Close-up of creamy clam chowder with potatoes, clams, and fresh parsley in a bowl

Creamy Clam Chowder – Cozy, Hearty & Restaurant-Quality

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Rich, silky & perfect for chilly nights

This Creamy Clam Chowder is everything you love about a classic New England–style chowder—rich, velvety, and loaded with tender clamsall without using bacon. Instead of smokiness from bacon, this recipe leans into aromatic garlic, sautéed onions, buttery potatoes, and a perfectly seasoned broth to build deep, comforting flavor. It’s hearty enough for dinner, simple enough for weeknights, and absolutely satisfying on cold days. Whether you’re meal-prepping or making a cozy pot for your family, this Emma’s Cake Studio version delivers restaurant-level comfort in every spoonful. Thick, creamy, and delicious—this chowder never disappoints!

Time Breakdown

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Servings: 4

Ingredients List

Soup Base

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced

Chowder

  • 2 cups potatoes, peeled and diced
  • 1 teaspoon thyme
  • 1 bay leaf
  • 2 cans (6.5 oz each) chopped clams, juices reserved
  • 2 cups chicken or vegetable broth
  • 1 cup heavy cream
  • 1 cup whole milk
  • 2 tablespoons all-purpose flour
  • Salt & black pepper to taste
  • Chopped parsley for garnish

Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free:

  • Large pot or Dutch oven
  • Wooden spoon
  • Sharp knife
  • Cutting board
  • Measuring cups & spoons
  • Ladle

Step-by-Step Beginner-Friendly Instructions

  1. Sauté aromatics:
    Heat butter and olive oil in a pot over medium heat. Add onion, celery, and garlic. Cook for 3–4 minutes, until soft and fragrant.
  2. Add potatoes & seasonings:
    Add potatoes, thyme, and bay leaf. Stir to combine.
  3. Thicken the base:
    Sprinkle flour over the mixture and stir for 1 minute to coat evenly.
  4. Add liquids:
    Pour in the reserved clam juices, broth, milk, and cream. Stir well and let simmer 10–12 minutes until potatoes are tender.
  5. Add clams:
    Stir in the chopped clams and simmer 2 minutes more. Avoid boiling to keep clams tender.
  6. Season & serve:
    Remove bay leaf, season with salt and pepper, and garnish with fresh parsley.

Pro Tips

  • Don’t overcook clams: Add at the very end to keep them tender.
  • Creamiest texture: Use heavy cream + whole milk together.
  • Add depth: A splash of lemon juice or Worcestershire brightens flavor.
  • Thicker chowder: Add 1 extra tablespoon of flour or simmer longer.

Nutrition Table

Serving SizeCaloriesProteinCarbsFatFiberSugar
1 bowl36016g27g22g2g5g