12 Clear Clam Chowder Recipes You Need on Your Table

Bring the taste of the coast to your kitchen with these 12 clear clam chowder recipes. Whether you’re craving a quick weeknight dinner or a comforting bowl on a chilly evening, these brothy, briny soups deliver big flavor without the cream. Ready to simmer up something special?

Classic Manhattan Clam Chowder

A classic Manhattan clam chowder is all about that bright, tangy tomato broth packed with tender clams. It's a northeastern coastal staple that's perfect for a cozy dinner. Let's make it!

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

For the base

• 4 slices bacon, chopped
• 1 medium onion, diced
• 2 celery stalks, diced
• 1 carrot, diced
• 2 cloves garlic, minced

For the broth

• 2 cups canned diced tomatoes (with juice)
• 2 cups clam juice
• 2 medium potatoes, peeled and cubed (1/2-inch)
• 1 teaspoon dried thyme
• 1 bay leaf
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the clams

• 2 dozen fresh littleneck clams, scrubbed (or 2 cans (6.5 oz each) chopped clams, drained)
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

1. In a large pot over medium heat, cook the chopped bacon until crisp, about 5-7 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate, leaving the rendered fat in the pot.
2. Add the diced onion, celery, and carrot to the pot. Sauté until softened, about 5 minutes, stirring occasionally. (Tip: scrape up any browned bits from the bottom for extra flavor.)
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Add the diced tomatoes with their juice, clam juice, cubed potatoes, dried thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce heat to low and simmer, uncovered, for 20 minutes, or until the potatoes are tender when pierced with a fork.
5. If using fresh clams, add them to the pot, cover, and cook for 5-7 minutes until all shells have opened (discard any that remain closed). If using canned clams, stir them in and heat for 2 minutes. (Tip: Don't overcook clams or they'll become rubbery.)
6. Remove the bay leaf. Stir in the reserved bacon bits. Taste and adjust salt and pepper if needed. Ladle into bowls and garnish with fresh parsley. (Tip: For a smoky twist, use chipotle powder instead of regular pepper.)

Finally, you've got a chowder that's brothy, briny, and packed with potato and clam goodness. Serve it with crusty bread for dunking, or oyster crackers for crunch. Every spoonful is pure coastal comfort.

Rhode Island Clear Clam Chowder

Diving into this Rhode Island Clear Clam Chowder is like tasting the ocean in a bowl. Unlike its creamy cousins, this chowder lets the briny clam broth shine with just a few simple additions, making it incredibly light and fresh.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

For the Clam Broth

• 2 dozen littleneck clams, scrubbed
• 4 cups water
• 1 bay leaf
• 1 sprig fresh thyme

For the Chowder Base

• 4 slices bacon, chopped
• 1 large onion, diced
• 2 celery ribs, diced
• 2 garlic cloves, minced
• 3 medium potatoes, peeled and diced (about 1.5 cups)
• 1/2 cup dry white wine
• 2 cups reserved clam broth (from steaming)
• 1 cup water or fish stock
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

For Serving

• Oyster crackers or crusty bread

Instructions

1. Steam the clams: In a large pot, combine the scrubbed clams, 4 cups water, bay leaf, and thyme. Bring to a boil over high heat, then cover and cook until clams open, 5 to 7 minutes. Discard any unopened clams. Remove clams from the pot; let cool slightly, then remove meat from shells and roughly chop. Strain the steaming liquid through a fine-mesh sieve lined with cheesecloth. Measure 2 cups of the broth; reserve the rest for another use.
2. Tip: Don't overcook the clams or they'll turn rubbery. As soon as they open, remove them from the heat.
3. Cook the bacon: In a large Dutch oven or soup pot, cook the chopped bacon over medium heat until crisp, about 5 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pot.
4. Tip: The bacon fat adds a smoky richness to the chowder—don't skip this step.
5. Sauté the vegetables: Add the diced onion and celery to the bacon fat. Cook over medium heat, stirring occasionally, until softened, about 4 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
6. Simmer the potatoes: Stir in the diced potatoes, white wine, reserved 2 cups clam broth, and additional 1 cup water or fish stock. Bring the mixture to a boil, then reduce heat to medium-low. Cover and simmer until the potatoes are tender, 12 to 15 minutes.
7. Tip: Cut the potatoes into uniform 1/2-inch cubes so they cook evenly.
8. Add clams and season: Stir in the chopped clams, salt, pepper, and half of the chopped parsley. Cook until just heated through, about 2 minutes. Taste and adjust seasoning if needed.
9. Tip: Add the clams at the very end to keep them tender—they only need reheating.
10. Serve: Ladle the chowder into bowls. Garnish with the reserved crispy bacon and remaining parsley. Serve immediately with oyster crackers or crusty bread.

