Best Creamy Clam Chowder Recipes

THICK AND CREAMY NEW ENGLAND CLAM CHOWDER

Steps:

• Add bacon to sauce pan and cook on medium low heat until crispy.
• Add onion and cook until translucent.
• Add clam juice from both cans.
• Add potatoes.
• Cook and cover until potatoes are fork tender, about 15-20 minutes.
• Stir occasionally so potatoes won't stick.
• Add clams, soup, cream, milk, and dill weed.
• Stir together.
• Add butter and let melt into the chowder.
• Cook for about 30-45 minutes or until thickened.
• Stir occasionally.

CREAMY CLAM CHOWDER

Steps:

• In a large saucepan, saute the onion, carrots and celery in butter until tender. Stir in potato soup and two cans of undrained clams. Drain and discard juice from remaining can of clams; add clams to soup. , Combine cornstarch and a 1 cup of cream until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually stir in the remaining cream; heat through.

LISA'S CREAMY CLAM CHOWDER

Steps:

• Heat a large soup pan over medium heat. Add bacon and cook until crispy, 5 to 7 minutes. Add butter, potatoes, celery, carrots, onion, salt, and black pepper. Reduce heat to low. Cook and stir 10 minutes. Sprinkle in flour and stir 1 minute. Add milk, clam juice, clams, lemon juice, thyme, cayenne pepper, garlic salt, and onion powder. Simmer on low until potatoes are tender, 20 to 25 minutes. Add cream and simmer 5 minutes more.
• To thicken chowder if necessary, combine cornstarch and water together in a bowl. Add cornstarch mixture to chowder and stir until incorporated and chowder is thickened.

CREAMY CLAM CORN CHOWDER

Steps:

• Heat oil and butter, sauté onion, leeks, garlic, celery, potato and peppers till translucent.
• Add canned corns juice from canned clams and jar clam juice.
• Simmer 15 minutes.
• Add milk, cream, and simmer 5 more minutes.
• Add clams season to your taste with salt, pepper, and Old Bay seasoning.
• Simmer till warmed.
• Serve with crusty French or rye bread!

RICH & CREAMY MUSHROOM "CLAM" CHOWDER

Steps:

• Set a large saucepan or medium soup pot over medium heat. Add the olive oil. When hot, add the onions, carrots, and celery. Cook, stirring occasionally, until tender, about 8 minutes. Add dried thyme (if using fresh, wait until you add the broth to add the fresh thyme), 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Add the flour and cook, stirring constantly, for 3 minutes.
• Slowly drizzle in the vegetable broth, stirring to lift the brown bits. Add the potatoes, mushrooms, and if using fresh thyme, add it now. Bring to a boil, then reduce heat to low. Cover and simmer until the potatoes are tender, about 15 minutes.
• Remove soup from heat and remove the lid. Let cool a bit. If you used fresh thyme, remove the stems. Remove 4 cups of soup from the pot (I ladle it into a large 4-cup liquid measuring cup). Pour the 4 cups of soup into the pitcher of a blender (or you can puree it with an immersion blender).
• Return pureed soup to the pot and stir to combine. Add soymilk. Return to a simmer. Stir in red wine vinegar. Taste and add additional salt and pepper if desired.
• Ladle into soup bowls and garnish with parsley, oyster crackers, and/or sliced button mushrooms if desired.

CREAMY CLAM CHOWDER

Steps:

• In a large skillet, bring clams and 1 cup water to a boil. Cover; cook until clams have opened, 3 to 5 minutes (discard any that do not open). Transfer clams to a bowl. Strain liquid into a measuring cup; add water to yield 1 cup. Remove clam meat from shells; coarsely chop.
• In a large saucepan, cook bacon over medium-low heat until crisp, 8 to 10 minutes. Pour off all but 1 tablespoon fat. Add onion and celery; cook until soft, about 5 minutes. Add thyme, potatoes, cooking liquid, and 1 more cup water. Bring to a boil; reduce heat, and simmer until potatoes are tender, about 20 minutes.
• Puree about 1 cup mixture in a blender until smooth. Stir puree back into soup; add cream. Simmer over low heat until warmed through, about 5 minutes. Add clams and hot sauce; season with salt and pepper.

