15 Famous Clam Chowder Recipes: Your Ultimate Guide To Campbell's Condensed Delight

Indulge in the creamy comfort of clam chowder, a beloved classic that has captured the hearts and palates of many. From the iconic Campbell's condensed version to regional variations, these recipes will take you on a flavorful journey. Get ready to stir up some delicious memories with these 15 famous clam chowder recipes.

The Iconic Campbell's Condensed Clam Chowder

Let's start with the legend itself, the Campbell's condensed clam chowder. This iconic soup has become a household favorite, known for its rich and creamy texture. Here's how you can recreate it at home:

Ingredients:

• 1 can (10.75 oz) Campbell's Condensed Cream of Potato Soup
• 1 can (10.75 oz) Campbell's Condensed Cream of Celery Soup
• 1 can (10.75 oz) Campbell's Condensed New England Clam Chowder
• 1/2 cup milk
• 1/2 cup water
• 1/4 teaspoon black pepper
• 1/8 teaspoon thyme

Instructions:

1. In a large saucepan, combine all the ingredients.
2. Stir well and heat over medium heat.
3. Bring the mixture to a gentle boil, stirring frequently.
4. Reduce the heat and simmer for about 10 minutes, stirring occasionally.
5. Serve hot and enjoy the classic taste of Campbell's.

🍪 Note: This recipe is perfect for a quick and comforting meal. Feel free to adjust the seasoning to your preference.

New England Clam Chowder: A Regional Favorite

New England clam chowder is a regional specialty known for its creamy and hearty flavor. Here's a traditional recipe to bring a taste of New England to your kitchen:

Ingredients:

• 4 slices bacon, diced
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 medium potatoes, peeled and diced
• 2 cups fish or chicken stock
• 2 cans (6.5 oz each) chopped clams, drained with juice reserved
• 1 cup heavy cream
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, cook the bacon until crisp. Remove and set aside.
2. Sauté the onion and celery in the bacon fat until softened.
3. Add the potatoes and stock, and simmer until potatoes are tender.
4. Stir in the clams and their juice, and heat through.
5. Reduce heat and stir in the cream. Season with salt and pepper.
6. Garnish with fresh parsley and serve with crusty bread.

🍲 Note: For a heartier chowder, add some diced carrots or a bay leaf during cooking.

Manhattan Clam Chowder: A Spicy Twist

Manhattan clam chowder adds a spicy kick to the traditional recipe. It's a popular variation with a vibrant red color and bold flavor. Try this recipe for a unique take on clam chowder:

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 carrots, diced
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1/2 teaspoon red pepper flakes
• 2 cans (14.5 oz each) diced tomatoes
• 2 cups fish or clam juice
• 2 cans (6.5 oz each) chopped clams, drained
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat.
2. Sauté the onion, celery, and carrots until softened.
3. Add the garlic, tomato paste, thyme, and red pepper flakes. Cook for 1 minute.
4. Stir in the diced tomatoes and their juice, along with the fish or clam juice.
5. Simmer for about 15 minutes, then add the chopped clams.
6. Season with salt and pepper, and garnish with fresh parsley.

🌶️ Note: Adjust the red pepper flakes to your spice preference. Serve with a side of crusty bread to soak up the delicious broth.

Rhode Island Clam Chowder: A Creamy Delight

Rhode Island clam chowder is known for its creamy texture and subtle sweetness. This recipe will transport you to the shores of Rhode Island:

Ingredients:

• 4 slices bacon, diced
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 medium potatoes, peeled and diced
• 2 cups fish or clam juice
• 2 cans (6.5 oz each) chopped clams, drained
• 1 cup heavy cream
• 1 tablespoon sugar
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook the bacon in a large pot until crisp. Remove and set aside.
2. Sauté the onion and celery in the bacon fat until softened.
3. Add the potatoes and fish or clam juice, and simmer until potatoes are tender.
4. Stir in the chopped clams and their juice.
5. Reduce heat and stir in the heavy cream and sugar. Season with salt and pepper.
6. Garnish with fresh parsley and serve warm.

🍽️ Note: The sugar adds a subtle sweetness to balance the flavors. Adjust the amount to your taste.

Vichyssoise: A Cold Soup Sensation

Vichyssoise is a unique twist on clam chowder, served cold and creamy. It's a refreshing option for hot summer days. Try this recipe for a delightful cold soup experience:

Ingredients:

• 4 slices bacon, diced
• 2 medium leeks, white and light green parts only, sliced
• 2 celery stalks, diced
• 2 medium potatoes, peeled and diced
• 4 cups chicken or vegetable stock
• 2 cans (6.5 oz each) chopped clams, drained
• 1 cup heavy cream
• Salt and white pepper to taste
• Chopped chives for garnish

Instructions:

1. Cook the bacon in a large pot until crisp. Remove and set aside.
2. Sauté the leeks and celery in the bacon fat until softened.
3. Add the potatoes and stock, and simmer until potatoes are tender.
4. Stir in the chopped clams and their juice.
5. Remove from heat and let cool completely.
6. Stir in the heavy cream and season with salt and white pepper.
7. Chill in the refrigerator for at least 2 hours.
8. Garnish with chopped chives and serve cold.

