Seafood clam chowder is a warm, comforting soup made with fresh clams, potatoes, onions, and creamy broth. It has a rich, hearty flavor that makes it perfect for chilly days.
I like to add a sprinkle of chopped parsley on top—just a little green makes it look prettier. Sometimes I make extra so I can enjoy it again tomorrow!
For a quick lunch, I serve it with crusty bread. It’s easy to make and always makes me feel cozy and satisfied.
Ingredients & Substitutions
Yukon Gold potatoes: I use these because they give the chowder a creamy texture without turning mushy. Keep them peeled and diced evenly so they cook quickly. If you don’t have Yukon Gold, sweet potatoes work as a sweeter alternative.
Clams and clam broth: Fresh or canned clams add the authentic seafood flavor. For a richer taste, use bottled clam juice mixed with water. If clams aren’t available, smoked salmon can add a nice depth—just use it sparingly.
Andouille sausage: This smoky sausage adds depth and flavor. If unavailable, smoked paprika or a dash of liquid smoke can mimic that smoky taste. Chicken sausage is a milder, milder alternative for a less spicy version.
Onion and celery: These aromatics provide the base flavor. Sauté until tender to bring out their sweetness. If you want a milder flavor, reduce the onion and add a splash of thyme or parsley instead.
Heavy cream: It makes the chowder super creamy and smooth. For a lighter option, use half-and-half or milk, but keep in mind it won’t be as rich. Coconut milk can be a dairy-free substitute with a hint of sweetness.
How do I thicken clam chowder without making it gloppy?
To thicken properly, start with a roux or add some crushed potatoes for natural thickness. Never add flour directly to hot broth—it lumps. Instead:
- Make a roux with butter and flour, cook until lightly golden, then add to the soup.
- Or, mash some cooked potatoes before mixing back into the chowder for a smooth texture.
- Simmer gently, stirring often, until you reach the desired thickness.
How to Make Seafood Clam Chowder?
Ingredients You’ll Need:
Seafood & Vegetables
- 1 pound fresh clams, shucked and chopped
- 1/2 pound cooked shrimp, peeled and chopped
- 2 cups diced potatoes
- 1 cup diced onion
- 1 cup diced celery
- 3 cloves garlic, minced
Dairy & Broth
- 3 cups clam juice or seafood stock
- 1 cup heavy cream
- 4 slices bacon, chopped
- 2 tablespoons butter
Seasonings & Extras
- 1 teaspoon thyme
- Salt and pepper to taste
- Chopped fresh parsley for garnish
How Much Time Will You Need?
Preparation time: 15 minutes. Cooking time: 30 minutes. Total time: 45 minutes.
Step-by-Step Instructions:
1. Cook the bacon
Cook chopped bacon in a large pot until crispy. Remove and set aside. Leave the drippings in the pot.
2. Sauté vegetables
Add butter to the drippings. Sauté onion, celery, and garlic until soft, about 5 minutes.
3. Add potatoes and liquids
Stir in diced potatoes, clam juice, and thyme. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
4. Incorporate seafood and cream
Add chopped clams, shrimp, and cooked bacon. Stir in heavy cream. Warm through, about 5 minutes. Season with salt and pepper.
5. Serve the chowder
Garnish with chopped parsley. Serve hot with crusty bread. Enjoy your seafood clam chowder!