CREAMY CHEESY CLAM CHOWDER

Steps:

• Steam clams open in a cup of wine in a heavy pot.
• Remove from pot and cool.
• Remove clams from shells.
• Rinse the clams well.
• Strain clam broth through a mesh screen or cheesecloth.
• Add strained broth, broth from canned baby clams, and enough bottled clam juice or water to equal 4 cups.
• Set aside.
• In a heavy pot over MEDIUM heat,cook bacon pieces till crisp add butter melt and cook the onion,celery, carrots, and garlic until translucent.
• Slowly stir in the flour and cook for two minutes, stirring well.
• Add reserved clam juices to the sauté mixture.
• Bring to a boil; whisking thoroughly to break up any lumps, and then reduce heat.
• Add creams and simmer 20 minutes.
• Add white pepper, thyme, potatoes, peas, and steamed clams& the can of baby clams.
• Add cheese till melted through.
• Do not allow to boil as this will toughen the clams.
• Season with salt and hot pepper sauce to taste.
• Garnish with scallions.

CREAMY CLAM CHOWDER

Steps:

• In a medium skillet over medium heat, cook bacon, celery, and onion until onion is translucent.
• Remove from heat and set aside.
• In a large saucepan, melt butter over medium heat.
• Whisk in flour to form a roux, cooking until bubbly.
• Whisk in 1 jar of clam juice, until smooth.
• Stir in onion mixture.
• Pour in half-and-half,and rest of clam juice, stirring constantly.
• Stir in clams, reduce heat and simmer 30 minutes.
• Season with pepper and serve.

CREAMY NEW ENGLAND CLAM CHOWDER

Steps:

• In a large dutch oven, cook bacon until crisp and fat is rendered. Pour off all but 2 tablespoons of the bacon fat. Add the butter, onions, celery, garlic, and bay leaf and cook about 5 minutes until vegetables are tender.
• Add the potatoes and the reserved clam broth and bring to a boil. Lower the heat, cover, and simmer about 30 minutes, until broth has thickened slightly and the potatoes are tender.
• Remove bay leaf from pot. Using an immersion mixer (or blender), blend soup to a fine consistency. Stir in the clams and heavy whipping cream. Taste for saltiness, then season with white pepper, salt, and mace (to your liking).
• Can be eaten right away, but it's best the next day. Just let cool and refrigerate overnight. The next day simmer the soup to re-heat, but do not boil.

EXTRA CREAMY CLAM CHOWDER

Steps:

• 1. (20 cockles, or 2-1/2 dozen cherrystone clams, scrubbed & steamed in 2 cups of water. Reserve juice & strain. Discard any clams that do not open. Clean & chop meat.)
• 2. Cook bacon over low heat, until fat is rendered and bacon is lightly browned. Remove from pan. Add butter to fat remaining in pan. Add flour. Cook & stir until roux becomes a light yellow color - approximately 10 minutes. Add chopped onion and celery. Cook until onion is transparent (approx. 10 minutes). Add seasonings & cook for 2 minutes before adding potatoes and clam juice.
• 3. Cook stirring often until potatoes are al dente' (approx. 12-15 minutes). Mixture will be very thick! Add milk and cream. Cook until potatoes are completely cooked through & soup is smooth & thick. Do not let boil. Add clams & heat for 5 more minutes. Check for seasonings. Garnish with parsley, & serve with oyster crackers.
• 4. Three cans of chopped clams and 2 extra bottles of clam juice may be substituted for the fresh clams. If I am in a hurry I often par boil the cubed potatoes before adding them to the chowder, just drain and add.

EASY CREAMY CLAM CHOWDER

Steps:

• In a heavy pot melt butter over medium-high heat.
• Add in onions, carrots and celery; cook stirring for about for about 3 minutes or until tender.
• Add in garlic and chili flakes; cook stirring for 2 minutes.
• Stir in the two cans potato soup and two cans clams WITH their juice. .
• Drain and discard the juice from the remaining can of clams, then add the clams to the soup; bring to a simmer stirring.
• In a bowl whisk about 1/3 cup half and half cream with cornstarch until smooth; add to the simmering soup stirring continuously.
• Add the remaining half and half cream and black pepper; bring to a boil and cook stirring for about 2 minutes.
• Season with salt if using.
• Ladle into bowls and sprinkle Parmesan cheese on top.

