√ 10 Irresistible Clam Chowder Recipes

Get ready to dive into a world of creamy, comforting goodness with these 10 irresistible clam chowder recipes. From classic New England clam chowder to unique twists on this beloved dish, we’ve got the perfect clam chowder recipe for every palate. Whether you crave a thick and creamy chowder, a lighter broth-based version, or a smoky and spicy creation, this collection will inspire you to make the most delicious clam chowder you’ve ever tasted. Prepare to warm your soul with these irresistible and flavorful clam chowder recipes.

Grandpa’s Classic Manhattan Clam Chowder

This recipe details how to make Grandpa’s flavorful Manhattan Clam Chowder. It’s a hearty and satisfying soup, perfect for a chilly evening.

Ingredients

2 medium onions, minced
4 cups chicken broth
4 tbsp butter
2 carrots, diced
1 cup diced celery
4 cups diced potatoes
1 (28 oz) can diced tomatoes
5 cups water
1 tbsp salt
1 tsp pepper
1 tbsp dried parsley
6 (6.5 oz.) cans chopped clams

Instructions

In a large pot or Dutch oven, sauté the minced onions in butter until golden brown. Add the diced carrots, celery, and potatoes. Pour in the water and chicken broth. Season with salt and pepper.
Cover the pot and bring the mixture to a boil. Once boiling, reduce the heat to low and simmer for one hour, or until the vegetables are tender.
Remove the pot from the heat and stir in the chopped clams along with their juice. Cover the pot and let it stand for 30 minutes to allow the clam flavor to infuse the soup.
When ready to serve, reheat the chowder gently for 10 minutes. Do not boil.

Enjoy your delicious bowl of Grandpa’s Manhattan Clam Chowder!

Saffron-Infused Clam Chowder

This recipe guides you through creating a rich and flavorful saffron-infused clam chowder. With a base of smoky bacon and a touch of sweetness from bell peppers and onions, this chowder is a comforting and satisfying meal.

Ingredients

Clams: 2 cups fresh chopped clams (1 pound)
Bacon: 1 cup chopped cured bacon
Red Bell Pepper: 1 cup chopped
White Onion: 1 cup chopped
Sushi Rice: 1/2 cup dry
White Cooking Wine: 1 cup
Shrimp Broth: 1 cup (made from cube)
Black Garlic Powder: 1 teaspoon mild
Coconut Cream: 2 cups fresh or canned
Frozen Sweet Corn: 1/2 cup
Paprika: 1 teaspoon mild red powder
Saffron: 20 strands dried or 4 tablespoons saffron tea
Turmeric: 1/4 teaspoon
Cornstarch: 1 teaspoon (mixed with 2 tablespoons cold water)
Habanero Pepper Sauce: To taste
Sourdough Bread: For serving

Instructions

Prepare the broth: Dissolve a shrimp broth cube in 1 cup of white cooking wine in the microwave. Stir rapidly, about 2 minutes.
Render the bacon: Melt the chopped bacon in a wok over low heat.
Sizzle the rice: Add the dry rice to the wok and let it absorb the bacon fat. Pour in the shrimp broth mixture, turmeric, paprika, and saffron. Bring to a boil, then cover and simmer for about 15 minutes, or until the rice begins to sizzle. Be careful not to burn the rice.
Add clams and cream: Gently add the chopped clams and their broth to the wok, followed by the coconut cream. Do not stir.
Add vegetables and simmer: Add the chopped bell peppers, onions, and frozen corn. Bring to a boil, then taste and season with salt and pepper as needed. Simmer until the flavors meld.
Thicken and serve: Stir in the cornstarch slurry to thicken the chowder. Scrape the bottom of the wok to ensure everything is well combined. Garnish with fresh cilantro and serve hot with sourdough bread and habanero pepper sauce (optional).

Creamy California Clam Chowder

This recipe provides a step-by-step guide to making a delicious and comforting California-style clam chowder. Featuring a mild flavor profile, this chowder is perfect for a cozy winter meal.

