Clam Chowder is a hearty, creamy soup that combines tender clams, savory potatoes, and aromatic vegetables for a classic comfort dish. This New England-style chowder is thickened with cream and butter, giving it a rich texture, while the clams provide a delicate briny flavor that balances the sweetness of the vegetables. Perfect for cold days, dinner starters, or a warming lunch, clam chowder is a timeless recipe that satisfies every spoonful.
Homemade clam chowder allows you to control the freshness and seasoning, creating a bowl of soup far superior to canned versions. Its creamy base, tender chunks of potato, and the subtle, slightly salty taste of clams create a dish that’s both comforting and elegant.
1. Serving Quantity
Serves 6
2. Cooking Time
Preparation: 15 minutes
Cooking: 35 minutes
Total Time: 50 minutes
3. Ingredients
- 3 tablespoons unsalted butter
- 1 medium onion, finely diced
- 2 celery stalks, finely diced
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 3 cups clam juice (from fresh or canned clams)
- 2 cups whole milk
- 1 cup heavy cream
- 4 medium potatoes, peeled and diced
- 2 (6–8 ounce) cans chopped clams, drained (or fresh clams, chopped)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- Optional garnish: chopped fresh parsley or crumbled bacon
4. Instructions
- In a large pot, melt butter over medium heat. Add onion, celery, and garlic, and sauté until soft and fragrant, about 5 minutes.
- Sprinkle in flour and stir continuously for 2 minutes to create a roux, which will thicken the chowder.
- Gradually whisk in clam juice, then add milk and cream, stirring to combine.
- Add diced potatoes, salt, pepper, and thyme. Bring the mixture to a simmer and cook until potatoes are tender, about 15–20 minutes.
- Stir in chopped clams and cook for another 5 minutes to heat through. Taste and adjust seasoning if needed.
- Ladle the chowder into bowls, garnish with parsley or bacon if desired, and serve hot.
5. Nutrition (per serving, approx.)
Calories: 280
Carbohydrates: 18g
Sugar: 3g
Fat: 18g
Protein: 10g
Fiber: 2g
6. Tips
- Use fresh clams when possible for a more authentic and flavorful chowder.
- For extra depth, add a splash of white wine while sautéing the vegetables.
- Avoid boiling after adding cream to prevent curdling; keep the chowder at a gentle simmer.
- Serve with crusty bread or oyster crackers for a traditional experience.
- Leftovers store well in the refrigerator for 2–3 days; reheat gently to maintain creaminess.
Clam Chowder is a classic soup that blends creamy richness with the fresh, briny taste of clams. Its hearty vegetables and comforting texture make it a go-to dish for cozy meals, family dinners, or elegant starters.