CREAMY NEW ENGLAND CLAM CHOWDER

Steps:

• Bring water to a boil in a large pot. Add clams, cover, and cook until shells open, about 10 minutes. Transfer clams to a large bowl, reserving cooking liquid. Discard any clams that do not open. Remove meat from shells, and return to bowl. Discard shells. Pour reserved liquid through a fine sieve lined with cheesecloth into a large bowl (you should have 2 1/2 cups). Sprinkle a few tablespoons liquid over clams to keep them moist.
• Melt butter in a large pot over medium heat. Add bacon, and cook, stirring, until golden brown, about 3 minutes. Pour off excess drippings, leaving just enough to coat bottom of pot. Add onion and celery, and cook until softened, 3 to 4 minutes.
• Wrap thyme, bay leaf, and peppercorns in a piece of cheesecloth, and tie with kitchen string. Place cheesecloth in pot, and add potatoes and 2 1/2 cups reserved clam broth. Simmer over medium heat until potatoes are tender, 5 to 7 minutes.
• Chop clams. Add clams and half-and-half to pot, and heat until just warmed through, about 1 minute. Discard cheesecloth, and season with salt. Serve immediately.

CREAMY CLAM CHOWDER SOUP

Steps:

• 1. Place all veggies in medium saucepan. Drain juice from clams and pour clams over veggies.
• 2. Add enough water to barely cover veggies and simmer. Cook over medium heat until potatoes are fork tender. (About 20 minutes)
• 3. In meantime, melt butter. Add flour and blend. Cook one or two minutes over medium heat so that flour doesn't taste raw.
• 4. Add half-and-half and milk. Cook and stir until smooth and creamy. Use whisk to blend. Continue stirring until soup is thickened.
• 5. Add vegetables and clams (water too!) to the soup. Add seasonings to taste. Lastly add vinegar.
• 6. Heat thoroughly and enjoy!

CREAMY CLAM AND CORN CHOWDER WITH BACON

Steps:

• Cook bacon in a large saucepan until crisp. Transfer bacon to a paper towel. Pour off all but 3 TBS of bacon drippings. Add next four ingredients to the pan, sprinkle with salt and pepper. Saute until vegetables are crips and tender. Sprinkle flour over vegetables and stir for 1 - 2 miunutes. Gradually add 3 cups of milk stirring continuously. Bring to a boil; reduce heat to medium and cook until slightly thickened (about 5 minutes) Add potatoes, clams with juice and thawed frozen corn. Bring to a boil and reduce to medium low and simmer until potatoes are tender, stiring often. Add 1 cup of cream and season with salt and pepper to taste. Divide soup among bowls and sprinkle with crisp bacon and parsley then serve.

CREAMY CANADIAN CLAM CHOWDER

Steps:

• Pan-fry bacon in a medium heavy skillet over moderate heat until crisp. Drain and crumble bacon; set aside.
• Add onion and celery to pan and sauté over moderate heat until tender but not brown. In a large heavy saucepan, combine onions, celery, drained potatoes, chicken bouillon, clam juice and enough water to cover potatoes.
• Cook, partially covered, over moderate heat for about 10 to 15 minutes or until vegetables are crisp tender.
• Stir in 2 cups milk; simmer another 5 minutes and add seasonings to taste.
• Reduce heat; add clams until they are heated through.
• Combine the rest of the milk and flour, blending until smooth; stir mixture into chowder.
• Heat chowder over low to moderate heat, stirring constantly, until chowder is bubbly hot and slightly thickened.
• Add cooked bacon.
• Adjust seasoning to taste.
• If possible refrigerate chowder, covered, for 24 hours to develop flavors.

CREAMY ALFREDO CLAM CHOWDER

Steps:

• IN a 4-quart pot, add 1 medium bay leaf, 1 (8 ounce) bottle clam juice, 1 (15 ounce) can chicken broth, and the strained juice from one (10 ounce) can baby clams (reserve clams and set aside).
• ADD 1-2 tablespoons pre-cooked crumbled bacon, 1/4 teaspoon dried thyme, 1/4-1/2 teaspoon Old Bay Seasoning, and 1 (20 ounce) package Simply Potatoes Diced Potatoes with Onion; STIR.
• BRING mixture to a boil, then reduce heat to medium.
• COVER and cook for 7 minutes, or until potatoes are firm-tender.
• UNCOVER and reduce heat to medium-low; ADD 1 (24 ounce) package Simply Potatoes Traditional Mashed Potatoes, and 1 (15-16 ounce) jar traditional Alfredo sauce; BLEND well.
• STIR in the reserved clams, 2 tablespoons snipped green onions, and 2 teaspoons fresh lemon juice.
• POUR 2 cups nonfat half and half in a medium bowl; WHISK in 1/4 cup all-purpose flour gradually until smooth; ADD mixture into pot while stirring constantly; STIR well.
• SIMMER uncovered, stirring as needed, about 20-25 minutes, or to desired consistency.
• REMOVE bay leaf.
• SERVE and enjoy!

