Creamy Clam Chowder with Garlic Alfredo
A rich, indulgent clam chowder inspired by Pacific Northwest seafood restaurant classics. This version combines tender potato and celery with briny clams, smoky undertones, and a creamy alfredo-based broth spiked with oyster sauce and hot sauce. The French onion soup mix adds umami depth. Serve in bowls with crusty sourdough or crispy Maui onion chips on top. Perfect for casual weeknight dinners or when you want restaurant-quality soup at home. The long simmer melds flavors while keeping potato pieces intact.
Ingredients
- 1 lb potato, diced very small, skin on
- 2 6.5 oz cans clams with juice, diced
- 2 6.5 oz cans clams with juice, chopped
- 1 tablespoon liquid smokeomit0lighter smoke flavor
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- 1 cup celery, chopped
- 1 packets French onion soup mix
- 3 tablespoons oyster sauce
- 1 tablespoon white vinegar
- 1 24 oz jar garlic alfredo saucebutter and cream base with minced garlic2 tbsp butter, 1 cup cream, 3 cloves garlichomemade optionadds dairy
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- 1 quart half-and-halfheavy cream1:1richeradds dairy
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- 1 10 oz can evaporated milk
- 2 splashes hot sauce
- 2 tablespoons fresh parsley, diced
- 2 tablespoons black pepper, or to taste
Instructions
- 1
Combine diced potatoes, celery, French onion soup mix packets, clam juice, liquid smoke, and enough water to cover ingredients by about one inch in a large pot.
- 2
Bring to a boil and cook for exactly 10 minutes.
- 3
Add garlic alfredo sauce, half-and-half, evaporated milk, oyster sauce, white vinegar, and hot sauce.
- 4
Stir in the diced and chopped clams.
- 5
Reduce heat to low and simmer for at least 1 hour, stirring frequently.
- 6
Taste and adjust seasoning with black pepper.
- 7
Stir in fresh parsley just before serving.
- 8
Ladle into bowls and top with sourdough or Maui onion chips.
Tips
Do not overcook potatoes in the initial 10-minute boil; they will break down further during the long simmer and lose their texture in the chowder.
Reserve clam meat for the final addition so it stays tender; clams added early become rubbery from prolonged cooking.
A crockpot on low yields equally creamy results with less hands-on attention; adjust timing to 6-8 hours.
Good to Know
Refrigerate in airtight container up to 3 days. Do not freeze; dairy and clams separate poorly upon thawing.
Prepare and refrigerate chopped vegetables overnight. Prepare the initial potato and celery boil up to 2 hours ahead; reheat gently before adding remaining ingredients.
Ladle into bowls. Top with crusty sourdough bread, toasted Maui onion chips, or oyster crackers. Pair with a crisp Sauvignon Blanc or light lager.
Common Mistakes
Boil potatoes longer than 10 minutes to avoid losing potato chunks and ending with a mushy broth.
Add clams early in cooking to avoid tough, rubbery clam meat.
Skip stirring during the long simmer to avoid scorching on the bottom and uneven seasoning.
Substitutions
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FAQ
Can I use fresh clams instead of canned?
Yes. Steam 2 lbs littleneck or Manila clams until open, remove meat, and chop. Strain steaming liquid and use in place of clam juice; reserve meat for final addition as directed.
What if I only have one packet of French onion soup mix?
One packet yields a lighter, less rich broth. Start with one packet and taste after simmering; add the second if desired for more umami depth and saltiness.
How long can I keep clam chowder in the refrigerator?
Store in an airtight container up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally. Do not freeze due to dairy and clam texture breakdown.