Ingredients

1 clove crushed garlic
1 California bay leaf
1 pound baby canned clams in clam juice (3 large cans)
1/2 pound cured ham, diced
1 pound yellow onion, diced
1 pound Russet potato, unpeeled, quartered, boiled for 30 minutes, then diced into 1/4″ cubes
1 cup firm tofu, diced
2 tablespoons lemon grass oil
1 stalk celery, thinly sliced
2 cups coconut or dairy cream
1/2 teaspoon crushed green peppercorns
Fresh parsley leaves, chopped (for garnish)

Instructions

Step 1: Sautéing the Aromatics and Ham

In a dutch oven over medium heat, heat the lemongrass oil. Add the diced ham, tofu, and celery. Cook until lightly browned. Then, add the diced onion and crushed garlic. Continue to cook for about 45 minutes, or until the ham fat has rendered and the vegetables are softened.

Step 2: Building the Chowder

Pour in the clam juice and cream. Add the pre-boiled, diced potatoes and bay leaf. Bring the mixture to a boil, stirring frequently until the chowder begins to thicken. Reduce heat to low, cover, and simmer for about 30 minutes, or until the chowder is creamy and the potato skins begin to separate from the flesh.

Step 3: Finishing Touches

Just before serving, gently stir in the baby clams. Heat thoroughly, but do not boil. Garnish with fresh chopped parsley. Enjoy!

Spicy California Summer Clam Chowder

This recipe offers a unique twist on traditional clam chowder, incorporating vibrant summer flavors with a spicy kick. Featuring baby clams, cured ham, firm tofu, and a touch of lemon grass oil, this chowder delivers a complex and satisfying taste. The addition of banana peppers and habanero peppers provides a customizable level of heat, making it perfect for those who enjoy a little spice.

Ingredients:

1 (10 oz) can baby clams in clam juice
1 cup chopped onions
3 garlic cloves
2 cups diced, unpeeled Russet potatoes
1 cup chopped cured ham
1 cup cubed firm tofu
1 tablespoon lemon grass oil
1 dried bay leaf
1 small banana pepper, thinly sliced (seeds removed)
2 cups dairy or coconut cream
2 slices pickled habanero pepper
Habanero pepper sauce (optional)

Equipment:

Dutch oven with lid
Cast iron saucepan (optional)

Instructions:

Sauté and Brown: Over medium heat, sauté habanero slices (or 2 tsp red pepper flakes), diced ham, and tofu in lemon grass oil in a Dutch oven. Add the onions and garlic, stirring until the ham fat melts and the ingredients are cooked through (about 45 minutes).
Simmer and Thicken: Add the pre-boiled (30 minutes) diced potatoes, clam juice, cream, and bay leaf to the pot. Mash lightly with a potato masher. Bring to a boil, stirring constantly until thickened. Reduce heat, cover, and simmer for 30 minutes.
Finishing Touches: Just before serving, gently stir in the canned clams, heating through without boiling. Garnish with fresh banana pepper rings and chopped fresh parsley (optional).
Serve and Enjoy: Serve hot with fresh bread, fruits, or a salad. Add habanero pepper sauce for extra heat, if desired.

Classic Manhattan Clam Chowder

This recipe guides you through making a delicious and authentic Manhattan Clam Chowder. From preparing the clams to creating a flavorful broth, you’ll learn how to make this comforting soup step-by-step.

