clam chowder

This lighter Clam Chowder, full of canned clams, potatoes, and corn, is still creamy but with less fat than most other versions.

Clam Chowder, Lightened Up

unsalted butter

tbsp flour

white onion (chopped fine)

potatoes

2% milk

vegetable broth

10 oz cans clams (drained, juice reserved)

bay leaves

thyme

parsley

kosher salt and fresh pepper

corn

oyster crackers (optional for serving)

In a large pot, melt butter. Add onions, and heat on low heat until onions are translucent, 5 to 8 minutes.

Add flour and stir 1 to 2 minutes.

Add the milk, vegetable broth, reserved clam juice, potatoes, bay leaf, thyme and salt &amp; pepper to taste.

Bring to a boil, then cover and cook on low until potatoes are soft, about 10 minutes.

Remove half of the soup and discard bay leaves, put soup in blender and blend until smooth. Return to pot.

Add clams, corn and adjust salt if needed and cook another 5 minutes.

Serve and garnish with fresh parsley.

This seafood chowder is a delicious, creamy soup filled with shrimp, scallops and fish.

Creamy Seafood Chowder

butter

onion

bay seasoning

flour

celery

carrot (sliced)

broth (seafood

white wine

fish

oz scallops

shrimp

chopped clams (canned, drained)

heavy cream

Cook onion in butter until tender. Add flour, Old Bay seasoning and thyme and cook 2-3 minutes.

Add carrot, celery, potato, corn, broth and wine &amp; bring to a boil. Reduce heat and simmer 10 minutes.

Stir in seafood and cream. Cook until fish is fully cooked and flaky and potatoes are tender, about 8-10 minutes.

Stir in parsley and season with salt and pepper to taste.

This Kicked Up Creamy Clam Chowder is hearty, satisfying, and extremely comforting! It's rich and creamy without being too heavy, and it will completely warm you right up with its delicious smoky notes on cold days! 

Kicked Up Creamy Clam Chowder

Yellow Onion – diced

Celery

TSP Black Pepper

TSP Kosher salt, more or less to taste

TSP Dried Thyme

TSP Crushed Red Pepper Flakes, more or less to taste

TSP ground Cayenne powder, more or less to taste

TSP Smoked Paprika (Hot)

TBLS Unsalted Butter

TBLS All Purpose Flour

Chicken Broth

& ½ cups Whole Milk (plus 2 TBLS

Cooking/Single Cream (20% fat)

Bay Leaves

– 1 & ¼ TBLS Tabasco Original Red Pepper Sauce

(heaping) TSP Bacon Hot Sauce

cheese

Combine all the spices in a small bowl and set aside. Cover with cling wrap or a small plate to prevent the spices from being blown everywhere.

Chop the garlic, onion, celery, carrots, potatoes, spring onion, and bacon. Set aside.

Measure out the chicken broth, cooking cream, and whole milk in measuring cups.

Set a strainer over a medium sized bowl and drain the minced clam cans. Reserve the juice and set both aside.

Prep:

Place a large stockpot or Dutch oven (cocotte) on your stove and set to medium-high heat. Let it heat up for a minute or so until hot, then add the bacon strips. Sauté for 2-3 minutes until brown and crispy but not burnt. Use a slotted spoon to remove the bacon to a plate lined with a paper towel to drain once they are almost done. Set aside for the garnish.

Add two tablespoons of unsalted butter to the pot with the bacon grease and let it heat up and melt. Once melted, add the onions and sauté for 2-3 minutes or until translucent. Then add the carrots and celery and continue sautéing until tender.

Season with the spices in the spice bowl you made earlier, and stir everything to combine until the spices are evenly distributed.

Add the all purpose flour and bay leaves. Continue stirring and cooking to form a roux until flecks of white from the flour aren&#8217;t visible. Make sure the flour has properly integrated with the vegetables.

Gradually pour in the clam juice, chicken stock, cooking cream, and whole milk while continuing to stir. Let simmer for a minute or two.

