Unwrap the ultimate comfort food experience with 18 sumptuously savory clam chowder recipes! Whether you’re craving a classic New England-style bowl or a creative twist for dinner tonight, this roundup is your go-to guide for cozy, satisfying meals that will warm you from the inside out. Dive in and discover your new favorite chowder—each recipe promises to delight your taste buds and simplify your cooking.
New England Creamy Clam Chowder
Savor a classic coastal comfort with this creamy New England clam chowder. It’s rich, hearty, and perfect for chilly evenings. You’ll need just a few simple ingredients to create this satisfying bowl.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– For the base: 4 slices thick-cut bacon, chopped; 1 medium yellow onion, diced; 2 stalks celery, diced; 2 cloves garlic, minced
– For the chowder: 2 cups diced russet potatoes; 2 cups bottled clam juice; 2 cups chopped clams (canned or fresh); 2 cups whole milk; 1 cup heavy cream; 2 tbsp all-purpose flour; 1 tsp dried thyme; 1/2 tsp black pepper; 1/4 tsp salt
Instructions
1. In a large pot over medium heat, cook the chopped bacon until crispy, about 5-7 minutes. Tip: Render the fat fully for maximum flavor.
2. Add the diced onion and celery to the pot. Cook until softened, about 5 minutes, stirring occasionally.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Sprinkle the flour over the vegetables. Cook for 2 minutes, stirring constantly to form a roux.
5. Gradually pour in the clam juice while whisking to prevent lumps.
6. Add the diced potatoes and dried thyme. Bring to a simmer.
7. Reduce heat to medium-low. Cover and cook until potatoes are tender, about 15 minutes. Tip: Pierce a potato with a fork to check doneness.
8. Stir in the chopped clams, whole milk, heavy cream, black pepper, and salt.
9. Heat gently until warmed through, about 5 minutes, but do not boil. Tip: Avoid boiling to prevent curdling the dairy.
10. Ladle into bowls and serve immediately.
This chowder boasts a velvety, thick texture from the roux and cream. The briny clams and smoky bacon create a savory depth that’s truly comforting. Try it with oyster crackers or crusty bread for dipping.
Smoky Bacon and Clam Rosemary Chowder
This smoky chowder combines briny clams, crispy bacon, and earthy rosemary in a rich, comforting bowl. Thickened with potatoes and cream, it’s a hearty one-pot meal perfect for chilly evenings. You’ll love the depth from smoked paprika and a splash of white wine.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
For the base:
– 6 slices thick-cut bacon, chopped
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 2 tbsp all-purpose flour
– 1 tsp smoked paprika
For the broth and vegetables:
– 2 cups chicken broth
– 1 cup dry white wine
– 2 medium russet potatoes, peeled and diced into 1/2-inch cubes
– 2 sprigs fresh rosemary
For the clams and finish:
– 2 lbs littleneck clams, scrubbed
– 1 cup heavy cream
– Salt and black pepper
Instructions
1. Cook the chopped bacon in a large Dutch oven over medium heat for 8–10 minutes until crisp. Tip: Render the fat slowly for maximum flavor.
2. Remove bacon with a slotted spoon, leaving 2 tbsp of fat in the pot.
3. Add diced onion to the pot and sauté for 5 minutes until translucent.
4. Stir in minced garlic and cook for 1 minute until fragrant.
5. Sprinkle flour and smoked paprika over the onions, stirring constantly for 2 minutes to form a roux.
6. Gradually whisk in chicken broth and white wine until smooth.
7. Add diced potatoes and rosemary sprigs, bringing to a simmer.
8. Cover and cook for 15 minutes until potatoes are fork-tender. Tip: Don’t overcook the potatoes—they should hold their shape.
9. Add scrubbed clams to the pot, cover, and steam for 5–7 minutes until shells open. Discard any unopened clams.
10. Stir in heavy cream and reserved bacon, heating through for 2 minutes without boiling.
11. Season with salt and black pepper to taste. Tip: Taste before adding salt—the bacon and broth may already provide enough.
12. Remove rosemary sprigs before serving.
Dense with tender potatoes and plump clams, this chowder has a velvety texture from the cream roux. The smoky bacon and herbal rosemary create a robust flavor that pairs well with crusty bread for dipping. For a creative twist, top with extra crispy bacon bits and a drizzle of olive oil before serving.
