A warm and comforting chowder brimming with succulent shrimp, briny clams, tender potatoes and a rich, creamy broth. Perfect for chilly evenings or when you’re craving something hearty and satisfying.
Why You’ll Love This Recipe
This recipe brings together the best of seafood chowder:
It’s satisfyingly creamy yet still full of chunky texture from potatoes and seafood.
You’ll get robust flavor from both shrimp and clams — not just one or the other.
It’s great for serving a family or a small gathering, and makes for nice leftovers.
With the right timing the shrimp stay tender and the clams add that salty-sea taste that elevates the whole dish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 tablespoons unsalted butter
1 tablespoon olive oil
1 medium onion, diced
2 celery stalks, diced
2 carrots, diced
2 cloves garlic, minced
2 medium potatoes (Yukon Gold or Russet), peeled and diced into ½-inch cubes
3 cups seafood or chicken broth
1 cup clam juice
1 bay leaf
1 teaspoon Old Bay seasoning
½ teaspoon smoked paprika
½ teaspoon dried thyme
Salt and freshly ground black pepper, to taste
10 oz (about 300 g) chopped clams (canned, drained)
½ lb (about 225 g) raw shrimp, peeled and deveined, cut into bite-sized pieces
1 cup heavy cream
½ cup whole milk
2 tablespoons all-purpose flour
2 tablespoons chopped fresh parsley
1 tablespoon lemon juice
Directions
In a large heavy pot, heat the butter and olive oil over medium heat. Add the diced onion, celery and carrots and sauté until softened (about 5 minutes). Add the garlic and cook for another minute.
Add the diced potatoes, broth, clam juice, bay leaf, Old Bay seasoning, smoked paprika, thyme, salt and pepper. Bring to a gentle boil, then reduce heat and simmer for about 15 minutes, or until the potatoes are tender.
Meanwhile, in a small bowl whisk together the flour and milk until smooth. Slowly stir this mixture into the pot, stirring constantly to avoid lumps. Allow a minute or two to thicken.
Stir in the heavy cream, clams and shrimp. Simmer on low heat for another 4-6 minutes, just until the shrimp turn pink and are cooked through (do not allow the chowder to boil vigorously once the cream is in).
Remove the bay leaf. Stir in the chopped parsley and lemon juice. Taste and adjust seasoning with salt and pepper as needed.
Ladle into bowls and serve hot, perhaps with crusty bread or oyster crackers.
Servings and timing
This recipe serves approximately 4 people.
Preparation time: ~10 minutes
Cook time: ~30 minutes
Total time: ~40 minutes
Variations
Swap the shrimp for another shellfish (e.g., scallops) or add extra clams for a variant.
For a smoky twist, add a few drops of liquid smoke or smoked paprika during the sauté stage.
If you prefer a lighter version, substitute part of the heavy cream with half-and-half or reduce the flour.
Add corn kernels or diced leeks for extra texture and sweetness.
For a dairy-free version, use coconut cream or a non-dairy heavy substitute and omit the flour or use a cornstarch slurry instead.
Storage/Reheating
Store any leftover chowder in an airtight container in the refrigerator for up to 2-3 days. To reheat, gently warm on the stove over low heat, stirring occasionally until heated through (avoid boiling vigorously). If the chowder thickens too much when stored, you can stir in a little extra milk or broth during reheating to reach your desired consistency.
FAQs
What kind of clams should I use?
You can use canned chopped clams (with juice) which are convenient and work well. If using fresh clams, you’ll need to steam them first and reserve the cooking liquid to use as part of the broth.
Can I use frozen shrimp?
Yes — just make sure to thaw and pat them dry before using so they cook evenly and don’t release excess water into the chowder.
Can I freeze this chowder?
Freezing cream-based seafood soups is not ideal, because the texture of the cream can change and the seafood can become rubbery. If you choose to freeze, store in a freezer-safe container and reheat slowly, but best results are when freshly made.
Is there a vegetarian version of chowder like this?
