14 New England Clam Chowder Recipes For Coastal Comfort

There’s something truly comforting about a warm bowl of New England clam chowder. I still remember my first taste, sitting in a quaint seaside cafe with a gentle breeze around me. The creamy, briny flavors with crispy bacon and fresh herbs were unforgettable. Whether you’re a seasoned fan or new to its delights, these 14 recipes offer a coastal culinary adventure. Don’t miss out on these comforting bowls of goodness.

Classic New England Clam Chowder

New England Clam Chowder is a creamy, hearty soup that captures the essence of the Northeastern coast. Known for its rich flavors and velvety texture, this dish combines tender clams with potatoes, onions, and a touch of bacon to create a comforting bowl that warms you from the inside out. The secret to a great clam chowder lies in using fresh clams and balancing the creaminess with just the right amount of seasoning.

This recipe serves 4-6 people, perfect for a cozy family meal or a small gathering of friends. Enjoy this timeless classic with a side of crusty bread or oyster crackers, and experience a taste of New England tradition right in your home.

Ingredients:

• 4 cups fresh clams, cleaned
• 4 cups clam juice or seafood stock
• 2 cups water
• 4 slices bacon, chopped
• 1 medium onion, diced
• 3 medium potatoes, peeled and diced
• 2 cups heavy cream
• 2 tablespoons all-purpose flour
• 2 tablespoons butter
• Salt and pepper to taste
• 1 bay leaf
• 1 teaspoon fresh thyme
• 2 tablespoons chopped fresh parsley

Cooking Instructions:

1. Prepare the Clams: Begin by cleaning the clams thoroughly. In a large pot, combine the clams with 2 cups of water and bring to a boil. Cover and steam until the clams open, about 5-7 minutes. Discard any clams that don’t open. Remove the clams from their shells and chop them coarsely. Strain the clam broth through a fine sieve to remove any sand or grit, and set aside.
2. Cook the Bacon and Vegetables: In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot. Add the diced onion to the pot and sauté until translucent, about 5 minutes.
3. Make the Base: Stir in the butter and flour to the onions and cook for 1-2 minutes to form a roux. Gradually add the reserved clam broth, clam juice, and seafood stock, stirring constantly to avoid lumps.
4. Add Potatoes and Seasonings: Add the diced potatoes, bay leaf, and thyme to the pot. Bring to a gentle simmer and cook until the potatoes are tender, about 15 minutes.
5. Finish the Chowder: Once the potatoes are cooked, add the chopped clams, heavy cream, and crispy bacon to the pot. Stir well and let the soup simmer for an additional 5 minutes. Season with salt and pepper to taste.
6. Serve: Remove the bay leaf before serving. Garnish with chopped parsley and serve hot with crusty bread or oyster crackers.

Extra Tips:

For the best results, use fresh, quality clams and avoid overcooking them to maintain their tender texture. If fresh clams are unavailable, canned clams can be substituted, but make sure to adjust the salt accordingly since canned clams can be saltier.

When making the roux, be careful not to burn the flour, as it will affect the flavor of the chowder. Finally, allow the chowder to rest for a few minutes after cooking to let the flavors meld together, enhancing the overall taste.

Smoky Bacon Clam Chowder

Smoky Bacon Clam Chowder is a delightful twist on the traditional clam chowder, incorporating the rich flavors of smoky bacon to elevate the classic dish. This hearty soup is perfect for chilly days when you crave something warm and comforting. With its creamy texture and savory taste, this chowder is sure to become a family favorite. The smoky bacon adds depth to the flavor profile, complementing the tender clams and creamy potatoes beautifully.

This recipe is designed to serve 4-6 people, making it ideal for a small gathering or a cozy family dinner. The combination of clams, bacon, vegetables, and herbs, simmered together, creates a mouthwatering meal that’s both satisfying and nourishing. Whether you’re a seasoned cook or a beginner in the kitchen, this Smoky Bacon Clam Chowder is simple to prepare and sure to impress.

Ingredients for 4-6 servings:

• 6 slices of smoked bacon
• 2 tablespoons unsalted butter
• 1 large onion, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 1/4 cup all-purpose flour
• 4 cups clam juice
• 2 cups diced potatoes (Yukon Gold or Russet)
• 1 cup heavy cream
• 1 pound fresh clams, cleaned and chopped
• 1 teaspoon fresh thyme, chopped
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Bacon: In a large pot, cook the bacon over medium heat until crispy. Remove the bacon and set aside on a paper towel-lined plate. Leave about 2 tablespoons of bacon drippings in the pot for added flavor.
2. Sauté Vegetables: Add the butter to the pot with the bacon drippings. Once melted, add the diced onion, celery, and garlic. Sauté until the vegetables are softened and the onions are translucent, about 5 minutes.
3. Create the Base: Stir in the flour and cook for 1-2 minutes, stirring constantly, to form a roux. This will help thicken the chowder.
4. Add Liquids and Potatoes: Gradually whisk in the clam juice, making sure there are no lumps from the flour. Add the diced potatoes and bring the mixture to a boil. Reduce the heat and let it simmer for about 15 minutes, or until the potatoes are tender.
5. Incorporate Cream and Clams: Stir in the heavy cream, chopped clams, and thyme. Let the chowder simmer for an additional 5-7 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
6. Finish and Serve: Chop the crispy bacon into small pieces and stir it into the chowder. Ladle the chowder into bowls, garnishing with fresh parsley before serving.

