Creamy Shrimp and Clam Chowder Recipe
This Creamy Shrimp and Clam Chowder is the kind of dish that feels like a quiet moment by the coast—rich, comforting, and layered with flavor.
Sweet shrimp and briny clams are gently simmered with tender potatoes, aromatic vegetables, and a perfectly seasoned broth, then finished with cream for a velvety texture that coats every spoonful. It’s hearty without being heavy, indulgent yet balanced, and made to be savored slowly.
Whether served on a chilly evening or as a cozy weekend meal, this chowder brings classic seafood comfort straight to your table.
Why People Will Love This Recipe:
Perfect balance of richness and freshness – The creamy base is luxurious without feeling heavy, lifted by lemon juice and herbs that keep every bite bright and satisfying.
Layered seafood flavor – Shrimp brings natural sweetness, clams add gentle brininess, and clam juice deepens the broth for a true coastal, restaurant-quality taste.
Comforting yet refined – This chowder feels cozy and familiar, but the seasoning and seafood combination give it a polished, elevated character.
Velvety, spoon-coating texture – The combination of potatoes, cream, and a light flour thickener creates a chowder that’s silky and hearty at the same time.
Well-seasoned, never overpowering – Old Bay, smoked paprika, and thyme enhance the seafood rather than masking it, letting each ingredient shine.
Tender, perfectly cooked seafood – Gentle simmering keeps the shrimp juicy and the clams soft, avoiding the rubbery texture common in rushed chowders.
Customizable for any table – Bacon can be added for smoky depth or omitted for a cleaner seafood flavor, making it easy to adapt to different tastes.
Feels special but approachable – Made with simple, familiar ingredients, yet impressive enough to serve to guests or for a special family meal.
Deeply satisfying in any season – Warming and comforting in cold weather, but light and fresh enough to enjoy year-round.
Pairs beautifully with simple sides – Crusty bread or oyster crackers turn this chowder into a complete, soul-comforting meal without extra effort.
Key Ingredients:
Shrimp – Naturally sweet and tender, shrimp add a delicate richness and a clean seafood flavor that makes the chowder feel indulgent yet light.
Chopped clams & clam juice – These bring authentic coastal depth, infusing the broth with gentle brininess and a slow-building, savory complexity.
Potatoes – Soft, comforting, and naturally thickening, potatoes give the chowder body while absorbing all the surrounding flavors.
Butter, olive oil & aromatics – Onion, celery, carrots, and garlic form a classic flavor base that creates warmth, balance, and subtle sweetness throughout the dish.
Old Bay seasoning – A timeless seafood spice blend that enhances the chowder with layered notes of warmth, salt, and gentle spice without overpowering the seafood.
Smoked paprika & thyme – These add subtle smokiness and herbal depth, giving the broth a rounded, comforting character.
Heavy cream & whole milk – Together they create a smooth, velvety texture that coats every spoonful while keeping the chowder balanced rather than overly rich.
Bacon (optional) – Adds a smoky, savory contrast that deepens the flavor and complements the natural sweetness of the seafood.
Fresh parsley & lemon juice – A final burst of freshness that brightens the chowder and keeps the rich, creamy elements in perfect harmony.
Expert Tips:
Sauté the aromatics slowly, not aggressively – Let the onion, celery, and carrots soften gently to release natural sweetness without browning, which keeps the chowder’s flavor clean and balanced.
Cut potatoes evenly and moderately small – Uniform pieces cook at the same rate and help naturally thicken the chowder without turning it starchy or gluey.
Use seafood broth when possible – Chicken broth works well, but seafood broth adds an extra layer of depth that makes the chowder taste more authentic and coastal.
Bloom the spices in the hot broth – Give the Old Bay, smoked paprika, and thyme a minute to hydrate and release their aromas before adding dairy for fuller flavor integration.
Whisk flour and milk until completely smooth – Any lumps at this stage will carry through the entire pot, so take an extra moment to ensure a silky finish.
Add seafood late and cook gently – Shrimp and clams need only a few minutes; overcooking will make them rubbery and mute their natural sweetness.
Never boil after adding cream – Keep the heat low to prevent curdling and to preserve the chowder’s smooth, luxurious texture.
