Amazing Clam Chowder Recipe: 2 Cups Creamy Bliss

Oh, a steaming bowl of good old clam chowder! Just thinking about it takes me back to those crisp New England autumn days. There’s something so incredibly comforting about it, you know? My grandma used to make the most amazing batch every fall, and honestly, I’ve been chasing that flavor ever since. This recipe is my absolute go-to – it’s totally foolproof, creamy, packed with flavor, and honestly, it just brings that seaside magic right into my kitchen. Get ready, because this is the clam chowder you’ve been dreaming of!

SAVE IT

Why You’ll Love This Clam Chowder Recipe

You are going to absolutely *adore* this clam chowder. Seriously, it’s a hug in a bowl, and here’s why:

• Super Easy to Make: Even if you’re not usually a soup person, you can totally nail this. Most of the magic happens right in one pot!
• That Cozy Flavor: It’s got that perfectly creamy texture, tender clams, soft potatoes, and a hint of smoky bacon. It just tastes like home.
• Customizable! Love it thicker? Want it a little less rich? You can tweak it to be exactly how YOU love it.
• Perfect for Any Day: Whether it’s a chilly evening or you’re just craving something special, this chowder hits the spot every single time.

Gather Your Ingredients for the Best Clam Chowder

Alright, chef, let’s get you prepped! Having everything ready to go makes this whole process so much smoother, trust me. You’ll want to grab these goodies:

• 1/4 cup butter: It’s the start of all good things!
• 1 cup chopped yellow onion: About one medium onion, diced nicely.
• 1 cup chopped celery: Gives it that lovely subtle bite.
• 1/2 cup chopped carrots: Just a little sweetness and color here.
• 1/2 cup all-purpose flour: This is our thickening magic potion.
• 4 cups clam juice: The base of our rich flavor!
• 2 cups cubed potatoes: That’s about two medium Yukon Golds or Russets, peeled and cut into bite-sized cubes.
• 1/2 teaspoon salt: To enhance all those lovely flavors.
• 1/4 teaspoon black pepper: Just a little kick.
• 2 (6.5 ounce) cans chopped clams, undrained: Don’t toss that liquid! It’s packed with clammy goodness.
• 2 cups milk: Whole milk gives the best creaminess.
• 1/2 cup heavy cream: For that extra luxurious touch.
• 4 slices bacon, cooked and crumbled: The crowning glory!

Having it all measured out and chopped before you turn on the stove makes it feel less like work and more like fun. You’ve got this!

SAVE IT

Step-by-Step Guide to Making Perfect Clam Chowder

Alright, let’s get this amazing clam chowder cooking! It’s seriously so simple, you’ll wonder why you ever bought it from a can. Grab a nice big pot – a Dutch oven is perfect for this – and let’s get started!

1. First things first, let’s build that flavor base. Melt the butter in your pot over medium heat. Once it’s all bubbly and happy, toss in your chopped onion, celery, and carrots. Give them a good stir and let them soften up beautifully. This usually takes about 8 to 10 minutes. You want them tender, but not mushy, you know?

2. Now, sprinkle in the flour. Stir it around constantly for just about 1 minute. This little step helps cook out that raw flour taste and starts thickening everything up just right. It’s like magic!

3. Time for the clam juice! Gradually whisk it into the pot. Keep whisking until it’s all smooth and lovely. Then, add your cubed potatoes, the salt, and that pinch of pepper. Give it all a good stir. Bring the whole thing up to a boil, then turn the heat down to low, pop a lid on, and let it simmer. You want those potatoes to get nice and tender, which usually takes about 15 to 20 minutes. You can test them with a fork – they should slide right off!

4. Here comes the star of the show! Stir in those chopped clams *with their juice* – don’t let any of that flavor escape! Also, pour in your milk and the heavy cream. Mix it all gently. You just want to heat everything through really nicely, but please, do not let it boil after you add the milk and cream. Boiling can make it separate or get a weird texture. Just nice and warm!

5. And that’s it! Ladle your gorgeous, creamy clam chowder into bowls. Top each one with a generous sprinkle of that crispy, crumbled bacon. It adds the perfect little crunch and smoky flavor pop. Serve it up with some oyster crackers or a warm crusty bread, and enjoy every single spoonful of this homemade bliss!

SAVE IT

Seriously, doesn’t that sound like the easiest and most delicious bowl of clam chowder you’ve ever heard of? It’s almost as comforting as a big ol’ bowl of loaded potato soup can be, only with that distinct, amazing clam flavor. And if you love potatoes as much as I do, you’ll probably go nuts for my potato salad too!

Tips for the Creamiest New England Chowder

Okay, so you’ve got the recipe, but let’s talk about making this New England chowder *extra* special, shall we? Getting that perfect creamy texture and deep clam flavor is all about a few little tricks I’ve picked up over the years. First off, don’t skimp on the clam juice from the cans – that’s pure gold! And for the potatoes, I always go for Yukon Golds; they have this lovely creamy texture that just melts into the broth. Using fresh, good-quality ingredients really makes a difference in any creamy seafood soup, but especially in a classic like this.

A common mistake folks make is boiling the chowder after adding the milk and cream. Trust me, just a gentle simmer is all you need to heat it through. Boiling can make it curdle or get a bit grainy, and nobody wants that! Also, don’t be afraid to let those veggies soften up nicely at the beginning; it really brings out their sweetness, which is key to that balanced flavor in our clam chowder.

