Clam Chowder in Creamy Broth is a warm, comforting soup with tender clams and potatoes in a smooth, creamy sauce. It’s a tasty dish perfect for cozy days or when you want something hearty.
I grew up loving this soup—my spoon always heads straight for the clam bits! Making it at home makes me feel like a chef in my own little kitchen.
If you want it quick, use canned clams and potatoes. A sprinkle of fresh herbs on top makes it look fancy and tastes even better!
Ingredients & Substitutions
Clams: Fresh or canned clams add the classic seafood flavor. I prefer canned for convenience; just drain the juice and save it for extra flavor. As a substitute, chopped cooked scallops work well if clams aren’t available.
Potatoes: Russet or Yukon Gold potatoes give body to the chowder and a creamy texture when cooked down. I often use Yukon Gold for a buttery taste. Sweet potatoes are a sweeter alternative, but adjust seasoning accordingly.
Heavy Cream: It creates the rich, velvety broth that makes this chowder special. You can swap in half-and-half for a lighter option, though it reduces creaminess. Coconut milk is a dairy-free substitute with a similar texture.
Onion and Celery: These aromatics build the foundation of flavor. I recommend yellow onions—they’re sweet and mellow when cooked. For a different flavor, leeks can be used instead of onions; just clean thoroughly.
Bacon or Bacon Fat: Adds depth and a smoky note. Crispy bacon on top is a classic finish. If you prefer, smoked paprika can mimic some of that smoky taste without frying bacon.
How do I thicken the chowder without clumping?
To avoid lumps, whisk the cream into the hot broth slowly, off the heat first. When adding flour or roux, cook it well to eliminate raw flour taste. Stir constantly while simmering to keep the broth smooth and prevent clumping.
- Temporarily remove the pot from heat before adding chilly ingredients.
- Slowly pour or whisk in cream to prevent curdling or lumps.
- Use a whisk or immersion blender to smooth out any lumps during cooking.
How to Make Clam Chowder in Creamy Broth?
Ingredients You’ll Need:
Seafood & Vegetables
- 3 cups chopped clams (cooked or canned)
- 1 cup diced celery
- 1 cup diced onion
- 2 large potatoes, peeled and diced
Liquids & Dairy
- 4 cups heavy cream
- 2 cups clam juice or chicken broth
Seasonings & Oil
- 2 tbsp butter
- Salt and pepper to taste
- 1 tsp thyme (optional)
How Much Time Will You Need?
Preparation: 15 minutes | Cooking: 30 minutes | Total: 45 minutes
Step-by-Step Instructions:
1. Prepare the Ingredients
Chop the vegetables; peel and dice potatoes. Drain clams if using canned. Set everything aside.
2. Cook the Vegetables
In a large pot, melt butter over medium heat. Add onions and celery. Cook until tender, about 5 minutes.
3. Add Potatoes and Liquids
Add diced potatoes, clam juice, and broth. Bring to a boil. Reduce heat and simmer until potatoes are soft, about 15 minutes.
4. Incorporate Clams and Cream
Stir in clams and heavy cream. Cook for another 10 minutes. Season with salt, pepper, and thyme if using.
5. Serve the Chowder
Taste and adjust seasoning. Serve hot with crusty bread if desired. Enjoy your creamy clam chowder!
