Best 4 Potato Clam Chowder Recipes

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Indulge in a hearty and comforting culinary adventure with our potato clam chowder recipes. Experience the perfect balance of creamy, savory, and briny flavors in each spoonful. These recipes showcase the harmonious blend of tender potatoes, succulent clams, and a rich, flavorful broth. Whether you prefer a classic New England-style chowder or a creamy Manhattan-inspired version, we have a recipe to satisfy your cravings. Dive into the delectable options we've curated just for you.

From the traditional New England clam chowder, featuring a milky white broth brimming with tender clams, diced potatoes, and a hint of smoky bacon, to the luscious Manhattan clam chowder, renowned for its vibrant red broth infused with tomatoes and a touch of sweetness, our recipes cater to diverse palates.

For those seeking a lighter, yet equally satisfying option, the creamy clam chowder presents a delectable choice. This variation boasts a velvety broth, brimming with the flavors of tender clams, diced potatoes, and a touch of cream, promising a delightful experience with every bite.

And if you're searching for a unique culinary twist, the corn and clam chowder offers a delightful fusion of flavors. This recipe incorporates the sweetness of corn with the briny essence of clams, creating a harmonious and flavorful symphony in every spoonful.

No matter your preference, our potato clam chowder recipes guarantee a culinary journey that will warm your heart and tantalize your taste buds. Prepare to embark on a delectable adventure with our carefully curated collection of recipes.

Check out the recipes below so you can choose the best recipe for yourself!

POTATO BACON CLAM CHOWDER



Potato Bacon Clam Chowder image

A white, cream-based chowder, this recipe adds more then the usual ingredients. I added skin-on red potatoes, spinach leaves, mushrooms, and bacon for both flavor and texture. I don't always measure exactly, more of an eye for ingredients as I go along. Feel free to experiment.

Provided by Nichol

Categories     Soups, Stews and Chili Recipes     Chowders     Clam Chowder Recipes

Time 1h

Yield 4

Number Of Ingredients 21

4 slices bacon, diced
1 tablespoon butter, or as needed
¼ cup diced onion
2 cups cubed, red skin-on potatoes
1 (8 ounce) bottle clam juice, divided
¼ cup diced celery
¼ cup diced carrots
¼ cup diced mushrooms
1 ½ teaspoons ground black pepper
1 teaspoon salt
½ cup butter
1 cup all-purpose flour
2 cups whole milk
1 pint half-and-half
1 cup heavy whipping cream, or to taste
2 bay leaves
1 teaspoon dried thyme
1 teaspoon dried dill weed
2 (6.5 ounce) cans minced clams
6 leaves spinach, or more to taste
salt and ground black pepper to taste

Steps:

  • Place bacon in a large, heavy saucepan and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate. Pour bacon drippings into bowl and reserve.
  • Melt 1 tablespoon butter in the same saucepan over medium-high heat. Cook and stir onions in hot butter until soft, 5 to 8 minutes. Add potatoes, 1/2 the bottle of clam juice, celery, carrots, mushrooms, 1 1/2 teaspoons pepper, and 1 teaspoon salt; bring to a simmer. Reduce heat to medium-low, cover, and cook for 15 minutes.
  • Melt 1/2 cup butter in a large pot over medium heat. Whisk flour into melted butter until smooth. Whisk milk, half-and-half, and cream into flour mixture until smooth and slightly thickened, about 10 minutes. Stir vegetable mixture, remaining clam juice, bay leaves, thyme, and dill into cream mixture. Bring to a simmer, reduce heat to medium-low, and simmer until vegetables are tender and chowder is hot, 15 minutes.
  • Stir minced clams, spinach leaves, and reserved bacon drippings into chowder. Cook until clams are heated through, 3 to 5 minutes. Season with salt and pepper to taste and garnish with cooked bacon.

Nutrition Facts : Calories 1059.3 calories, Carbohydrate 57.6 g, Cholesterol 287.5 mg, Fat 74.1 g, Fiber 3.4 g, Protein 42.4 g, SaturatedFat 43.9 g, Sodium 1358.1 mg, Sugar 7.8 g

POTATO CLAM CHOWDER



Potato Clam Chowder image

I ran across this recipe in one of my antique cookbooks. It's a timeless classic I like to prepare for friends and family throughout the year, but especially during the holidays. -Betty Ann Morgan, Upper Marlboro, Maryland

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 6 servings (1-1/2 quarts).

