Pin It The steam hitting my glasses as I leaned over the pot, waiting for those first clams to pop open. There is something almost magical about watching them surrender. My tiny apartment kitchen smelled like the ocean that night, salt and cream mingling in the air.
I served this to my dad, a man who spent years working near the coast and knows his seafood. He went quiet after the first spoonful, then asked for seconds. That silence spoke louder than any compliment could.
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Ingredients
- Fresh clams (900 g or 2 lbs): The heart of everything here. Steam them first and save every drop of that liquid gold.
- Potatoes (2 medium): Yukon golds hold their shape beautifully while still getting creamy.
- Onion (1 medium): Finely chopped so they disappear into the base.
- Celery (2 stalks): Provides that subtle backbone flavor people notice but cannot name.
- Heavy cream (240 ml or 1 cup): Do not skimp here. This is what transforms soup into chowder.
- Unsalted butter (60 g or 4 tbsp): The foundation for building your roux.
- Whole milk (240 ml or 1 cup): Lightens the cream just enough so it is not overwhelming.
- Clam juice (500 ml or 2 cups): Use the steaming liquid plus bottled to hit the right amount.
- Water (240 ml or 1 cup): Helps adjust the consistency if needed.
- Garlic (2 cloves): Minced fine so it distributes evenly.
- All purpose flour (2 tbsp): The thickener that brings everything together.
- Bay leaf (1): Classic aromatics that work quietly in the background.
- Dried thyme (1/2 tsp): Just enough to hint at herbs without overpowering the seafood.
- Salt and black pepper: Start with 1/2 tsp salt and 1/4 tsp pepper, then adjust to taste.
- Fresh parsley (2 tbsp): Chop it right before serving for that pop of color.
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Instructions
- Get your clams ready:
- Steam fresh clams in a cup of water until they open. Strain that liquid and keep it. Chop the clams once they are cool enough to handle.
- Build your base:
- Melt butter over medium heat. Sauté onion, celery, and carrot for 5 minutes. Add garlic for just 60 seconds so it does not burn.
- Make the roux:
- Sprinkle flour over the vegetables and stir constantly. Let it cook 2 minutes to lose the raw flour taste.
- Add your liquids:
- Whisk in clam juice, milk, and water slowly so no lumps form. Toss in potatoes, bay leaf, thyme, salt, and pepper.
- Simmer the base:
- Let it bubble gently for 15 to 20 minutes. You will know it is done when a potato cube yields easily to a spoon.
- Bring it together:
- Stir in clams and cream. Simmer 5 more minutes. Remove the bay leaf and taste. Adjust salt if it needs it.
- Serve it up:
- Ladle into bowls and scatter parsley on top. Oyster crackers or crusty bread on the side.
Pin It Winter afternoons were made for this soup. Something about curling up with a warm bowl while rain taps against the window makes everything feel right.
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Making It Your Own
I have learned that the best chowder adapts to what you love. Some nights I want it smoky with bacon, others I keep it clean and classic.
Perfecting The Texture
Mash a few potato pieces against the side of the pot before adding the cream. It thickens naturally without more flour.
What To Serve Alongside
A chilled glass of Chardonnay cuts through the richness beautifully. I also keep a pile of oyster crackers within arms reach.
- Crusty bread for dipping
- A simple green salad with vinaigrette
- Lemon wedges on the table
Pin It Hope this recipe finds its way into your regular rotation. Nothing beats homemade chowder on a cold night.
Recipe FAQs
- → Can I use canned clams instead of fresh?
Absolutely. Use 500g canned chopped clams, drained well. Reserve the juice and supplement with bottled clam juice to reach 500ml total liquid. The results remain delicious and much quicker to prepare.
- → How do I make the chowder thicker?
Mash a few potato pieces against the pot's side before adding clams and cream. The released starches naturally thicken the broth. Alternatively, increase flour by another tablespoon when making the roux.
- → Can I freeze leftover chowder?
Freezing works, though cream may separate slightly upon reheating. Reheat gently over low heat while stirring constantly. For best results, freeze without cream and add fresh cream when reheating.
- → What's the best way to serve this?
Serve piping hot in deep bowls, garnished with fresh chopped parsley. Traditional accompaniments include oyster crackers, crusty bread, or buttery crackers. A chilled Chardonnay or crisp lager pairs beautifully.
- → Can I make this dairy-free?
Substitute coconut cream or cashew cream for heavy cream, and use your favorite non-dairy milk for whole milk. For butter, use vegan butter or olive oil. The flavor profile shifts slightly but remains satisfying.
