Copycat Skippers Clam Chowder
Recreate the rich, creamy goodness of restaurant-quality clam chowder right at home with this Copycat Skippers Clam Chowder recipe! This hearty New England-style chowder combines tender clams, velvety milk and cream, and the briny depth of clam juice to create a soul-warming bowl of comfort. The addition of diced potatoes, aromatic onion, and celery provides a satisfying, chunky texture, while a hint of thyme and bay leaf infuses the soup with savory, herbaceous notes. Perfectly thickened with a buttery roux, this homemade clam chowder is easy to prepare and comes together in just 50 minutes. Serve it piping hot, garnished with fresh parsley and paired with crusty bread or classic oyster crackers for an irresistible meal that’s perfect for chilly evenings.
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Recipe Information
Ingredients
- 4 tablespoons Butter
- 1 medium Onion, finely diced
- 2 stalks Celery, finely diced
- 0.25 cup All-purpose flour
- 2 cups Milk
- 1 cup Heavy cream
- 2 cups Clam juice
- 3 6.5-ounce cans Canned clams, including juice
- 2 medium Potatoes, peeled and diced into 1/2-inch cubes
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Dried thyme
- 1 Bay leaf
- 2 tablespoons Parsley, chopped (optional, for garnish)
Instructions
In a large pot over medium heat, melt the butter.
Add the diced onion and celery to the pot and sauté until the onion is translucent, about 5 minutes.
Sprinkle the flour over the onion and celery mixture, stirring constantly to form a roux. Cook for 1-2 minutes to eliminate the raw flour taste.
Gradually whisk in the milk and heavy cream, ensuring no lumps. Continue stirring until thickened, about 3-5 minutes.
Add the clam juice and the juice from the canned clams (reserve the clam meat for later). Stir well to combine.
Add the diced potatoes, salt, pepper, thyme, and bay leaf. Bring the soup to a gentle simmer.
Cover the pot and let the soup cook on low heat for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
Stir in the reserved clam meat and let the chowder simmer for an additional 5 minutes to heat through.
Remove the bay leaf and taste the soup. Adjust seasoning with more salt or pepper if needed.
Serve the chowder hot, garnished with chopped parsley if desired. Pair with crusty bread or oyster crackers for a complete meal.
Nutrition Facts
Calories |
1972 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.4 g | 179% | |
| Saturated Fat | 80.0 g | 400% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 456 mg | 152% | |
| Sodium | 5504 mg | 239% | |
| Total Carbohydrate | 118.7 g | 43% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 32.7 g | ||
| Protein | 45.6 g | 91% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 839 mg | 65% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 2945 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
