Clam Chowder Classic Comfort (Print version)

Creamy New England stew featuring clams, potatoes, and aromatic vegetables for a hearty comfort.

# What You Need:

→ Seafood

01 - 2 pounds fresh clams, scrubbed (or 1 pound canned chopped clams, drained, reserve juice)

→ Vegetables

02 - 2 medium potatoes, peeled and diced
03 - 1 medium onion, finely chopped
04 - 2 celery stalks, finely chopped
05 - 1 medium carrot, diced (optional)

→ Dairy

06 - 1 cup heavy cream
07 - 4 tablespoons unsalted butter
08 - 1 cup whole milk

→ Liquids

09 - 2 cups clam juice (from steaming clams or bottled; supplement with reserved canned clam juice if needed)
10 - 1 cup water

→ Aromatics & Seasonings

11 - 2 cloves garlic, minced
12 - 2 tablespoons all-purpose flour
13 - 1 bay leaf
14 - 1/2 teaspoon dried thyme
15 - 1/4 teaspoon ground black pepper
16 - 1/2 teaspoon salt, plus more to taste
17 - 2 tablespoons chopped fresh parsley (for garnish)

# Directions:

01 - Place clams in a large pot with 1 cup water. Cover and steam over medium heat for 5 to 7 minutes until clams open. Discard any clams that remain closed. Strain and reserve the cooking liquid. Once cooled, chop the clams and set aside.
02 - Melt butter in a large pot over medium heat. Add onion, celery, and carrot if using. Cook for 5 minutes until vegetables soften. Add garlic and cook for an additional minute.
03 - Sprinkle flour over vegetables while stirring constantly to form a roux. Cook for 2 minutes to remove raw flour taste.
04 - Gradually whisk in clam juice (including reserved liquid), milk, and water, ensuring smooth consistency. Add diced potatoes, bay leaf, thyme, salt, and pepper.
05 - Bring to a gentle simmer and cook uncovered for 15 to 20 minutes until potatoes are tender.
06 - Stir in chopped clams and heavy cream. Simmer gently for 5 minutes. Remove bay leaf. Adjust seasoning to taste.
07 - Ladle into bowls, garnish with fresh parsley, and serve hot with oyster crackers or crusty bread.

# Expert Advice:

01 -
  • It's genuinely creamy without feeling heavy, with tender clams that taste like the ocean in the best way.
  • One pot, straightforward steps, and you'll have six bowls of pure comfort ready in under an hour.
  • The aroma alone—butter, thyme, and clams—makes your whole kitchen smell like a cozy New England coastal town.
02 -
  • Fresh clams must open when steamed—if they don't, they're not safe to eat, so don't try to force it.
  • Whisking the liquid in slowly when you add it prevents lumps that no amount of stirring later will fix.
  • Don't let the chowder boil hard once the cream goes in; gentle heat keeps everything silky instead of curdling into grainy disappointment.
03 -
  • Save every drop of clam liquid—that's liquid gold for flavor, worth more than any shortcut.
  • If your chowder breaks or looks grainy, it usually means the heat was too high or the cream went in too fast; gentle is always the answer.
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