Extra Tips:

For the best flavor, use fresh clams and make sure they’re thoroughly cleaned before adding them to the chowder. If fresh clams are unavailable, canned clams can be used, but be sure to adjust the seasoning accordingly.

To guarantee a smooth consistency, whisk the flour thoroughly into the butter and drippings before adding the clam juice. This dish can be paired with crusty bread or oyster crackers for a complete meal.

Finally, if you prefer a thicker chowder, simply mash some of the cooked potatoes against the side of the pot before adding the cream. Enjoy your Smoky Bacon Clam Chowder hot, as it’s best served fresh.

Herb-Infused Clam Chowder

Herb-Infused Clam Chowder is a delightful twist on the classic New England clam chowder, bringing a fresh aromatic flavor to the traditional creamy and hearty soup. Infusing the chowder with fresh herbs not only enhances the depth of flavor but also adds a lovely fragrance that complements the briny sweetness of the clams. Perfect for a cozy dinner or a special occasion, this herb-infused version is bound to satisfy both clam chowder purists and those looking for something a little different.

This recipe balances the richness of cream and butter with the earthy notes of thyme, parsley, and a hint of dill, making every spoonful a luxurious experience. Ideal for serving 4-6 people, the Herb-Infused Clam Chowder is the perfect dish to impress your guests or simply treat your family to a comforting meal. The addition of potatoes guarantees the chowder is filling, while the herbs provide a fresh counterbalance to the creamy base.

Ingredients for 4-6 servings:

• 2 dozen fresh clams
• 4 cups clam juice or seafood stock
• 2 tablespoons unsalted butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium potatoes, peeled and cubed
• 2 celery stalks, diced
• 1 teaspoon fresh thyme leaves
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon fresh dill, chopped
• 1 cup heavy cream
• Salt and pepper to taste
• Optional: a splash of dry white wine

Cooking Instructions:

1. Prepare the Clams:

Rinse the clams under cold water to remove any sand. In a large pot, bring 4 cups of clam juice or seafood stock to a boil. Add the clams, cover, and steam them until they open, about 5-7 minutes. Discard any clams that don’t open. Remove the clams from the pot, shell them, and chop the meat. Strain the cooking liquid to remove any sand or grit, and set aside.

2. Sauté the Vegetables:

In a large saucepan, melt the butter over medium heat. Add the diced onion, garlic, and celery, and sauté until the onion is translucent and the mixture is fragrant, about 5 minutes.

3. Cook the Potatoes:

Add the cubed potatoes to the saucepan, along with the reserved clam cooking liquid. Bring to a boil, then reduce the heat to a simmer. Cook until the potatoes are tender, about 10-15 minutes.

4. Add Herbs and Clams:

Stir in the fresh thyme, parsley, and dill. Return the chopped clam meat to the pot. If using, add a splash of dry white wine for extra depth of flavor. Simmer for another 5 minutes, allowing the flavors to meld together.

5. Finish with Cream:

Reduce the heat to low and stir in the heavy cream. Season with salt and pepper to taste. Allow the chowder to heat through gently, making sure it doesn’t boil, as this may cause the cream to curdle.

6. Serve:

Ladle the chowder into bowls and garnish with additional parsley if desired. Serve hot with crusty bread on the side.

Extra Tips:

For the best results, use fresh clams and high-quality seafood stock or clam juice, as these will greatly impact the flavor of your chowder. When selecting herbs, opt for fresh over dried to achieve a more vibrant and aromatic infusion.

If you prefer a thicker chowder, you can mash some of the potatoes against the side of the pot to release their starches. Finally, remember not to overcook the clams, as they can become rubbery; adding them towards the end ensures they remain tender.

Spicy Jalapeño Clam Chowder

Spicy Jalapeño Clam Chowder is a bold twist on the classic clam chowder, adding a kick of heat to the creamy, savory base. This recipe combines the subtle sweetness of clams with the fiery punch of jalapeños, resulting in a chowder that’s both comforting and exciting.

Perfect for a chilly evening, this dish is sure to warm you up and tantalize your taste buds with its unique blend of flavors. This recipe serves 4-6 people, making it an ideal choice for a family dinner or a small gathering with friends. The creamy texture of the chowder is balanced by the heat from the jalapeños, while potatoes add heartiness to the dish.

Whether you’re a fan of spicy foods or looking to try something new, this Spicy Jalapeño Clam Chowder is a must-try for any adventurous cook.