Taste and adjust at the very end – Bacon, clam juice, and broth all add salt at different levels, so final seasoning should always be done last.
Let the chowder rest briefly before serving – A 5-minute rest off heat allows flavors to settle and the texture to thicken slightly without overcooking.
Serve with contrast in mind – Pair with crusty bread, oyster crackers, or even a light green salad to balance the chowder’s richness and make the meal feel complete.
Creamy Shrimp and Clam Chowder Recipe
Ingredients
Base & Aromatics
2 tablespoons butter
1 tablespoon olive oil
1 small onion, finely diced
2 celery stalks, diced
2 carrots, diced
2 cloves garlic, minced
Broth & Seasoning
2 medium potatoes, diced
3 cups chicken or seafood broth
1 cup clam juice
1 bay leaf
1 teaspoon Old Bay seasoning
½ teaspoon smoked paprika
½ teaspoon dried thyme
Salt and freshly ground black pepper, to taste
Seafood & Cream Mixture
10 ounces chopped clams (from one can, drained and juice reserved)
½ pound shrimp, peeled, deveined, and cut into bite-sized pieces
1 cup heavy cream
½ cup whole milk
2 tablespoons all-purpose flour
Finishing Touches
½ cup cooked bacon, crumbled (optional but highly recommended)
2 tablespoons fresh parsley, chopped
1 tablespoon lemon juice
Instructions
Sauté the Aromatics
In a large pot, heat butter and olive oil over medium heat.
Add the onion, celery, and carrots, and sauté for about 5 minutes, until softened and fragrant.
Stir in the garlic and cook for another minute, just until aromatic.
Build the Base
Add the potatoes, chicken (or seafood) broth, clam juice, bay leaf, Old Bay seasoning, smoked paprika, thyme, salt, and black pepper.
Stir well, bring to a gentle boil, then reduce the heat and let it simmer for 15 minutes, or until the potatoes are tender.
Thicken the Chowder
In a small bowl, whisk together the flour and milk until smooth and lump-free.
Slowly pour this mixture into the pot while stirring constantly.
Let it cook for 2–3 minutes, until the broth begins to thicken slightly.
Add the Seafood
Stir in the chopped clams (along with their reserved juice) and shrimp pieces.
Simmer gently for 4–5 minutes, or until the shrimp are pink and cooked through.
Avoid boiling to keep the seafood tender.
Finish with Creamy Richness
Add the heavy cream, crumbled bacon (if using), lemon juice, and fresh parsley.
Stir gently and let the chowder warm through for another 2 minutes — do not boil.
Taste and Serve
Remove the bay leaf, taste, and adjust seasoning with salt or pepper as needed.
Ladle into bowls and serve hot with crusty bread or oyster crackers for a comforting, coastal-inspired meal.
Important Notes When Making Creamy Shrimp and Clam Chowder:
Seafood quality matters more than quantity – Fresh shrimp and good-quality canned clams with their juice will deliver far better flavor than larger amounts of lower-quality seafood.
Clam juice controls the “sea” intensity – Using the full amount gives a bold coastal flavor; reduce slightly if you prefer a milder, cream-forward chowder.
Potatoes affect final texture – Waxy potatoes hold their shape, while starchy potatoes break down more and naturally thicken the chowder. Choose based on your preferred consistency.
Dairy should be at room temperature – Cold milk or cream added straight from the fridge can shock the broth and affect smoothness.
Thickness is adjustable – The chowder will continue to thicken as it cools. If it becomes too thick, loosen it gently with warm broth or milk rather than water.
Bacon is optional but transformative – It adds smoky depth and savory contrast, but omitting it lets the seafood shine more clearly.
Seasoning develops over time – The chowder often tastes even better after sitting for a short while as flavors meld, but avoid long simmering once seafood is added.
Gentle heat preserves texture – Boiling will toughen shrimp and cause clams to shrink, so low, steady heat is essential.
Color is a sign of balance – A warm, pale golden hue indicates well-developed aromatics and properly incorporated spices without overpowering the cream.
Serve fresh for best results – While leftovers keep well, the chowder is at its peak when freshly made, with tender seafood and a silky, just-set texture.