Ingredients

3.5 lbs large, clean clams
1/3 lb bacon, cut into small cubes
4 tablespoons Extra Virgin Olive Oil
1 chopped onion
2 stalks chopped celery
1 lb potatoes (2 medium), cut into 2 cm cubes
1 sliced leek
1 bay leaf
34 oz (1 liter) fish stock
16 oz chopped canned tomatoes
2 tablespoons parsley
Salt and pepper to taste

Instructions

Prepare the Clams: Discard any open or broken clams. Submerge the remaining clams in a bowl of cold, salted water for 30 minutes to an hour to purge them of sand. Remove the clams and place them in a clean pot.
Sauté the Vegetables and Bacon: Heat 2 tablespoons of olive oil in a shallow pan. Sauté the onion and celery for 5 minutes, then add the bacon and cook for another 3 minutes.
Build the Broth: Pour the fish stock into the pan. Add the potatoes, leek, tomatoes, and bay leaf. Stir, cover, and cook for 15 minutes. Season with salt and pepper to taste. Remove from heat.
Cook the Clams: In a separate pan without water, cook the clams for 5 minutes, or until they open. Remove from heat. Separate the clams from their shells, reserving a few in their shells for garnish.
Combine and Serve: Add the cooked clams to the soup. Ladle into individual bowls, garnishing each with a few clams in their shells. Drizzle with a splash of extra virgin olive oil for a peppery finish. Sprinkle with chopped parsley.
Serving Tip: For an elegant presentation, serve the chowder on a slate. Rub a damp napkin with olive oil over the slate to create a beautiful shine.

Jon’s Classic Clam Chowder

This recipe guides you through making a delicious and creamy clam chowder. With simple steps and readily available ingredients, you’ll be enjoying a comforting bowl of chowder in no time.

Ingredients

Clams: 10 oz. / 290 gr. chopped
Bacon: 6 oz. / 150 gr. smoked, thinly sliced
Butter: 1 tbsp.
Garlic: 2 cloves, minced
Yellow Onion: 1 1/4 c. diced
Celery: 1 1/4 c. diced
Leeks: 1 c. thinly sliced
Fresh Thyme: 2 tsp. leaves
All-Purpose Flour: 4 tbsps.
Milk: 3 1/2 c. (875 ml.)
Clam Broth: 1 1/2 c. (375 ml.)
Potatoes: 2 large, diced (with or without skin)
Bay Leaf: 1
Salt: 1 1/2 tsps.
Pepper: 1/4 tsp. ground
Heavy Cream (Optional): 1 cup

Instructions

Prepare Ingredients & Start the Base: Begin by prepping all your ingredients. Cook the diced potatoes in the clam broth in a separate pot until tender. In a large pot over medium heat, cook the bacon until crispy. Remove the bacon and set aside, leaving the rendered fat in the pot. Add the minced garlic and diced onions to the pot and cook until softened and lightly browned.
Build the Chowder Flavor: Add the diced celery, sliced leeks, and thyme leaves to the pot. Cook until the vegetables are wilted. Sprinkle in the flour and cook for about 4 minutes, stirring constantly to prevent burning. Gradually whisk in the milk and add the bay leaf. Bring the mixture to a gentle boil, then reduce heat and simmer for 15 minutes, stirring occasionally to avoid sticking.
Combine and Finish: Add the cooked potatoes and clam broth to the main pot. Stir in the chopped clams, salt, and pepper. Simmer for a few minutes to heat through. For extra richness, stir in a cup of heavy cream (optional). Ladle into bowls and serve, garnished with the crispy bacon.

Healthy & Creamy Low-Fat Clam Chowder

This recipe provides a delicious and healthy take on classic clam chowder, using a simple method to create a creamy texture without relying on heavy cream. Enjoy a comforting bowl of this low-fat chowder packed with flavor and wholesome ingredients.

Ingredients

1 can (6.5 ounces) chopped clams
1 parsnip
1 medium potato (or 2 small potatoes)
1 small carrot
1/2 stalk celery
1/2 bell pepper
1/4 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon white pepper
1/2 bay leaf
1/8 teaspoon dried thyme
1/8 teaspoon garlic powder
2.25 cups unsweetened soy milk (or nonfat milk)
Fresh curly parsley, for garnish
Sourdough bread, for serving