The result is a crystal-clear, briny broth with tender clams and potatoes, all light enough for a summer lunch but satisfying any time. Try serving it with a side of buttery cornbread for a New England twist.

Manila Clam and Corn Clear Chowder with Bacon

Get ready to simmer a bowl of pure comfort! This Manila clam and corn clear chowder brings together sweet briny clams and juicy corn in a savory broth, with crispy bacon adding a smoky crunch. It’s a coastal-inspired soup that feels fancy but comes together in one pot.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

For the base

• 4 slices bacon, diced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 celery stalk, diced

For the chowder

• 2 medium potatoes, peeled and diced into 1/2-inch cubes
• 2 cups fresh or frozen corn kernels
• 4 cups low-sodium chicken broth
• 1 sprig fresh thyme (or 1/2 tsp dried)
• 1 bay leaf
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper

For the clams and garnish

• 2 lbs Manila clams, scrubbed
• 2 tbsp chopped fresh parsley

Instructions

1. In a large pot or Dutch oven over medium heat, cook the diced bacon until crisp, about 5 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate, leaving about 1 tablespoon of rendered fat in the pot.
2. Add the onion, celery, and garlic to the pot. Sauté over medium heat until softened, about 4 minutes. Tip: Don't rush this step—sweating the aromatics builds the base flavor.
3. Stir in the potatoes, chicken broth, thyme sprig, bay leaf, salt, and pepper. Bring to a boil, then reduce heat to medium-low. Simmer until potatoes are tender, about 10 minutes.
4. Add the corn kernels and continue simmering for 3 minutes. For the sweetest flavor, use fresh corn cut off the cob when in season.
5. Add the scrubbed Manila clams to the pot. Cover and cook over medium heat until the clams open, about 5–7 minutes. Discard any clams that remain closed. Tip: Jiggle the pot occasionally to help clams open evenly.
6. Remove the pot from heat. Discard the thyme sprig and bay leaf. Taste the broth and adjust salt and pepper if needed.
7. Ladle the chowder into bowls. Top each serving with the reserved crispy bacon and a sprinkle of fresh parsley.

Garnish with fresh parsley and enjoy the sweet briny broth with a smoky crunch from the bacon. It’s a perfect light yet satisfying meal—serve with crusty bread for dunking, or pair with a crisp white wine for a cozy dinner party vibe.

Portuguese Caldeirada Clam Chowder

Fancy a bowl of coastal comfort? This Portuguese-inspired clam chowder swaps heavy cream for a light tomato broth, letting the briny clams and smoky paprika shine. It's rustic, hearty, and comes together in under an hour.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 40 minutes

Ingredients

For the base

• 2 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced

For the broth

• 1/2 cup dry white wine
• 1 cup clam juice
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 tbsp tomato paste
• 1 bay leaf
• 1 tsp smoked paprika
• 1/2 tsp dried oregano

For the clams and finish

• 1 lb waxy potatoes, peeled and cubed
• 2 lbs littleneck clams, scrubbed
• 1/4 cup fresh parsley, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Scrub the clams under cold running water, discarding any that are open or cracked. Set aside.
2. In a large pot or Dutch oven, heat olive oil over medium heat. Add onion and red bell pepper; cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
3. Stir in tomato paste, smoked paprika, and dried oregano; cook for 1 minute until fragrant.
4. Pour in white wine and let simmer for 2 minutes, scraping up any browned bits.
5. Add diced tomatoes with their juices, clam juice, bay leaf, and potatoes. Bring to a boil, then reduce heat to low and simmer until potatoes are tender, about 15-20 minutes. (Tip: To check potatoes, pierce with a fork; it should slide in easily.)
6. Add the clams to the pot, cover, and cook until they open, about 5-8 minutes. Discard any clams that remain closed. (Tip: Don't overcook clams or they'll become rubbery; cook just until shells open.)
7. Stir in chopped parsley, salt, and pepper. Remove bay leaf. (Tip: For extra flavor, serve with crusty bread to soak up the broth.)

