A warm bowl of Clam Chowder on a chilly evening always brings comfort. This creamy and hearty soup, filled with tender clams and soft potatoes, comes together in under an hour. It’s a blend of flavors that work seamlessly, providing a rich experience that satisfies the soul.
This recipe is perfect for busy weeknights or cozy weekends when you want to warm up from the inside out. It also makes for great leftovers; you can prepare it a day in advance and store it in the fridge.
Why You’ll Love This Recipe
- The chowder has an irresistibly creamy texture that coats every ingredient beautifully.
- Fresh clams bring a burst of sea flavor that elevates the dish.
- Diced potatoes add a comforting heartiness that makes it filling.
- It only takes about 30 minutes of active cooking time, making it quick for busy evenings.
What You’ll Need
Here’s everything you need to create this delicious chowder.
For the Soup Base
- 2 cups chopped clams
- 4 cups diced potatoes
- 1 cup onion, chopped
- 1 cup celery, chopped
- 4 cups chicken or vegetable broth
- 2 cups heavy cream
- 1 cup milk
- Salt and pepper to taste
For Serving
- Oyster crackers for topping
Tip: Use low-sodium broth for a healthier version.
Substitutions & Swaps
- Clams can be swapped for canned alternatives.
- Potatoes may be replaced with cauliflower for a low-carb option.
- Heavy cream can be substituted with half-and-half for a lighter soup.
- Chicken broth may be exchanged for vegetable broth for a vegetarian version.
How to Make It
Follow these simple steps to prepare your chowder.
Sauté the Vegetables
In a large pot, sauté onions and celery in a bit of butter until they are soft.
Add Potatoes and Broth
Add diced potatoes and broth to the pot and bring to a boil.
Simmer the Potatoes
Reduce the heat and simmer until potatoes are tender, about 15-20 minutes.
Incorporate Cream and Clams
Stir in the clams, heavy cream, and milk.
Season the Chowder
Season with salt and pepper to taste.
Final Simmer
Simmer for another 10 minutes, then serve hot topped with oyster crackers.
How to Store It
Fridge: store in an airtight container for up to 3 days.
Freezer: no, cream-based soups don’t freeze well.
Reheat: microwave or stove over medium heat for about 5-10 minutes until warm.
Tips for Best Results
- Always use fresh clams for the best flavor.
- Adjust the seasoning towards the end for a balanced taste.
- For a thicker chowder, mash some of the potatoes before adding the cream.
- Serve immediately for the best texture and warmth.
Serving Suggestions
- Pair with crusty bread for a complete meal.
- Perfect for a cozy family dinner or gathering.
- Top with fresh herbs for a burst of flavor.