Saffron Infused Manhattan Clam Chowder
Escape the ordinary with this vibrant twist on a classic. Saffron adds a subtle floral aroma and golden hue to the rich, tomato-based broth. It’s a sophisticated yet comforting bowl that comes together surprisingly fast.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
For the Base:
– 4 slices thick-cut bacon, diced
– 1 medium yellow onion, diced
– 2 celery stalks, diced
– 2 cloves garlic, minced
– 1 (28-ounce) can crushed tomatoes
– 4 cups fish or vegetable stock
For the Potatoes & Clams:
– 1 pound Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
– 1/2 teaspoon dried thyme
– 1 bay leaf
– 1/4 teaspoon crushed red pepper flakes
– 1/4 teaspoon saffron threads
– 2 (6.5-ounce) cans chopped clams, juice reserved
– 1/4 cup heavy cream
For Finishing:
– 2 tablespoons chopped fresh parsley
– Salt and black pepper
Instructions
1. In a large Dutch oven or heavy pot, cook the diced bacon over medium heat for 5-7 minutes until crisp and the fat is rendered.
2. Add the diced onion and celery to the pot. Cook, stirring occasionally, for 5 minutes until softened.
3. Stir in the minced garlic and cook for 1 minute until fragrant. Tip: Don’t let the garlic brown, or it will turn bitter.
4. Pour in the crushed tomatoes and fish stock. Increase heat to high and bring to a boil.
5. Add the diced potatoes, dried thyme, bay leaf, and red pepper flakes. Reduce heat to a simmer.
6. Crumble the saffron threads between your fingers directly into the pot. Tip: This releases more flavor and color than adding them whole.
7. Cover the pot and simmer for 15 minutes, or until the potatoes are fork-tender.
8. Stir in the chopped clams and their reserved juice. Simmer, uncovered, for 5 minutes.
9. Remove the pot from the heat. Discard the bay leaf.
10. Stir in the heavy cream. Tip: Adding cream off the heat prevents it from curdling.
11. Season the chowder with salt and black pepper. Start with 1/2 teaspoon of salt and adjust as needed.
12. Ladle the chowder into bowls and garnish with chopped fresh parsley.
Rich, velvety broth clings to tender potatoes and briny clams. The saffron’s subtle earthiness balances the smokiness of the bacon perfectly. Serve it with crusty sourdough for dipping or top with extra crispy bacon for added crunch.
Zesty Lemon Herb Clam Chowder
Tired of heavy, creamy chowders? This zesty lemon herb clam chowder is a bright, coastal twist on the classic. It’s light, flavorful, and perfect for a quick weeknight meal.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the base:
– 2 tablespoons olive oil
– 1 medium yellow onion, diced
– 2 celery stalks, diced
– 2 cloves garlic, minced
– 2 tablespoons all-purpose flour
For the broth and clams:
– 4 cups chicken broth
– 2 (6.5-ounce) cans chopped clams, drained (reserve juice)
– 1 pound Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
For finishing:
– 1 cup whole milk
– 1/4 cup fresh lemon juice
– 2 tablespoons chopped fresh parsley
– 1 tablespoon chopped fresh thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. Heat 2 tablespoons olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add 1 diced onion and 2 diced celery stalks. Cook, stirring occasionally, until softened, about 5 minutes.
3. Add 2 minced garlic cloves. Cook for 1 minute until fragrant.
4. Sprinkle 2 tablespoons flour over the vegetables. Stir constantly for 2 minutes to cook the raw flour taste out.
5. Gradually whisk in 4 cups chicken broth and the reserved clam juice from the cans.
6. Add 1 pound diced potatoes. Bring to a boil, then reduce heat to a simmer.
7. Cover and simmer for 15 minutes, or until potatoes are fork-tender.
8. Stir in 2 cans drained clams, 1 cup whole milk, 1/4 cup lemon juice, 2 tablespoons parsley, 1 tablespoon thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
9. Heat through for 3-5 minutes over low heat—do not boil to prevent curdling.
10. Taste and adjust seasoning if necessary, then remove from heat.
Fresh lemon juice and herbs cut through the richness, creating a broth that’s creamy yet bright. The tender potatoes and briny clams offer a satisfying texture. Serve it with crusty bread for dipping or top with extra herbs for a vibrant finish.