Yes — you could omit the seafood and use vegetable broth with mushrooms, potatoes and maybe corn for texture. It wouldn’t be a shrimp-and-clam version, but a creamy vegetable chowder variant.
What’s the best bread to serve with it?
A crusty sourdough loaf, garlic-butter biscuits or simple dinner rolls are excellent for dipping and sopping up the creamy broth.
How do I prevent the shrimp from overcooking?
Add the shrimp at the very end of cooking and simmer only until they turn pink and just curl slightly. Remove from heat right after — they’ll continue to cook a little in the hot soup.
Can I make this in advance for guests?
Yes — you can prepare much of the base (vegetables, potatoes, broth) in advance, cool it, then when ready to serve bring it back to the stove, add the cream, clams and shrimp and finish just before serving.
What if I don’t have clam juice?
You can substitute part of it with seafood or chicken broth, but using clam juice adds that authentic briny clam flavour. If you omit it entirely, consider adding more seasoning or a bit of white wine to compensate.
How thick should the chowder be?
It should be creamy and thick enough to coat the back of a spoon but not so thick that it feels dense. The potatoes, flour-milk mixture, and cream all contribute to the thickness. If your version is too thin, simmer a little longer uncovered; if too thick, stir in extra broth or milk.
Conclusion
This creamy shrimp and clam chowder is a show-stopper of a soup — rich, comforting, and loaded with satisfying seafood flavor. It strikes a wonderful balance between indulgence and homey warmth, making it perfect for weeknight dinners, entertaining or when you simply want a bowl of something special. Serve it hot, with good bread on the side, and enjoy the comforting hug of every spoonful.
A rich and creamy seafood chowder packed with tender shrimp, briny clams, soft potatoes, and flavorful herbs. Perfect for chilly evenings or when you’re craving a hearty, comforting soup.
Ingredients
2 tablespoons unsalted butter
1 tablespoon olive oil
1 medium onion, diced
2 celery stalks, diced
2 carrots, diced
2 cloves garlic, minced
2 medium potatoes (Yukon Gold or Russet), peeled and diced into ½-inch cubes
3 cups seafood or chicken broth
1 cup clam juice
1 bay leaf
1 teaspoon Old Bay seasoning
½ teaspoon smoked paprika
½ teaspoon dried thyme
Salt and freshly ground black pepper, to taste
10 oz (about 300 g) chopped clams (canned, drained)
½ lb (about 225 g) raw shrimp, peeled, deveined, and cut into bite-sized pieces
1 cup heavy cream
½ cup whole milk
2 tablespoons all-purpose flour
2 tablespoons chopped fresh parsley
1 tablespoon lemon juice
Instructions
In a large heavy pot, heat the butter and olive oil over medium heat. Add diced onion, celery, and carrots, and sauté until softened (about 5 minutes). Add the garlic and cook for another minute.
Add the diced potatoes, broth, clam juice, bay leaf, Old Bay seasoning, smoked paprika, thyme, salt, and pepper. Bring to a gentle boil, then reduce heat and simmer for about 15 minutes or until potatoes are tender.
In a small bowl, whisk together the flour and milk until smooth. Slowly stir this mixture into the pot while stirring constantly to avoid lumps. Cook for a minute or two to allow the chowder to thicken.
Stir in the heavy cream, chopped clams, and shrimp. Simmer on low heat for 4–6 minutes, or until shrimp are pink and cooked through. Do not boil once cream is added.
Remove bay leaf. Stir in chopped parsley and lemon juice. Taste and adjust seasoning as needed.
Ladle into bowls and serve hot with crusty bread or oyster crackers.
Notes
Use fresh or canned clams — if using fresh, steam and reserve the cooking liquid.
Don’t overcook shrimp; add them at the end to avoid rubbery texture.
Clam juice adds great flavor — substitute with broth or a splash of white wine if unavailable.
To thin thick chowder during reheating, add a splash of milk or broth.
Can be made in advance up to the point of adding seafood; finish just before serving.
