Imagine walking along a foggy New England dock, the salty breeze tugging at your sleeves as fishing boats unload their catches for the day. In a humble seaside kitchen, a pot begins to simmer—steaming with manila clams, potatoes, and a dash of cream—filling the air with a familiar, comforting aroma. That’s the magic of clam chowder: a creamy seafood soup so tied to American coastal traditions that each spoonful can feel like a soothing hug.
Key Takeaways
- Satisfying and Nourishing:
this recipe isn’t just comfort food—it provides protein, minerals, and even healthy fats from ingredients like manila clams. - Simple Ingredients, Big Flavor:
Basic pantry staples (potatoes, onions, celery) come alive with creamy broth, turning every spoonful into a savory delight. - Adaptable for Various Diets:
Whether you focus on fish chowder or the classic clam version, you can tailor the thickness, salt content, or dairy choice. - Perfect for All Occasions:
From busy weeknights to festive gatherings, it delivers cozy satisfaction without demanding hours in the kitchen.
Clam Chowder Main Ingredients
Whether you use fresh or canned clams, a great option is manila clams for their gentle sweetness. A classic clam chowder starts with a smooth, creamy base that holds all the flavor, complemented by potatoes, onions, and celery. Milk or cream will create the chowder’s velvety texture, while simple seasonings like salt and pepper keep it tasting natural.
To switch things up with a fish chowder twist, you can add other seafood or lean fish chunks. Just make sure all the ingredients come together without any single part dominating the dish. The result should be a cozy bowl of comforting soup that suits nearly any occasion.
5 Star Clam Chowder Recipe
Want to enjoy a restaurant-quality chowder at home? First, warm a pat of butter in a roomy pot, letting its rich flavor coat the surface. Then, stir in chopped onions, celery, and garlic, cooking until they release their fragrant aroma. Next, add manila clams—fresh if you can find them—or opt for canned clams together with a small splash of clam juice.
For a lively taste, toss in diced potatoes, along with a pinch of salt, pepper, and a bay leaf. When you’re ready to thicken the chowder, mix cornstarch with cold water and carefully blend it into the pot. After that, pour in milk or cream to create the soup’s creamy, signature texture. Let everything simmer until the potatoes soften and the clams are fully cooked. A sprinkling of parsley or your preferred herbs at the end adds a final bit of color and flavor.
For a fish chowder twist, drop in mild fish chunks near the end of cooking to keep them from getting overdone. This five-star trick guarantees a comforting, flavor-packed bowl reminiscent of a delightful coastal café experience.
NEW ENGLAND CLAM CHOWDER VS MANHATTAN
| Feature | New England Clam Chowder | Manhattan Clam Chowder |
|---|---|---|
| Base | Cream or milk-based | Tomato-based |
| Appearance | White or pale cream color | Bright red or orange hue |
| Flavor | Creamy, mildly sweet, and savory | Tangy, fresh, and slightly acidic |
| Common Vegetables | Potatoes, onions, celery | Carrots, onions, celery, peppers |
| Texture | Rich and velvety | Broth-like and lighter |
| Typical Accompaniments | Crackers or bread (to soak up creamy broth) | Often served with bread, no dairy component |
Both variations highlight flavorful clams but differ in their chosen base and style. New England leans toward a comforting, dairy-rich soup, while Manhattan offers a lighter, tomato-forward option.
Reviews
Below is a quick overview of common feedback, along with suggestions for making the dish even more enjoyable:
| Review Focus | Comments from Tasters | Possible Tweaks |
|---|---|---|
| Creamy Flavor | “The chowder feels rich but never too heavy, and the clams taste fresh.” | Add a small splash of cream near the end to boost richness. |
| Smooth Consistency | “It’s silky and things blend nicely, giving each spoonful a comforting feel.” | Extend cooking time slightly if you want a thicker texture. |
| Balanced Vegetables | “The potatoes, onions, and celery offer a hearty bite without overpowering the clams.” | Consider adding carrots or more celery for extra color and crunch. |
| Customizable Taste | “A splash of hot sauce or extra herbs can really lift the flavors.” | Tailor the seasoning—like thyme, pepper, or chili flakes—to match your preferences. |
FAQS
Yes, you can omit bacon or use a vegetarian alternative for a lighter version.
You can thicken it with flour, cornstarch, or by mashing some of the potatoes.
It can be gluten-free if you use cornstarch or a gluten-free flour for thickening.
Yes, you can freeze it, but the texture may change when reheated.
Common toppings include croutons, fresh herbs, or bacon bits.
Boston clam chowder is similar to New England but may have slightly different spices and ingredients.
It depends on the ingredients; ensure it doesn’t contain any non-halal items.
Typically, flour or cornstarch is used to thicken it.
It can be healthy in moderation, but it’s often high in calories and fat due to cream.
It’s best to avoid giving it to dogs due to ingredients like onions and high sodium.
Clam Chowder Recipe
Ingredients
Clams (canned or fresh):
- 2 cups
Potatoes (diced):
- 2 medium
Onion (chopped):
- 1 medium
Butter:
- 2 tablespoons
All-purpose flour:
- 1/4 cup
Chicken or vegetable broth:
- 3 cups
Heavy cream:
- 1 cup
Salt:
- to taste
Black pepper:
- to taste
Fresh parsley (chopped, for garnish):
- 2 tablespoons
Instructions
Sauté the Onions:
- In a large pot, melt the butter over medium heat. Add the chopped onions and sauté until they are soft and translucent.
Add Potatoes:
- Stir in the diced potatoes and cook for a few minutes.
Make the Roux:
- Sprinkle the flour over the onions and potatoes, stirring to coat. Cook for about 2 minutes, allowing the flour to absorb the flavors.
Add Broth:
- Slowly pour in the chicken or vegetable broth, stirring constantly to prevent lumps. Bring to a boil, then reduce heat and simmer until the potatoes are tender (about 15 minutes).
Incorporate Clams and Cream:
- Stir in the clams and heavy cream. Season with salt and black pepper to taste. Simmer for an additional 5 minutes.
Serve:
- Ladle the chowder into bowls, top with chopped parsley, and enjoy!
Notes
Nutrition Information (per serving):
- Calories: 300
- Total Fat: 15g
- Saturated Fat: 9g
- Cholesterol: 60mg
- Sodium: 700mg
- Total Carbohydrates: 30g
- Dietary Fiber: 3g
- Sugars: 2g
- Protein: 10g