Spicy Chorizo Clam Chowder Pot
Just when you think clam chowder can’t get better, spicy chorizo transforms it into a hearty one-pot meal. This version skips the cream but keeps all the comfort.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– For the base: 1 tbsp olive oil, 8 oz chorizo sausage (casing removed), 1 medium yellow onion (diced), 2 celery stalks (diced), 2 garlic cloves (minced)
– For the chowder: 4 cups chicken broth, 1 lb russet potatoes (peeled and diced into 1/2-inch cubes), 1 tsp smoked paprika, 1/2 tsp dried thyme, 1 bay leaf
– For finishing: 2 (6.5 oz) cans chopped clams (juice reserved), 1 cup whole milk, 2 tbsp unsalted butter, salt and black pepper to taste, fresh parsley (chopped, for garnish)
Instructions
1. Heat olive oil in a large pot over medium heat for 1 minute.
2. Add chorizo and cook for 5 minutes, breaking it into small crumbles with a spoon.
3. Add onion and celery, cooking for 5 minutes until softened.
4. Stir in garlic and cook for 1 minute until fragrant.
5. Pour in chicken broth, scraping the bottom of the pot to release any browned bits.
6. Add potatoes, smoked paprika, thyme, and bay leaf.
7. Bring to a boil, then reduce heat to medium-low and simmer for 15 minutes until potatoes are fork-tender.
8. Stir in reserved clam juice and milk, heating for 3 minutes without boiling.
9. Add chopped clams and butter, cooking for 2 minutes until clams are heated through and butter melts.
10. Remove bay leaf and season with salt and black pepper.
11. Ladle into bowls and garnish with fresh parsley.
Rich and smoky from the chorizo, this chowder has a brothy texture with tender potato chunks. Serve it with crusty bread for dipping, or top with extra crumbled chorizo for added spice.
Garlicky White Wine Clam Chowder
This garlicky white wine clam chowder transforms a classic with bright acidity and aromatic depth. Think creamy, briny comfort with a sophisticated twist. It’s surprisingly quick to pull together for a weeknight yet feels special enough for guests.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the base:
– 4 slices thick-cut bacon, chopped
– 1 medium yellow onion, diced
– 3 celery stalks, diced
– 4 garlic cloves, minced
– 2 tbsp unsalted butter
For the broth and clams:
– 1 cup dry white wine (like Sauvignon Blanc)
– 2 (6.5 oz) cans chopped clams, drained (reserve juice)
– 2 cups bottled clam juice
– 2 medium russet potatoes, peeled and diced into 1/2-inch cubes
– 2 bay leaves
For finishing:
– 1 cup heavy cream
– 1/4 cup fresh parsley, chopped
– 1 tsp fresh thyme leaves
– 1/2 tsp freshly ground black pepper
Instructions
1. In a large Dutch oven or heavy pot over medium heat, cook the chopped bacon until crisp, about 5-7 minutes.
2. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving the fat in the pot.
3. Add the diced onion and celery to the bacon fat. Cook, stirring occasionally, until softened, about 5 minutes.
4. Add the minced garlic and butter. Cook, stirring constantly, until fragrant, about 1 minute. Tip: Don’t let the garlic brown or it will turn bitter.
5. Pour in the white wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook until reduced by half, about 3 minutes.
6. Add the reserved clam juice, bottled clam juice, diced potatoes, and bay leaves. Bring to a boil.
7. Reduce heat to maintain a gentle simmer. Cook, uncovered, until the potatoes are fork-tender, about 10-12 minutes.
8. Stir in the drained chopped clams, heavy cream, chopped parsley, thyme leaves, and black pepper.
9. Heat through over low heat for 3-4 minutes until warmed but not boiling. Tip: Avoid a rolling boil after adding cream to prevent curdling.
10. Remove the pot from the heat and discard the bay leaves. Taste and adjust seasoning if necessary. Tip: Go easy on added salt until the end, as the clam juice and bacon provide plenty.
