Today, we’re back with another edition of our Seafood Supper Club, in which we walk you step-by-step through one of our favorite seafood recipes. With fall now in full swing, we find ourselves dreaming of a creamy, cozy cup of chowder for dinner, and when it comes to seafood chowders, there’s nothing better than a classic clam chowder, whose flavors remind us of cold evenings spent on Cape Cod.
Channel your inner New Englander with this hearty one-pot dish that requires only a little help from a handy immersion blender. It’s a recipe that will have you coming back for bowl after bowl all season long – it’s just that satisfying. Between the starchy goodness of the potatoes and the creamy consistency of the soup, this is actually the ultimate comfort food for both autumn and winter.
And you don’t have to feel bad about indulging in this dish, because we subbed in low-fat milk to lighten it up. Additionally, clams are always a great low-fat, high-protein seafood option. They contain a handful of healthful nutrients, such as selenium, zinc, iron and magnesium.
We hope you enjoy this Creamy Clam Chowder! For more step-by-step seafood recipes, be sure to check out our Honey Garlic Shrimp Skewers, Spicy Sheet-Pan Salmon, Easy Avocado-Crab Benny and Instant Pot Shrimp & Grits.
Creamy Clam Chowder
Prep time: 20 minutes
Cook time: 25 minutes
- 2 tablespoon olive oil
- 1 medium onion, finely diced
- 3 celery stalks, finely diced
- ¾ cup low-fat milk
- ¾ cup half-and-half
- 3 tablespoon whole-wheat flour
- 2 (10 ounce) cans chopped clams in clam juice – reserve clams separately
- 1½ cups chicken broth
- 1 lb. russet or Yukon potatoes, scrubbed, peeled and cut into ½-inch cubes
- 1 bay leaf
- ½ teaspoon smoked salt
- ¼ teaspoon black pepper (or amount to desired taste)
- Crusty sourdough bread or oyster crackers, as accompaniment
- Heat olive oil in a Dutch oven or large pot over medium heat. Add onion and celery; sauté until vegetables are tender and translucent, about 2 minutes. While vegetables are cooking, put milk, half-and-half and flour into a medium bowl and mix until combined.
- While vegetables are cooking, put milk, half-and-half and flour into a medium bowl and mix until combined.
- Add milk mixture, clam juice from cans (but not the clams), broth, potatoes, bay leaf, smoked salt, and pepper to pot. Bring to a simmer, reduce heat to medium-low and cook, stirring often, until potatoes are fork tender and the soup thickens, about 20 minutes.
- Remove bay leaf. Now that potatoes are tender, partially blend the soup using an immersion blender; puree until soup reaches your desired consistency.
- Add clams and cook another 2-3 minutes, or until clams are firm and cooked through.
- Serve chowder with crusty sourdough bread or oyster crackers.