Cheese Clam Chowder
A creamy, cheesy clam chowder with rich flavors of cheddar, complemented by tender clams and aromatic vegetables, perfect for comforting meals and seafood lovers.
Ingredients
- 2 cans minced clams (7 1/2 oz. each) ⓘ
- 1 1/3 cups clam liquid and water
- 2 chicken bouillon cubes ⓘ
- 1/4 cup butter ⓘ
- 1/4 cup finely chopped onion ⓘ
- 3/4 cup finely chopped celery ⓘ
- 1/4 cup all-purpose flour ⓘ
- 3 cups milk ⓘ
- 2 cups shredded Cheddar cheese ⓘ
- Grated Parmesan cheese (optional)
- Chopped parsley ⓘ
Instructions
- Drain the minced clams and reserve the liquid. Add enough water to measure 1 1/3 cups and heat to boiling in a 1-quart saucepan.
- Dissolve the chicken bouillon cubes in the boiling liquid.
- In a separate large saucepan, melt the butter over medium heat.
- Add the finely chopped onion and celery; cook until tender, about 5 minutes.
- Stir in the flour and cook for 1 minute, stirring constantly.
- Gradually add the milk, stirring constantly to prevent lumps, and cook until the mixture thickens.
- Add the drained clams and their reserved liquid to the soup, stirring well.
- Mix in the shredded Cheddar cheese until melted and smooth.
- Season with salt and pepper to taste, and garnish with chopped parsley and grated Parmesan cheese if desired.
- Serve hot with crusty bread.
Tips & Substitutions
For a richer flavor, consider adding a splash of white wine or a dash of hot sauce. You can substitute half-and-half for some of the milk for a creamier texture. If you prefer a thicker chowder, increase the flour slightly. Fresh herbs like thyme or dill can also enhance the taste, or try pairing this with a side of Crunchy Imperial Chicken for a hearty meal.
Serving Suggestions
Serve this cheese clam chowder hot, garnished with freshly chopped parsley and a sprinkle of grated Parmesan cheese. It pairs wonderfully with crusty bread or a simple green salad. For a complete meal, consider serving alongside a light chicken dish like Chicken Apple Saute to balance the flavors and textures.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove over low heat, adding a splash of milk to restore creaminess if needed. Avoid boiling to prevent curdling. This chowder can also be frozen for up to three months; just be aware it may alter the texture slightly upon thawing.
Nutrition & Diet Analysis (per serving)
Each serving of Cheese Clam Chowder contains roughly 1852 calories, with 81g protein, 213g carbohydrates, and 90g fat. It is an excellent source of vitamin C (346% of the Daily Value), iron (222% of the Daily Value), and dietary fiber (216% of the Daily Value). Note that it is relatively high in sodium, at 1652mg per serving (72% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh clams instead of canned?
Yes, you can use fresh clams! You'll need about 1 pound of fresh clams. Clean and steam them until they open, reserving the liquid for the chowder. Just make sure to chop them finely before adding to the soup for even texture.
What can I use instead of Cheddar cheese?
If you want a different flavor profile, you can substitute the Cheddar with Gruyère or Monterey Jack cheese. These alternatives will provide a similar meltiness while giving a distinct taste to your chowder, making it a delightful twist on the classic recipe.
Is it possible to make this chowder vegetarian?
Absolutely! To make a vegetarian version, skip the clams and bouillon cubes. Use vegetable broth instead of the clam liquid and water. You might also add some diced potatoes or mushrooms for texture and flavor, ensuring the chowder remains hearty and satisfying.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).