Description
A hearty, creamy, and flavorful clam chowder blending tender fresh clams, silky potatoes, and a luscious creamy broth. This quick and simple recipe delivers a rich, comforting seafood soup perfect for chilly days or any time you crave a cozy meal.
Ingredients
Scale
Seafood
- 1 lb fresh littleneck or manila clams
- Additional clam juice or broth, as needed (about 1 cup)
Vegetables & Aromatics
- 2 cups diced potatoes (cut evenly)
- 1 medium onion, finely chopped
- 2 celery stalks, finely chopped
- 2 cloves garlic, minced
Dairy & Fats
- 4 tbsp butter
- 1 cup heavy cream or half-and-half
Thickener
- 1/4 cup all-purpose flour (or cornstarch/gluten-free flour as gluten-free option)
Protein & Flavor Enhancers
- 4 oz bacon or salt pork, diced (optional but recommended)
Herbs & Seasonings
- 2 sprigs fresh thyme
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the Clams and Broth: Scrub and rinse fresh clams thoroughly. Steam them in a pot with a bit of water or clam juice until they open. Remove clams from the pot, reserving the cooking liquid. Chop the clam meat into bite-sized pieces and set aside the broth for later use to infuse your soup with rich seafood flavor.
- Sauté Aromatics and Bacon: In a large pot, cook diced bacon or salt pork over medium heat until crispy. Using the rendered fat, sauté finely chopped onions, celery, and garlic until softened and fragrant, building the essential flavor foundation of the chowder.
- Create the Roux and Add Potatoes: Add butter to the pot and sprinkle in the flour, stirring constantly to form a roux that will thicken the chowder. Slowly whisk in the reserved clam broth along with additional clam juice or stock. Add diced potatoes, fresh thyme, and bay leaves. Let everything simmer gently until potatoes are tender.
- Stir in Clams and Cream: Fold the chopped clams into the soup, warming them gently without overcooking to maintain tenderness. Pour in the heavy cream or half-and-half, stirring carefully to keep the chowder’s luscious texture. Season with salt and pepper to taste and remove bay leaves and thyme sprigs before serving.
- Final Taste and Serve: Give the chowder a final gentle stir and adjust seasonings if needed. Ladle into bowls and garnish as desired with fresh parsley, chives, crispy bacon bits, or smoked paprika for added texture and aroma.
Notes
- Use fresh littleneck or manila clams for the best natural sweetness and texture.
- Do not overboil clams as it makes them tough; add them toward the end to warm through.
- Cut potatoes evenly to ensure consistent cooking and texture.
- Simmer chowder low and slow to develop flavors and avoid curdling cream.
- Reserve clam juice as it adds essential briny depth to the chowder base.
- For gluten-free version, replace all-purpose flour with cornstarch or gluten-free flour.
- For lighter chowder, reduce cream or substitute with milk/dairy-free alternative.
- Vegetarian option: omit clams and bacon, use vegetable stock, and add mushrooms for umami.
- To add spice, include red pepper flakes or cayenne pepper.
- Freeze properly cooled chowder up to 2 months; thaw slowly in the fridge.
- Reheat gently over low heat, adding milk or broth if chowder thickens too much.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 55 mg
Keywords: clam chowder, easy clam chowder, seafood soup, creamy chowder, New England clam chowder, quick clam chowder, gluten free chowder