Finally, this chowder is all about that briny-sweet broth and tender potatoes. Serve it with a drizzle of extra-virgin olive oil and a side of crusty bread for dipping. It's perfect for a cozy night in.

Tom Yum Clam Chowder (Thai-inspired)

This Tom Yum Clam Chowder brings together the best of two worlds—the spicy, sour notes of Thai tom yum soup and the comforting creaminess of New England clam chowder. It's a bowlful of briny clams, tender potatoes, and aromatic lemongrass that'll make your taste buds dance.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

For the broth

• 4 cups low-sodium chicken broth
• 2 stalks lemongrass, bruised and cut into 2-inch pieces
• 4 slices galangal (or ginger)
• 4 kaffir lime leaves, torn
• 2 Thai bird chilies, halved
• 1 tbsp tom yum paste (optional)

For the chowder

• 2 tbsp vegetable oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 cups diced Yukon Gold potatoes (1/2-inch cubes)
• 1 can (14 oz) coconut milk
• 2 tbsp fish sauce
• 1 tbsp lime juice
• 2 lbs littleneck clams, scrubbed
• 1/4 cup chopped cilantro

Instructions

1. In a large pot, heat vegetable oil over medium heat. Add diced onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more.
2. Pour in chicken broth. Add lemongrass, galangal, kaffir lime leaves, and chilies. Bring to a boil, then reduce to a simmer. If using tom yum paste, stir it in until dissolved.
3. Add diced potatoes and cook until just tender, about 8-10 minutes. (Tip: Cut potatoes into uniform cubes to ensure even cooking.)
4. Stir in coconut milk, fish sauce, and lime juice. Return to a low simmer. (Tip: Avoid boiling after adding coconut milk to prevent curdling.)
5. Add scrubbed clams in a single layer. Cover the pot and cook until clams open, about 6-8 minutes. Discard any clams that remain closed. (Tip: Gently shake the pot occasionally to redistribute clams for even cooking.)
6. Remove lemongrass stalks, galangal slices, and lime leaves if desired. Stir in chopped cilantro. Taste and adjust seasoning with more fish sauce or lime juice as needed.
7. Ladle the chowder into bowls and serve immediately with crusty bread or steamed rice.

Kick back and enjoy this fusion chowder that’s both comforting and exciting. The creamy coconut base mellows the spicy tom yum broth, while the clams add that perfect briny pop. Try it with a squeeze of extra lime and a sprinkle of chili flakes if you want more heat.

Clam and Saffron Clear Chowder with Fennel

Just wait until you taste this clam and saffron clear chowder—it's light, aromatic, and feels like a warm hug from the coast.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

For the Chowder Base

• 2 tbsp olive oil
• 1 medium fennel bulb, thinly sliced (fronds reserved for garnish)
• 3 cloves garlic, minced
• 1/4 tsp saffron threads
• 1/2 cup dry white wine
• 2 cups clam juice
• 1 cup water
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Clams

• 2 lbs littleneck clams, scrubbed

For Garnish

• 2 tbsp fresh fennel fronds, chopped
• Crusty bread for serving

Instructions

1. Heat olive oil in a large pot over medium heat. Add sliced fennel and cook, stirring occasionally, until softened and lightly golden, about 5 minutes.
2. Add minced garlic and cook for 30 seconds until fragrant. Do not let it burn.
3. Crumble saffron threads into the pot and stir for 10 seconds to release aroma.
4. Pour in white wine and bring to a simmer. Scrape up any browned bits from the bottom of the pot. Cook until wine reduces by half, about 2 minutes.
5. Add clam juice, water, salt, and pepper. Bring to a boil, then reduce heat to low and simmer uncovered for 15 minutes to blend flavors.
6. Add the scrubbed clams to the pot. Cover and cook until clams open, 5-8 minutes. Check after 5 minutes—discard any clams that don't open after 8 minutes.
7. Ladle chowder into bowls, making sure each bowl gets several clams. Garnish with chopped fennel fronds and serve with crusty bread.

