Creamy Clam Chowder
- Total Time: 60 minutes
- Yield: 3 servings 1x
Description
A classic New England clam chowder, this creamy soup combines fresh clams, potatoes, and milk for a rich and flavorful dish with extra clam juices for that unmistakable clam flavor.
Ingredients
- 1 packet (20 oz / 570 g) fresh clams or clam meat with juices
- 1 cup (240 ml) chopped yellow onion
- 1 cup (240 ml) chopped celery hearts
- 1 tbsp (15 ml) butter
- 1 tbsp (15 ml) minced garlic
- 2 cups (480 ml) peeled and cubed potatoes
- 2 cups (480 ml) milk
- Salt and pepper to taste
- Optional: chopped fresh parsley for garnish
Instructions
- In a large pot, warm the butter over medium heat. Add the chopped onion and celery, and sauté for about 5 minutes until softened.
- Add the minced garlic and sauté for another minute until fragrant.
- Add the cubed potatoes and clam juice to the pot. If needed, add enough water to cover the potatoes. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.
- Stir in the clams and milk, and cook for another 10 minutes, stirring occasionally, until the chowder is heated through and creamy. Do not let it boil.
- Season with salt and pepper to taste. Serve hot, garnished with chopped fresh parsley if desired.
Notes
- For a thicker chowder, you can mash some of the potatoes before adding the clams and milk.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stove, adding a splash of milk if needed to adjust the consistency.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6
- Sodium: 800
- Fat: 15
- Carbohydrates: 30
- Fiber: 3
- Protein: 20
- Cholesterol: 50
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Frequently Asked Questions
Why should I not let the chowder boil after adding the clams and milk?
The instructions specifically say to cook and not boil at this stage. Boiling toughens the clam meat and can cause the milk to curdle, breaking the creamy texture. Keeping it at a gentle simmer for about 10 minutes heats everything through while keeping the clams tender.
How do I make the chowder thicker if I prefer it that way?
The notes suggest mashing some of the cooked potatoes before adding the clams and milk. This releases starch directly into the broth and thickens it naturally without needing flour or cornstarch.
How long does leftover chowder keep and how should I reheat it?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove and add a splash of milk if needed to restore the creamy consistency. 