Add the Tabasco, Bacon Hot Sauce, and potatoes and stir. Scrape the bottom of the pot to make sure nothing is sticking to it, then set the stove to medium heat and cover the pot with the lid.

Let the soup come to a boil and simmer for 20-25 minutes, uncovering the pot and stirring periodically every 8-10 minutes.

During the last 12-15 minutes of simmering, add the clams and 2 TBLS milk (or more as required if the soup is too thick). Cover and let simmer.

Remove the lid and stir the soup. Check to ensure the potatoes are tender and have cooked through by stabbing a piece with a knife or fork. If they have softened, switch off the stove and remove the pot from the heat. (If the potatoes need to cook a little longer, let the soup simmer uncovered for 5 minutes longer while stirring occasionally.)*

To Serve/Garnish

Ladle out the soup in bowls and garnish with the chopped spring onion, bacon strips, and about a tablespoon of cheddar jack cheese for each bowl. Enjoy with your favorite type of crusty bread! And do add more Tabasco and black pepper on top of the soup if your heart wishes so (mine TOTALLY does! 😉)

For the Kicked Up Creamy Clam Chowder:

This is by far the BEST clam chowder recipe I have ever made.  I ate the entire thing over two days, myself.  

It is so delightfully tasty and jam-packed with flavor.

I'm making it again tonight!

Thanks you so much!!!

Makes 4 main dish bowls or 6 small lunch bowls.

Best Clam Chowder

bacon strips (divided)

celery (chopped)

leek (finely chopped (or 1 shallot))

garlic

potatoes (red potatoes

broth (chicken

white pepper

salt

all-purpose flour

half-and-half (divided)

6-1/2 ounces each of chopped clams (undrained)

Bay leaf

chives onions

In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Add butter to the drippings (you can spoon out some of the drippings if you don’t want to ues that much); saute celery, leek, and onion until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, broth, salt, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until potatoes are tender.

In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into the soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

Stir in clams and juice and remaining half-and-half; heat through (do not boil). Turn down to low heat; add the bay leaf. Cook for additional 2-3 minutes on low heat. Add in 4 strips of crumbled bacon.

Crumble the reserved 4 strips of bacon. Garnish chowder with crumbled bacon and fresh chopped chives or green onions thinly sliced.

https://embed.mediavine.com/videos/vwihxmhjchcrrkck3cf9

BEST Clam Chowder is the perfect, creamy soup to make for any holiday, a weekend gathering, or a weeknight meal. Serve with a big salad and hot bread!

BEST Clam Chowder

This DELICIOUS&nbsp;Clam Chowder with potatoes and vegetables is one of my favorite easy soup recipes to make during the cooler months. The clam chowder broth is thick and creamy like a Boston or New England clam chowder and it tastes like it came from a restaurant!

Clam Chowder

clams

chicken broth

Tablespoons butter

olive oil

celery ((about 1 cup), diced)

red bell pepper (, diced)

green bell pepper (, diced)

garlic (, finely minced)

milk

half and half

black pepper

Tablespoon red wine vinegar

Drain the clams, adding the juice from the cans to a large stock pot. Set the clams&nbsp;aside.

Add chicken broth and diced potatoes to the pot (the liquid should just barely cover the potatoes). Bring to a simmer, add the bay leaf, and cook until the potatoes are barely fork tender, about 5-6 minutes.

While the potatoes cook, in a second pot, heat the butter and olive oil over medium heat until the butter is melted. Add the onions, celery, bell peppers and garlic and cook until tender, about 4-5 minutes.

Stir in the flour and cook for 30 seconds. Gradually stir in the milk and half and half, whisking as you add them to break up any clumps of flour. Bring mixture to a simmer and cook until the thickened, about 5 minutes&nbsp;

Stir the creamy mixture into the potatoes. Stir in the salt, pepper, vinegar, and reserved clams. Cook for 5 more minutes.

https://content.jwplatform.com/videos/baYfm0T2.mp4

This DELICIOUS Clam Chowder with potatoes and vegetables is one of my favorite easy soup recipes to make during the cooler months. The clam chowder broth is thick and creamy like a Boston or New England clam chowder and it tastes like it came from a restaurant!

