Why You’ll Love This Recipe
This clam chowder is the definition of comfort food. With its rich and creamy texture, it’s packed with tender clams, hearty potatoes, and a depth of flavor from the bacon and aromatic vegetables. The combination of heavy cream and a touch of butter creates a silky smooth base, making each spoonful feel like a warm hug. Perfect for cold days, or whenever you want a satisfying, flavorful bowl of soup, this clam chowder is sure to be a hit!
Ingredients
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4 cups fresh or canned clams, drained and juice reserved
- 1 small onion, finely chopped
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2 cloves garlic, minced
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2 medium potatoes, peeled and diced
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2 cups clam juice (from the canned clams or store-bought)
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1 cup chicken or vegetable broth
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1 1/2 cups heavy cream
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1 tablespoon unsalted butter
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1 teaspoon dried thyme
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1 bay leaf
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Salt and pepper to taste
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Fresh parsley, chopped (optional, for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Add the chopped onion to the pot and cook until softened, about 4-5 minutes. Add the minced garlic and cook for an additional minute, until fragrant.
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Stir in the diced potatoes and cook for 2-3 minutes.
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Pour in the clam juice and broth, then add the dried thyme and bay leaf. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 15-20 minutes, or until the potatoes are tender.
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Once the potatoes are cooked, add the heavy cream, butter Stir until the butter has melted and everything is well combined.
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Add the clams to the pot, stirring gently to incorporate. Let the chowder simmer for another 5-10 minutes, allowing the flavors to meld together.
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Season with salt and pepper to taste. Remove the bay leaf and discard it.
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Serve the chowder hot, garnished with fresh parsley a if desired. Enjoy with a side of crusty bread.
Servings and Timing
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Servings: 4-6
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Prep time: 10 minutes
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Cook time: 30 minutes
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Total time: 40 minutes
Variations
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Add corn: For a touch of sweetness, add 1 cup of corn kernels (fresh, frozen, or canned) to the chowder.
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Spicy chowder: Add a pinch of cayenne pepper or a dash of hot sauce for some heat.
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Seafood medley: Include other seafood like shrimp or scallops for a richer, seafood-packed chowder.
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Herb variations: You can add fresh herbs like rosemary or dill for a different flavor profile.
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Dairy-free: For a dairy-free version, substitute the heavy cream with coconut milk or a non-dairy cream, and use olive oil instead of butter.
Storage/Reheating
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Storage: Leftover clam chowder can be stored in an airtight container in the refrigerator for up to 3 days.
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Reheating: Reheat gently on the stovetop over low heat, stirring occasionally. You can also microwave in intervals, stirring in between. If the chowder thickens too much after refrigerating, add a splash of broth or water to loosen it up.
FAQs
1. Can I use canned clams instead of fresh clams?
Yes, canned clams work perfectly for this recipe. Just be sure to reserve the clam juice for added flavor.
2. Can I make this chowder ahead of time?
Yes, clam chowder can be made ahead of time and stored in the fridge for up to 3 days. The flavors will continue to meld together, making it even better the next day!
3. Can I freeze clam chowder?
Clam chowder can be frozen, but keep in mind that the texture of the cream might change slightly upon reheating. If freezing, let the soup cool completely before transferring it to an airtight container. It will keep for up to 2 months. Thaw in the fridge overnight before reheating.
4. Can I use half-and-half instead of heavy cream?
Yes, you can substitute half-and-half for heavy cream to make the chowder a little lighter. The chowder will still be creamy, but slightly less rich.
5. Can I use frozen potatoes for this recipe?
Fresh potatoes are recommended for the best texture and flavor, but if you’re in a pinch, frozen diced potatoes can be used. Just make sure to cook them until tender before adding the other ingredients.
6. Can I use vegetable broth instead of chicken broth?
Yes, you can substitute vegetable broth for chicken broth if you prefer a vegetarian version of this clam chowder.
7. How can I thicken the chowder?
If the chowder is too thin, you can thicken it by mashing some of the potatoes in the soup or by making a quick slurry with flour and water. Add the slurry to the soup and simmer for a few minutes until it thickens.
8. How do I know when the potatoes are tender?
The potatoes are tender when you can easily pierce them with a fork. They should be soft but not falling apart.
9. Can I add more vegetables to this chowder?
Yes, you can add other vegetables like celery, carrots, or even leeks for added texture and flavor. Simply sauté them with the onions in the first step.
Conclusion
Best Ever Creamy Clam Chowder is the ultimate comfort food, perfect for warming you up on a chilly day. With its rich, creamy base and the tender bite of clams and potatoes, this chowder is sure to become a family favorite. It’s easy to make, full of flavor, and can be customized to suit your tastes. Whether you’re serving it for dinner or as a starter for a special meal, this clam chowder will always hit the spot.
Best Ever Creamy Clam Chowder
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4-6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
Best Ever Creamy Clam Chowder is a rich, velvety soup filled with tender clams, hearty potatoes, and a luscious cream base. This comforting dish is the perfect balance of creaminess and seasoning, making it a go-to recipe for cozy meals or impressing guests.
Ingredients
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4 cups fresh or canned clams, drained (juice reserved)
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1 small onion, finely chopped
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2 cloves garlic, minced
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2 medium potatoes, peeled and diced
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2 cups clam juice (from canned clams or store-bought)
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1 cup chicken or vegetable broth
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1 1/2 cups heavy cream
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1 tablespoon unsalted butter
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1 teaspoon dried thyme
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1 bay leaf
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Salt and pepper to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
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Cook the onion and garlic: In a large pot, cook the chopped onion over medium heat until softened, about 4-5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
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Cook the potatoes: Stir in the diced potatoes and cook for 2-3 minutes.
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Add the liquids and seasonings: Pour in the clam juice and broth, then add the dried thyme and bay leaf. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 15-20 minutes, or until the potatoes are tender.
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Add cream and butter: Once the potatoes are cooked, stir in the heavy cream and butter, and let the butter melt into the soup, creating a smooth base.
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Add clams: Stir in the clams, allowing the soup to simmer for another 5-10 minutes, so the flavors meld together.
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Season: Season with salt and pepper to taste. Remove the bay leaf and discard it.
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Serve: Ladle the chowder into bowls, garnish with fresh parsley (if desired), and serve hot with crusty bread.
Notes
Add corn: For sweetness, add 1 cup of corn kernels (fresh, frozen, or canned) to the chowder.Spicy version: Add a pinch of cayenne pepper or a dash of hot sauce for a spicy kick.Seafood medley: Include shrimp or scallops for a richer seafood chowder.Herb variations: Add fresh herbs like rosemary or dill for a different flavor profile.Dairy-free: Substitute heavy cream with coconut milk or a non-dairy cream and use olive oil instead of butter for a dairy-free version.
