Spread the love

Warm up with a bowl of Clam Chowder, a Creamy Seafood Soup that blends tender potatoes, briny clams, and smoky bacon into a rich, comforting classic. Perfect for chilly evenings or seaside cravings, this New England-style Clam Chowder is easy to make with pantry staples and ready in under an hour. Whether for a cozy dinner or a special gathering, this Creamy Seafood Soup will become a family favorite. Let’s dive into this soul-satisfying dish!

Ingredients for Clam Chowder

Here’s what you’ll need for Clam Chowder (serves 6):

For the Chowder:

4 slices (100g) bacon, chopped
1 medium yellow onion (150g), diced
2 cloves garlic, minced
2 medium russet potatoes (400g), peeled and diced
¼ cup (30g) all-purpose flour
1 cup (240ml) bottled clam juice
2 cups (480ml) chicken broth
2 (6.5 oz/184g) cans chopped clams with juice
1 cup (240ml) half-and-half or heavy cream
1 bay leaf
½ tsp dried thyme
½ tsp salt (or to taste)
¼ tsp black pepper (or to taste)
2 tbsp fresh parsley, chopped (for garnish)
Oyster crackers (for serving)

Equipment

Large soup pot or Dutch oven
Slotted spoon
Whisk
Wooden spoon or spatula
Measuring cups and spoons
Cutting board and knife

Ingredient Tips

Bacon: Adds smoky depth to Creamy Seafood Soup; use thick-cut for extra flavor.
Clams: Canned clams with juice are convenient for Clam Chowder; fresh clams work if steamed and chopped.
Potatoes: Russets thicken the soup; Yukon Golds offer a creamier texture.
Clam Juice: Enhances the briny flavor essential for authentic Clam Chowder.
Cream: Half-and-half keeps it lighter; heavy cream adds decadence.

Directions for Clam Chowder

Let’s make this Clam Chowder—a delicious Creamy Seafood Soup!

Crisp the Bacon

In a large soup pot over medium heat, I cook 4 slices chopped bacon until golden and crispy, about 5–7 minutes.
I use a slotted spoon to remove the bacon, leaving the drippings in the pot for Creamy Seafood Soup.

Build the Base

I add 1 diced onion to the bacon drippings, cooking for 5 minutes until soft and fragrant.
I stir in 2 minced garlic cloves for 1 minute to release their aroma for Clam Chowder.

Make the Roux

I sprinkle ¼ cup flour over the onions and garlic, stirring for 1–2 minutes to cook out the raw flour taste, creating a pasty base for a thick, velvety Creamy Seafood Soup.

Add Liquids and Potatoes

I slowly whisk in 1 cup clam juice and 2 cups chicken broth, ensuring a smooth mixture.
I add 2 diced potatoes, 1 bay leaf, ½ tsp thyme, ½ tsp salt, and ¼ tsp pepper.
I bring it to a boil, then simmer for 15 minutes until the potatoes soften.

Add Clams and Cream

I stir in 2 cans of chopped clams with their juice and 1 cup half-and-half, simmering gently for 5 minutes to blend flavors without boiling for Clam Chowder.

Season and Serve

I remove the bay leaf, adjust salt and pepper to taste, and ladle the chowder into bowls.
I garnish with crispy bacon, 2 tbsp chopped parsley, and oyster crackers.

Nutrition

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 (about 1 cup/240ml per serving)
Calories: ~450 kcal per serving
Macros per Serving: 25g carbs, 12g protein, 15g fat, 2g fiber

Variations for Clam Chowder

Try these twists on Clam Chowder:

Dairy-Free: Use full-fat coconut milk instead of cream for a vegan Creamy Seafood Soup.
Corn Chowder: Add 1 cup corn kernels for a sweet crunch.
Spicy Kick: Include ¼ tsp cayenne or red pepper flakes for heat.
Fresh Clams: Steam 1 lb fresh clams, chop, and use their liquid in place of canned clams.
Herb Boost: Add 1 tbsp fresh dill or chives, inspired by Layla Cooks’ recipes like Raspberry Sugar Cookies.

Serving Ideas:

Pair withLayla Cooks’ Cucumber Blueberry Feta Salad for a fresh side.
Serve with Layla Cooks’ Vanilla Raspberry Iced Latte for a cozy meal.
Offer with Layla Cooks’ Grilled Lemon Herb Chicken for a hearty dinner.

Storage

I store Clam Chowder in an airtight container in the refrigerator for up to 3 days, keeping oyster crackers separate for crunch. For freezing, I cool the chowder, store in a freezer-safe container for up to 2 months, and thaw overnight in the fridge. I reheat gently on low heat, stirring often, adding a splash of broth if needed to restore texture.

Serving Tips

Presentation: Serve Clam Chowder in rustic bowls with a sprinkle of bacon and parsley for a vibrant Creamy Seafood Soup.
Garnish: Add a swirl of cream or cracked pepper for elegance.
Pairing: Enjoy with crusty sourdough, cornbread, or Layla Cooks’ Coconut Cooler for a complete meal.
Portion Size: 1 cup for a starter; 1.5–2 cups for a main.
Occasions: Perfect for cozy dinners, holiday gatherings, or seaside-themed parties.

FAQs

Here are answers to some common questions about Clam Chowder:

Can I use fresh clams instead of canned?
Yes, steam 1 lb fresh clams, chop, and use their liquid in place of canned clams for Clam Chowder.

How do I make it thicker?
Mash some potatoes in the pot or simmer uncovered to reduce for a thicker Creamy Seafood Soup.

Can I make it dairy-free?
Use full-fat coconut milk instead of cream for a dairy-free Clam Chowder.

Can I prepare it ahead for a party?
Yes, make a day ahead, refrigerate, and reheat gently, adding garnishes fresh for Clam Chowder.

What potatoes are best?
Russets thicken well; Yukon Golds offer a creamier texture for Clam Chowder.

More Dinner Recipes

Conclusion

Clam Chowder is a cozy, soul-warming dish that brings together briny clams, creamy broth, and smoky bacon. Perfect for chilly nights or comforting meals, this Creamy Seafood Soup is easy and unforgettable. Make Clam Chowder, share with loved ones, and savor the seaside nostalgia!