Description
This Easy Clam Chowder Recipe is a creamy, comforting soup made with fresh or canned clams, tender potatoes, aromatic vegetables, and a rich broth of milk and cream. Ready in under 30 minutes, it’s perfect for cozy dinners and can be customized to dietary preferences while delivering classic hearty flavors that warm you from the inside out.
Ingredients
Scale
Seafood
- 1 pound fresh clams or 2 cans (6.5 oz each) clams with juice
Vegetables
- 2 medium potatoes, peeled and diced
- 1 medium onion, diced
- 2 stalks celery, diced
Fats and Thickeners
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour (or gluten-free flour alternative)
Liquids
- 2 cups chicken or vegetable broth
- 1 cup whole milk
- 1 cup heavy cream
Optional Add-ins
- 4 slices bacon or 3 ounces salt pork, diced
Herbs and Seasonings
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
- 1 bay leaf
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon lemon juice
Instructions
- Prepare the Base: Begin by sautéing diced onions and celery in butter over medium heat until softened, about 5 minutes. This creates the aromatic foundation that enhances every spoonful.
- Make the Roux: Sprinkle flour over the softened vegetables and stir constantly for 2 minutes to cook out the raw flour taste. This step is crucial to achieving that silky chowder consistency.
- Add Liquids and Potatoes: Slowly whisk in chicken or vegetable broth, making sure no lumps form. Add diced potatoes and bring the mixture to a simmer. The potatoes will cook through and start to thicken the chowder.
- Incorporate Clams and Cream: Once potatoes are tender, stir in the clams along with their juice, then pour in the milk and cream. Gently heat the chowder without boiling, letting flavors meld together beautifully.
- Season and Finish: Add thyme, bay leaf, salt, pepper, and a splash of lemon juice for a bright, balanced finish. Remove bay leaf before serving for the perfect bowl of warmth.
Notes
- Use fresh clams when possible for superior flavor; canned clams are a good substitute.
- Do not overboil after adding cream to keep the chowder smooth and prevent curdling.
- Let the chowder rest off heat to enhance flavors before serving.
- Adjust thickness by mashing some potatoes in the pot if a thicker chowder is desired.
- Taste before adding salt, especially if using canned clams or broth with added salt.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 60 mg
Keywords: clam chowder, easy clam chowder, creamy clam chowder, seafood soup, quick chowder recipe, comforting soup