Fresh Clam Chowder Recipe
This fresh clam chowder recipe is rich, creamy, and packed with seafood flavor. It starts by cleaning and steaming fresh clams, then using the broth to build a flavorful base. sautéed vegetables, and tender potatoes add depth to the dish. A blend of milk and heavy cream creates a smooth texture, while chopped clams and bacon bring the perfect balance of seafood and smokiness. Garnish with fresh parsley and serve warm for a comforting homemade chowder.
Ingredients
- 2 lbs fresh clams littlenecks or cherrystones
- 2 cups water
- 1 small onion diced
- 2 medium potatoes peeled and cubed
- 2 cups clam broth from cooked clams
- 1 cup milk
- 1 cup heavy cream
- 1 celery stalk diced
- 1 bay leaf
- ½ tsp salt adjust to taste
- ½ tsp black pepper
- 1 tbsp butter
- 1 tbsp flour optional, for thicker chowder
- 2 tbsp fresh parsley chopped
Instructions
- Clean the clams – Soak them in salted water for 30 minutes to remove sand. Scrub the shells under running water.
- Cook the clams – In a large pot, bring 2 cups of water to a boil. Add clams, cover, and steam for 5-7 minutes until they open. Remove clams, discard any unopened ones, and strain the broth through a fine sieve. Set aside.
- Chop the clam meat – Once cool, remove clams from shells and chop them into small pieces.
- Sauté vegetables – Add butter, onion, celery, and bay leaf to the pot. Cook for 3 minutes until soft.
- Cook potatoes – Add potatoes, clam broth, salt, and pepper. Simmer for 10 minutes until potatoes are tender.
- Thicken the soup (Optional) – Stir in flour and cook for 1 minute.
- Add dairy – Pour in milk and heavy cream. Stir and heat gently without boiling.
- Add clams – Stir in chopped clams. Simmer for 2 minutes.
- Serve – Remove bay leaf, garnish with parsley, and enjoy!