This truly is The Best Clam Chowder Recipe ever. The secret is steaming fresh clams yourself. It&#039;s easier than you think and totally worth the extra effort!

The Best Clam Chowder

butter (melted)

celery (finely diced)

onions (finely diced)

leeks (finely diced)

red potatoes (diced (if you

Tabasco sauce

clam juice

half & half

Bake

Preheat the oven to 325. In a glass baking dish, whisk together flour and melted butter until combined. Bake for 25-30 minutes, or until golden and crumbly. Set aside.

Saute

In a large pot, melt 1-2 tablespoons of butter and add celery, onion, and leeks. Cook on medium heat for about 3-5 minutes or until soft and slightly transparent.

Boil

Add all the remaining ingredients EXCEPT the butter/flour mixture, half &amp; half, and clams. Bring to a boil, then reduce heat and simmer for about 10 minutes or until potatoes are cooked through and fork tender.

Combine

Add the butter/flour mixture into chowder and stir until thick. The mixture will be extremely thick.

Heat

Remove chowder from heat and stir in half &amp; half until blended and smooth. Heat to serving temperature (do not bring to a boil), stirring occasionally. Once the chowder has thickened slightly, stir in the clams. Serve immediately.

https://www.youtube.com/watch?v=6YcJ3do7cDI

This truly is The Best Clam Chowder Recipe ever. The secret is steaming fresh clams yourself. It’s easier than you think and totally worth the extra effort!
Recipe: https://www.favfamilyrecipes.com/best-clam-chowder-ever/

The Best Clam Chowder Recipe

[Photographs: J. Kenji Lopez-Alt] The flavor of a clam chowder should be delicate and mild, the sweetness of the pork complementing the faint bitterness of the clams, accented by bits of celery and onion that have all but dissolved into...

New England Clam Chowder Recipe

salt pork

medium onion, finely chopped (about 1 cup)

celery, finely chopped (about 1 cup)

water

salt and black pepper

Oyster crackers,

Combine salt pork and 1/4 cup water in a heavy-bottomed stock pot or Dutch oven. over medium heat, stirring occasionally, until water has evaporated and pork has begun to brown and crisp in spots, about 8 minutes. Add butter, onion, and celery. Continue to cook, stirring occasionally, until onions are softened but not browned, about 4 minutes longer. Add clam juice or water and stir to combine.

Add clams or quohogs and increase heat to high. Cover and cook, opening lid to stir occasionally, until clams begin to open, about 3 minutes. As clams open, remove them with tongs and transfer to a large bowl, keeping as many juices in the pot as possible and keeping the lid shut as much as possible. After 8 minutes, discard any clams that have not yet begun to open.

Add milk, potatoes, bay leaves, and a pinch of salt and pepper to the pot. Bring to a boil, reduce to a bare simmer, and cook, stirring occasionally, until potatoes are tender and starting to break down, about 15 minutes.

Meanwhile, remove meat from inside the clams and roughly chop it. Discard empty shells. Transfer chopped clams and as much juice as possible to a fine mesh strainer set over a large bowl. Let clams drain, then transfer chopped clams to a separate bowl. Set both bowls aside.

Once potatoes are tender, pour the entire mixture through the fine mesh strainer into the bowl with the clam juice rapping the strainer with the back of a knife or a honing steel to get the liquids to pass through. Transfer strained solids to the bowl with the chopped clams. You should end up with a white, semi-broken broth in the bowl underneath, and the chopped clams, potatoes, salt pork, and aromatics in the separate bowl.

Transfer liquid to a blender and blend on high speed until smooth and emulsified, about 2 minutes Return liquid and solids back to Dutch oven. Add heavy cream and stir to combine. Reheat until simmering. Season well with salt and pepper. Serve immediately with oyster crackers.

This Cajun Clam Chowder is rich and creamy, with just the right amount of Creole spices, salty bacon and andouille, clams, potatoes and veggies!