Unforgettable! The saffron gives the broth a gorgeous golden hue and a subtle floral note, while the fennel adds a gentle licorice sweetness. Dunk crusty bread into every last drop.

Japanese Asari Dashi Clear Clam Soup

Very few soups capture the essence of the sea quite like this Japanese Asari Dashi Clear Clam Soup. It’s light, clean, and packed with umami from the dashi and briny clams—perfect for a weeknight reset or a simple starter. You’ll be surprised how easy it is to pull off that deep, restaurant-quality flavor at home.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

For the dashi broth

• 4 cups water
• 1 piece kombu (dried kelp, about 4×4 inches)
• 1 cup packed katsuobushi (bonito flakes)

For the clams

• 1 lb asari (Manila clams), scrubbed and purged in salted water for 30 minutes
• 2 tbsp sake
• 1 tbsp usukuchi (light soy sauce)
• 1/2 tsp kosher salt, plus more for purging
• 1 tsp mirin

For garnish

• 2 green onions, thinly sliced on the diagonal
• Shichimi togarashi (optional, for serving)

Instructions

1. First, purge the clams: dissolve 1 tablespoon salt in 4 cups cold water, add clams, and soak for 30 minutes in the fridge. This helps them spit out any sand. Drain and rinse.
2. While clams soak, make the dashi: place 4 cups water and the kombu in a medium saucepan. Heat over medium-low until just before a boil (about 180°F—small bubbles around the edge). Remove kombu just before boiling to avoid bitterness.
3. Bring the water to a gentle boil, then add the katsuobushi. Turn off heat and let steep for 3 minutes. Strain through a fine-mesh sieve lined with paper towel or a coffee filter. Set dashi aside.
4. In a clean pot, combine the dashi, sake, mirin, and usukuchi soy sauce. Bring to a gentle simmer over medium heat. Taste and add salt if needed—remember clams add their own saltiness, so go easy.
5. Add the purged clams to the simmering broth. Cover and cook for 3–5 minutes, until all clams have opened. Discard any clams that stay closed. Don't boil hard; a gentle simmer keeps the broth clear.
6. Ladle the soup into bowls, arranging clams evenly. Pour broth over them, leaving any sand at the bottom of the pot. Garnish with sliced green onions. Serve immediately with shichimi togarashi if you like a little heat.

Beautifully clear with a pale golden hue, the broth tastes of the ocean without being fishy—just pure, clean umami. Each sip wraps around the tender, sweet clam meat. Serve it as a quiet starter before sushi or simply with steamed rice for a light meal.

Smoky Chipotle Clear Clam Chowder

Really, there's nothing like a bowl of chowder that's both light and packed with smoky heat. This Smoky Chipotle Clear Clam Chowder swaps the creamy base for a spicy, brothy one—think clams swimming in a chipotle-kissed liquid that's robust but not heavy. Perfect for when you want clam chowder without the guilt.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

For the Base

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 celery stalks, diced
• 1-2 chipotle peppers in adobo sauce, minced
• 1 tablespoon tomato paste

For the Broth

• 2 cups clam juice
• 1 cup water
• 1 bay leaf
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Clams

• 2 pounds littleneck clams, scrubbed
• 1/4 cup dry white wine (or additional clam juice)

For Garnish

• 1/4 cup fresh cilantro, chopped
• Lime wedges

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, celery, and garlic; sauté until softened, about 4-5 minutes.
2. Stir in minced chipotle peppers and tomato paste; cook for 1 minute until fragrant.
3. Pour in clam juice, water, white wine, bay leaf, oregano, salt, and pepper. Bring to a boil.
4. Add scrubbed clams, cover, and cook 5-7 minutes until they open. Discard any that don't open.
5. Taste broth and adjust seasoning if needed. Remember, chipotle heat varies—add more for extra smoke and spice.
6. Ladle chowder into bowls, garnish with cilantro and a squeeze of lime juice. The lime brightens the smoky flavor beautifully.

Zesty lime and fresh cilantro cut through the chipotle's smoke, making every spoonful pop. This chowder is perfect with crusty bread for sopping up that fragrant broth—or even over rice for a heartier meal.