Number Of Ingredients 12

2 cans (6-1/2 ounces each) minced clams
2 bacon strips, chopped
1 medium onion, chopped
2 tablespoons all-purpose flour
1 cup water
1-3/4 pounds potatoes (about 4 medium), peeled and cut into 3/4-in. cubes
1/2 teaspoon salt
1/4 to 1/2 teaspoon dried thyme
1/4 teaspoon dried savory
1/8 teaspoon pepper
2 cups 2% milk
2 tablespoons minced fresh parsley

Steps:

  • Drain clams, reserving clam juice. In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally. Remove bacon with a slotted spoon; drain on paper towels., Add onion to drippings; cook and stir 4-6 minutes or until tender. Stir in flour until blended. Gradually stir in water and reserved clam juice; cook and stir until bubbly., Add potatoes and seasonings; bring to a boil, stirring frequently. Reduce heat; simmer, covered, 20-25 minutes or until potatoes are tender, stirring occasionally., Stir in milk, parsley and clams; heat through. Top with bacon.

Nutrition Facts : Calories 201 calories, Fat 6g fat (2g saturated fat), Cholesterol 34mg cholesterol, Sodium 615mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 2g fiber), Protein 11g protein. Diabetic Exchanges

SWEET POTATO AND CHIPOTLE CLAM CHOWDER



SWEET POTATO AND CHIPOTLE CLAM CHOWDER image

Categories     Potato     Shellfish     Stew

Yield Serves four to six

Number Of Ingredients 16

25 cherrystone clams, scrubbed
1/4 pound bacon, cut into 1/4 inch dice
½ lb. bay scallops
½ lb. bay shrimp
2 cups white wine
2 cups water
2 large leeks, cleaned and sliced (white portion only)
2 stalks celery, finely diced
3 tablespoons all purpose flour
6 cups clam stock (made from steaming the clams)
clam juice, if needed
2 teaspoons fresh thyme leaves
1 tablespoon chipotle puree
salt and freshly ground white pepper
2 large sweet potatoes, peeled and cut into 1/2 inch cubes
1/2 cup heavy cream

Steps:

  • In a large saucepan bring the wine and water to a boil. Add the clams, cover and cook until all of the clams have opened, discarding any that have not. Remove the clams to a bowl and strain the liquid through a fine mesh strainer into a bowl. This should yield 6 cups. If it does not, add some bottled clam juice. In a large saucepan cook the bacon over medium high heat until golden brown. Remove the bacon to a paper towel lined plate, and drain all but 3 tablespoons of the bacon fat from the pan. Add the leek and celery and cook, stirring frequently, until soft. Add the bacon back in along with the flour and cook for 2 minutes. Slowly add the reserved clam broth, thyme and chipotle puree to the pan, stir well, bring to a simmer. Add the potatoes and cook until soft, about 10 minutes. Add the cream, shrimp and scallops to the chowder and simmer, covered, over low heat. Add the clams back to the chowder and season with salt and white pepper.

POTATO-CLAM CHOWDER



Potato-Clam Chowder image

Soup from a potato mix? We're talking fast and flavorful!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 4

Number Of Ingredients 8

4 cups hot water
1 box (4.7 oz) Betty Crocker™ au gratin potatoes
1/2 teaspoon salt, if desired
1 cup frozen corn
1 cup frozen broccoli florets
3 cups milk
1 small onion, chopped (1/4 cup)
2 cans (6 1/2 ounces each) minced clams, undrained

Steps:

  • Heat water, Potatoes and salt to boiling in 3-quart saucepan. Boil 20 minutes; drain.
  • Stir in Sauce Mix and remaining ingredients. Heat to boiling over medium-high heat, stirring occasionally.
  • Reduce heat; simmer uncovered about 10 minutes, stirring occasionally, until potatoes are tender.

Nutrition Facts : Calories 360, Carbohydrate 50 g, Cholesterol 60 mg, Fiber 3 g, Protein 28 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 900 mg, Sugar 11 g, TransFat 0 g

Tips:

  • Use fresh clams. Fresh clams will give your chowder the best flavor. If you can't find fresh clams, you can use frozen clams, but be sure to thaw them completely before using.
  • Soak the clams in salt water. This will help to remove any grit or sand from the clams.
  • Use a good quality clam juice. The clam juice is a key ingredient in chowder, so it's important to use a good quality juice. Look for a clam juice that is low in sodium and has a clear, briny flavor.
  • Don't overcook the clams. Clams are very delicate and can easily be overcooked. Cook them just until they are opaque and tender.
  • Add vegetables to your chowder. Vegetables add flavor and texture to chowder. Common vegetables used in chowder include potatoes, celery, onions, and carrots.
  • Season your chowder to taste. Chowder is a versatile dish that can be seasoned to your liking. Common seasonings used in chowder include salt, pepper, garlic, thyme, and bay leaves.
  • Serve your chowder with crusty bread or crackers. Chowder is a hearty and satisfying soup that is perfect for a cold day. Serve it with crusty bread or crackers for a complete meal.

Conclusion:

Potato clam chowder is a classic New England dish that is enjoyed by people of all ages. It is a creamy, flavorful soup that is perfect for a cold day. With a few simple tips, you can make a delicious pot of potato clam chowder that your family and friends will love.

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