11. Ladle the chowder into bowls and top with the reserved crispy bacon.
Opaque and luxuriously creamy, this chowder balances the briny sweetness of clams with the sharp, aromatic punch of garlic and white wine. Serve it in a hollowed-out sourdough boule for an edible bowl that soaks up every last drop, or pair it with a simple, crisp green salad to cut through the richness.
Tuscan Tomato Basil Clam Chowder
Perfect for a cozy night, this Tuscan Tomato Basil Clam Chowder blends coastal comfort with Italian flair. Packed with fresh clams and herbs, it’s a hearty soup that’s surprisingly simple to make. You’ll love the rich, savory broth.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– For the base: 2 tbsp olive oil, 1 medium onion (diced), 2 cloves garlic (minced)
– For the soup: 4 cups chicken broth, 1 (28 oz) can crushed tomatoes, 1 lb fresh clams (scrubbed), 1 tsp dried oregano, 1/2 tsp red pepper flakes
– For finishing: 1/2 cup heavy cream, 1/4 cup fresh basil (chopped), salt, black pepper
Instructions
1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add diced onion and cook until translucent, 5–7 minutes, stirring occasionally.
3. Stir in minced garlic and cook until fragrant, 30 seconds.
4. Pour in chicken broth and crushed tomatoes, then bring to a boil.
5. Reduce heat to low, add dried oregano and red pepper flakes, and simmer for 10 minutes.
6. Add scrubbed clams to the pot, cover, and cook until shells open, 5–8 minutes; discard any unopened clams.
7. Stir in heavy cream and simmer for 2 minutes to thicken slightly.
8. Remove from heat, fold in chopped basil, and season with salt and black pepper to taste.
9. Ladle into bowls and serve immediately.
One sip reveals a velvety, tomato-rich broth with tender clams and a hint of spice. The basil adds a fresh, aromatic finish that brightens each bowl. Try it with crusty bread for dipping or a sprinkle of Parmesan for extra depth.
Rich Parmesan and Clam Bisque
Nothing beats a creamy, savory soup on a chilly evening. This rich Parmesan and clam bisque delivers deep umami flavor with minimal fuss. It’s a restaurant-quality dish you can make at home in under an hour.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
For the base:
– 2 tbsp unsalted butter
– 1 medium yellow onion, finely chopped
– 2 cloves garlic, minced
– 1/4 cup all-purpose flour
– 4 cups chicken broth
– 1 cup dry white wine
For the clams and cream:
– 2 (6.5 oz) cans chopped clams, drained (reserve 1/2 cup clam juice)
– 1 cup heavy cream
– 1 cup freshly grated Parmesan cheese
For seasoning:
– 1/2 tsp smoked paprika
– 1/4 tsp cayenne pepper
– Salt and black pepper
Instructions
1. Melt 2 tbsp unsalted butter in a large pot over medium heat.
2. Add 1 chopped onion and cook for 5 minutes until translucent, stirring occasionally.
3. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
4. Sprinkle 1/4 cup flour over the mixture and whisk constantly for 2 minutes to form a roux—this prevents lumps.
5. Gradually pour in 4 cups chicken broth while whisking to incorporate smoothly.
6. Add 1 cup white wine and bring to a simmer, then reduce heat to medium-low.
7. Stir in the reserved 1/2 cup clam juice and simmer uncovered for 15 minutes to reduce slightly.
8. Add 2 cans drained clams, 1 cup heavy cream, and 1 cup grated Parmesan, stirring until cheese melts.
9. Season with 1/2 tsp smoked paprika, 1/4 tsp cayenne pepper, salt, and black pepper—simmer for 5 more minutes.
10. Taste and adjust seasoning if needed, then remove from heat.
Buttery and velvety, this bisque coats the spoon with a luxurious texture. The briny clams and nutty Parmesan create a savory depth, while the hint of cayenne adds a subtle warmth. Serve it in shallow bowls with crusty bread for dipping, or top with extra grated Parmesan and fresh parsley for a bright finish.