Instructions

Prepare the Parsnip Base: Wash, peel, and chop the parsnip. Place it in a pot with water and boil until soft. Purée the softened parsnip with an immersion blender and return the purée to the pot.
Add Vegetables and Seasoning: Wash, peel, and chop the carrot and potatoes. Add them to the pot along with the salt, paprika, white pepper, bay leaf, thyme, and garlic powder. Open and drain the liquid from the canned clams into a bowl, then add the clam juice to the pot.
Simmer and Soften: Turn the stove to medium-low heat and simmer for about 5 minutes, stirring frequently, until the carrots and potatoes are slightly softened.
Add Remaining Vegetables: Add the chopped celery and bell pepper to the pot. Continue to cook until all the vegetables are tender.
Combine with Clams and Milk: Remove the pot from the heat. Stir in the soy milk (or nonfat milk) and the chopped clams.
Serve: Remove the bay leaf. Garnish with fresh chopped parsley. Serve hot with crusty sourdough bread.

Classic Creamy Clam Chowder

This recipe guides you through making a comforting and delicious clam chowder. The creamy broth, tender potatoes, and savory clams combine for a classic dish perfect for any occasion.

Ingredients

4 cans minced clams
6 strips bacon
1.5 cups minced onions
1 cup diced celery
1 cup diced carrots
3 medium diced red potatoes
1 Knorr concentrated chicken stock
1.5 cups chicken stock
2 cups heavy cream
2 bay leaves
1 teaspoon black pepper
1 teaspoon thyme
1/3 cup flour

Instructions

Drain the clam juice into a separate container and set both the juice and the clams aside.
Cut the bacon into small pieces and cook over medium heat in a 6-quart dutch oven. Once the bacon begins to crisp, add the onion.
Sauté the onion for 5 minutes, or until translucent. Add the celery, carrots, and the Knorr concentrated chicken stock. Mix well and sauté for 5 minutes.
Add the flour and sauté for another 5 minutes, stirring constantly to prevent clumps.
Stir in the liquid chicken stock, reserved clam juice, potatoes, pepper, thyme, and bay leaves. Bring the mixture to a boil. Reduce heat, cover, and simmer for approximately 20 minutes, or until the potatoes are tender.
Remove the bay leaves and stir in the heavy cream. Bring to a boil, then reduce heat and simmer for 15 minutes.
Stir in the minced clams.
Serve and enjoy!

Copycat Outback Steakhouse Clam Chowder

This recipe guides you through recreating the delicious and creamy Clam Chowder from Outback Steakhouse in your own kitchen. With simple steps and readily available ingredients, you can enjoy a restaurant-quality meal at home.

Ingredients

10 (6.5 oz) cans minced clams, drained (reserve 1 cup of juice)
3 (14.5 oz) cans diced potatoes
2 (10.5 oz) cans condensed cream of shrimp soup
2 (10.5 oz) cans condensed cream of celery soup
1 cup finely chopped carrots
1 cup diced onions
1 cup diced celery
1 tablespoon fresh parsley
4 strips center-cut bacon
1 cup half-and-half
Salt, pepper, cayenne pepper, and white pepper to taste
4 tablespoons unsalted butter

Instructions

Build the Flavor Base: In a large pot or Dutch oven, melt the butter over medium heat. Add the diced celery, carrots, and onions (mirepoix) and sauté until softened. Stir in the parsley. This creates a fragrant and flavorful foundation for the chowder.
Add Bacon and Seasoning: Add the chopped bacon to the pot and cook until crispy. Stir in 1 teaspoon of salt, ¼ teaspoon of black pepper, ¼ teaspoon of cayenne pepper, and ¼ teaspoon of white pepper. You can adjust the amount of pepper later to your preference.
Combine Canned Ingredients: Open and add the drained minced clams (reserving 1 cup of clam juice), diced potatoes, cream of shrimp soup, and cream of celery soup to the pot. Pour in the reserved clam juice. Stir well to combine all ingredients.
Simmer and Finish: Stir in the half-and-half. Bring the chowder to a simmer, reduce heat, and cook for 20-30 minutes, allowing the flavors to meld. Taste and adjust seasonings as needed. Serve hot and enjoy!

