Clam Chowder with Pacific White Shell Clams and Homemade Croutons
A creamy, briny clam chowder topped with crispy homemade croutons for extra texture and flavor.
Servings: 4 servings
Calories: 380kcal
Equipment
- Large pot with lid
- Baking Sheet
Ingredients
Clam Chowder Base
- 2 lbs Pacific White Shell Clams scrubbed and rinsed
- 2 tbsp butter
- 1 medium onion chopped
- 2 celery stalks chopped
- 2 garlic cloves minced
- 2 medium potatoes peeled and diced
- 2 cups seafood broth or vegetable broth
- 1 cup heavy cream
- 1 cup milk
- 1 tbsp all-purpose flour optional thickener
- Salt and pepper to taste
Homemade Croutons
- 2 cups day-old bread cubes approx. 1-inch pieces
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prepare the Croutons: Preheat oven to 375°F (190°C). In a bowl, toss bread cubes with olive oil, salt, and pepper. Spread on a baking sheet and bake for 10-12 minutes or until golden and crisp. Set aside.2 cups day-old bread cubes, 1 tbsp olive oil, Salt and pepper
- Sauté Aromatics: In a large pot, melt butter over medium heat. Add onion, celery, and garlic. Sauté until onions are translucent, about 5 minutes.1 medium onion, 2 celery stalks, 2 garlic cloves, 2 tbsp butter
- Add Potatoes and Broth: Stir in diced potatoes. Pour in the broth and bring to a gentle simmer. Cook for 10-12 minutes, until potatoes are fork-tender.2 medium potatoes, 2 cups seafood broth
- Open the Clams: Rinse the clams thoroughly. Add them to the pot, cover, and cook until the shells open, about 5-7 minutes. Discard any that remain closed.2 lbs Pacific White Shell Clams
- Thicken (Optional): If you prefer a thicker chowder, whisk the optional flour into the milk before adding. This helps prevent lumps.1 tbsp all-purpose flour
- Add Dairy: Pour in heavy cream and milk. Stir gently, and season with salt and pepper to taste. Simmer for 5 minutes more. Avoid boiling to prevent curdling.1 cup heavy cream, 1 cup milk, Salt and pepper
- Serve and Top with Croutons: Ladle the chowder into bowls. Sprinkle with homemade croutons just before serving for a delightful crunch.
Notes
- Storage: Store leftover chowder in the fridge for up to 2 days; reheat gently.
- Crouton Tip: Make extra croutons! They’re perfect for salads or snacking.
- Variations: Add chopped bacon for a smoky kick, or swap clams for mussels if desired.
- Tip: Adjust seasoning based on the salinity of the clams.
Nutrition
Calories: 380kcal | Carbohydrates: 25g | Protein: 20g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 90mg | Sodium: 750mg | Potassium: 600mg | Fiber: 3g | Sugar: 4g | Vitamin A: 900IU | Vitamin C: 10mg | Calcium: 130mg | Iron: 3mg