🍩 Note: Vichyssoise is best served chilled. Adjust the seasoning to your liking before serving.

Clam Chowder with a Twist: Creative Variations

Now, let's explore some creative variations of clam chowder to add a unique twist to this classic dish:

Bacon and Blue Cheese Clam Chowder

Ingredients:

• 4 slices bacon, diced
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 medium potatoes, peeled and diced
• 2 cups fish or clam juice
• 2 cans (6.5 oz each) chopped clams, drained
• 1 cup heavy cream
• 1/2 cup crumbled blue cheese
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook the bacon until crisp. Remove and set aside.
2. Sauté the onion and celery in the bacon fat until softened.
3. Add the potatoes and fish or clam juice, and simmer until potatoes are tender.
4. Stir in the chopped clams and their juice.
5. Reduce heat and stir in the heavy cream and crumbled blue cheese.
6. Season with salt and pepper, and garnish with fresh parsley.

🧀 Note: The blue cheese adds a tangy and savory twist to the traditional chowder.

Spicy Shrimp and Clam Chowder

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 medium potatoes, peeled and diced
• 2 cups fish or clam juice
• 2 cans (6.5 oz each) chopped clams, drained
• 1/2 pound peeled and deveined shrimp, chopped
• 1/2 teaspoon cayenne pepper
• Salt and black pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat.
2. Sauté the onion and celery until softened.
3. Add the potatoes and fish or clam juice, and simmer until potatoes are tender.
4. Stir in the chopped clams and shrimp.
5. Season with cayenne pepper, salt, and pepper.
6. Garnish with fresh cilantro and serve hot.

🦐 Note: The addition of shrimp and cayenne pepper creates a spicy and flavorful chowder.

Tomato and Basil Clam Chowder

Ingredients:

• 4 slices bacon, diced
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 medium potatoes, peeled and diced
• 2 cups fish or clam juice
• 2 cans (6.5 oz each) chopped clams, drained
• 1 can (14.5 oz) diced tomatoes
• 1/2 cup fresh basil, chopped
• Salt and black pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Cook the bacon until crisp. Remove and set aside.
2. Sauté the onion and celery in the bacon fat until softened.
3. Add the potatoes and fish or clam juice, and simmer until potatoes are tender.
4. Stir in the chopped clams, diced tomatoes, and their juice.
5. Add the chopped basil and season with salt and pepper.
6. Garnish with fresh basil leaves and serve warm.

🍅 Note: The fresh basil adds a bright and herbal flavor to the chowder.

Healthy Clam Chowder Options

If you're looking for healthier alternatives, these clam chowder recipes are packed with nutrients and flavor:

Vegan Clam Chowder

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 medium potatoes, peeled and diced
• 2 cups vegetable broth
• 2 cans (6.5 oz each) chopped mock clams (vegan)
• 1 cup unsweetened almond milk
• 1/2 teaspoon dried thyme
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat.
2. Sauté the onion and celery until softened.
3. Add the potatoes and vegetable broth, and simmer until potatoes are tender.
4. Stir in the mock clams and their juice.
5. Reduce heat and stir in the almond milk and thyme. Season with salt and pepper.
6. Garnish with fresh parsley and serve warm.

🌿 Note: This vegan chowder is a delicious and healthy alternative.

Gluten-Free Clam Chowder

Ingredients:

• 4 slices gluten-free bacon, diced
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 medium potatoes, peeled and diced
• 2 cups fish or clam juice
• 2 cans (6.5 oz each) chopped clams, drained
• 1 cup heavy cream
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook the bacon until crisp. Remove and set aside.
2. Sauté the onion and celery in the bacon fat until softened.
3. Add the potatoes and fish or clam juice, and simmer until potatoes are tender.
4. Stir in the chopped clams and their juice.
5. Reduce heat and stir in the heavy cream. Season with salt and pepper.
6. Garnish with fresh parsley and serve warm.

🌾 Note: Using gluten-free bacon ensures a gluten-free chowder experience.

International Clam Chowder Inspirations

Let's take a culinary journey around the world with these international clam chowder inspirations:

French-Style Clam Chowder

Ingredients:

• 4 slices bacon, diced
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 medium potatoes, peeled and diced
• 2 cups fish or clam juice
• 2 cans (6.5 oz each) chopped clams, drained
• 1 cup heavy cream
• ¹⁄₂ cup dry white wine
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook the bacon until crisp. Remove and set aside.
2. Sauté the onion and celery in the bacon fat until softened.
3. Add the potatoes and fish or clam juice, and simmer until potatoes are tender.
4. Stir in the chopped