This Seafood Chowder with Clams is a warm, creamy soup filled with fresh clams, potatoes, and a mix of tasty vegetables. It’s perfect for a cozy meal that’s both hearty and comforting.
I like to make this when I want something filling but simple. Sometimes I add a little extra cream just to make it extra rich—yum!
Serving it with crusty bread makes it even better. I often double the recipe because everyone asks for seconds!
Ingredients & Substitutions
Clams: Fresh or canned clams give the chowder a briny, seafood flavor. I prefer fresh, but canned clams are quick and budget-friendly. Drain and reserve the juice; it adds great flavor. You can swap with chopped oysters or shrimp if needed.
Potatoes: Use starchy potatoes like Russets for a creamy texture. I leave the skins on for extra flavor and nutrients. If you prefer, sweet potatoes can be a tasty, sweeter alternative, but they change the dish’s color and taste.
Onion: Yellow or sweet onions bring depth and sweetness. I chop them finely to dissolve into the chowder smoothly. Shallots or leeks are good substitutes, offering a milder, similar flavor.
Garlic: Fresh garlic adds a warm, pungent note. I love to mince it fine so it blends into the broth. Garlic powder can be used in a pinch if you don’t have fresh, but fresh gives a brighter flavor.
Milk & Cream: These make the chowder rich and creamy. I prefer a mix of whole milk and heavy cream, but you can use half-and-half for a lighter option. Coconut milk is a good dairy-free alternative for creaminess.
How do I thicken chowder without lumps?
Start by creating a roux: melt butter, then stir in flour until smooth and bubbly. Cook for 1-2 minutes to remove raw flour taste. Gradually whisk in milk or broth, stirring constantly. This prevents lumps and keeps the chowder smooth.
- 1. Melt butter in a skillet over medium heat.
- 2. Whisk in flour and stir constantly until it turns light golden, about 1-2 minutes.
- 3. Slowly add warm milk or broth while whisking to avoid lumps.
- 4. Cook on low, stirring until the mixture thickens before adding to the chowder.
How to Make Seafood Chowder with Clams?
Ingredients You’ll Need:
Seafood
- 1 pound mixed seafood (shrimp, scallops, crab)
- 2 cups fresh clams, cleaned
Vegetables and Aromatics
- 1 large onion, chopped
- 2 celery stalks, diced
- 2 carrots, diced
- 3 cloves garlic, minced
Dairy and Broth
- 3 cups seafood or vegetable broth
- 1 cup heavy cream
- 2 tablespoons butter
Seasonings and Extras
- 1 teaspoon thyme
- Salt and pepper to taste
- Fresh parsley for garnish
How Much Time Will You Need?
Prep time: 15 minutes. Cook time: 30 minutes. Total time: 45 minutes.
Step-by-Step Instructions:
1. Prepare ingredients
Wash and chop all vegetables. Clean the clams and set all ingredients ready to cook.
2. Cook aromatics
In a large pot, melt butter over medium heat. Add onion, celery, and carrots. Cook for about 5 minutes until soft. Stir in garlic and cook for 1 minute.
3. Add broth and seasonings
Pour in seafood broth. Add thyme, salt, and pepper. Bring to a boil, then reduce to simmer for 10 minutes.
4. Add seafood and clams
Add seafood mix and clams to the pot. Cover and cook for 8-10 minutes. Clams should open and seafood cooked through.
5. Stir in cream and finish
Pour in heavy cream. Heat for 2-3 minutes, do not boil. Taste and adjust seasoning if needed. Garnish with parsley before serving.
