Creamy Cheesy Clam Chowder Recipe

Name: Creamy Cheesy Clam Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lbs littleneck clams; 1 cup white wine or 1 cup water; 3 tablespoons butter; 1 slice bacon, chopped into small pieces; 1 large onion, chopped; 2 stalks celery, minced; 2 garlic cloves, minced; 1 cup carrot, diced finely; 1/4 cup flour; 4 cups clam juice (from steaming clams and bottled juice); 1 (8 ounce) can baby clams; 1 cup light cream; 1 cup heavy cream; 3 medium potatoes, boiled, peeled, and diced; 1 cup frozen peas; 1/4 teaspoon white pepper; 1/4 teaspoon dried thyme; 1 cup shredded cheddar cheese; hot pepper sauce; scallion, thinly sliced (to garnish)

Servings: persons

4 lbs littleneck clams
1 cup white wine or 1 cup water
3 tablespoons butter
1 slice bacon, chopped into small pieces
1 large onion, chopped
2 stalks celery, minced
2 garlic cloves, minced
1 cup carrot, diced finely
1/4 cup flour
4 cups clam juice (from steaming clams and bottled juice)
1 (8 ounce) can baby clams
1 cup light cream
1 cup heavy cream
3 medium potatoes, boiled, peeled, and diced
1 cup frozen peas
1/4 teaspoon white pepper
1/4 teaspoon dried thyme
1 cup shredded cheddar cheese
hot pepper sauce
scallion, thinly sliced (to garnish)

1
Steam clams open in a cup of wine in a heavy pot.
2
Remove from pot and cool.
3
Remove clams from shells.
4
Rinse the clams well.
5
Strain clam broth through a mesh screen or cheesecloth.
6
Add strained broth, broth from canned baby clams, and enough bottled clam juice or water to equal 4 cups.
7
Set aside.
8
In a heavy pot over MEDIUM heat,cook bacon pieces till crisp add butter melt and cook the onion,celery, carrots, and garlic until translucent.
9
Slowly stir in the flour and cook for two minutes, stirring well.
10
Add reserved clam juices to the saute mixture.
11
Bring to a boil; whisking thoroughly to break up any lumps, and then reduce heat.
12
Add creams and simmer 20 minutes.
13
Add white pepper, thyme, potatoes, peas, and steamed clams& the can of baby clams.
14
Add cheese till melted through.
15
Do not allow to boil as this will toughen the clams.
16
Season with salt and hot pepper sauce to taste.
17
Garnish with scallions.

880

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 4 lbs littleneck clams, 1 cup white wine or 1 cup water, 3 tablespoons butter, 1 slice bacon, chopped into small pieces, and more.

Yes, Creamy Cheesy Clam Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Creamy Cheesy Clam Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions