Creamy Classic Clam Chowder Recipe: Coastal Comfort In A Bowl

My grandmother’s classic clam chowder carries memories of seaside summers and warm kitchen gatherings.

Salty ocean breezes whisper through this comforting New England staple.

Chunks of tender potatoes and plump clams swim in a rich, velvety broth that hugs your soul.

Crisp bacon adds a smoky crunch to each spoonful.

Coastal traditions blend perfectly in this simple yet elegant dish.

Fresh ingredients make all the difference between good and extraordinary.

Savor every bite and let this chowder transport you to a cozy coastal kitchen.

Creamy Clam Chowder That’s Always a Crowd-Pleaser

• This clam chowder delivers pure warmth and satisfaction.
• Minimal ingredients and straightforward steps make this recipe accessible for home cooks of all skill levels.
• Customize with optional toppings like bacon or crackers to please different taste preferences and make everyone happy.
• Packed with protein from clams, vegetables, and creamy texture, this dish offers a balanced meal that feels indulgent yet wholesome.

Ingredients for Classic Clam Chowder

• Clams: Fresh or canned seafood that provides the signature flavor and texture of the chowder.

• Onion, Celery, Garlic: A classic flavor base that adds depth and complexity to the chowder's taste profile.

• Butter: Creates a rich foundation for sautéing vegetables and building flavor.
• Flour: Helps thicken the chowder and create a smooth, creamy consistency.
• Milk: Provides a smooth, creamy liquid base for the chowder.
• Cream: Adds extra richness and luxurious texture to the final dish.

• Bay Leaf, Thyme: Aromatic herbs that enhance the overall flavor of the chowder.
• Salt, Pepper: Essential seasonings for balancing and bringing out the ingredients' flavors.

• Parsley: Fresh herb that adds a pop of color and bright flavor.
• Crackers, Bacon: Crunchy toppings that provide additional texture and taste.

Make Classic Clam Chowder with These Steps

Step 1: Prepare Clam Base

If using fresh clams, thoroughly scrub them under running cold water.

Steam clams in a pot with minimal water until shells pop open (approximately 5-7 minutes).

Discard unopened clams.

Strain and reserve liquid from steaming.

Chop opened clam meat into small chunks.

For canned clams, drain while preserving liquid.

Step 2: Sauté Aromatic Vegetables

In a large heavy-bottomed pot, melt butter over medium heat.

• Diced onions
• Chopped celery
• Minced garlic

Cook vegetables until they become soft and translucent, stirring occasionally.

Step 3: Create Flavor Foundation

Sprinkle flour over sautéed vegetables, stirring constantly to prevent burning.

Cook mixture for 1-2 minutes to eliminate raw flour taste.

Slowly pour reserved clam liquid while whisking to create smooth consistency.

Step 4: Build Soup Structure

• Cubed potatoes
• Bay leaf
• Fresh thyme
• Salt

Pour milk and bring mixture to gentle simmer.

Cook until potatoes become tender, approximately 10-15 minutes.

Step 5: Finalize Chowder Texture

Incorporate cream and prepared clam meat.

Stir gently and heat through for 3-5 minutes.

Taste and adjust seasoning with salt and pepper.

Step 6: Serve With Flair

Ladle chowder into warm bowls.

Garnish with fresh parsley.

Optional toppings include crumbled crackers or crispy bacon bits.

Serve immediately while piping hot.

Tips to Get Creamy Clam Chowder Just Right

• Scrub clams thoroughly under cold water and steam them gently to ensure they open properly, avoiding any that remain closed to prevent potential food safety issues.
• Use full-fat milk and heavy cream for a richer, more luxurious chowder texture that creates a velvety smooth consistency.
• Stir flour slowly and consistently when making the roux to prevent lumps and achieve a perfectly smooth base for your chowder.
• Taste and adjust salt and pepper gradually, remembering that clam juice already contains natural saltiness, so you'll want to add seasonings sparingly.
• Consider adding a splash of white wine or a few drops of worcestershire sauce to elevate the chowder's complexity and bring out the clams' natural sweetness.

Store Classic Clam Chowder the Smart Way

• Store leftover clam chowder in an airtight container within 2 hours of cooking. Keep in the refrigerator for 3-4 days. Cool the soup completely before sealing to prevent bacterial growth.
• Transfer chowder to freezer-safe containers, leaving 1-inch space for expansion. Freeze for up to 2 months. Avoid freezing chowder with potatoes as they can become mushy when thawed.
• Thaw frozen chowder in the refrigerator overnight. Pour into a pot and warm over medium-low heat, stirring frequently. Add a splash of milk or cream to restore creamy consistency. Heat until internal temperature reaches 165°F.
• Pour chowder into a microwave-safe bowl. Heat in 30-second intervals, stirring between each interval to distribute heat evenly. Add a little milk to prevent separation and maintain smooth texture.

Serve Classic Clam Chowder with These Add-Ons

• Pair Rustic Sourdough Bread: Slice thick pieces of crusty sourdough to soak up the creamy chowder, adding delightful texture and tangy flavor that complements the rich seafood base.
• Recommend Crisp Sauvignon Blanc: Select a chilled white wine with bright acidity to cut through the chowder's richness, enhancing the delicate clam and vegetable flavors with its refreshing profile.
• Match Crispy Green Salad: Create a light side salad with mixed greens, cucumber, and a zesty lemon vinaigrette to provide a fresh, bright contrast against the hearty, creamy soup.
• Select New England-Style Pilsner: Choose a clean, light beer with subtle hop notes that won't overpower the chowder, offering a crisp and refreshing accompaniment to the maritime-inspired dish.

Creative Twists on Clam Chowder Flavor

• Dairy-Free Adaptation: Replace milk and cream with coconut milk or almond milk for a creamy, lactose-free version that maintains rich flavor.
• Gluten-Free Option: Swap wheat flour with cornstarch or gluten-free flour blend to thicken the chowder without compromising texture.
• Low-Sodium Alternative: Use low-sodium vegetable broth instead of clam juice and reduce added salt, perfect for heart-healthy diets.
• Seafood Variety: Substitute clams with fresh shrimp, crab meat, or a mix of seafood for a different protein-packed maritime experience.

FAQs

• Can I use frozen clams instead of fresh or canned clams?

Yes, frozen clams work well. Thaw them completely and drain excess liquid before adding to the chowder. They provide the same delicious seafood flavor as fresh or canned clams.

• Is there a dairy-free alternative for this chowder?

You can substitute milk and cream with coconut milk or a non-dairy cream alternative. This will change the flavor slightly but still create a creamy texture for those with dairy restrictions.

• How can I make the chowder more flavorful?

Add a splash of white wine while sautéing vegetables or include some chopped bacon during the cooking process. These ingredients will enhance the overall depth and richness of the chowder’s flavor profile.

• What's the best way to prevent a lumpy chowder?

Gradually add the clam juice while constantly stirring when making the roux. This technique helps break down flour clumps and ensures a smooth, creamy consistency throughout the chowder.

Clam Chowder Recipe

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4.8 from 16 reviews

• Total Time: 40 minutes
• Yield: 6 1x

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Description

Creamy New England clam chowder brings coastal comfort to dinner tables with rich, velvety potato-packed goodness. Hearty spoonfuls of tender clams and smooth broth promise a delicious journey through maritime culinary traditions you’ll savor to the last drop.

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Ingredients

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Main Ingredients:

• 1 lb fresh clams (or 2 cans of clams, drained and juice reserved)
• 4 medium potatoes, peeled and diced
• 4 cups clam juice (from clams or canned)
• 2 cups whole milk
• 1 cup heavy cream

Aromatics and Herbs:

• 1 small onion, finely chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 bay leaf
• 1 teaspoon dried thyme
• Salt and pepper, to taste

Thickening and Garnish Ingredients:

• 4 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• Fresh parsley, chopped (for garnish)
• Optional: Crumbled crackers or crispy bacon for topping

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Instructions

1. Cleanse fresh clams thoroughly under cold running water, ensuring no sand or debris remains. Steam clams in a pot with minimal water until shells pop open, approximately 5-7 minutes. Discard unopened clams. Strain and preserve clam liquid. Chop clam meat into small, uniform pieces.
2. Heat butter in a substantial cooking vessel over medium temperature. Incorporate finely diced onions, celery, and minced garlic. Sauté until vegetables become translucent and fragrant, roughly 4-5 minutes.
3. Dust vegetables with flour, stirring continuously to create a smooth base. Toast flour mixture briefly to eliminate raw taste. Gradually introduce reserved clam liquid while whisking to prevent clumping.
4. Introduce diced potatoes, aromatic bay leaf, delicate thyme, and seasoning. Pour milk into the pot, allowing mixture to gently simmer. Cook until potatoes become fork-tender, approximately 10-15 minutes.
5. Once potatoes reach desired softness, fold in rich cream and prepared clam pieces. Gently warm through, ensuring ingredients meld together harmoniously. Taste and refine seasoning with additional salt and pepper as needed.
6. Transfer chowder into warm serving bowls. Embellish with freshly chopped parsley. Optional garnishes include crisp cracker crumbles or crumbled bacon for added texture and flavor. Serve immediately while piping hot.

Notes

• Enhance flavor by using high-quality fresh clams for a richer, more authentic taste profile.
• Select waxy potatoes like Yukon Gold for better texture and smoother consistency in the chowder.
• Prevent curdling by adding cream slowly and keeping the soup at a gentle simmer instead of boiling.
• Customize the recipe for dietary needs by substituting dairy milk with coconut or almond milk for a lighter, lactose-free version.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 400
• Sugar: 3g
• Sodium: 800mg
• Fat: 25g
• Saturated Fat: 15g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 10g
• Cholesterol: 70mg