Savory Bacon and Corn Clam Chowder
Tender clams, smoky bacon, and sweet corn come together in this hearty chowder. It’s a comforting one-pot meal that’s perfect for chilly evenings. You’ll love how the flavors meld in under an hour.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 40 minutes
Ingredients
For the base:
– 6 slices thick-cut bacon, chopped
– 1 medium yellow onion, diced
– 2 celery stalks, diced
– 3 cloves garlic, minced
– 3 tbsp all-purpose flour
For the broth and clams:
– 4 cups clam juice
– 2 cups chicken broth
– 2 cups whole milk
– 2 cups heavy cream
– 2 lbs littleneck clams, scrubbed
For the vegetables and seasoning:
– 3 medium Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
– 2 cups frozen corn kernels
– 2 bay leaves
– 1 tsp dried thyme
– 1/2 tsp black pepper
– 1/4 cup fresh parsley, chopped
Instructions
1. In a large Dutch oven over medium heat, cook the chopped bacon for 8-10 minutes until crisp, stirring occasionally. Tip: Render the bacon slowly to maximize flavor without burning.
2. Remove bacon with a slotted spoon, leaving 3 tbsp of bacon fat in the pot.
3. Add diced onion and celery to the pot, sautéing for 5 minutes until softened.
4. Stir in minced garlic and cook for 1 minute until fragrant.
5. Sprinkle flour over the vegetables, stirring constantly for 2 minutes to form a roux. Tip: Cook the roux until it turns light golden to avoid a raw flour taste.
6. Gradually whisk in clam juice and chicken broth until smooth.
7. Add diced potatoes, bay leaves, dried thyme, and black pepper.
8. Bring to a boil, then reduce heat to medium-low, simmering uncovered for 15 minutes until potatoes are fork-tender.
9. Stir in whole milk, heavy cream, and frozen corn, heating for 5 minutes until warmed through.
10. Add scrubbed clams, covering the pot and cooking for 8-10 minutes until clams open. Discard any unopened clams. Tip: Avoid overcooking the clams to keep them tender.
11. Remove bay leaves and stir in reserved bacon and chopped parsley.
12. Ladle into bowls and serve immediately.
Creamy and rich, this chowder has a velvety texture with chunks of potato and bursts of sweet corn. The smoky bacon balances the briny clams perfectly. For a creative twist, serve it in hollowed-out sourdough bread bowls with extra bacon crumbled on top.
Coconut Curry Clam Chowder
Kick off your weeknight dinner with this fusion twist on classic clam chowder. Coconut milk and curry paste add tropical warmth while keeping it creamy and comforting. It’s a one-pot wonder ready in under an hour.
Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
For the base:
– 4 slices thick-cut bacon, chopped
– 1 medium yellow onion, diced
– 2 celery stalks, diced
– 2 cloves garlic, minced
– 2 tablespoons red curry paste
For the soup:
– 2 cups clam juice
– 1 (13.5-ounce) can full-fat coconut milk
– 2 medium russet potatoes, peeled and diced into 1/2-inch cubes
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
For finishing:
– 2 (6.5-ounce) cans chopped clams, drained
– 1/4 cup fresh cilantro, chopped
– 1 tablespoon lime juice
Instructions
1. Heat a large Dutch oven or heavy pot over medium heat. Add chopped bacon and cook for 6–8 minutes until crisp, stirring occasionally. Tip: Render the bacon slowly to build a flavorful fat base.
2. Remove bacon with a slotted spoon and set aside on a paper towel-lined plate, leaving about 2 tablespoons of fat in the pot.
3. Add diced onion and celery to the pot. Cook for 5–7 minutes until softened, stirring frequently.
4. Stir in minced garlic and red curry paste. Cook for 1 minute until fragrant.
5. Pour in clam juice and coconut milk, scraping the bottom of the pot to release any browned bits.
6. Add diced potatoes, kosher salt, and black pepper. Bring to a simmer.
7. Reduce heat to medium-low, cover, and simmer for 15–18 minutes until potatoes are fork-tender. Tip: Pierce a potato cube with a fork—it should slide off easily when done.
8. Stir in drained chopped clams and cook for 2–3 minutes just to heat through. Tip: Avoid overcooking the clams to keep them tender.