THICK AND CREAMY NEW ENGLAND CLAM CHOWDER RECIPE - (4.1/5)

Steps:

• 1. Add bacon to sauce pan and cook on medium low heat until crispy. 2. Add onion and cook until translucent. 3. Add clam juice from all three cans. 4. Add potatoes, carrots and celery. 5. Cook and cover until potatoes are fork tender, about 15-20 minutes. 6. Stir occasionally so potatoes won't stick. 7. Add clams, soup, cream, milk, and dill weed. Stir together. 8. Add butter and let melt into the chowder. 9. Cook for about 30-45 minutes or until thickened. Stir occasionally.

FAT FREE CREAMY CLAM CHOWDER

Steps:

• In a large saucepan, combine the can of chicken broth, the diced potatoes, onion, celery, cayanne powder, garlic powder, the chicken boullion powder and the water. Bring to a boil, reduce heat and simmer until the veggies are tender. Combine 1/4 cup of the evaporated skim milk with the 3 tablespoons cornstarch and set aside. Add the remainder of the evaporated milk, the clams with their liquid, and the cornstarch mixture to the pan with the veggies. Cook and stir until thickened. Season to taste with salt and pepper.

WINTER NIGHT CREAMY CLAM CHOWDER

Steps:

• Drain clams in colander, reserving liquid in large bowl. Allow liquid to sit still to let any sand that may be in it to drop to the bottom of the bowl.
• In a large, heavy pot, in the rendered fat and 2 Tablespoons of butter, sweat the onions and celery until tender.
• Add garlic, thyme, potatoes, clams, clam juice and cooked bacon.
• Simmer until potatoes are tender, about 15-20 minutes.
• In the meantime, whisk the flour and the cup of milk together and let stand, whisking occasionally, until the flour and milk are completely smooth. Then add the 2 cups of half & half and the white wine.
• Add this mixture to the pot and slowly bring to a simmer, stirring all the time! Simmer for 5 minutes or more, tasting to make sure the flour has cooked.
• Now add the fresh lemon juice and let this wonderful chowder sit on your stovetop for about 1 hour, to let the flavors marry and use the time to heat up a crusty bread, make a salad if you want, and serve.
• It's always way better the next day! So you can cool it off in the refrigerator uncovered and stir now and again, then cover and store till the next day.
• This freezes well, but is better fresh!

CREAMY CAPE COD CLAM CHOWDER

Steps:

• Scrub the clams and rinse well. Place them in a large pot, add the water, cover, and turn the heat to high. Once you see a little steam escape from the pot, let the clams cook for about 5 minutes. Remove the lid and quickly move the clams around in the pot so they will cook evenly, then cover and cook for 5 minutes more, or until the clams open. -- Pour off the broth and reserve. After it has settled a bit, strain the broth, leaving the bottom ½ inch of broth (and sediment) in the container. You should have about 4 cups. Remove the clams from the shells, place in a bowl, and refrigerate until cold. -- Dice the clams into small (1/3- to ½ -inch) pieces. Cover and refrigerate. -- Rinse and dry the pot and heat over low heat. Add the salt pork and cook until crispy and brown. Add the butter, onions, garlic, celery, thyme, and bay leaf and sauté, stirring occasionally with a wooden spoon, for about 10 minutes, until the onions are softened but not browned. -- Add the potatoes and 4 cups reserved clam broth. The broth should just barely cover the potatoes; if it doesn't, add more broth or water. Turn the heat to high, cover the pot, and boil vigorously for about 10 minutes, until the potatoes are soft on the outside but still firm in the center. Smash a few potatoes against the side of the pot and stir them into the chowder to lightly thicken it. -- Remove the pot from the heat and stir in the cream and diced clams. Season with black pepper; you may not need salt (the clams usually add enough of their own). If you are serving the chowder within the hour, just let it sit and "cure." Otherwise, let cool to room temperature and refrigerate it; cover it after it has chilled. -- When ready to serve, reheat the chowder slowly over medium heat; do not let it boil. Ladle into cups or bowls and sprinkle with the parsley. -- 888888Working Ahead: All chowders improve after they are made, so allow at least an hour from the time the chowder is cooked until it is served. You