Low Sodium Clear Clam and Potato Chowder

Ever craved a chowder that's both comforting and heart-healthy? This Low Sodium Clear Clam and Potato Chowder delivers all the flavor without the salt. It's easy to make and perfect for a weeknight meal.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

For the Base

• 1 tbsp unsalted butter
• 1 small onion, diced
• 1 celery stalk, diced
• 2 cloves garlic, minced

For the Broth and Potatoes

• 2 cups low sodium clam juice
• 1 cup low sodium chicken broth
• 1 cup water
• 2 medium Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
• 1/2 tsp dried thyme
• 1 bay leaf

For Thickening and Clams

• 1 tbsp cornstarch
• 2 tbsp cold water
• 1 can (10 oz) chopped clams, rinsed and drained
• 1/4 tsp black pepper

Instructions

1. In a large pot, melt butter over medium heat. Add onion and celery; cook until softened, about 5 minutes. Add garlic; cook 1 minute.
2. Add potatoes, clam juice, chicken broth, water, thyme, and bay leaf. Bring to a boil, then reduce heat to medium-low and simmer until potatoes are tender, about 15 minutes.
3. While the potatoes cook, prepare the cornstarch slurry: mix cornstarch with cold water until smooth.
4. Once potatoes are tender, remove bay leaf. Stir in cornstarch slurry and bring to a gentle boil to thicken, about 2 minutes. Tip: Stir constantly to prevent lumps.
5. Add rinsed clams and black pepper. Cook just until clams are heated through, about 1-2 minutes. Do not boil after adding clams to keep them tender. Tip: Rinsing canned clams can cut sodium by up to 40%.
6. Taste and adjust seasoning if needed (no salt necessary). Serve hot, garnished with fresh parsley if desired. Tip: Yukon Gold potatoes hold their shape well and give a creamy texture.

Feel free to garnish with fresh parsley and a squeeze of lemon for brightness. This chowder is light but satisfying, with tender potatoes and briny clams in a savory broth. It's perfect for a cozy dinner without the heavy feeling.

Gluten Free Lemon Herb Clear Clam Chowder

There's something so comforting about a bowl of clam chowder, but sometimes you want something lighter and brighter. This gluten-free lemon herb version is clear, brothy, and packed with fresh flavors—perfect for a quick weeknight dinner.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

For the Broth Base

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 2 celery ribs, diced
• 3 cloves garlic, minced
• 1 tsp fresh thyme leaves
• 1 bay leaf
• 1/2 cup dry white wine (optional)
• 2 cups clam juice
• 1 cup water
• 1 tbsp fresh lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Clams

• 2 lbs littleneck clams, scrubbed
• 2 tbsp fresh parsley, chopped

For the Garnish

• 1 tbsp lemon zest
• 2 tbsp fresh dill or chives, chopped

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add onion and celery; cook, stirring occasionally, until softened, about 5 minutes.
3. Add garlic, thyme, and bay leaf; cook for 1 minute until fragrant.
4. If using, pour in white wine and let simmer for 2 minutes, scraping up any browned bits.
5. Add clam juice, water, lemon juice, salt, and pepper. Bring to a boil over high heat.
6. Reduce heat to low, add clams, cover, and simmer until clams open, 6–8 minutes. (Tip: Do not overcook—clams are done when shells pop open.)
7. Discard any clams that remain closed. Stir in parsley and remove from heat.
8. Ladle chowder into bowls and garnish with lemon zest and dill or chives. (Tip: For extra brightness, add an extra squeeze of lemon.)

Clam chowder doesn’t need to be heavy to be satisfying. This clear, herb-infused version lets the briny clams shine, with a bright lemon finish that feels like a sunny day. Serve with crusty gluten-free bread for dipping—you’ll want to soak up every drop.