Ingredient Substitutions for Your Clam Chowder

Now, what if you can’t find exactly what the recipe calls for, or you just want to give it your own spin? No worries! For the milk and heavy cream, you can totally use half-and-half if you want a slightly lighter chowder. Or, if you’re dairy-free, you could try a good quality unsweetened oat milk or soy milk, though it might change the richness a teeny bit. Some folks even use evaporated milk, which adds a nice creaminess without necessarily boiling over.

As for the clams, if you can get fresh ones, go for it! Just make sure to clean them really well and chop them up. Canned chopped clams are usually my go-to for ease, and honestly, they work wonderfully. Just pack in as much clam flavor as you can with that juice!

Serving and Storing Your Homemade Clam Chowder

Okay, your amazing clam chowder is ready! The best way to really savor this creamy seafood soup is to serve it right away while it’s piping hot. I absolutely love spooning it into bowls and topping it with that crispy bacon, then serving it alongside some crusty bread or those little oyster crackers that just soak up all that delicious broth. It’s pure comfort food heaven!

SAVE IT

Got leftovers? Lucky you! Let the chowder cool down completely before you stash it in an airtight container in the fridge. It should keep well for about 2-3 days. When you’re ready to reheat, do it gently over low heat on the stovetop. Give it a good stir, and don’t let it boil, just warm it through. It’s almost as good the second day!

And hey, if you loved this chowder, you’ve GOT to check out all the other cozy bowls of goodness waiting for you in my soups and salads section!

Frequently Asked Questions About Clam Chowder

Got questions about whipping up the perfect bowl of clam chowder? I’ve got you covered!

Why is my clam chowder not creamy enough?

If your chowder isn’t as creamy as you’d like, a couple of things might be happening. Make sure you’re using whole milk and at least a bit of heavy cream for that rich texture. Sometimes, if the flour isn’t cooked enough at the beginning, it won’t thicken as well. Also, make sure you’re not boiling the chowder after adding the dairy, as that can sometimes break the creaminess!

Can I use fresh clams instead of canned for this recipe?

Oh, absolutely! Using fresh clams is fantastic if you have them. You’ll want to steam them open first, then chop the meat and – this is important! – save all that sweet, briny liquid they release. You can use this liquid as part of your clam juice base. Just be sure to strain it really well to get rid of any sand.

My chowder tastes a bit bland, what can I do?

This usually happens if the flavor base wasn’t built up enough at the start or if the seasoning is a little off. Make sure you’re letting those onions, celery, and carrots soften well in the butter to release their flavors. Taste and adjust your salt and pepper *at the end*, before serving. A tiny pinch more salt can make all the difference! And don’t forget that yummy clam juice from the cans – it’s full of flavor!

How do I avoid a rubbery texture in my clams?

The trick to tender clams is not to overcook them! Since we’re using canned clams in this recipe, they’re already cooked. We’re just gently heating them through in step 4 so they don’t get tough or “rubbery.” If you’re using fresh clams you’ve steamed yourself, add them at the very end, just long enough to heat them.

Nutritional Information for This Clam Chowder

Just a heads-up, these numbers are estimates, since everyone’s pantry staples are a little different! This is what you can expect for one serving (about 1.5 cups) of this delicious, creamy clam chowder:

• Calories: Around 450
• Fat: About 25g
• Protein: Roughly 20g
• Carbohydrates: Around 30g

It’s a hearty bowl, perfect for a satisfying meal!

Discover More Delicious Recipes

Loved making this clam chowder? I sure hope so! Be sure to leave a comment down below and let me know what you thought, or give it a star rating! Your feedback means the world to me. And if you’re looking for more cozy bowls of goodness, you absolutely have to peek at my latest recipes or dive right into my soups and salads section. Happy cooking!

New England Clam Chowder

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A creamy and comforting New England-style clam chowder recipe, perfect for a cozy meal.

• Author: Carla Davis
• Prep Time: 20 min
• Cook Time: 35 min
• Total Time: 55 min
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 1/4 cup butter
• 1 cup chopped yellow onion
• 1 cup chopped celery
• 1/2 cup chopped carrots
• 1/2 cup all-purpose flour
• 4 cups clam juice
• 2 cups cubed potatoes (about 2 medium)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 (6.5 ounce) cans chopped clams, undrained
• 2 cups milk
• 1/2 cup heavy cream
• 4 slices bacon, cooked and crumbled

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Instructions

1. Melt butter in a large pot or Dutch oven over medium heat. Add onion, celery, and carrots. Cook until softened, about 8-10 minutes.
2. Stir in flour and cook for 1 minute, stirring constantly.
3. Gradually whisk in clam juice until smooth. Add potatoes, salt, and pepper. Bring to a boil, then reduce heat and simmer, covered, until potatoes are tender, about 15-20 minutes.
4. Stir in chopped clams (with their juice), milk, and heavy cream. Heat through gently, but do not boil.
5. Ladle into bowls and top with crumbled bacon.

Notes

• For a thicker chowder, you can use a bit more flour or let it simmer longer.
• If you prefer a less rich chowder, you can substitute half-and-half for the heavy cream.
• Serve with oyster crackers or crusty bread.

Nutrition

• Serving Size: 1.5 cups
• Calories: 450
• Sugar: 8g
• Sodium: 950mg
• Fat: 25g
• Saturated Fat: 15g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 20g
• Cholesterol: 90mg