Quick Thick Clam Chowder
A creamy, hearty clam chowder with tender potatoes and savory clams, perfect for cozy dinners and seafood lovers seeking comforting flavors.
Ingredients
Instructions
- In a large saucepan, mix the scalloped potatoes, the amount of water and milk called for on the package, clam liquor, green onion, and green pepper.
- Heat to boiling, stirring occasionally.
- Reduce heat; cover and simmer about 25 minutes or until potatoes are tender, stirring occasionally.
- Stir in the clams, 2 1/2 cups milk, and the butter; heat through.
Tips & Substitutions
For a creamier chowder, consider adding a splash of heavy cream or using half-and-half in place of some of the milk. If you don't have freeze-dried green pepper, fresh diced bell pepper can work as a substitute. To enhance the flavor, try adding a pinch of thyme or a dash of hot sauce. This dish is perfect for quick family meals and fits well within the American recipes category.
Serving Suggestions
Serve the clam chowder hot, garnished with additional green onions for a fresh touch. It pairs beautifully with crusty bread or a fresh garden salad for a complete meal. Consider serving it alongside the Shrimp And Crabmeat Casserole for a delightful seafood feast that showcases the best of ocean flavors.
Storage & Reheating
To store leftovers, let the clam chowder cool completely, then transfer it to an airtight container. Refrigerate for up to 3 days. When reheating, do so gently over low heat on the stovetop, stirring frequently to prevent sticking. You may need to add a splash of milk to restore the desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Quick Thick Clam Chowder contains roughly 1074 calories, with 3g protein, 25g carbohydrates, and 107g fat. It is a good source of potassium (13% of the Daily Value) and vitamin C (13% 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 if you prefer, but you'll need to steam them until they open and then chop them before adding them to the chowder. Just ensure to reserve some of the clam juice to enhance the flavor of the dish.
How can I thicken the chowder if it's too runny?
If your chowder is too thin, you can thicken it by mixing a tablespoon of cornstarch with a little cold water to create a slurry, then stirring it into the chowder. Alternatively, allow it to simmer longer to reduce and thicken naturally.
Is this chowder suitable for freezing?
While chowder can be frozen, the texture of the potatoes may change upon thawing. If you plan to freeze it, consider omitting the potatoes before freezing and adding freshly cooked ones when reheating for the best texture.
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).