Ingredients:

• 4 cans (6.5 oz each) of minced clams, including juice
• 4 slices of bacon, chopped
• 1 medium onion, diced
• 2 jalapeño peppers, seeded and finely chopped
• 2 cloves garlic, minced
• 3 cups potatoes, peeled and diced
• 2 cups chicken broth
• 1 cup heavy cream
• 1 cup milk
• 2 tablespoons all-purpose flour
• Salt and pepper to taste
• 2 tablespoons butter
• 1 teaspoon smoked paprika
• Fresh parsley, chopped for garnish

Instructions:

1. Prepare the Bacon and Vegetables:
• In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set it aside, leaving the bacon fat in the pot.
• Add the diced onion, chopped jalapeños, and minced garlic to the pot. Sauté until the onions are translucent and the jalapeños are softened, about 5 minutes.
2. Cook the Potatoes:
• Add the diced potatoes, chicken broth, and clam juice from the cans of clams to the pot. Bring the mixture to a boil, then reduce the heat and simmer until the potatoes are tender, about 15 minutes.
3. Make the Chowder Base:
• In a separate bowl, whisk together the heavy cream, milk, and flour until smooth. Gradually stir this mixture into the pot, ensuring there are no lumps.
4. Add Clams and Seasonings:
• Stir in the minced clams, cooked bacon, butter, smoked paprika, salt, and pepper. Simmer the chowder for another 5 minutes, allowing all the flavors to meld together.
5. Serve:
• Ladle the chowder into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread or oyster crackers on the side.

Extra Tips:

For an even spicier chowder, consider leaving some seeds in the jalapeños or adding a pinch of cayenne pepper. If you prefer a thicker consistency, mash some of the potatoes against the side of the pot before adding the cream and milk mixture.

Be sure to taste as you go and adjust the seasoning as necessary, especially the salt, since the bacon and clam juice can add a significant amount of saltiness to the dish. Enjoy your Spicy Jalapeño Clam Chowder with a revitalizing drink to balance the heat!

Creamy Corn and Clam Chowder

Creamy Corn and Clam Chowder is a delightful twist on the classic clam chowder, bringing together the sweet notes of corn with the savory clams in a rich, creamy broth. This dish is perfect for those chilly nights when you crave something warming and comforting. The combination of fresh clams and sweet corn kernels creates a symphony of flavors that’s both hearty and satisfying.

With its smooth texture and aromatic spices, this chowder is certain to become a family favorite. Preparing this dish is a fairly straightforward process, making it an excellent choice for both novice and experienced cooks. The creamy base is achieved by combining heavy cream and milk, thickened with a bit of flour for that perfect consistency. The addition of potatoes adds a bit of heft, while the bacon infuses the chowder with a smoky depth of flavor.

Whether served as a starter or a main course, Creamy Corn and Clam Chowder is bound to impress with its delightful taste and comforting aroma.

Ingredients (Serves 4-6)

• 4 slices of bacon, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cups potatoes, peeled and diced
• 1 cup corn kernels (fresh or frozen)
• 3 cups canned or fresh clams, chopped (reserve the juice)
• 2 cups clam juice (from the can or bottled)
• 2 cups chicken broth
• 1 cup heavy cream
• 1 cup whole milk
• 3 tablespoons all-purpose flour
• Salt and pepper to taste
• 1 teaspoon thyme
• 2 tablespoons fresh parsley, chopped

Cooking Instructions

1. Prepare the Bacon and Vegetables: In a large pot over medium heat, cook the chopped bacon until crispy. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate. In the same pot, add the diced onion and garlic, and sauté until the onion becomes translucent, about 3-4 minutes.
2. Add Potatoes and Corn: Stir in the diced potatoes and corn kernels. Cook for an additional 5 minutes, stirring occasionally, until the potatoes begin to soften.
3. Create the Base: Sprinkle the flour over the vegetables and stir well to coat. Slowly pour in the clam juice and chicken broth, stirring constantly to avoid lumps. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes, or until the potatoes are tender.
4. Add Clams and Cream: Stir in the clams along with their reserved juice, heavy cream, and milk. Season with salt, pepper, and thyme. Allow the chowder to simmer gently for another 5-7 minutes until it thickens and the flavors meld together.
5. Finish and Serve: Stir in the crispy bacon and chopped parsley just before serving. Taste and adjust the seasoning if necessary. Serve hot with crusty bread or oyster crackers on the side.

Extra Tips

When making Creamy Corn and Clam Chowder, be certain that you don’t boil the chowder after adding the cream and milk, as this can cause the dairy to curdle.

If you prefer a thicker chowder, you can mash some of the potatoes directly in the pot or add a bit more flour during the thickening step. For an extra touch of flavor, consider adding a splash of white wine or a pinch of cayenne pepper for a subtle kick.

If using fresh clams, remember to clean them thoroughly before cooking to avoid any grit in your chowder.

Garlic and Herb Clam Chowder

Garlic and Herb Clam Chowder is a delightful twist on the classic clam chowder, incorporating aromatic garlic and fresh herbs to elevate the flavors. This recipe offers a comforting, creamy soup with tender clams, hearty potatoes, and a fragrant blend of herbs, making it a perfect dish for a cozy family meal or a special occasion.

