Easy Clam Chowder – Creamy Seafood Soup with Potatoes Recipe

Introduction

There’s something deeply comforting about a warm, creamy bowl of clam chowder, especially on a breezy afternoon or a rainy evening. This classic New England favorite combines simple ingredients like tender potatoes and briny clams in a velvety broth that feels both rustic and indulgent.

Ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 celery stalks, finely chopped
• 2 cloves garlic, minced
• 3 cups diced potatoes (about 2–3 medium potatoes)
• 2 cups clam juice (or seafood stock)
• 1 cup water
• 1 cup heavy cream
• 1 cup whole milk
• 2 cups canned clams, drained (reserve juice)
• 2 tablespoons all-purpose flour
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• ½ teaspoon dried thyme
• 1 bay leaf
• 2 tablespoons chopped fresh parsley

Instructions

1. Step 1: In a large pot over medium heat, melt the butter with olive oil. Add the chopped onion and celery, cooking for about 5–7 minutes until softened. Stir in the garlic and cook for another minute until fragrant.
2. Step 2: Sprinkle the flour over the vegetables and stir continuously for 1–2 minutes to create a roux, which thickens the chowder and adds creaminess.
3. Step 3: Slowly pour in the clam juice and water while stirring to prevent lumps. Add the diced potatoes, bay leaf, thyme, salt, and pepper. Bring to a gentle boil, then reduce heat and simmer for 15–20 minutes until potatoes are tender.
4. Step 4: Lower the heat and stir in the milk and heavy cream gently, allowing the chowder to heat through without boiling.
5. Step 5: Add the clams along with their reserved juice. Simmer for another 5 minutes to blend flavors.
6. Step 6: Remove the bay leaf, adjust seasoning if needed, and stir in fresh parsley. Serve hot with crusty bread or crackers.

Tips & Variations

• Don’t boil after adding dairy to prevent curdling and maintain smooth texture.
• Use fresh clams if available for a more authentic flavor; steam them and reserve their broth.
• Cut potatoes evenly to ensure consistent cooking.
• Let the chowder rest; it thickens slightly as it sits.
• For a lighter version, substitute half-and-half for heavy cream.
• Add fresh dill or chives for a herb-forward twist.
• Include corn or carrots for extra heartiness and texture.

Storage

Store clam chowder in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended due to potential dairy separation. When reheating, warm gently over low heat and stir frequently to keep the creamy texture, avoiding boiling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh clams instead of canned?

Absolutely. Fresh clams provide a deeper, more authentic flavor. Steam them until they open, then chop the meat and reserve the broth for clam juice. However, canned clams are convenient and ready to use, making them perfect for quick meals.

How do I thicken clam chowder properly?

Thick chowder depends on a good roux made by cooking flour with fat and the natural starch from potatoes. You can also mash some potatoes in the pot or add a slurry of flour or cornstarch with water, simmering until thickened. Add thickeners gradually to avoid an overly dense soup.

Why did my chowder curdle?

Curdling happens when dairy is exposed to high heat or sudden temperature changes. Lower heat before adding milk or cream, and consider tempering the dairy by mixing in hot soup gradually. Using fresh dairy also reduces the risk of curdling.

Can I make clam chowder ahead of time?

Yes, clam chowder often tastes better the next day as flavors develop. Cool completely before refrigerating. Reheat slowly over low heat, stirring frequently. For best texture, prepare the base without dairy ahead of time and add milk and cream just before serving.

Easy Clam Chowder – Creamy Seafood Soup with Potatoes Recipe

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This Easy Clam Chowder recipe is a creamy, comforting New England-style seafood soup made with tender potatoes, savory clams, and a rich blend of cream and milk. Perfect for cozy evenings, it combines simple pantry staples to create a velvety chowder full of flavor with a hint of fresh herbs and aromatic vegetables. This classic chowder is straightforward to prepare and ideal for both beginner and experienced home cooks looking to enjoy a timeless seafood favorite.

• Author: lina
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 1 medium onion, finely chopped
• 2 celery stalks, finely chopped
• 2 cloves garlic, minced
• 3 cups diced potatoes (about 2–3 medium potatoes)

Liquids

• 2 cups clam juice (or seafood stock)
• 1 cup water
• 1 cup heavy cream
• 1 cup whole milk

Seafood

• 2 cups canned clams, drained (reserve juice)

Fats and Thickeners

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 2 tablespoons all-purpose flour

Seasonings and Herbs

• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• ½ teaspoon dried thyme
• 1 bay leaf
• 2 tablespoons chopped fresh parsley

Instructions

1. Build the Flavor Base: In a large pot over medium heat, melt the butter with olive oil. Add the chopped onion and celery and cook for about 5–7 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant, creating a flavorful vegetable base for the chowder.
2. Create the Roux: Sprinkle the flour over the softened vegetables and stir continuously for 1–2 minutes. This cooks out the raw flour taste and helps thicken the chowder to achieve a creamy texture.
3. Add Liquids and Potatoes: Slowly pour in the clam juice and water while stirring constantly to avoid lumps. Add the diced potatoes, bay leaf, dried thyme, salt, and black pepper. Bring the mixture to a gentle boil, then reduce heat and simmer for 15–20 minutes, or until the potatoes are tender when pierced with a fork.
4. Stir in the Cream and Milk: Lower the heat and gradually add the whole milk and heavy cream, stirring gently to combine. Heat the chowder through without allowing it to boil, to prevent curdling and maintain a smooth consistency.
5. Add the Clams: Add the drained clams along with their reserved juice. Simmer on low heat for another 5 minutes to allow all flavors to meld harmoniously.
6. Finish and Serve: Remove and discard the bay leaf. Adjust seasoning with additional salt or pepper if needed. Stir in the fresh chopped parsley for a burst of color and flavor. Serve the clam chowder hot, ideal with crusty bread or oyster crackers.

Notes

• Do not boil the chowder after adding dairy to avoid curdling and maintain smooth texture.
• Fresh clams can be used in place of canned for a richer, more authentic flavor; steam them until they open, then chop and include the broth.
• For thicker chowder, mash some cooked potatoes directly in the pot or add a slurry of flour or cornstarch mixed with water.
• Cut potatoes evenly for uniform cooking.
• Let the chowder rest briefly after cooking; it will thicken slightly as it cools.
• Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently over low heat.
• Freezing is not recommended due to dairy separation on thawing.
• Customize by adding herbs like dill or chives, or include corn or carrots for added texture.

Keywords: clam chowder, New England clam chowder, creamy clam soup, seafood chowder, potato chowder, easy clam chowder recipe, classic clam chowder