Clam Chowder Classic Comfort (Printable)

Rich chowder with clams, potatoes, and cream for a hearty, warming dish.

# Ingredient List:

→ Seafood

01 - 2 lbs fresh clams, scrubbed (or 1 lb canned chopped clams, drained, reserve juice)

→ Vegetables

02 - 2 medium potatoes, peeled and diced
03 - 1 medium onion, finely chopped
04 - 2 celery stalks, finely chopped
05 - 1 medium carrot, diced (optional)

→ Dairy

06 - 1 cup heavy cream
07 - 4 tbsp unsalted butter
08 - 1 cup whole milk

→ Liquids

09 - 2 cups clam juice (from steaming clams or bottled; supplement with reserved canned clam juice if needed)
10 - 1 cup water

→ Aromatics & Seasonings

11 - 2 cloves garlic, minced
12 - 2 tbsp all-purpose flour
13 - 1 bay leaf
14 - 1/2 tsp dried thyme
15 - 1/4 tsp ground black pepper
16 - 1/2 tsp salt (plus more to taste)
17 - 2 tbsp chopped fresh parsley (for garnish)

# Directions:

01 - Place clams in a large pot with 1 cup water. Cover and steam over medium heat for 5 to 7 minutes until clams open. Remove clams, discard any that remain closed. Strain and reserve the cooking liquid. Once cooled, chop clams and set aside.
02 - Melt butter in a large pot over medium heat. Add onion, celery, and carrot if using. Sauté for 5 minutes until softened. Add garlic and cook for 1 minute more.
03 - Sprinkle flour over the sautéed vegetables, stirring constantly to form a roux. Cook for 2 minutes.
04 - Gradually whisk in clam juice (including reserved liquid), whole milk, and water, making sure no lumps remain. Add diced potatoes, bay leaf, dried thyme, salt, and black pepper.
05 - Bring to a gentle simmer and cook uncovered for 15 to 20 minutes until potatoes are tender.
06 - Stir in chopped clams and heavy cream. Simmer gently for 5 more minutes. Remove bay leaf. Taste and adjust seasoning as needed.
07 - Ladle chowder into bowls, garnish with fresh parsley, and serve hot alongside oyster crackers or crusty bread.

# Expert Tips:

01 -
  • It tastes fancy enough to impress, but honest enough to make on a Tuesday night without stress.
  • One pot holds everything, and the payoff is a silky, deeply savory soup that makes you forget about the outside world for a while.
  • Fresh clams give you that briny backbone, but canned ones work beautifully if that's what you have on hand.
02 -
  • Never let clam chowder boil hard once you've added the cream—it'll break and look grainy instead of silky and luxurious.
  • If you're using canned clams, hold onto that liquid and add it to your pot; it's flavor you've already paid for.
  • Taste before you serve; seafood soups often need more salt than you'd expect to really sing.
03 -
  • Make the roux properly—don't rush it, and stir constantly so flour and butter become one silky thing instead of settling separately.
  • If you're nervous about lumps, whisk the liquid in gradually rather than pouring it all at once, and you'll have perfect creamy soup every time.
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