The addition of garlic adds a robust depth, while the herbs infuse the chowder with a fresh and vibrant taste, creating a harmonious balance that’s certain to please any palate.

This Garlic and Herb Clam Chowder recipe serves 4-6 people and is perfect for those who appreciate a rich and flavorful soup. The combination of fresh clams, creamy broth, and aromatic herbs makes for a satisfying and nourishing dish.

Whether you’re a seasoned cook or a beginner, this recipe is straightforward and rewarding, providing a taste of the sea with every spoonful.

Ingredients:

• 2 pounds fresh clams (such as littleneck or cherrystone)
• 4 cups clam juice or seafood stock
• 2 tablespoons unsalted butter
• 1 medium onion, diced
• 3 cloves garlic, minced
• 3 medium potatoes, peeled and diced
• 2 celery stalks, diced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• 1 cup heavy cream
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh chives

Cooking Instructions:

1. Prepare the Clams: Rinse the clams under cold water to remove any sand or debris. In a large pot, bring the clam juice or seafood stock to a simmer. Add the clams, cover, and cook for 5-7 minutes until they open. Remove the clams from the pot, discarding any that remain closed. Reserve the cooking liquid.
2. Sauté Aromatics: In a separate large pot, melt the butter over medium heat. Add the diced onion, garlic, celery, and a pinch of salt, and sauté until the onion becomes translucent, about 5 minutes.
3. Cook the Vegetables: Add the diced potatoes to the pot, along with the thyme, oregano, and bay leaf. Stir to combine, then pour in the reserved clam cooking liquid. Bring to a boil, then reduce the heat to a simmer. Cook until the potatoes are tender, about 15-20 minutes.
4. Add the Clams and Cream: Once the potatoes are tender, add the cooked clams back into the pot. Stir in the heavy cream and let the chowder simmer for an additional 5 minutes. Season with salt and pepper to taste.
5. Finish with Herbs: Remove the bay leaf from the pot. Stir in the chopped parsley and chives just before serving, reserving a small amount for garnish.
6. Serve: Ladle the chowder into bowls, garnish with the remaining fresh herbs, and serve hot with crusty bread or oyster crackers.

Extra Tips: For the best flavor, use the freshest clams you can find and ascertain they’re thoroughly cleaned before cooking. If you prefer a thicker chowder, you can mash some of the potatoes against the side of the pot to release their starches.

Adjust the seasoning to your taste, and feel free to experiment with different herbs such as basil or dill for a unique twist. For a richer chowder, consider adding a splash of white wine to the clam cooking liquid.

Rustic Potato and Clam Chowder

Rustic Potato and Clam Chowder is a comforting and hearty dish perfect for a cozy meal with family and friends. This chowder combines tender clams and creamy potatoes, simmered in a rich and flavorful broth, creating a warm and satisfying experience.

Whether you’re a seafood lover or simply in search of a new comforting dish, this Rustic Potato and Clam Chowder will surely become a household favorite.

The blend of fresh clams, savory bacon, and aromatic herbs offers a depth of flavor that’s both rustic and refined. The potatoes add a creamy texture that complements the clams beautifully, making each spoonful a delightful combination of taste and texture.

Ideal for a cold day or any time you need a bowl of comfort, this chowder is easy to prepare and certain to impress your guests or family.

Ingredients (serving size: 4-6 people):

• 2 pounds fresh clams, scrubbed and cleaned
• 4 cups water
• 4 slices bacon, diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 3 medium potatoes, peeled and diced
• 2 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 teaspoon fresh thyme, chopped
• Salt and pepper to taste
• 2 tablespoons unsalted butter
• 1 tablespoon fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Clams: Begin by placing the cleaned clams in a large pot with 4 cups of water. Cover the pot and bring it to a boil over medium-high heat. Cook until the clams open, about 8-10 minutes. Remove the clams with a slotted spoon, discard any that haven’t opened, and set aside. Strain the clam broth through a sieve to remove any sand and set aside.
2. Cook the Bacon: In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Use a slotted spoon to remove the bacon from the pot and set it aside on a paper towel-lined plate to drain.
3. Sauté the Aromatics: In the same pot with the bacon drippings, add the chopped onion and minced garlic. Sauté for about 3-4 minutes until the onions are translucent and the garlic is fragrant.
4. Add Potatoes and Broth: Add the diced potatoes to the pot along with the strained clam broth and chicken or vegetable broth. Bring the mixture to a simmer and let it cook for about 15 minutes, or until the potatoes are tender.
5. Combine Ingredients: Once the potatoes are cooked, add the heavy cream, fresh thyme, and salt and pepper to taste. Stir well to combine. Add the cooked clams and any juice that has accumulated, along with the cooked bacon, into the pot.
6. Finish the Chowder: Stir in the butter until it melts completely and the chowder is heated through. Adjust seasoning if necessary.
7. Serve: Ladle the chowder into bowls and garnish with fresh parsley before serving.

Extra Tips:

For the best results, always use fresh clams and make sure they’re thoroughly cleaned to avoid any grit in your chowder.

