The Best Shrimp and Clam Chowder Recipe That’s Creamy & Full of Flavor

If there’s one thing I love on a chilly evening, it’s a big, warm bowl of homemade chowder. 

And let me tell you—this shrimp and clam chowder recipe is the ultimate comfort food. 

It’s creamy, packed with flavor, and has that perfect seafood taste.

I used to think chowder was only for restaurant menus—like something I could never recreate at home. 

But once I figured out how easy it is to make, I never looked back!

Seriously, this shrimp and clam chowder recipe comes together in about 40 minutes, and it tastes better than anything you’ll get at a seafood joint.

So, grab a spoon, and let’s get cooking!

Why You’ll Love This Shrimp and Clam Chowder Recipe

• It’s really creamy – without feeling too heavy.
• Loaded with shrimp & clams – real seafood flavor, no skimping.
• Easy to make in one pot – less cleaning, more flavor.
• Cozy & satisfying – perfect for winter nights, rainy days, or when you just want something delicious.

Ingredients For Clam and Shrimp Chowder

This recipe is simple, and you might already have most of these ingredients in your kitchen.

Butter & olive oil: To saute the rest of the ingredients.

Onion, celery & carrots: For flavor.

Garlic: For the best flavor, use fresh garlic.

Potatoes: Yukon Gold or Russets make the chowder nice and hearty.

Seafood or chicken broth/stock: Adds richness to the base.

Clam juice: Gives it that deep seafood flavor.

Seasonings: I used a combination of bay leaf, thyme, old bay seasoning, smoked paprika, salt, and black pepper.

Canned clams: I prefer to use canned clams. Use the juice, too—it’s liquid gold.

Shrimp: Fresh or frozen, just make sure they’re peeled and deveined.

Whole milk & heavy cream: Makes it super creamy.

Fresh parsley & lemon juice: Adds more flavor.

Bacon (optional but amazing): I like to add bacon to my chowder,  but this is totally optional.

How to Make Shrimp and Clam Chowder

Now for the fun part—cooking! This recipe is simple and comes together in just a few steps.

Step 1: Sauté the Base

Start by heating butter and olive oil in a big pot over medium heat. 

Add onion, celery, and carrots, and let them cook until they’re nice and soft (about 5 minutes). 

Then, throw in some garlic and cook for another minute—trust me, your kitchen is going to smell amazing.

Step 2: Add the Flavor

Stir in the potatoes, broth, clam juice, bay leaf, Old Bay, smoked paprika, thyme, salt, and pepper. 

Bring it to a gentle boil, then let it simmer for 15 minutes, until the potatoes are tender.

Step 3: Thicken Up the Soup

In a small bowl, whisk together flour and milk until smooth. 

Slowly pour it into the pot while stirring—it’ll help thicken the chowder.

Step 4: Add the Seafood

Now for the good stuff! 

Stir in the clams (with their juice) and shrimp. 

Let them cook for 4-5 minutes—once the shrimp turn pink, you’re golden.

Step 5: Make It Creamy

Stir in the heavy cream, parsley, lemon juice, and crumbled bacon (if using). 

Let it heat through for another 2 minutes—don’t let it boil, just let everything meld together.

Step 6: Serve Your Shrimp and Clam Chowder

Pour your chowder into bowls and enjoy! 

Serve it with some crusty bread or oyster crackers, and you’ve got a restaurant-quality meal right at home.

Pro Tips for the Best Shrimp and Clam Chowder

• Use fresh seafood if you can – It makes a difference! But canned clams work just fine.
• Don’t overcook the shrimp – They cook fast! As soon as they turn pink, take them off the heat.
• For extra thickness, mash some potatoes – This makes the chowder even heartier.
• Add a smoky touch – Fire-roasted corn or smoked salt can change things up, trust me.

What to Serve with Shrimp and Clam Chowder

This chowder is amazing on its own, but if you want to round out your meal, try pairing it with:

• Crusty French bread – Perfect for dipping.
• A simple green salad – Light and fresh to balance the richness.
• Garlic butter biscuits – Because buttery, garlicky carbs are always a good idea.

Frequently Asked Questions

You NEED to Try This Chowder Recipe!

If you’ve never made a shrimp and clam chowder recipe at home, now’s your chance! 

It’s easier than you think, ridiculously delicious, and guaranteed to impress any seafood lover.

So go ahead—make a batch, cozy up, and enjoy. 

If you do, I’d love to hear how it turns out! For a similar creamy, delicious flavor, check out my butter beans and corn recipe.

Drop a comment below or tag me on Instagram. Happy cooking!

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Shrimp and Clam Chowder Recipe

This delicious Shrimp and Clam Chowder recipe is perfect for a cozy soup meal. It has a rich, seafood taste with a balance of creaminess and freshness.

Total Time40 minutes mins

Course: Soup

Cuisine: American

Servings: 4 servings

Calories: 581kcal

Author: Eleanor Henry

USAMetric

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 2 tbsp butter
• ▢ 1 tbsp olive oil
• ▢ 1 onion - small, diced
• ▢ 2 celery stalks - diced
• ▢ 2 carrots - diced
• ▢ 2 cloves garlic - minced
• ▢ 2 potatoes - medium, diced
• ▢ 3 cups chicken broth - or seafood broth
• ▢ 1 cup clam juice
• ▢ 1 bay leaf
• ▢ 1 tsp Old Bay seasoning
• ▢ ½ tsp smoked paprika
• ▢ ½ tsp dried thyme
• ▢ salt - to taste
• ▢ black pepper - to taste
• ▢ 10 oz chopped clams - 10 oz can chopped clams, drained (reserve the juice)
• ▢ ½ lb shrimp - peeled and deveined, cut into bite-sized pieces
• ▢ 1 cup heavy cream
• ▢ ½ cup whole milk
• ▢ 2 tbsp all-purpose flour
• ▢ ½ cup cooked bacon - crumbled (optional but recommended)
• ▢ 2 tbsp parsley - fresh, chopped
• ▢ 1 tbsp lemon juice

Instructions

• In a large pot, heat the butter and olive oil over medium heat. Add the onion, celery, and carrots. Sauté until softened, about 5 minutes. Add garlic and cook for another minute.
• Stir in the potatoes, broth, clam juice, bay leaf, Old Bay, smoked paprika, thyme, salt, and pepper. Bring to a boil, then reduce heat and let simmer for 15 minutes, or until potatoes are tender.
• In a small bowl, whisk the flour with the milk until smooth. Slowly stir the mixture into the pot, letting it cook for 2-3 minutes until slightly thickened.
• Stir in the chopped clams (with their reserved juice) and shrimp. Cook for 4-5 minutes, or until the shrimp turn pink and opaque.
• Stir in the heavy cream, bacon (if using), lemon juice, and parsley. Simmer for another 2 minutes without boiling.
• Taste and adjust seasoning as needed. Remove the bay leaf and serve hot with crusty bread or oyster crackers.

Notes

– Taste for salt and be mindful of it. Clam juice is quite salty, so try not to use too much salt. If your chowder gets too salty, 1-2 tablespoons of brown sugar should balance things out. 
– For a smoky flavor, use fire-roasted corn to add flavor.
– If you prefer a thicker chowder, mash some of the potatoes before adding the seafood.