Clam and White Wine Clear Chowder with Thyme

Very few things beat the simplicity of a clear chowder packed with briny clams and a hit of white wine. This version lets the fresh thyme shine, giving you a light but deeply flavorful broth that feels like a coastal escape in a bowl—perfect for a cozy night in.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

For the Aromatics

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 sprigs fresh thyme

For the Broth

• 1/2 cup dry white wine (like Sauvignon Blanc)
• 2 cups clam juice or water (use water for a lighter broth)
• 1 bay leaf
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

For the Clams

• 2 pounds littleneck clams, scrubbed

For Garnish

• 2 tablespoons fresh parsley, chopped
• Crusty bread for serving (optional)

Instructions

1. Place the scrubbed clams in a large bowl of cold salted water for 20 minutes to purge any grit. Drain and rinse.
2. Heat olive oil in a large pot over medium heat. Add the onion and cook until soft, about 4 minutes. Stir in the garlic and thyme sprigs; cook 1 minute until fragrant.
3. Pour in the white wine and let it simmer for 2 minutes, scraping up any browned bits. Add the clam juice (or water), bay leaf, salt, and pepper. Bring to a gentle boil.
4. Add the clams to the pot, cover, and reduce heat to medium-low. Cook until the clams open, about 6-8 minutes. Check after 5 minutes—cooking tip: don't let them boil too hard or they'll get tough.
5. Once most clams are open, turn off the heat. Discard any clams that remain closed. Taste the broth and adjust seasoning if needed. Cooking tip: If the broth tastes flat, a squeeze of lemon can brighten it up.
6. Ladle the chowder into bowls, making sure to evenly distribute the clams and broth. Sprinkle with fresh parsley. Serve immediately with crusty bread for dipping. Cooking tip: For extra richness, swirl in a pat of butter just before serving.

You'll love how the briny clams and floral thyme meld into a clean, elegant broth that feels nourishing without being heavy. For a fun twist, try stirring in a spoonful of crème fraîche or serving over a bed of wilted spinach—the flavors just pop.

Mixed Shellfish Clear Chowder with Clams and Mussels

Hey there! If you're looking for a light yet satisfying seafood stew, this mixed shellfish clear chowder is a must-try. Clams and mussels take center stage in a fragrant broth that's pure coastal comfort.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

For the Base

• 2 tbsp olive oil
• 1 small onion, diced
• 1 small fennel bulb, diced (reserve fronds for garnish)
• 3 cloves garlic, minced

For the Broth

• 1/2 cup dry white wine
• 2 cups clam juice or fish stock
• 1 cup water
• 1 bay leaf
• 2 sprigs fresh thyme
• 1 medium russet potato, peeled and diced into 1/2-inch cubes
• Salt and freshly ground black pepper

For the Shellfish

• 1 lb littleneck clams, scrubbed
• 1 lb mussels, scrubbed and debearded

For Garnish

• 2 tbsp fresh parsley, chopped
• Lemon wedges

Instructions

1. In a large pot or Dutch oven, heat olive oil over medium heat. Add onion and fennel; cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook 1 minute more. (Tip: Fennel adds a subtle licorice note that complements the shellfish beautifully.)
2. Pour in white wine and let simmer for 2 minutes, scraping up any browned bits from the bottom.
3. Add clam juice, water, bay leaf, thyme sprigs, and potato cubes. Season with a pinch of salt and pepper. Bring to a boil, then reduce heat to low and simmer until potato is tender, about 10-12 minutes.
4. While broth simmers, prepare shellfish. Scrub clams and mussels under cold water. Remove any beards from mussels. Discard any shellfish that are cracked or remain open when tapped. (Tip: This ensures only fresh, live shellfish make it into your chowder.)
5. Once potato is tender, add clams and mussels to the pot. Increase heat to medium-high, cover, and cook until shells open, about 5-7 minutes. Do not overcook—remove from heat as soon as they open. (Tip: Checking frequently prevents rubbery seafood.)
6. Discard any shellfish that remain closed. Remove bay leaf and thyme sprigs.
7. Ladle chowder into bowls, distributing shellfish evenly. Garnish with fresh parsley and serve immediately with lemon wedges on the side.

Zesty and clean, this chowder lets the briny sweetness of the shellfish shine. The fennel and white wine add a subtle depth that pairs perfectly with crusty bread for dipping. It’s a weeknight meal that feels like a seaside escape.

Conclusion

Now you have a dozen ways to enjoy clear clam chowder! We hope these recipes bring comfort to your table. Try them out, then leave a comment with your favorite. And don’t forget to pin this roundup on Pinterest for later!

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