Pickle-Fix Coastal Clam Chowder (Print)

Creamy New England chowder featuring clams, dill pickles, and crispy herb-seasoned cracker crumbs for coastal comfort.

# Components:

→ Seafood

01 - 2 lbs fresh clams in shells (or 2 cups canned chopped clams, drained, juice reserved)

→ Vegetables & Pickles

02 - 1 cup diced yellow onion
03 - 1 cup diced celery
04 - 1 cup diced russet potato
05 - ½ cup diced carrots
06 - ½ cup finely chopped dill pickles
07 - 2 cloves garlic, minced

→ Liquids

08 - 2 cups clam juice (from steaming clams or bottled)
09 - 1 cup whole milk
10 - 1 cup heavy cream
11 - ½ cup dill pickle brine

→ Seasonings

12 - 2 tbsp unsalted butter
13 - 2 tbsp all-purpose flour
14 - 1 bay leaf
15 - 1 tsp fresh dill, chopped (plus extra for garnish)
16 - ½ tsp dried thyme
17 - ¼ tsp ground black pepper
18 - Salt, to taste

→ Dill Cracker Crumbs

19 - 1 cup oyster crackers or saltine crackers, crushed
20 - 2 tbsp unsalted butter, melted
21 - 1 tbsp fresh dill, finely chopped
22 - Zest of ½ lemon

# Directions:

01 - If using fresh clams: Scrub and rinse clams under cold water. In a large pot, add 1 cup water and bring to a boil. Add clams, cover, and steam 5–7 minutes until shells open. Discard any that do not open. Remove clams, reserve liquid, and chop clam meat. Strain liquid and set aside.
02 - In a large Dutch oven or soup pot, melt 2 tbsp butter over medium heat. Add onion, celery, carrots, and potatoes. Sauté 5 minutes until softened. Add garlic and cook 1 minute.
03 - Sprinkle flour over vegetables; stir and cook 2 minutes. Gradually whisk in clam juice, reserved clam steaming liquid, milk, cream, and pickle brine. Add bay leaf, thyme, pepper, and salt (start with ½ tsp; adjust later).
04 - Bring to a simmer, stirring frequently. Cook 12–15 minutes until potatoes are tender.
05 - Add chopped clams, dill pickles, and fresh dill. Simmer 5 more minutes. Taste and adjust seasoning. Remove bay leaf.
06 - Meanwhile, preheat oven to 350°F. In a bowl, mix cracker crumbs with melted butter, dill, and lemon zest. Spread on a baking sheet and bake 5–7 minutes, stirring once, until golden and crisp.
07 - Ladle chowder into bowls. Top each serving with dill cracker crumbs and extra fresh dill.

# Expert Advice:

01 -
  • Ready in under an hour with mostly pantry ingredients
  • Perfect balance of creamy and tangy flavors
  • Makes impressive leftovers that taste even better the next day
02 -
  • Clam chowder thickens significantly when refrigerated so add extra liquid when reheating
  • The pickle brine adds crucial tanginess without requiring additional salt
  • This recipe freezes beautifully for up to 3 months in airtight containers
03 -
  • Always taste your pickle brine before adding the full amount as brands vary significantly in saltiness and tanginess
  • For extra depth add the empty clam shells to your broth while simmering then strain before continuing
  • The ideal potato for chowder is one that partially breaks down creating natural thickening while maintaining some chunks

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