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Creamy Clam Chowder Recipe

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  • Author: Jake
  • 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

Units Scale
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Season the Soup: Add thyme, salt, and pepper to taste. Adjust seasoning as needed.
  6. 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