Perfectly Creamy Clam Chowder

Creamy Clam Chowder Recipe

Delicious, quick, easy, and satisfying—this clam chowder recipe is everything you want when it comes time to make dinner. 

Ingredients:

• 2 dozen fresh clams (or 2 cans of clams)
• 4 slices of bacon, diced
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 cups potatoes, peeled and diced
• 2 cups clam juice (or chicken broth)
• 1 cup heavy cream
• 2 cups whole milk
• 2 tbsp butter
• 2 tbsp flour
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions

A step-by-step breakdown of the perfect clam chowder recipe. 

Prepare the Clams

If using fresh clams, clean them thoroughly by scrubbing the shells and soaking them in cold water for 20 minutes to remove any sand. Steam the clams in 1 cup of water for 5-7 minutes or until they open. Remove the clams from their shells, chop them, and set them aside. Strain and reserve the clam broth for later use.

Cook the Bacon

In a large pot, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set it aside. Leave the bacon grease in the pot.

Sauté the Onion and Garlic

In the same pot, add the chopped onion and minced garlic. Cook until the onion becomes soft and translucent, about 5 minutes.

Cook the Potatoes

Add the diced potatoes, clam juice, and bay leaf to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 10-12 minutes.

Make the Roux

In a separate pan, melt the butter over medium heat. Stir in the flour and cook for 2 minutes, stirring constantly, to make a roux. Slowly whisk in the milk and heavy cream until smooth and creamy. Simmer for a few minutes until the mixture thickens.

Combine and Simmer

Add the roux to the pot with the potatoes, stirring well. Then, stir in the chopped clams, cooked bacon, and the reserved clam broth (if you prefer a more intense clam flavor). Season with salt, pepper, and simmer for an additional 5 minutes.

Serve

Ladle the clam chowder into bowls and garnish with fresh parsley and a sprinkle of bacon if desired. Serve warm with crusty bread or oyster crackers.

Tips for Preparing Clams 

To achieve the perfect clam chowder recipe, the quality and preparation of the clams are essential. Here are some expert tips for preparing clams for your chowder:

Choose Fresh Clams

When shopping for clams, look for ones that are tightly closed or close quickly when tapped. This indicates they’re alive and fresh. Avoid any clams that remain open or have broken shells, as these are likely dead and unsafe to eat. Fresh clams should also have a clean, ocean-like smell. 

Clean and Purge the Clams

Clams naturally contain sand and grit, which you’ll want to remove before cooking. To clean them:

• Place the clams in a large bowl or bucket of cold, salted water (about 1 tablespoon of salt per quart of water). Let them soak for 20-30 minutes, during which they will expel the sand.
• After soaking, scrub each clam’s shell with a brush to remove any remaining dirt or debris.
• Rinse the clams in cold water a few times to ensure they’re completely free of grit.

Tips for Cooking Clams

Fresh clams bring a delicate, briny flavor to this clam chowder recipe, and preparing them correctly ensures they stay tender and flavorful. 

The Basics of Cooking Clams

In a large pot, steam the clams with a small amount of water or white wine. Bring the liquid to a boil, then add the clams and cover the pot. Steam for about 5-7 minutes or until the clams open up. Remove the clams from the pot as soon as they open. Discard any clams that don’t open, as they were likely dead before cooking. Once the clams are cool enough to handle, remove the meat from the shells and chop it for your chowder.

Avoid Overcooking

Clams can become tough and rubbery if overcooked. Be sure to add them to your chowder just before serving to keep their texture tender.

Use the Broth

The liquid that clams release while cooking is packed with flavor. Strain and reserve this broth to enhance the clam flavor in your chowder.

Best Foods to Pair with Clam Chowder

Clam chowder, with its rich, creamy texture and savory flavors, is a satisfying meal on its own. When paired with the right dishes, though, this classic clam chowder recipe is elevated to a whole new level. 

Tips on Pairing Clam Chowder with Wine

The creamy, savory nature of this clam chowder recipe calls for a wine that complements its richness without overwhelming the delicate flavor of the clams. Here are some wine-pairing tips:

How to Store Clam Chowder

Clam chowder can be stored for later enjoyment, but there are a few things to keep in mind to ensure it lasts.

Refrigeration

Store leftover clam chowder in an airtight container in the refrigerator for up to 3-4 days. Before reheating, stir well as the ingredients may separate slightly.

Freezing

You can also freeze clam chowder for longer storage, but the cream may separate after freezing. Let the chowder cool completely and transfer it to a freezer-safe container to freeze. It will last for up to 3 months in the freezer. When reheating frozen chowder, thaw it in the fridge overnight, then warm it gently on the stove over low heat while stirring frequently to restore its creamy texture.

Reheating

 When reheating clam chowder, use low heat and stir frequently to prevent the milk and cream from curdling. Avoid boiling, as this can cause the dairy to break down and the clams to overcook.

Enjoy the Best Clam Chowder at NC Seafood

If you’re craving perfectly creamy chowder but don’t have time to make this clam chowder recipe yourself, NC Seafood is here to satisfy your taste buds. Our clam chowder is made fresh, using only the finest ingredients and the freshest clams.

Whether you’re stopping in for a bowl of chowder or looking to pair it with one of our seafood plates, we promise a delicious, comforting meal every time. Check out our menu and visit NC Seafood today for the best home-cooked seafood around!