9. Remove from heat. Stir in fresh cilantro and lime juice.
Now ladle the chowder into bowls and top with the reserved crispy bacon. The texture is luxuriously creamy from the coconut milk, with tender potatoes and briny clams in every spoonful. For a creative twist, serve it in hollowed-out sourdough bread bowls or with a side of crusty baguette for dipping.
Hearty Potato and Celery Clam Chowder
Zesty clam chowder warms up chilly evenings perfectly. This potato and celery version delivers creamy comfort with minimal fuss. It’s ready in under an hour for a satisfying meal.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
For the base:
– 4 slices thick-cut bacon, chopped
– 1 large yellow onion, diced
– 4 celery stalks, diced
– 3 cloves garlic, minced
– 2 tbsp unsalted butter
For the chowder:
– 4 cups low-sodium chicken broth
– 2 lbs Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
– 2 (6.5 oz) cans chopped clams, drained (reserve juice)
– 1 cup heavy cream
– 1 tsp dried thyme
– 1/2 tsp smoked paprika
– Salt and black pepper
For finishing:
– 2 tbsp fresh parsley, chopped
– Oyster crackers for serving
Instructions
1. Cook bacon in a large Dutch oven over medium heat for 5-7 minutes until crispy. Tip: Render fat fully for richer flavor.
2. Add onion, celery, and butter. Sauté for 5 minutes until softened.
3. Stir in garlic and cook for 1 minute until fragrant.
4. Pour in chicken broth and reserved clam juice. Bring to a boil.
5. Add potatoes, thyme, and paprika. Reduce heat to medium-low.
6. Simmer uncovered for 15-20 minutes until potatoes are fork-tender. Tip: Pierce a potato cube to check doneness.
7. Stir in clams and heavy cream. Heat for 3-5 minutes until warmed through.
8. Season with salt and pepper. Tip: Taste before adding salt since broth and clams vary.
9. Ladle into bowls and garnish with parsley. Serve with oyster crackers.
Mouthfuls reveal a velvety broth clinging to tender potato chunks. The smoky bacon and briny clams create a savory depth that’s balanced by fresh celery. Try topping with extra crispy bacon or a dash of hot sauce for a spicy kick.
Chilled Cucumber and Clam Soup
Melt away summer heat with this refreshing chilled cucumber and clam soup. It’s a light, briny blend that comes together quickly for a cool meal. Perfect for hot days or as a starter.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– For the soup base:
– 2 large cucumbers, peeled and chopped
– 1 cup canned clams, drained (reserve 1/4 cup clam juice)
– 1/2 cup plain Greek yogurt
– 1/4 cup fresh dill, chopped
– 2 tbsp lemon juice
– 1 tsp salt
– For the garnish:
– 1/4 cup red onion, finely diced
– 1 tbsp olive oil
Instructions
1. Combine cucumbers, clams, reserved clam juice, Greek yogurt, dill, lemon juice, and salt in a blender.
2. Blend on high speed for 2 minutes until completely smooth.
3. Pour the mixture through a fine-mesh sieve into a large bowl to remove any pulp, pressing with a spoon to extract liquid.
4. Chill the soup in the refrigerator for at least 2 hours until cold, covering the bowl with plastic wrap.
5. While chilling, heat olive oil in a small skillet over medium heat (350°F).
6. Sauté red onion for 3-4 minutes until softened and slightly translucent, then remove from heat and let cool.
7. After chilling, stir the soup well to recombine any separation.
8. Ladle the soup into four bowls.
9. Top each bowl with the sautéed red onion as garnish.
Creamy and crisp, this soup offers a smooth texture with bursts of briny clam and fresh cucumber. Serve it in chilled glasses for a fun twist or pair with crusty bread to balance the coolness.
Smoked Paprika Clam Chowder
Omit the heavy cream—this smoked paprika clam chowder gets its richness from potatoes and a touch of butter. It’s a lighter, smoky twist on the classic, perfect for a quick weeknight dinner. You’ll have it on the table in under an hour.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
For the base:
– 4 slices thick-cut bacon, chopped
– 1 medium yellow onion, diced
– 2 celery stalks, diced
– 3 cloves garlic, minced
– 2 tbsp unsalted butter
For the chowder:
– 2 tbsp all-purpose flour
– 4 cups chicken broth
– 1 lb Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
– 1 tsp smoked paprika
– 1/2 tsp dried thyme
– 1 bay leaf
– 2 (6.5 oz) cans chopped clams, drained, juice reserved
– 1 cup whole milk
– Salt and black pepper
For garnish:
– 2 tbsp chopped fresh parsley
Instructions
1. Place a large pot or Dutch oven over medium heat. Add the chopped bacon and cook for 5–7 minutes until crisp, stirring occasionally. Tip: Render the bacon slowly to avoid burning and maximize flavor.
2. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, leaving the fat in the pot.
3. Add the diced onion and celery to the pot. Cook for 5 minutes, stirring, until softened.
4. Stir in the minced garlic and cook for 1 minute until fragrant.
5. Add the butter and let it melt, then sprinkle in the flour. Cook for 2 minutes, stirring constantly, to form a roux.
6. Gradually pour in the chicken broth while whisking to prevent lumps.
7. Add the diced potatoes, smoked paprika, dried thyme, and bay leaf. Bring to a boil.
8. Reduce heat to a simmer, cover, and cook for 15 minutes until the potatoes are fork-tender. Tip: Simmer gently to keep the potatoes from breaking apart.
9. Stir in the reserved clam juice and whole milk. Heat through for 3–4 minutes, but do not boil.
10. Add the drained clams and cook for 2 minutes just to warm them. Tip: Add clams last to keep them tender and avoid overcooking.
11. Season with salt and black pepper to taste. Remove the bay leaf.
12. Ladle the chowder into bowls and top with the crispy bacon and chopped parsley.
Vibrant and smoky, this chowder has a velvety texture from the roux-thickened broth and tender potato chunks. Serve it with crusty bread for dipping, or for a creative twist, spoon it over a baked potato or into a hollowed-out sourdough loaf.
Southwestern Lime Clam Chowder
You’ve likely had classic clam chowder, but this Southwestern twist brings zesty lime and bold spices to the table. It’s a hearty, one-pot meal that comes together quickly for a satisfying dinner. The lime brightens the rich broth, while chili powder adds a subtle kick.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the base:
– 4 slices bacon, chopped
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 2 medium potatoes, peeled and diced into 1/2-inch cubes
For the broth and clams:
– 4 cups chicken broth
– 1 cup heavy cream
– 2 (6.5-ounce) cans chopped clams, drained, juice reserved
– 1 tablespoon chili powder
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
For finishing:
– Juice of 2 limes (about 1/4 cup)
– 1/4 cup chopped fresh cilantro
– Salt, as needed
Instructions
1. In a large pot over medium heat, cook the chopped bacon until crispy, about 5 minutes.
2. Add the diced onion and cook until translucent, about 3 minutes.
3. Stir in the minced garlic and diced red bell pepper, cooking for 2 more minutes.
4. Add the diced potatoes and cook for 1 minute to coat in the fat.
5. Pour in the chicken broth and reserved clam juice, then bring to a boil.
6. Reduce heat to medium-low, cover, and simmer until the potatoes are fork-tender, about 10 minutes.
7. Stir in the heavy cream, drained clams, chili powder, cumin, and smoked paprika.
8. Simmer uncovered for 5 minutes to heat through and thicken slightly.
9. Remove from heat and stir in the lime juice and chopped cilantro.
10. Taste and add salt if needed, starting with 1/4 teaspoon.
On the table, this chowder boasts a creamy, chunky texture with tender clams and potatoes. The lime adds a bright acidity that cuts through the richness, while the spices provide a warm, smoky depth. Serve it with crusty bread for dipping or top with extra cilantro and a lime wedge for a fresh garnish.
