Creamy Shrimp and Clam Chowder 

Introduction

This Creamy Shrimp and Clam Chowder is a rich, indulgent seafood soup filled with tender shrimp, juicy clams, soft potatoes, and a velvety cream base. It’s a comforting bowl perfect for cold evenings, special dinners, or anytime you want a hearty, restaurant-style chowder at home. The flavors are deeply savory with hints of sweetness from the shrimp and a buttery seafood aroma that makes every spoonful irresistible.

Recipe Details

• Cuisine: American Seafood
• Course: Soup / Main
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4

Ingredients

Seafood

• 1 lb shrimp (peeled & deveined)
• 1 cup fresh or canned clams (with juice)
• Optional: 6–8 whole clams in shell (for presentation)

Base

• 3 tbsp butter
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 2 medium potatoes, diced small
• ¼ cup all-purpose flour
• 3 cups chicken broth or seafood stock
• 1 cup heavy cream
• 1 cup whole milk

Seasoning

• 1 tsp salt
• ½ tsp black pepper
• ½ tsp Old Bay seasoning (optional but recommended)
• ½ tsp paprika
• 1 bay leaf
• Fresh parsley, chopped (for garnish)

Instructions

1. Sauté the Aromatics

1. In a large pot, heat butter and olive oil over medium heat.
2. Add diced onion, celery, and garlic.
3. Cook for 4–5 minutes until soft and fragrant.

2. Add Potatoes & Thickener

1. Stir in the flour and cook for 1 minute to form a roux.
2. Add diced potatoes and mix well.

3. Build the Chowder Base

1. Slowly pour in broth, stirring constantly to avoid lumps.
2. Add bay leaf, salt, pepper, paprika, and Old Bay.
3. Bring to a boil, then simmer 10–12 minutes until potatoes are tender.

4. Add Cream & Seafood

1. Lower the heat and stir in heavy cream and milk.
2. Add shrimp and clams (with juice).
3. If using clams in shells, add them now.
4. Simmer for 5–7 minutes until shrimp turn pink and chowder thickens.

5. Finish

• Remove bay leaf.
• Taste and adjust seasoning.
• Garnish with fresh parsley before serving.

Tips for the Best Chowder

• Don’t boil after adding cream—keep heat low to prevent curdling.
• Add extra broth if chowder gets too thick.
• For smoky flavor, sauté 2 slices of chopped bacon at the start.
• Use seafood stock for richer taste.

Storage

• Refrigerate: Up to 3 days.
• Reheat: Warm gently on the stove; add milk/broth if too thick.
• Freeze: Not recommended (cream may separate).

FAQs

1. Can I use canned clams?

Yes! Use canned clams and include the juice for extra flavor.

2. Can I replace shrimp?

You can use scallops, crab meat, or white fish chunks.

3. Can I make it thicker?

Mash a few potatoes or add an extra tablespoon of flour during the roux stage.

Nutrition (Approx. per serving)

Sodium: 820mg

Calories: 520

Protein: 32g

Fat: 30g

Carbs: 28g