Description
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.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 5g
- Sodium: 980mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 145mg
