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    Classic Creamy Clam Chowder

    clock-icon50 minutes
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    Pixicook editorial team

    A hearty and creamy clam chowder made with salt pork, clams, potatoes, and a rich combination of milk and cream.

    Ingredients for Classic Creamy Clam Chowder

    units in
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    units in
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    serves
    6 peoplechevron
    serves
    6 peoplechevron

    Salt Pork, cut into 1/2-inch cubes

    0 lb

    Substitute chevron-down

    Unsalted Butter

    tablespoons

    Substitute chevron-down

    Onion, finely chopped

    each

    Substitute chevron-down

    Celery, finely chopped

    each

    Substitute chevron-down

    Water

    cups

    Substitute chevron-down

    Live Cherrystone Clams

    0 lb

    Substitute chevron-down

    Whole Milk

    quarts

    Substitute chevron-down

    Russet Potatoes, peeled and cut into 1/2-inch cubes

    0 lb

    Substitute chevron-down

    Bay Leaves

    each

    Substitute chevron-down

    Kosher Salt

    to taste

    Substitute chevron-down

    Freshly Ground Black Pepper

    to taste

    Heavy Cream

    cups

    Substitute chevron-down

    Oyster Crackers, for serving

    to taste

    Substitute chevron-down

    How to Make Classic Creamy Clam Chowder

    1. Render salt pork

    Place the salt pork in a heavy-bottomed stock pot or Dutch oven with 1/4 cup of water. Allow the pork to render its fat, and cook until it begins to brown and crisp, which should take about 8 minutes.

    2. Cook aromatics

    Add the butter, finely chopped onion, and celery to the pot with the rendered pork. Cook these aromatics for about 4 minutes, just until the onions have softened. Be careful not to brown them, as you want the onions to retain their sweetness.

    3. Cook clams

    Pour in the clam juice or water and stir to incorporate the flavors. Then, add the live clams to the pot, increase the heat, and cover. Let the clams cook for 3 to 8 minutes, stirring occasionally until they begin to open.

    4. Prepare potatoes and milk

    Once the clams have opened, remove them from the pot with tongs and transfer them to a bowl. Meanwhile, add the milk, potatoes, bay leaves, kosher salt, and freshly ground black pepper to the pot. Bring the mixture to a boil, then reduce to a simmer and cook for about 15 minutes, stirring occasionally, until the potatoes are tender and starting to break down.

    5. Prepare clam meat

    While the potatoes are cooking, remove the meat from the clams and roughly chop it. Strain any remaining clam juice through a fine-mesh strainer into a large bowl to catch any sand or grit.

    6. Blend chowder base

    After the potatoes are tender, strain the mixture through a fine-mesh strainer into the bowl with the clam juice. Transfer the strained liquid to a blender and blend for about 2 minutes, until smooth and emulsified.

    7. Combine and reheat

    Return the blended liquid and the solids back to the pot, add the chopped clams, and stir in the heavy cream. Reheat the chowder gently over low heat, making sure it doesn’t boil.

    8. Season and serve

    Finally, season the chowder to taste with additional salt and pepper if needed. Serve hot, garnished with oyster crackers on top for that classic touch.

    Variations

    Seafood Chowder

    Incorporate a variety of seafood such as shrimp, scallops, and lobster in addition to or instead of clams.

    Corn Chowder

    Omit the seafood and add corn (fresh, canned, or frozen) for a sweet and savory vegetarian option. Include red bell peppers for color and sweetness.

    New England Fish Chowder

    Replace clams with firm white fish such as cod or haddock. You can add bacon for a smoky flavor.

    Chicken and Corn Chowder

    Substitute the clams with cooked, shredded chicken and add corn for a poultry twist on the classic.

    Bacon and Shrimp Chowder

    Add crispy cooked bacon and shrimp for a different protein twist, infusing the chowder with a smoky, rich flavor.


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