You can also substitute canned clams if fresh ones aren’t available, but be sure to adjust the salt levels as canned clams may contain added salt.

If you prefer a thicker chowder, you can mash some of the potatoes against the side of the pot to release more starch into the broth.

Finally, feel free to customize this dish with additional herbs or spices to suit your taste. Enjoy your Rustic Potato and Clam Chowder with a side of crusty bread for a complete, satisfying meal.

Mediterranean-Style Clam Chowder

Indulge in the flavors of the Mediterranean with this unique take on the classic clam chowder. This dish combines the rich, briny taste of fresh clams with the aromatic and vibrant ingredients typical of Mediterranean cuisine. The result is a hearty and satisfying chowder that’s both comforting and exotic. Perfect for those chilly evenings when you crave something warm yet different, this Mediterranean-Style Clam Chowder will surely become a favorite in your household.

Incorporating ingredients such as ripe tomatoes, garlic, and olive oil, this chowder not only offers a delightful taste but also brings a touch of the sun-kissed Mediterranean coast to your dinner table. The use of fresh herbs like thyme and parsley enhances the dish’s fragrance and depth of flavor, while the addition of white wine adds a subtle richness.

Whether you’re an experienced cook or a culinary novice, this recipe is straightforward and rewarding, with each step designed to help you create a delicious meal for family and friends.

Ingredients for 4-6 servings:

• 2 pounds fresh clams, cleaned
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 cup diced tomatoes
• 1 teaspoon dried thyme
• 1/2 teaspoon red pepper flakes
• 1/2 cup white wine
• 2 cups vegetable broth
• 2 medium potatoes, peeled and diced
• 1 cup canned cannellini beans, drained and rinsed
• Salt and freshly ground black pepper, to taste
• 1/4 cup fresh parsley, chopped
• Lemon wedges, for serving

Cooking Instructions:

1. Prepare the Clams: Begin by soaking the clams in cold water for about 20 minutes to help remove sand and grit. Rinse thoroughly and set aside.
2. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and sauté for another minute, making sure not to burn it.
3. Add Tomatoes and Spices: Incorporate the diced tomatoes, dried thyme, and red pepper flakes. Cook for about 3-4 minutes until the tomatoes begin to break down and the spices are fragrant.
4. Deglaze with Wine: Pour in the white wine and let it simmer for a couple of minutes to allow the alcohol to evaporate and the flavors to meld.
5. Simmer the Chowder: Add the vegetable broth, diced potatoes, and cannellini beans to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes or until the potatoes are tender.
6. Cook the Clams: Add the cleaned clams to the pot, cover, and cook for about 5-7 minutes until the clams open. Discard any clams that don’t open after cooking.
7. Season and Serve: Taste the chowder and season with salt and freshly ground black pepper as needed. Stir in the chopped parsley and serve hot with lemon wedges on the side for an extra burst of flavor.

Extra Tips:

When preparing this Mediterranean-Style Clam Chowder, use the freshest clams available to guarantee the best flavor and texture. If you can’t find fresh clams, high-quality canned clams can be used as an alternative.

For added depth, consider incorporating other Mediterranean ingredients such as capers or olives. Always taste your chowder before serving to adjust the seasoning to your preference, and remember that the chowder thickens slightly upon standing, so allow it to rest for a few minutes before serving.

Lemon and Thyme Clam Chowder

Immerse yourself in a revitalizing twist on the classic clam chowder with this Lemon and Thyme Clam Chowder recipe. This dish marries the creamy and savory notes of traditional chowder with the bright and aromatic flavors of lemon and thyme, creating a beautifully balanced soup that’s both comforting and invigorating.

Ideal for a family gathering or a cozy dinner, this clam chowder will make a remarkable impression on your taste buds, leaving you craving more with each spoonful.

This Lemon and Thyme Clam Chowder serves 4-6 people and is perfect for those who appreciate a heartwarming bowl of chowder with a citrusy twist. The combination of fresh clams, tender potatoes, and crisp celery with the zesty lemon and earthy thyme results in a chowder that’s as flavorful as it’s satisfying.

Whether you’re a chowder aficionado or a novice, this recipe will guide you through the process of creating a delightful dish that’s sure to become a household favorite.

Ingredients:

• 2 dozen fresh clams
• 4 cups clam juice or seafood broth
• 1 cup water
• 2 tablespoons olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 3 stalks celery, diced
• 4 medium potatoes, peeled and cubed
• 1 teaspoon fresh thyme leaves
• Zest and juice of 1 lemon
• 1 cup heavy cream
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Clams: Begin by scrubbing the clams under cold water to remove any sand or debris. Discard any clams that are open and don’t close when tapped.
2. Cook the Clams: In a large pot, add the clams, clam juice, and water. Cover and bring to a boil over medium-high heat. Steam the clams for about 5-7 minutes until they open. Remove the clams, discard any that didn’t open, and set aside. Strain the clam broth through a fine-mesh sieve lined with cheesecloth to remove any grit. Set the broth aside.
3. Sauté the Aromatics: In the same pot, heat olive oil over medium heat. Add the diced onion, garlic, and celery. Sauté for about 5 minutes until the vegetables are tender and fragrant.
4. Cook the Potatoes: Add the cubed potatoes, strained clam broth, fresh thyme, lemon zest, and lemon juice to the pot. Bring the mixture to a simmer and cook for about 15 minutes, or until the potatoes are tender.
5. Add the Cream: Once the potatoes are cooked through, lower the heat to medium-low and stir in the heavy cream. Allow the chowder to heat through without boiling.
6. Add the Clams: Remove the clams from their shells and roughly chop them. Add the chopped clams back into the chowder. Season with salt and pepper to taste.
7. Serve: Ladle the chowder into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread on the side.

