There’s something about a bowl of clam chowder that feels like a hug in food form. Whether it’s the creamy texture, the hearty potatoes, or the delicate brininess of clams, clam chowder has been a comforting staple for generations. If you’re looking for a recipe that’s easy to make, packed with flavor, and perfect for cozy dinners, you’ve come to the right place.
This article will guide you through everything you need to know about making clam chowder, including tips, variations, and a step-by-step recipe. Let’s get cooking!
Why Clam Chowder Is a Beloved Classic
Clam chowder isn’t just a soup—it’s an experience. The combination of tender clams, creamy broth, and perfectly cooked vegetables is irresistible. What makes this dish so special?
- Warm and Filling: Ideal for chilly evenings or when you need a little comfort.
- Bursting with Flavor: The natural sweetness of clams pairs beautifully with the richness of the cream.
- Customizable: Add your own twist by incorporating your favorite ingredients.
Ingredients for Clam Chowder
Here’s everything you’ll need to create the perfect clam chowder:
| Ingredient | Quantity |
|---|---|
| Chopped clams (canned) | 4 (6.5-ounce) cans |
| Clam juice (from cans) | From all 4 cans |
| Low-sodium chicken broth | 1 cup |
| Russet potatoes | 1.5 lbs (about 3 medium), peeled and diced |
| Bay leaves | 3 leaves |
| Butter | 4 tablespoons |
| Olive oil | 2 tablespoons |
| Yellow onion | 1 medium, diced |
| Celery | 3 ribs (about 1 cup), diced |
| Red bell pepper | 1/2, diced |
| Green bell pepper | 1/2, diced |
| Garlic | 2 cloves, finely minced |
| All-purpose flour | 1/2 cup |
| Milk | 1 cup |
| Half and half | 1 cup |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Red wine vinegar | 1 tablespoon |
How to Make Clam Chowder
1. Prep the Ingredients
- Drain the clams and reserve the juice. This juice will add a deep, briny flavor to the broth.
- Dice the vegetables and peel the potatoes for easy cooking.
2. Start the Broth
- Pour the reserved clam juice and chicken broth into a large stock pot.
- Add the diced potatoes and bay leaves. The liquid should just cover the potatoes.
- Bring the mixture to a simmer and cook until the potatoes are fork-tender, about 5–6 minutes.
3. Sauté the Vegetables
- In a second pot, heat butter and olive oil over medium heat.
- Add the onions, celery, red and green bell peppers, and garlic. Cook until softened, about 4–5 minutes.
4. Make the Roux
- Sprinkle the flour over the cooked vegetables and stir well.
- Cook for 30 seconds to remove the raw flour taste.
- Gradually whisk in the milk and half and half, breaking up any clumps of flour.
5. Combine and Cook
- Add the creamy mixture to the pot with the potatoes. Stir to combine.
- Add the clams, salt, pepper, and red wine vinegar.
- Simmer the soup for 5 more minutes to meld the flavors.
6. Serve
- Remove the bay leaves before serving.
- Ladle the chowder into bowls and garnish with a sprinkle of parsley or a drizzle of olive oil for added flavor.
Tips for Perfect Clam Chowder
- Use Russet Potatoes: Their starchy texture helps thicken the soup naturally.
- Avoid Overcooking Clams: Clams are delicate and can become rubbery if overcooked. Add them in the final minutes.
- Adjust the Thickness: If the chowder is too thick, add a splash of chicken broth or milk.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~290 |
| Protein | ~14g |
| Fat | ~15g |
| Carbohydrates | ~25g |
| Sodium | ~750mg |
Note: Nutritional values are approximate and depend on ingredient brands.
Make-Ahead and Freezing Instructions
- Prep Ahead: Chop all the vegetables and measure the ingredients beforehand to save time.
- Refrigerate: Store the cooked chowder in an airtight container in the refrigerator for up to 3 days.
- Freezing Tips: While freezing is possible, the potatoes and creamy texture may change slightly upon thawing.
Variations to Try
- Bacon Lovers: Add crumbled cooked bacon for a smoky twist.
- Seafood Medley: Incorporate shrimp, scallops, or white fish for added variety.
- Herb Infusion: Experiment with thyme, dill, or parsley to elevate the flavor profile.
FAQs About Clam Chowder
1. Can I use fresh clams instead of canned?
Absolutely! Steam fresh clams and use the liquid they release as part of the broth.
2. What’s the difference between New England and Manhattan clam chowder?
New England clam chowder is creamy and milk-based, while Manhattan chowder uses a tomato-based broth.
3. How can I make this recipe dairy-free?
Substitute the milk and half and half with unsweetened almond milk or coconut milk. Use a plant-based butter alternative.
4. Is there a way to make the chowder gluten-free?
Yes! Replace the all-purpose flour with a gluten-free flour blend or cornstarch as a thickener.
5. What’s the best way to reheat clam chowder?
Reheat gently on the stovetop over low heat, stirring occasionally. Avoid boiling to prevent curdling.
6. Can I add other vegetables?
Of course! Corn, leeks, or carrots make great additions to this chowder.
Why You Should Make Clam Chowder Tonight
Clam chowder isn’t just a meal—it’s a tradition that brings people together. Whether you’re making it for a weeknight dinner or a special occasion, this recipe delivers warmth, flavor, and comfort.
So, grab your ingredients, set aside some time, and treat yourself to the creamy, savory goodness of homemade clam chowder.
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Clam Chowder: A Creamy Comfort Dish to Warm Your Soul
- Total Time: 30 minutes
- Yield: 4–6 servings
Description
A creamy, hearty clam chowder that combines tender clams, potatoes, and vegetables in a flavorful broth. Perfect for cozy evenings or as a comforting meal anytime.
Ingredients
- 4 (6.5-ounce) cans chopped clams (reserve the juice)
- Clam juice (from all 4 cans)
- 1 cup low-sodium chicken broth
- 1.5 lbs russet potatoes (about 3 medium), peeled and diced
- 3 bay leaves
- 4 tablespoons butter
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 ribs celery (about 1 cup), diced
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 2 cloves garlic, finely minced
- 1/2 cup all-purpose flour
- 1 cup milk
- 1 cup half and half
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon red wine vinegar
Instructions
- Prep Ingredients: Drain the clams and reserve the juice. Peel and dice potatoes, and chop the vegetables.
- Cook Potatoes: In a large pot, combine clam juice and chicken broth. Add diced potatoes and bay leaves. Simmer until potatoes are fork-tender (about 5–6 minutes).
- Sauté Vegetables: In a separate pot, heat butter and olive oil over medium heat. Add onion, celery, bell peppers, and garlic. Cook until softened (about 4–5 minutes).
- Prepare Roux: Sprinkle flour over the sautéed vegetables. Stir and cook for 30 seconds. Gradually whisk in milk and half and half until smooth.
- Combine: Transfer the creamy mixture to the pot with potatoes. Stir to combine. Add clams, salt, pepper, and red wine vinegar. Simmer for 5 more minutes.
- Serve: Remove bay leaves. Ladle into bowls and garnish with parsley or a drizzle of olive oil, if desired.
Notes
- Use russet potatoes for natural thickening.
- Avoid overcooking clams to keep them tender.
- Adjust the chowder’s consistency by adding more chicken broth or milk if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: soup
- Method: Stovetop
- Cuisine: American
