Creamy Lobster & Clam Chowder
Craving a warm hug in a bowl? This decadent seafood chowder is the ultimate low-effort comfort meal.
When you've had a long day and just need something soul-warming, this creamy lobster and clam chowder is your best friend. We’ve stripped away the complicated techniques of traditional seafood stews to give you a rich, velvety base that highlights the sweet taste of the sea. The secret lies in using high-quality stock and a touch of heavy cream to create that signature thickness without any fuss. It’s designed for those nights when you want a gourmet experience but only have enough energy to simmer one pot on the stove. You'll love the way the aromatic herbs mingle with the buttery notes of the seafood—it feels like a cozy coastal getaway in your own kitchen.
Ingredients
- 1 lb lobster meat — pre-cooked or steamed chunks
- 1 lb fresh clams — scrubbed and purged
- 3 tbsp unsalted butter
- 1 cup yellow onion — finely diced
- 2 unit celery — sliced
- 3 unit garlic — minced
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp cayenne pepper — optional for a tiny kick
- 4 cup chicken_stock — low sodium recommended
- 1 cup heavy cream
- 1 tsp salt — to taste
- 1 pinch black pepper
Method
- 1 Melt the butter in a large pot over medium heat. Add the diced onion and celery, sautéing for about 6-8 minutes until softened but not browned.
- 2 Stir in the minced garlic, thyme, oregano, and cayenne pepper. Cook for 1 minute until fragrant.
- 3 Pour in the chicken stock and heavy cream. Bring the mixture to a gentle simmer. Let it bubble softly for 10 minutes to develop flavor.
- 4 Add the clams and the lobster meat. Simmer for an additional 5-7 minutes, or until the clams have opened fully.
- 5 Stir in salt and pepper to taste. Remove from heat and ladle into bowls immediately.
Variations
- Vegetarian Twist — Swap the chicken stock for vegetable broth and replace lobster/clams with extra sautéed mushrooms.
- Speedy Version — Use pre-chopped frozen onion/celery mix to cut your prep time down by 5 minutes.
Notes
If your clams don't open after 10 minutes of simmering, discard them and proceed with the rest of the ingredients. To keep the soup extra thick, you can stir in a tablespoon of flour mixed with a splash of water before adding the cream.
Equipment that helps
- Large Pot — Allows enough room for the liquid to simmer without boiling over while adding bulky ingredients.
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