Extra Tips:

When making Lemon and Thyme Clam Chowder, make sure you don’t overcook the clams, as they can become rubbery. If fresh clams are unavailable, you can substitute with canned clams, just adjust the cooking time accordingly.

When adding the heavy cream, be careful not to bring the chowder to a boil, as this can cause the cream to curdle. For an added depth of flavor, consider adding a splash of white wine during the cooking process.

If you prefer a thicker chowder, mash some of the potatoes against the side of the pot before adding the cream.

Saffron-Infused Clam Chowder

Saffron-Infused Clam Chowder is a delightful and aromatic twist on the traditional clam chowder, bringing a touch of exotic flavor and vibrant color to this classic dish. The addition of saffron, known for its distinctive taste and golden hue, elevates the chowder to a whole new level of sophistication. This recipe combines the rich, creamy base of clam chowder with the unique taste of saffron, creating a comforting and luxurious meal that’s perfect for any occasion.

This chowder is best served warm, making it an ideal dish for cozy gatherings or chilly evenings. The saffron not only adds depth to the flavor profile but also provides a beautiful presentation that will impress your family and friends. With a balance of fresh clams, hearty potatoes, and a velvety broth, Saffron-Infused Clam Chowder is sure to become a favorite in your recipe collection.

Ingredients (Serves 4-6):

• 2 dozen fresh clams, scrubbed
• 1/4 teaspoon saffron threads
• 1 cup dry white wine
• 2 cups clam juice
• 4 slices of bacon, diced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium potatoes, peeled and diced
• 1 cup heavy cream
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Cooking Instructions:

1. Prepare the Clams: Start by placing the clams in a large pot. Add the white wine and clam juice, then cover the pot. Bring to a boil over medium-high heat, cooking until the clams open, about 5-7 minutes. Discard any clams that don’t open. Remove the clams from the pot and set aside to cool. Strain the broth to remove any sand or grit, then set the broth aside.
2. Infuse the Saffron: In a small bowl, add the saffron threads to a few tablespoons of the hot clam broth. Allow the saffron to steep and release its color and flavor while you prepare the other ingredients.
3. Cook the Bacon and Vegetables: In a large pot, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the drippings in the pot. Add the onion and garlic to the pot, sautéing until the onion is soft and translucent, about 5 minutes.
4. Prepare the Chowder Base: Add the butter to the pot with the onions and garlic. Once melted, stir in the flour to create a roux. Cook for about 1 minute, then gradually whisk in the reserved clam broth and the saffron-infused broth. Bring to a simmer.
5. Cook the Potatoes: Add the diced potatoes to the pot and cook until they’re tender, about 10-15 minutes. Stir occasionally to prevent sticking.
6. Add the Clams and Cream: Once the potatoes are tender, add the heavy cream to the pot, then stir in the cooked clams and crispy bacon. Heat the chowder gently, being careful not to boil, until it’s warmed through.
7. Season and Serve: Season the chowder with salt and pepper to taste. Serve hot, garnished with fresh parsley.

Extra Tips:

For the best flavor, use fresh clams and confirm they’re thoroughly cleaned before cooking. Saffron is a powerful spice, so a little goes a long way; be careful not to overuse it. If fresh clams aren’t available, you can substitute with canned clams and bottled clam juice, but be sure to adjust the salt accordingly. For a thicker chowder, increase the amount of flour in the roux or reduce the broth before adding the potatoes. Enjoy your Saffron-Infused Clam Chowder with crusty bread for a complete and satisfying meal.

Sweet Potato Clam Chowder

Sweet Potato Clam Chowder is a delightful twist on the classic clam chowder, infusing it with the subtle sweetness of sweet potatoes. This hearty dish combines the briny flavor of clams with the earthy taste of sweet potatoes, resulting in a comforting bowl of chowder perfect for cooler weather. The creamy texture and rich taste make it a satisfying meal for both lunch and dinner, and it pairs wonderfully with crusty bread.

This recipe is designed to serve 4-6 people, making it ideal for family meals or small gatherings with friends. With a few simple ingredients and straightforward steps, you can bring this delicious dish to your table in no time. The combination of fresh clams, tender sweet potatoes, and aromatic spices guarantees that this chowder will become a beloved staple in your recipe collection.

