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This thick, creamy Clam Chowder is rich, comforting, and perfect for Friday fish fries or Lent. Made with butter, tender potatoes, and just enough clams for flavor, it’s a stick-to-your-ribs classic that feels right at home in a Midwestern supper club.
Meggan’s Notes
When I think of clam chowder, I think of Friday nights: Fish fry plates. Oyster crackers. A bowl of something hot and creamy before the fried cod arrives.
Many New England-style clam chowders are made with bacon or salt pork, but this version skips the pork entirely. It leans into butter, a proper roux, and tender Yukon Gold potatoes for a thick, satisfying soup with just the right hint of clam flavor.
I’m not a seafood fanatic, but I’ve always loved clam chowder. It’s rich, cozy, and just briny enough without overwhelming the creamy base. If you like your chowder thick and hearty, this one’s for you.
Why This Recipe Works
- Butter-based roux builds body. Cooking flour in butter creates a thick, silky base without tasting pasty.
- Layered liquid keeps flavor clean. Clam juice and reserved clam liquid provide briny depth without chicken stock.
- Yukon Gold potatoes add creaminess. Their natural starch enhances thickness.
- Clams go in last. This keeps them tender instead of rubbery.
- Pork-free but still rich. Perfect for Friday fish fries and Lent.
Clam Chowder Ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
- Butter: Forms the base of the roux and replaces bacon fat traditionally used in some chowders.
- Onion and celery: Finely chopped for classic chowder texture.
- Flour: Thickens the soup. Cook briefly to remove raw flavor.
- Yukon Gold potatoes: Creamier than russets and ideal for chowder.
- Clam juice: Bottled clam juice boosts flavor without overpowering the soup.
- Milk and half-and-half: A combination creates richness without being overly heavy.
- Canned chopped clams: Convenient and flavorful. Add at the end to prevent toughness.
- Oyster crackers: Traditional and perfect for serving.
How to Make Clam Chowder
- In a Dutch oven over medium heat, melt butter. Add onion and celery and cook until softened, about 5 minutes.
- Stir in garlic, thyme, and bay leaf until fragrant, about 30 seconds. Sprinkle in flour and cook, stirring constantly, until pale golden and nutty but not browned, about 2 to 3 minutes.
- Gradually whisk in milk until smooth. Stir in clam juice and the liquid from the canned clams. Add potatoes. Bring to a boil, reduce the heat, and simmer, uncovered and stirring occasionally, until the potatoes are tender and the soup is thickened, about 15 to 20 minutes.
- Stir in half-and-half and return to a gentle simmer. Add chopped clams and cook just until heated through, 1 to 2 minutes. Do not boil.
- Remove bay leaf and season to taste with salt and pepper (I like 1 teaspoon salt and ½ teaspoon pepper). Serve with oyster crackers.
Clam Chowder Tips and Variations
- Yield: This recipe makes about 8 cups of Clam Chowder, enough for 4 hearty servings, 2 cups each.
- Make ahead: Flavors deepen slightly after a few hours.
- Extra thick: Lightly mash a few potatoes against the side of the pot before serving.
- Thinner soup: Add additional milk a few tablespoons at a time.
- Fresh clams: Substitute fresh chopped clams if desired.
- White pepper: For a classic look without black specks.
How to Store Clam Chowder
- Refrigerator: Store covered up to 3 days.
- Reheating: Warm gently over low heat. Do not boil.
- Freezer: Not recommended due to dairy separation.
Frequently Asked Questions
Many New England-style versions do. This recipe is pork-free and perfect for Lent or Friday fish fries.
Yes. Simmer slightly longer or mash a few potatoes for added body.
Boiling can make clams rubbery and may cause dairy to separate.
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Clam Chowder
Ingredients
- 4 tablespoons butter
- 1 small onion peeled and finely chopped
- 2 celery ribs finely chopped
- 1 clove garlic minced
- 1/4 teaspoon dried thyme or 1 teaspoon fresh
- 1 bay leaf
- 1/3 cup all-purpose flour
- 1 cup milk
- 1 (8-ounce) bottle clam juice
- 2 (6.5-ounce) cans chopped clams undrained
- 3 small Yukon Gold potatoes peeled and cut into 1/2-inch cubes
- 1 1/2 cups half and half
- Salt and freshly ground black pepper
- Oyster crackers for serving
Instructions
- In a Dutch oven over medium heat, melt butter. Add onion and celery and cook until softened, about 5 minutes.
- Stir in garlic, thyme, and bay leaf until fragrant, about 30 seconds. Sprinkle in flour and cook, stirring constantly, until pale golden and nutty but not browned, about 2 to 3 minutes.
- Gradually whisk in milk until smooth. Stir in clam juice and the liquid from the canned clams. Add potatoes.
- Bring to a boil, reduce heat, and simmer uncovered, stirring occasionally, until potatoes are tender and soup is thickened, about 15 to 20 minutes.
- Stir in half-and-half and return to a gentle simmer. Add chopped clams and cook just until heated through, 1 to 2 minutes. Do not boil.
- Remove bay leaf and season to taste with salt and pepper (I like 1 teaspoon salt and ½ teaspoon pepper). Serve with oyster crackers.
Nutrition
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