Creamy Shrimp and Clam Chowder Recipe
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.