Easy Crock-Pot New England Clam Chowder

This recipe provides a simple and delicious way to make New England Clam Chowder using a slow cooker. With minimal prep time and easy-to-follow instructions, you can enjoy a hearty and flavorful chowder with minimal effort.

Ingredients

3 cans evaporated milk
5 cans clams
Water
6 medium red potatoes
1 clove garlic
1 teaspoon black pepper
2 sweet onions
A few stalks of celery
6 strips bacon

Instructions

Crisp the Bacon: Cook bacon until extra crispy. Remove from the pan and crumble. Sauté chopped onions in the bacon grease until tender. Transfer both the crumbled bacon and sautéed onions to your crock-pot.
Add Liquids: Pour 3 cups of juice from the canned clams into the crock-pot. Add additional water if needed to achieve desired consistency.
Add Vegetables and Seasoning: Add minced garlic, cubed potatoes, chopped celery, and black pepper to the crock-pot. Cook on high for 1-3 hours, or until the potatoes are tender.
Incorporate Clams and Milk: Add the clams (including their remaining juice) and the evaporated milk to the crock-pot.
Simmer and Serve: Reduce the heat to low and cook for 1 more hour. Serve hot and enjoy!

History of Clam Chowder

Clam chowder, a creamy, comforting soup often associated with New England, has a surprisingly long and global history. While pinpointing its exact origin is difficult, most food historians agree that its roots likely lie across the Atlantic. Early versions of thick, chunky soups made with shellfish were common in Northern Europe, particularly in coastal regions.

These early chowders likely made their way to North America with European settlers, particularly the French and English. The first documented recipe for clam chowder in America appeared in a Boston newspaper in 1751. From there, it gained popularity throughout the 18th and 19th centuries, particularly in New England where clams were abundant. It was a staple dish in taverns and homes alike, offering a hearty and affordable meal.

The evolution of clam chowder in America involved regional variations. Manhattan clam chowder, with its tomato-based broth, emerged later, likely in the 19th century. Its origins are debated, but many believe it originated with Portuguese immigrants in Rhode Island who used tomatoes, a common ingredient in their cuisine. The New England style, distinguished by its creamy, white broth, is often considered the “classic” clam chowder and remains incredibly popular today.

Nutritional Content and Benefits of Clams

Clams are a nutritional powerhouse, packing a surprising amount of goodness into their small shells. They are low in fat and calories, yet incredibly rich in protein. This makes them an excellent choice for those looking to maintain a healthy weight or build muscle mass.

Beyond protein, clams are a fantastic source of essential vitamins and minerals. They boast high levels of vitamin B12, crucial for nerve function and red blood cell production. They are also an excellent source of iron, vital for oxygen transport throughout the body, and selenium, a powerful antioxidant.

Iron deficiency is a common concern, especially among women. Incorporating iron-rich foods like clams into your diet can help prevent or address this deficiency. Furthermore, the omega-3 fatty acids found in clams contribute to heart health by reducing inflammation and improving blood lipid profiles.

Adding clams to your diet, such as in a delicious clam chowder, offers a flavorful way to boost your intake of these crucial nutrients and contribute to overall health and well-being.

Tips for Choosing Quality Clams

When making a delicious clam chowder, the quality of your clams is paramount. Fresh clams are key to a flavorful and enjoyable chowder. Here’s what to look for when selecting clams:

First, check for tightly closed shells. Any clams that are open or slightly ajar should be tapped lightly. If they don’t close quickly, discard them. This indicates they are no longer alive and fresh. Live clams are essential.

Next, consider the smell. Fresh clams have a clean, salty aroma of the sea. Avoid any with a strong, fishy, or unpleasant odor. This is a sure sign of spoilage.

Finally, feel the weight of the clams. They should feel heavy for their size, indicating they are full of liquor. Avoid clams that feel light or hollow, as they may be dried out.

By following these simple tips, you can ensure you’re using the freshest, highest-quality clams for your chowder, resulting in a truly irresistible dish.