers for a complete meal.
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 320-350 kcal
- Sugar: 4g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 60mg