How to Enjoy Creamy Shrimp and Clam Chowder After Cooking
Let it rest briefly before serving
Allow the chowder to sit off the heat for about 5 minutes. This short rest helps the flavors settle, the texture gently thicken, and the seafood stay perfectly tender.
Stir gently before ladling
Give the pot a slow, gentle stir to evenly distribute the shrimp, clams, and potatoes without breaking them apart. This ensures every bowl has a balanced mix of ingredients.
Serve hot, not boiling
The chowder should be steaming and warm, not aggressively hot. Excess heat can mute delicate seafood flavors and affect the creamy texture.
Choose the right bowl
A wide, shallow bowl allows the chowder to cool slightly as you eat, helping you taste the layers of flavor more clearly with each spoonful.
Add finishing touches just before eating
A sprinkle of fresh parsley, extra cracked black pepper, or a few crispy bacon bits enhance aroma and texture right at the table.
Brighten with a final squeeze of lemon (optional)
A small squeeze of fresh lemon juice can lift the richness and sharpen the seafood notes, especially if the chowder has rested for a few minutes.
Pair with the right bread
Crusty bread, sourdough, or oyster crackers add contrast—dip gently to soak up the creamy broth without overwhelming the chowder itself.
Eat slowly to appreciate the layers
Take time to notice how the sweetness of shrimp, briny clams, smoky spices, and creamy broth unfold with each bite.
Enjoy as a complete meal or centerpiece
This chowder is hearty enough to stand alone, but it also pairs beautifully with a light green salad or simple steamed vegetables for balance.
Best enjoyed fresh, same day
While leftovers are delicious, the chowder is at its peak shortly after cooking, when the seafood is tender and the texture is perfectly silky.
Nutrition Information:
Approximate values per serving, assuming the recipe serves 6
Calories: 420–460 kcal | Total Fat: 28–32 g | Saturated Fat: 15–18 g | Monounsaturated Fat: 8–10 g | Polyunsaturated Fat: 2.5–3.5 g | Cholesterol: 155–175 mg | Sodium: 850–1,050 mg (depending on broth, clam juice, and bacon) | Total Carbohydrates: 24–28 g | Dietary Fiber: 2.5–3.5 g | Sugars: 4–6 g | Protein: 20–24 g
Frequently Asked Questions:
Can I use frozen shrimp instead of fresh?
Yes. Frozen shrimp work very well as long as they are fully thawed and patted dry before cooking. Adding them at the end and simmering gently ensures they stay tender and juicy.
Will this chowder thicken more as it cools?
Yes. The potatoes, dairy, and flour continue to set as the chowder rests. If it becomes too thick, simply stir in a little warm broth or milk to loosen it before serving.
Can I make this chowder ahead of time?
You can prepare the base in advance, but for best texture, add the shrimp, clams, and cream shortly before serving. This prevents overcooked seafood and keeps the chowder silky.
How do I prevent the chowder from tasting too salty?
Use low-sodium broth and taste before adding extra salt, especially since clam juice and bacon already contribute saltiness. Final seasoning should always be adjusted at the very end.
What’s the best way to reheat leftovers?
Reheat gently over low heat, stirring occasionally. Avoid boiling, as high heat can cause the cream to separate and the seafood to become tough.
How do I keep the shrimp from becoming rubbery while cooking?
Add the shrimp only at the very end and cook them gently just until they turn pink and opaque. Avoid boiling the chowder once the seafood is added, as high heat is the main cause of tough shrimp.
Why do I need to whisk the flour with milk before adding it?
Whisking the flour with milk creates a smooth slurry that thickens the chowder evenly. Adding flour directly to the pot can cause lumps that are difficult to fix later.
Can I adjust the thickness while the chowder is cooking?
Yes. If the chowder feels too thin, let it simmer gently for a few extra minutes before adding cream. If it’s too thick, add a small amount of warm broth or milk to reach your desired consistency.
Should I sauté the vegetables until browned or just softened?
They should be softened and fragrant, not browned. Gentle sautéing preserves their natural sweetness and keeps the chowder’s flavor clean and balanced.
Is it okay to substitute seafood broth with chicken broth?
Absolutely. Chicken broth works well and keeps the flavor mild, while seafood broth adds a stronger coastal note. Choose based on how seafood-forward you want the chowder to taste.