Save This creamy clam chowder is the bowl I crave whenever the weather turns cold or I want to bring a taste of the New England coast to my table. Brimming with fresh or canned clams, melt-in-your-mouth potatoes, and sweet vegetables all swirled together in a lush, milky broth this recipe delivers comfort by the ladleful.
Honestly, I was apprehensive the first time I tackled clam chowder at home, thinking it would be fussy or complicated. Once I tried this straightforward approach, it became my weekend tradition and even my pickiest eaters were won over.
Ingredients
- Fresh clams or canned clams: Fresh ones pack a briny punch while canned provide year-round ease Always check that shells are tightly closed and no off odors
- Potatoes: Choose waxy or all-purpose potatoes for a creamy yet structured bite Yukon Golds are my favorite for their buttery texture
- Onion Carrot Celery: These aromatics form the flavor base Look for vibrant, firm vegetables
- Garlic: Lends depth and warmth Use fresh cloves not jarred for best taste
- Fresh parsley: Brightens up the chowder and adds color Flat-leaf parsley offers best flavor
- Unsalted butter: Lets you control the saltiness Creamy and perfect for sautéing
- Heavy cream and whole milk: Together they create that irresistible richness Whole milk prevents the soup from becoming too heavy
- Bottled clam juice or reserved clam liquid: Delivers oceanic flavor Find bottles with minimal additives
- Low-sodium chicken stock: Supports the body of the soup without overpowering the clams Opt for low-sodium to balance your seasoning
- All-purpose flour: Thickens the chowder Sift before using to prevent lumps
- Bay leaves and dried thyme: Step up the aroma and herbal notes Use whole bay leaves for easy removal
- Salt and freshly ground black pepper: Always season to your own preference Freshly ground pepper really makes a difference
- Chopped chives or extra parsley for garnish: Offers a pop of color and freshness
Instructions
- Prep the Clams:
- If using fresh clams scrub them well under running water Add them to a large pot with two cups of water Cover and steam until they open about six to eight minutes Discard any that do not open Strain and reserve the liquid then chop the clam meat into bite-sized pieces
- Sauté the Aromatics:
- Melt the butter over medium heat in a large soup pot or Dutch oven Add the onion celery carrot and garlic Sauté gently for about five minutes until softened but not browned This step is crucial for deepening the soup’s flavor
- Build the Roux:
- Sprinkle the flour over the sautéed vegetables Stir constantly letting the flour absorb the buttery juices Cook for at least two minutes until you smell a slightly nutty aroma This prevents any raw flour taste
- Add Liquids Gradually:
- Slowly whisk in the clam juice reserved liquid chicken stock and milk Stir well and watch for any lumps Continue mixing until the liquid is smooth and everything is evenly combined
- Simmer with the Potatoes and Herbs:
- Add the diced potatoes bay leaves and dried thyme Bring everything to a low simmer Cook uncovered until the potatoes are just tender This usually takes twelve to fifteen minutes
- Finish with Clams and Cream:
- Reduce the heat to low Stir in the chopped clams and heavy cream Let the chowder simmer gently for another five to seven minutes Be careful not to let it boil Taste and adjust salt and pepper as you like
- Stir in Parsley and Garnish:
- Once the soup is creamy and aromatic remove the bay leaves Stir in plenty of fresh parsley Ladle the chowder into bowls Top with more parsley or fresh chives if you like and serve piping hot
Save I cannot make clam chowder without thinking of my dad who loved fishing trips He taught me how to steam clams and pointed out that butter simmered with celery and thyme always makes a house smell inviting No matter what else changed that steamy pot always brought us to the table
Storage Tips
Cool leftover chowder quickly and refrigerate in airtight containers It will last for about three days Reheat gently on the stove over low heat adding a splash of milk or water if it thickens too much Avoid boiling after adding cream to preserve a smooth texture Chowder does not freeze well because dairy can separate
Ingredient Substitutions
No fresh clams Use good quality canned clams and add extra fresh parsley to boost flavor For a gluten free version choose gluten free flour or a cornstarch slurry Instead of heavy cream try half and half or even a splash of evaporated milk Smoked paprika can replace some of the black pepper for a subtle warmth
Serving Suggestions
Serve with classic oyster crackers or crisp sourdough bread A sprinkle of bacon crumbles on top adds another layer of flavor I also love pairing it with a crunchy green salad or simple steamed greens to cut the richness On chilly nights I have even served this chowder in a crusty bread bowl
Cultural and Historical Context
New England clam chowder is an iconic dish of the northeastern United States with roots going back to early settlers Traditionally made to be thick creamy and packed with freshly dug clams every coastal cook tweaks it to suit local produce and family tastes The debate between adding bacon or not is legendary in many households
Seasonal Adaptations
In summer make the chowder lighter by using half and half and topping with fresh dill Use peak season summer potatoes for the best texture When clams are abundant at the fish market invite friends over for a true seafood feast In winter toss in extra carrot and celery for an even heartier bowl
Save There is something truly special about serving a big pot of chowder to friends on a chilly night It is the kind of meal that gets everyone gathering around for seconds and makes your kitchen feel like the coziest spot in town
Recipe FAQ
- → What type of clams work best?
Fresh clams offer the most flavor, but canned clams with their juice reserved provide convenience and great taste.
- → Can I make this gluten-free?
Yes! Substitute all-purpose flour with a gluten-free alternative for a similar texture without gluten.
- → How can I thicken the chowder?
Mash some cooked potatoes before adding the clams, or use a bit more flour in the roux for extra thickness.
- → What sides pair well with chowder?
Oyster crackers, crusty bread, or a green salad complement the creamy and hearty flavors of this dish.
- → Is bacon necessary?
Bacon is optional but adds a smoky depth if sautéed with vegetables at the beginning. Skip for a pescatarian option.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to three days. Reheat gently over low heat.