Description
This creamy clam chowder is a comforting, hearty soup filled with tender clams, potatoes, and vegetables, simmered to perfection in a rich, flavorful broth. A classic favorite, perfect for cozy dinners or gatherings!
Ingredients
Scale
- 1 lb fresh clams (or 2 cans of clams, drained and juice reserved)
- 4 medium potatoes, peeled and diced
- 1 small onion, finely chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 4 cups clam juice (from clams or canned)
- 2 cups whole milk
- 1 cup heavy cream
- 4 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 1 bay leaf
- 1 tsp dried thyme
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Optional: Crumbled crackers or crispy bacon for topping
Instructions
- Prepare the Clams:
If using fresh clams, scrub them under cold water and steam them in a pot with a little water until they open (about 5-7 minutes). Discard any clams that don't open. Reserve the clam juice and chop the clams into bite-sized pieces. If using canned clams, simply drain them, reserving the juice for later. - Cook the Vegetables:
In a large pot, melt the butter over medium heat. Add the chopped onion, celery, and garlic. Sauté for 4-5 minutes, until the vegetables are softened. - Make the Roux:
Sprinkle the flour over the softened vegetables and stir to combine. Cook for 1-2 minutes to remove the raw flour taste. Gradually add the reserved clam juice while stirring to prevent lumps. - Simmer the Soup:
Add the diced potatoes, bay leaf, thyme, and salt to the pot. Pour in the milk and bring the soup to a simmer. Let it cook for 10-15 minutes, or until the potatoes are tender. - Finish the Chowder:
Once the potatoes are tender, add the cream and chopped clams. Stir to combine and heat through for 3-5 minutes. Taste and adjust seasoning with salt and pepper. - Serve and Garnish:
Ladle the chowder into bowls and garnish with fresh parsley. Top with crumbled crackers or crispy bacon if desired. Serve hot and enjoy!
Notes
- If you're using canned clams, be sure to use the juice from the can for extra flavor.
- Feel free to add more vegetables like carrots or leeks for added texture and flavor.
- If you want a thicker chowder, mash some of the potatoes before adding the clams.
- To make this dish dairy-free, substitute the heavy cream and butter with coconut milk or dairy-free alternatives.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 320
- Sugar: 6g
- Sodium: 700mg
- Fat: 20g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 60mg