📝 About This Recipe
This mild and velvety chowder is the perfect introduction to seafood for little explorers. Inspired by the classic New England style, we've softened the flavors by using sweet corn and tender potatoes to balance the ocean-fresh taste of the clams. It’s a comforting, nutrient-dense meal that feels like a warm hug in a bowl, designed specifically to be palate-friendly for children.
🥗 Ingredients
The Base
- 3 tablespoons Unsalted Butter
- 1/2 cup Yellow Onion (very finely minced so it 'disappears')
- 2 stalks Celery (finely diced)
- 3 tablespoons All-purpose Flour (to thicken)
The Heart of the Soup
- 13 ounces Canned Chopped Clams (2 cans, juice reserved separately)
- 1 cup Clam Juice (from the cans plus bottled if needed)
- 1 cup Chicken or Vegetable Stock (low sodium)
- 2 cups Russet Potatoes (peeled and cut into small 1/2-inch cubes)
- 1/4 teaspoon Dried Thyme (rubbed between palms to release oils)
- 1 Bay Leaf (whole, to be removed later)
Creamy Finish
- 1 cup Heavy Cream (at room temperature)
- 1/2 cup Whole Milk
- 1/2 cup Sweet Corn (frozen or canned kernels)
- to taste Salt and White Pepper (white pepper keeps the soup looking clean)
For Garnish
- 1 handful Oyster Crackers (per bowl)
- 1 teaspoon Fresh Parsley (finely chopped)
👨🍳 Instructions
-
1
Begin by straining your canned clams over a bowl to catch all that flavorful juice. Set the clams aside and measure out 1 cup of the juice.
-
2
In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat until it begins to foam slightly.
-
3
Add the finely minced onion and celery to the pot. Sauté for 4-5 minutes until the vegetables are soft and translucent, but not browned.
-
4
Sprinkle the flour over the cooked vegetables and stir constantly for 2 minutes. This creates a 'roux' which will make our soup thick and creamy.
-
5
Slowly whisk in the reserved clam juice and the stock. Pour it in a little at a time to ensure there are no flour lumps.
-
6
Add the cubed potatoes, the bay leaf, and the dried thyme. Bring the mixture to a very gentle boil.
-
7
Once boiling, reduce the heat to low. Cover and simmer for 10-12 minutes, or until the potatoes are fork-tender.
-
8
Stir in the milk and heavy cream. Add the sweet corn at this stage for a pop of color and natural sweetness.
-
9
Add the reserved chopped clams. We add them at the end so they stay tender and don't become rubbery from overcooking.
-
10
Heat the soup through for another 3-4 minutes on low heat. Do not let it reach a rolling boil again, as the cream might separate.
-
11
Taste the chowder. Add a pinch of salt and a tiny bit of white pepper if needed. Remove the bay leaf before serving.
-
12
Ladle the warm chowder into bowls and top with a generous handful of oyster crackers and a tiny sprinkle of parsley.
💡 Chef's Tips
Cut the potatoes into very small, uniform cubes so they cook quickly and fit easily on a child's spoon. If the soup is too thick for your child's preference, simply whisk in a little extra milk at the end. For picky eaters who dislike 'bits', you can use an immersion blender to partially pulse the potatoes and veggies before adding the clams. Using white pepper instead of black pepper prevents the 'black dots' that some children find suspicious in white sauces. Always rinse canned clams if you find them too salty, though using the juice is where the best flavor lives!
🍽️ Serving Suggestions
Serve with a side of buttery garlic toast strips for dipping. A small side of steamed carrots or apple slices adds a nice crunch to the meal. Classic oyster crackers are a must—let the kids count them into their bowls! Pairs wonderfully with a glass of cold milk or a light apple juice. Serve in a hollowed-out small sourdough bread bowl for a fun 'treasure chest' experience.