This truly is The Best Clam Chowder Recipe ever. The secret? Steaming fresh clams yourself. It’s easier than you think and totally worth the extra effort.
Our Dad is a clam chowder fanatic. He has had clam chowder from coast to coast from Maine to Massachusetts to Alaska to Washington and everywhere in between. I will have you know, out of all the clam chowders he has had, this is his favorite. It really is the best clam chowder ever. Even my husband, who is not a fan of clams and seafood, devoured this! You will love how creamy and fresh it is. Because you steam your own clams you don’t get that nasty clammy aluminum taste (you know what I’m talking about).
When you steam the clams yourself, they are as fresh as they would be if you were steaming them in New England. Steam your own clams every time! The clams are still alive when you throw them in the pot. They haven’t been dead for months in an aluminum can. If you are a fan of FRESH, delicious, creamy clam chowder. This recipe is for you!
How to Steam Fresh Clams
If you have never steamed clams before, here is how you do it:
1/4 c. water
1/2 c. chicken broth
6 cloves garlic, crushed
2-3 Lbs. clams (rinse them off really well, then put them in a bowl with salt water in the fridge for a while)
Bring first three ingredients to a boil. Add clams, cover with a lid, then steam until all the clam shells open up (about 5-10 minutes). Do not over cook. Remove from heat, drain… and that’s it!
How to make The Best Clam Chowder
Ingredients
- 3/4 c. butter melted
- 1 c. flour
- 1 c. celery finely diced
- 1 c. onions finely diced
- 1 c. leeks finely diced
- 3 cups red potatoes diced (we use about 3 c. because we like it nice and thick, if you like a thinner clam chowder use less)
- 3/4 c. clams shelled & chopped (see above)
- 3/4 Tbsp. FRESH ground black pepper
- 1 1/2 Tbsp. salt use KOSHER salt, not table salt
- 3/4 Tbsp. whole thyme
- 6 bay leaves
- 4 shakes Tabasco sauce
- 3 c. chicken broth
- 3/4 c. clam juice
- 2 quarts half & half
Instructions
- Combine melted butter and flour in a glass baking dish and bake at 325 for 25-30 minutes or until golden brown and crumbly. In a large skillet, soften celery, onion, and leeks in a little butter or oil for about 3-5 minutes or until soft and slightly transparent. Remove from heat and place in a large pot with remaining ingredients EXCEPT half & half and butter-flour mixture. Bring to a boil, then reduce heat and simmer for about 10 minutes or until potatoes are cooked through and no longer crunchy in the middle.
- Stir in butter-flour mixture into chowder and stir until thick. Mixture will be slightly less thick than cookie dough. Remove chowder from heat and stir in half & half until blended and smooth.
- Heat to serving temperature (do not bring to a boil), stirring occasionally. It should be creamy and smooth. Add salt & pepper for extra flavor.
Nutrition
Recipe source: Market Street Grill Executive Chef
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AmISparky says
The title of this recipe is so right on. My husband went to Alaska awhile ago and we have been trying various new recipes with the halibut and salmon he brought back. We have only been trying clam chowder recipes with the clams and I am very sad that we tried this one with the last of our clams. Sad because I want to eat more of THIS clam chowder soon–like today–but alas no more fresh clams. He tried to tell me we would purchase some canned clams and I told him “but the recipe says. . .only fresh clams”. (We will see who wins this one.) Thank you again for sharing your recipes.
Sandy says
How many servings does thus Best a Clam Chowder make?
I’m looking for a good Clam chowder recipe to make for a Sr Citizen Ctr where I serve but can’t tell servings. Do u think (if fresh clams in large qty is too expensive) canned would work– and how many cans— & would how many jars of clam juice?
Nina says
This recipe took much longer to prepare than expected- about two hours! Additionally, after adding the half and half it was very thin and took adding a rue (of the broth and flour) and about 30 minutes to make it “chowder” consistency. Lastly, I would say that it was extremely peppery– I would suggest using half the amount and then letting people add it to taste if they would like more.
Ray says
LOL…there’s no pepper in the recipe…?
Tracy says
I thought it called for 3/4 tbsp fresh ground pepper. ? Am I reading the correct recipe from above.
Carolyn M Turner says
I am going to try this recipe and see if it is as good as the Sizzler Original Clam Chowder. I am hope that it is because I really loved it very much.
Echo says
I used to work at Sizzler and I like their clam chowder too, but you can tell it comes from a can. You are going to love this recipe!
Linda says
What type of clams do you recommend?
Favorite Family Recipes says
I just use the regular clams that I can find at my local butcher (they just have one kind). I know this isn’t the most helpful. Do you have different options available?
matt says
are clams small? do you cut them or just throw the whole clam in the soup?
Addie says
My husband is also a clam chowder fanatic. Claiming his mom’s was the very best. Well, I made this variation for him and he stated ”this is better than mom’s”. Round two tonight and he is beyond excited! This recipe is delicious, to say the very least. Five stars.
Favorite Family Recipes says
Oh man! A “better than mom’s” compliment has got to be the highest honor we could hope to achieve! haha that seriously just made my day!
Tracy Kurtz says
This was a good clam chowder but very salty.. Did you mean a tablespoon and a half for kosher salt or was it supposed to be a teaspoon! I love salt but this was extremely salty and had to delete it with the rest of our half and half which made it very thin and was still salty.
Favorite Family Recipes says
The measurements are accurate. I have noticed that it seems more salty sometimes depending on the brand of chicken broth I use. You could use reduced-sodium broth next time or simply reduce the salt to your liking. Sorry this didn’t turn out for you as expected! I hope you will give it another shot in the future.
Sheri Sanders says
FYI there is a HUGE difference in the brands of Kosher salt also. You might want to check into that!
Favorite Family Recipes says
Thank you for your comment. We typically use Morton’s because it is widely available.
Lori Neiley says
Excellent