Ingredients (Serving Size: 4-6 people):

• 2 tablespoons butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 medium sweet potatoes, peeled and diced
• 1 cup celery, diced
• 2 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 cup milk
• 2 cans (6.5 ounces each) minced clams, with juice
• 1 teaspoon thyme
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1 bay leaf
• 2 tablespoons fresh parsley, chopped

Cooking Instructions:

1. Prepare the Base: In a large pot, melt the butter over medium heat. Add the diced onion and minced garlic, sautéing them until the onion becomes translucent and fragrant, about 5 minutes.
2. Cook the Vegetables: Add the diced sweet potatoes and celery to the pot, stirring them into the onion and garlic mixture. Cook for another 5 minutes, allowing the vegetables to begin softening.
3. Simmer the Broth: Pour in the chicken or vegetable broth, followed by the thyme, black pepper, salt, and bay leaf. Stir to combine, then bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes, or until the sweet potatoes are tender when pierced with a fork.
4. Add Dairy and Clams: Once the sweet potatoes are tender, remove the bay leaf from the pot. Stir in the heavy cream, milk, and the entire contents of the minced clam cans (including the juice). Allow the chowder to heat through, but don’t let it boil.
5. Final Touch: Taste the chowder and adjust the seasoning if necessary. Stir in the fresh parsley just before serving, which will give the chowder a vibrant color and a hint of freshness.

Extra Tips:

When making Sweet Potato Clam Chowder, it’s important to keep an eye on the heat once the dairy is added. Avoid boiling the chowder after adding the cream and milk to prevent curdling.

If you prefer a thicker chowder, you can use an immersion blender to puree a portion of the soup before adding the clams. Additionally, using fresh clams instead of canned ones can elevate the dish, but be sure to thoroughly clean and steam them beforehand, reserving the cooking liquid to use as part of the broth.

Enjoy your chowder hot, accompanied by a slice of warm, crusty bread for the ultimate comforting meal.

Roasted Red Pepper Clam Chowder

Roasted Red Pepper Clam Chowder is a delightful twist on the classic clam chowder, infusing the creamy, savory essence of traditional chowder with the sweet and smoky flavors of roasted red peppers. This comforting dish is perfect for cooler weather and offers a vibrant color and taste that will surely impress family and friends.

The combination of tender clams, hearty potatoes, and roasted red peppers creates a rich and satisfying soup that’s both comforting and packed with flavor.

In this recipe, you’ll learn how to prepare a delicious Roasted Red Pepper Clam Chowder that serves 4-6 people. The process involves roasting red peppers to bring out their natural sweetness and adding them to a classic clam chowder base. The result is a creamy and flavorful dish that’s easy to prepare and sure to become a favorite in your household.

Follow the instructions below to create this wonderful chowder that combines the best of land and sea.

Ingredients:

• 4 large red bell peppers
• 3 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 4 cups clam juice or seafood stock
• 1 cup heavy cream
• 2 medium potatoes, peeled and diced
• 2 (10-ounce) cans chopped clams, drained, reserve the juice
• 1 teaspoon fresh thyme leaves
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Cooking Instructions:

1. Roast the Red Peppers: Preheat your oven to 450°F (230°C). Place the red bell peppers on a baking sheet and drizzle with 1 tablespoon of olive oil. Roast in the oven for 20-25 minutes, turning occasionally, until the skins are charred.

Remove from the oven, place in a bowl, and cover with plastic wrap. Let them steam for 10 minutes. Peel the skins, remove seeds, and roughly chop the peppers.

2. Prepare the Base: In a large pot, heat the remaining olive oil and butter over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and sauté for another minute until fragrant.

3. Make the Roux: Sprinkle the flour over the onion and garlic mixture and stir well to form a roux. Cook for 2 minutes, stirring constantly, to eliminate the raw flour taste.

4. Build the Chowder: Gradually whisk in the clam juice or seafood stock and reserved clam juice, ensuring there are no lumps. Bring the mixture to a simmer and add the diced potatoes. Cook for 15 minutes or until the potatoes are tender.

5. Add Cream and Peppers: Stir in the heavy cream, chopped roasted red peppers, and thyme leaves. Allow the chowder to simmer for an additional 5 minutes to meld the flavors.

6. Finish with Clams: Add the chopped clams to the pot and simmer gently for another 2-3 minutes until the clams are heated through. Season with salt and pepper to taste.

7. Serve: Ladle the chowder into bowls, garnish with fresh parsley, and serve hot with crusty bread.

Extra Tips:

For an even smokier flavor, consider adding a pinch of smoked paprika when sautéing the onions. If you prefer a thicker chowder, you can increase the amount of flour in the roux.

To save time, roasted red peppers from a jar can be used instead of roasting fresh ones. Just be sure to drain them well before adding to the chowder.

Finally, if you find the chowder too thick, simply add more clam juice or stock to reach your desired consistency. Enjoy your delicious Roasted Red Pepper Clam Chowder!

Butternut Squash Clam Chowder

Butternut Squash Clam Chowder is a delightful twist on the classic clam chowder, offering a creamy and slightly sweet alternative that’s perfect for the fall season. The natural sweetness of the butternut squash blends beautifully with the briny flavor of clams, creating a harmonious balance in each spoonful.

This dish isn’t only comforting and delicious but also visually appealing, with its vibrant orange hue and hearty texture. This recipe serves 4-6 people, making it ideal for a family dinner or a cozy gathering with friends.

It involves roasting the butternut squash to enhance its sweetness, while the clams are cooked to perfection, guaranteeing they remain tender. The chowder is then brought together with a medley of herbs and spices, creating a dish that’s both aromatic and flavorful.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 2 tablespoons butter
• 1 onion, diced
• 2 cloves garlic, minced
• 2 cups vegetable broth
• 1 cup heavy cream
• 2 cups chopped clams (fresh or canned)
• 1 teaspoon thyme
• 1 bay leaf
• 2 tablespoons fresh parsley, chopped

Cooking Instructions:

1. Prepare the Butternut Squash: Preheat your oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet. Drizzle with olive oil, and season with salt and pepper. Roast in the preheated oven for about 25-30 minutes or until tender and slightly caramelized, then set aside.
2. Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
3. Simmer the Base: Pour in the vegetable broth, and add the roasted butternut squash, thyme, and bay leaf. Bring the mixture to a gentle simmer and cook for about 10 minutes to allow the flavors to meld.
4. Blend the Soup: Remove the bay leaf and use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender and blend until smooth.
5. Finish the Chowder: Return the pureed soup to the pot. Stir in the heavy cream and chopped clams. Allow the chowder to simmer for another 5-10 minutes, verifying the clams are heated through but not overcooked. Season with additional salt and pepper to taste.
6. Garnish and Serve: Remove the chowder from heat and stir in the fresh parsley. Serve hot, garnished with additional parsley if desired.

Extra Tips:

When preparing Butternut Squash Clam Chowder, confirm you taste the chowder before adding extra salt, as clams can be naturally salty. If using canned clams, reserve the clam juice and adjust the amount of vegetable broth accordingly for an extra depth of flavor.

For a thicker chowder, increase the amount of butternut squash or reduce the amount of broth. This chowder can be stored in the refrigerator for up to 3 days and reheats well, making it perfect for leftovers.

Coconut Milk Clam Chowder

Coconut Milk Clam Chowder is a delightful twist on the classic New England clam chowder, infusing it with a tropical flair. This dish harnesses the creamy richness of coconut milk, which pairs beautifully with the briny sweetness of clams. The result is a comforting, aromatic chowder that’s perfect for any season.

This recipe doesn’t just offer a unique flavor profile; it also caters to those who prefer a dairy-free alternative while still enjoying the creamy texture that makes chowder so beloved. The dish is best enjoyed fresh, with the clams providing a tender bite amidst the creamy broth.

Aromatic ingredients like garlic, ginger, and lemongrass elevate the flavor, making this a standout dish. Perfect for a cozy family dinner or a unique starter at a dinner party, this coconut milk clam chowder serves 4-6 people. Pair it with crusty bread to soak up every last drop of the delicious broth.

Ingredients (for 4-6 servings):

• 2 lbs fresh clams, cleaned
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 stalk lemongrass, minced
• 1 red bell pepper, diced
• 2 medium potatoes, peeled and diced
• 3 cups fish stock or clam juice
• 1 can (13.5 oz) coconut milk
• Salt and pepper to taste
• 2 tablespoons fresh lime juice
• Fresh cilantro, chopped, for garnish
• Optional: red pepper flakes for heat

Cooking Instructions:

1. Prepare the Clams: Begin by thoroughly cleaning the clams under cold water. Discard any that are cracked or don’t close when tapped. Set aside.
2. Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic, ginger, and lemongrass, cooking for an additional 2 minutes until fragrant.
3. Add Vegetables: Incorporate the diced red bell pepper and potatoes into the pot. Cook for 5 minutes, stirring occasionally, until the vegetables start to soften.
4. Simmer the Broth: Pour in the fish stock or clam juice, and bring the mixture to a gentle boil. Lower the heat to a simmer, cover, and let cook for 15 minutes, or until the potatoes are tender.
5. Cook the Clams: Add the cleaned clams to the pot, cover, and cook for 5-7 minutes, or until the clams have opened. Discard any that remain closed.
6. Finish with Coconut Milk: Stir in the coconut milk, allowing it to heat through for about 5 minutes. Season with salt, pepper, and lime juice to taste.
7. Serve: Ladle the chowder into bowls, garnishing with fresh cilantro and optional red pepper flakes for added heat. Serve immediately with crusty bread on the side.

Extra Tips:

For the best flavor, use the freshest clams possible. If fresh clams aren’t available, canned clams can be used as a substitute. However, reduce the cooking time for the clams to avoid them becoming rubbery.

Be cautious with seasoning; the natural brininess of the clams can add saltiness to the dish, so taste before adding extra salt. If you prefer a thicker chowder, mash some of the cooked potatoes against the side of the pot to help thicken the broth naturally.