Save The first time I attempted clam chowder was during a brutally cold February when my heat went out. I figured if I couldn't warm my apartment, at least I could warm myself from the inside out. Standing over that pot, watching steam fog up my kitchen windows, felt strangely therapeutic. That batch turned out grainy and thin, but something about the process hooked me completely.
My sister visited last winter during a snowstorm and literally requested this chowder three days in a row. We sat wrapped in blankets, dipping crusty bread into steaming bowls while watching flurries pile up against the window. She swears my version is better than the tourist traps we visited in Boston years ago, though I suspect the memory is sweeter than the soup.
Ingredients
- Fresh clams: Steam them first and save every drop of that precious liquid because it is the soul of your chowder
- Potatoes: Yukon Gold hold their shape beautifully while still contributing to that creamy body
- Heavy cream: Do not substitute unless absolutely necessary because it creates that luxurious finish
- Butter: Unsalted gives you complete control over the seasoning
- Flour: The foundation of your roux and what prevents that disappointing watery texture
- Thyme and bay leaf: These understated herbs whisper rather than shout but make all the difference
Instructions
- Steaming the clams:
- Place fresh clams in a large pot with 240 ml water, cover tightly, and steam over medium heat for 5 to 7 minutes until they pop open. Discard any stubborn shells that refuse to open, then strain and treasure every drop of that cooking liquid.
- Building the base:
- Melt butter in your large pot over medium heat and sauté onion, celery, and carrot for about 5 minutes until they soften and smell wonderful. Toss in garlic for just 1 minute because burned garlic turns bitter quickly.
- Making the roux:
- Sprinkle flour over the vegetables while stirring constantly to prevent any lumps from forming. Let this cook for 2 minutes to eliminate that raw flour taste.
- Adding the liquids:
- Gradually whisk in clam juice, milk, and water until perfectly smooth, then add potatoes, bay leaf, thyme, salt, and pepper. The mixture will look thin but thickens beautifully as potatoes cook.
- Simmering to perfection:
- Bring everything to a gentle simmer and cook uncovered for 15 to 20 minutes until potatoes are tender when pierced with a fork.
- The final finish:
- Stir in chopped clams and heavy cream, then simmer gently for 5 more minutes while you fish out that bay leaf. Taste and adjust salt because clam juice varies wildly in salinity.
- Serving:
- Ladle hot into warmed bowls and sprinkle fresh parsley on top for that pop of color. Serve with oyster crackers or crusty bread for the full experience.
Save This chowder became my go to sick day food after a terrible flu left me craving something nourishing but gentle. My roommate made a batch while I slept, and the smell drifted into my room like a promise that everything would be okay. It is funny how soup can feel like a hug from the inside out.
Making It Your Own
Bacon transforms this chowder into something utterly decadent. Cook 3 or 4 strips first, crumble them on top, and use that rendered fat in place of butter. The smoky depth adds layers that make people ask what your secret ingredient is.
Timing Is Everything
Chowder actually tastes better the next day because flavors have time to deepen and marry. Make it in the morning, refrigerate, and gently reheat that evening for the most developed flavor profile you have ever tasted.
Perfect Pairings
A crisp Chardonnay cuts through the richness while a cold lager refreshes between bites. For non drinkers, sparkling water with lemon provides the same palate cleansing effect.
- Serve with warm oyster crackers for authentic nostalgia
- A simple green salad balances the meal beautifully
- Crusty bread is non negotiable for sopping up every drop
Save There is something profoundly satisfying about ladling steaming chowder into bowls and watching people close their eyes at the first spoonful. Hope this recipe brings as much comfort to your kitchen as it has to mine.
Recipe FAQs
- → Can I use canned clams instead of fresh?
Yes, canned chopped clams work perfectly. Use 500g drained clams and reserve the juice to supplement the clam liquid needed for the base.
- → How do I make the chowder thicker?
Mash a few potato pieces against the pot side before adding clams and cream. The released starch naturally thickens the broth. Alternatively, increase the flour slightly when making the roux.
- → Can I add bacon to this chowder?
Absolutely. Cook 3-4 chopped bacon strips first, use the rendered fat instead of butter for sautéing vegetables, then crumble the crispy bacon on top as garnish.
- → How long does leftover chowder keep?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring occasionally to prevent separating. Avoid boiling as the cream may break.
- → What should I serve with clam chowder?
Oyster crackers are the classic accompaniment. Crusty bread, buttery biscuits, or a simple green salad also pair well. For beverages, try a chilled Chardonnay or crisp lager.
- → Can I freeze this chowder?
Freezing isn't recommended as the dairy can separate and become grainy. However, you can freeze the base without cream and add fresh cream when reheating.