Description
This Shrimp and Clam Chowder combines tender shrimp, briny clams, and creamy goodness in a hearty seafood soup. Sautéed vegetables and aromatic spices build a rich base, finished with bacon and fresh parsley for extra flavor. Perfect for a comforting meal in about 40 minutes.
Ingredients
Base Ingredients
- 2 tbsp butter
- 1 tbsp olive oil
- 1 small onion, diced
- 2 celery stalks, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 2 medium potatoes, diced
- 3 cups chicken broth or seafood broth
- 1 cup clam juice
- 1 bay leaf
- 1 tsp Old Bay seasoning
- ½ tsp smoked paprika
- ½ tsp dried thyme
- Salt, to taste
- Black pepper, to taste
Seafood
- 10 oz canned chopped clams, drained (reserve the juice)
- ½ lb shrimp, peeled, deveined, cut into bite-sized pieces
Dairy & Thickener
- 1 cup heavy cream
- ½ cup whole milk
- 2 tbsp all-purpose flour
Additional Flavorings
- ½ cup cooked bacon, crumbled (optional but recommended)
- 2 tbsp fresh parsley, chopped
- 1 tbsp lemon juice
Instructions
- Sauté Vegetables: In a large pot, heat the butter and olive oil over medium heat. Add the diced onion, celery, and carrots. Sauté these vegetables until softened, about 5 minutes. Then add minced garlic and cook for an additional minute, allowing the aroma to bloom.
- Simmer Broth and Potatoes: Stir in the diced potatoes, chicken or seafood broth, reserved clam juice, and seasoning including bay leaf, Old Bay seasoning, smoked paprika, dried thyme, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook gently for about 15 minutes or until the potatoes are tender.
- Thicken Chowder: In a small bowl, whisk together the all-purpose flour and whole milk until smooth to create a slurry. Slowly stir this mixture into the pot. Cook for 2-3 minutes, stirring frequently, to allow the chowder to thicken slightly.
- Add Seafood: Add the drained chopped clams along with their reserved juice and the bite-sized shrimp pieces. Continue cooking for 4-5 minutes until the shrimp are pink and opaque, indicating they are fully cooked.
- Finish with Cream and Seasoning: Stir in the heavy cream, optional crumbled cooked bacon, lemon juice, and chopped fresh parsley. Simmer the chowder gently for another 2 minutes without boiling to blend the flavors.
- Adjust Seasoning and Serve: Taste the chowder and adjust salt and pepper as necessary. Remove the bay leaf before serving. Serve the chowder hot, ideally with crusty bread or crackers.
Notes
- Using seafood broth enhances the chowder's seafood flavor but chicken broth is a fine substitute.
- If you prefer a thicker chowder, increase the flour slightly or simmer longer.
- For a smoky flavor boost, don't skip the optional bacon.
- Fresh parsley adds brightness; substitute with chives or dill if preferred.
- Leftover clam juice adds wonderful depth—do not discard it.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