Rustic Vegetable Clam Chowder
Nothing warms a chilly April evening like a hearty bowl of clam chowder. This rustic version packs in fresh vegetables for extra flavor and texture. It’s a simple, one-pot meal that comes together quickly.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
For the base:
– 4 slices thick-cut bacon, chopped
– 1 medium yellow onion, diced
– 2 celery stalks, diced
– 2 medium carrots, diced
– 2 cloves garlic, minced
For the chowder:
– 1/4 cup all-purpose flour
– 4 cups low-sodium chicken broth
– 2 medium russet potatoes, peeled and diced into 1/2-inch cubes
– 1 bay leaf
– 1 teaspoon dried thyme
– 1/2 teaspoon black pepper
– 2 (6.5-ounce) cans chopped clams, juice reserved
– 1 cup heavy cream
– 2 tablespoons chopped fresh parsley
Instructions
1. Place a large Dutch oven or heavy pot over medium heat.
2. Add the chopped bacon and cook for 5-7 minutes, stirring occasionally, until crisp and the fat has rendered.
3. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the fat in the pot.
4. Add the diced onion, celery, and carrots to the hot bacon fat.
5. Cook the vegetables for 8-10 minutes, stirring frequently, until they are softened and the onion is translucent.
6. Add the minced garlic and cook for 1 minute, just until fragrant.
7. Sprinkle the 1/4 cup of flour over the vegetables and stir constantly for 2 minutes to cook the raw flour taste out.
8. Gradually pour in the 4 cups of chicken broth while whisking constantly to prevent lumps from forming.
9. Add the diced potatoes, bay leaf, dried thyme, and black pepper to the pot.
10. Bring the mixture to a boil, then reduce the heat to maintain a steady simmer.
11. Cover the pot and simmer for 15 minutes, or until the potatoes are fork-tender.
12. Stir in the reserved clam juice from the two cans.
13. Add the chopped clams and 1 cup of heavy cream to the pot.
14. Heat the chowder for 3-5 minutes over low heat until warmed through, but do not let it boil.
15. Remove the pot from the heat and discard the bay leaf.
16. Stir in the chopped fresh parsley and reserved cooked bacon.
Kick back and enjoy the creamy, chunky texture of this chowder. The potatoes and vegetables provide a satisfying heartiness, while the bacon and clams deliver a savory, briny depth. Serve it in a hollowed-out sourdough bread bowl for the ultimate cozy experience.
Maple Syrup Infused Clam Chowder
You’ll find this maple-infused clam chowder offers a sweet twist on a classic. It’s surprisingly easy to make for a comforting weeknight meal.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
For the Base:
– 4 slices thick-cut bacon, chopped
– 1 medium yellow onion, diced
– 2 celery stalks, diced
– 3 tbsp all-purpose flour
– 2 cups clam juice
– 1 cup whole milk
– 1/2 cup heavy cream
– 1/4 cup pure maple syrup
For the Clams & Potatoes:
– 1 lb russet potatoes, peeled and diced into 1/2-inch cubes
– 2 (6.5 oz) cans chopped clams, drained (juice reserved for base)
– 2 tbsp unsalted butter
– 1 tsp fresh thyme leaves
– Salt and black pepper
Instructions
1. Cook the chopped bacon in a large pot over medium heat for 5-7 minutes until crisp. Remove bacon with a slotted spoon, leaving 2 tbsp of fat in the pot.
2. Add diced onion and celery to the pot. Cook for 5 minutes, stirring occasionally, until softened.
3. Sprinkle the flour over the vegetables. Cook for 1 minute, stirring constantly to form a roux.
4. Whisk in the 2 cups of clam juice gradually until smooth. Tip: Whisk vigorously to prevent lumps.
5. Add the diced potatoes. Bring to a simmer, then reduce heat to medium-low. Cover and cook for 15 minutes until potatoes are tender when pierced with a fork.
6. Stir in the whole milk, heavy cream, and maple syrup. Heat until steaming but not boiling, about 3 minutes.
7. Add the drained clams, cooked bacon, butter, and thyme. Cook for 2 more minutes just to heat through. Tip: Do not boil after adding clams to keep them tender.
8. Season with salt and black pepper. Tip: Taste before adding salt, as the bacon and clam juice are already salty.
Oyster crackers are the classic pairing, but try a crusty sourdough for dipping. The soup is luxuriously creamy with a subtle maple sweetness that balances the smoky bacon. For a fresh contrast, top with chopped chives right before serving.
Conclusion
Brimming with comfort, this collection offers a cozy clam chowder for every taste. We hope you find a new favorite to warm your kitchen. Give one a try, then drop a comment below to tell us which you loved—and don’t forget to pin your top picks to share the comfort!
