Easy Clam Chowder – Creamy Seafood Soup with Potatoes Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