Cajun Clam Chowder

green pepper

bacon strips (chopped)

andouille sausage link (thinly sliced)

tbsp minced garlic

tbsp all-purpose flour

seafood stock

oz canned clams in juice

hot sauce

tsp creole seasoning

cayenne pepper (optional)

salt and pepper

Heat 2 tbsp of butter in a large pot over medium-high heat.

Add the onion, green pepper, celery, chopped bacon and sausage and saute until vegetables are softened and meats are browned, stirring often.

Next add garlic and cook for 30 seconds stirring occasionally.

Stir in the flour and distribute evenly.

Next add the seafood stock and the juice from the 3 cans of chopped clams (just the juice, reserve the clams in the cans for now), Add hot sauce, creole seasoning and cayenne pepper.milk, potatoes and remaining butter and stir to combine. Bring to a simmer over medium heat until boiling then reduce heat to medium-low and cook for 10-15 minutes with cover on, stirring occasionally, and another 10 minutes (continuing to stir) or until potatoes are nice and tender.

Add hot sauce, creole seasoning and cayenne pepper.

Finally add reserved clams to the pot and season to taste with salt and pepper, cook until clams are just firm, about 2-3 minutes then turn off heat.  When serving, garnish with chopped parsley, chopped bacon bits and serve with oyster crackers.  For extra flair, serve in bread bowls.

The best New England Clam Chowder recipe is thick, creamy and full of flavorful clams, tender potatoes and rich, smoky bacon!

New England Clam Chowder

bacon, diced

butter (or more or less, as needed)

potatoes,

half-and-half (or heavy cream),

½ cups whole milk,

Salt and pepper,

Optional, for serving: saltine crackers; chopped fresh parsley

In a large pot over medium-high heat, cook bacon until crisp and brown (stirring often). Use a slotted spoon to remove bacon; leave the drippings in the pot. You should have about ¼ cup of drippings and will need a total of ½ cup of fat in the pot. Add the butter to equal ½ cup (you will need about 4 tablespoons of butter with the drippings to total ½ cup). If you have more or less drippings from the bacon, you can adjust the amount of butter that you use accordingly.

Melt butter in the pot with the drippings over medium heat. Add onion; cook until softened and translucent. Add flour and cook for 1 minute, stirring constantly. Drain clams, reserving the liquid in a large measuring cup. Add enough water to the clam juice to equal 2 cups. Slowly stir the liquid into the pot. Add potatoes; bring to a boil. Once the liquid boils, reduce the heat to low; cover, and simmer for about 20 minutes (or until the potatoes are tender), stirring regularly. Be sure to stir frequently and scrape the bottom of the pot to prevent scorching. The mixture will be very thick, which is good, but if it becomes too thick for you to easily stir it, you can add more water to thin it slightly.

Once the potatoes are fork-tender, stir in clams, half-and-half and milk. Warm over low heat, being careful not to let the soup boil. Taste and season with salt and pepper, as necessary. Garnish with the cooked, chopped bacon.

A super-rich and creamy New England style clam chowder that's dairy free, Whole30, and paleo. This healthy Whole30 soup is easy and loaded with potatoes, bacon, clams, and a crazy good cashew cream sauce.

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Top 27 clam chowder recipes from across the web

The most viewed clam chowder recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Clam Chowder, Lightened Up

Creamy Seafood Chowder

Kicked Up Creamy Clam Chowder

Best Clam Chowder

Clam Chowder

The Best Clam Chowder

New England Clam Chowder Recipe

Cajun Clam Chowder

New England Clam Chowder

Creamy Clam Chowder (Whole30, Paleo...

Manhattan Clam Chowder

Clam Chowder

My New England Clam Chowder

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Authentic New England Clam Chowder

Low FODMAP Clam Chowder

New England Seafood Chowder

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Creamy Seafood Chowder Recipe

23 Easy Half-And-Half Recipes To He...

Thick & Creamy Clam Chowder

Clam Chowder Recipe

The Best Classic New England Creamy...

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The most viewed clam chowder recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine