Print

Creamy Clam Chowder

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A rich and comforting creamy clam chowder made with tender clams, potatoes, and a velvety broth, perfect for cozy meals.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Halal

Ingredients

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 celery stalks, diced
  • 2 medium potatoes, peeled and cubed
  • 2 cups clam juice
  • 1 cup water
  • 2 cups chopped clams (fresh or canned, drained)
  • 1 cup heavy cream
  • 1 cup milk
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Heat butter and olive oil in a large pot over medium heat. Add onion, garlic, and celery, and cook for about 5 minutes until softened.
  2. Sprinkle flour over the vegetables and stir well. Cook for 1–2 minutes to remove the raw flour taste.
  3. Slowly pour in clam juice and water while stirring. Add potatoes, bay leaf, salt, pepper, and thyme.
  4. Bring to a gentle boil, then reduce heat and simmer for 15–20 minutes until potatoes are tender.
  5. Stir in chopped clams, milk, and heavy cream. Simmer gently for 5–7 minutes without boiling.
  6. Taste and adjust seasoning. Remove bay leaf and stir in parsley before serving.

Notes

  • Use canned clams for convenience and reserve their juice for extra flavor.
  • Mash some potatoes for a thicker consistency.
  • Avoid boiling after adding dairy to prevent curdling.
  • Add shrimp or fish for a seafood variation.
  • Substitute cream with milk or plant-based options for a lighter version.

Nutrition

Find it online: https://savorymomskitchen.com/creamy-clam-chowder/