Clam chowder is a warm, creamy soup made with tender clams, potatoes, onions, and a touch of celery. It’s popular in the USA, especially in the northeastern states, and is perfect for cozy days.
I enjoy how the creaminess makes every spoonful comforting. Sometimes I add a splash of hot sauce if I want a little kick!
For best flavor, serve it with crusty bread or oyster crackers. It’s a simple dish that feels like a comforting hug in a bowl.
Ingredients & Substitutions
Potatoes: I use starchy potatoes like Russets for creaminess, but yukon golds work well too. Keep pieces uniform so they cook evenly. If you’re out of potatoes, cauliflower florets can be a lighter substitute, blending in nicely.
Clams & Clam Juice: Fresh or canned clams add the signature flavor, and clam juice boosts it. If fresh clams are unavailable, canned clams in juice work great. For a non-seafood twist, chicken broth with a dash of Worcestershire can add depth.
Heavy Cream: This makes the chowder rich and silky. You can swap with half-and-half for a lighter touch or coconut milk for an allergy-friendly, dairy-free version. Just keep in mind the flavor profile may change slightly.
Celery & Onion: These aromatics build the base flavor. I prefer chopped white onion and crisp celery; they add crunch and sweetness. If you don’t have fresh, dried onion flakes and celery seed are decent substitutes.
Bacon: Crispy bacon adds a smoky crunch, but turkey bacon or pancetta can also work well. If you’re vegetarian, smoked paprika or liquid smoke can mimic that smoky flavor without meat.
How do I prevent my chowder from becoming grainy or separating?
Stay gentle when adding dairy. Heat the cream gradually and avoid boiling after adding it; high heat can cause separation. Stir often and keep the temperature low. If it starts to thicken too much, a splash of warm broth can loosen it up.
How to Make Clam Chowder?
Ingredients You’ll Need:
Soups and Broths
- 4 cups clams (fresh or canned), chopped
- 2 cups clam juice or broth
- 1 cup water
Vegetables
- 1 medium onion, chopped
- 2 stalks celery, sliced
- 2 large potatoes, diced
Dairy and Spices
- 1 cup heavy cream
- 4 slices bacon, cooked and crumbled
- 2 tbsp butter
- Salt and pepper to taste
How Much Time Will You Need?
Prep time: 10 minutes. Cook time: 30 minutes. Total time: 40 minutes.
Step-by-Step Instructions:
1. Prepare the ingredients
Chop the onion, slice the celery, and dice the potatoes. Cook bacon until crispy, then crumble and set aside. Reserve some bacon drippings for flavor.
2. Sauté vegetables
In a large pot, melt butter and sauté onions and celery until soft, about 5 minutes. Add potatoes and cook for another 5 minutes.
3. Add liquids and cook
Pour in clam juice and water. Bring to a boil, then reduce heat. Cover and simmer for 15 minutes or until potatoes are tender.
4. Add clams and cream
Stir in chopped clams and heavy cream. Cook gently for 5-10 minutes until heated through. Season with salt and pepper.
5. Serve the chowder
Top with crumbled bacon. Serve hot with crusty bread or oyster crackers. Enjoy your homemade clam chowder!
