Description
This Creamy Clam Chowder is a rich and velvety soup filled with tender clams, potatoes, celery, and onions, all enveloped in a luscious creamy broth. It’s a comforting, indulgent dish that brings the taste of the coast to your table. Perfect for a chilly evening!
Ingredients
Units
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- 2 tablespoons butter
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 medium potatoes, peeled and diced
- 3 cloves garlic, minced
- 1 cup clam juice (from canned clams)
- 2 cups chicken or vegetable broth
- 2 cans (6.5 oz each) clams, drained and chopped (reserve some juice)
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons all-purpose flour (for thickening)
- Fresh parsley, chopped (for garnish)
- Optional: Crumbled bacon for topping
Instructions
- Sauté the Vegetables: In a large pot, melt the butter over medium heat. Add the diced onion, celery, and garlic, cooking for about 5 minutes until softened.
- Cook the Potatoes: Add the diced potatoes to the pot and stir in the flour. Cook for another 2 minutes, ensuring the flour coats the potatoes and vegetables.
- Add Broth and Clam Juice: Stir in the clam juice and chicken or vegetable broth. Bring to a simmer and cook for 10-12 minutes until the potatoes are fork-tender.
- Add Clams and Dairy: Add the chopped clams, heavy cream, and milk to the pot. Stir well to combine and cook on low heat for 5-7 minutes, allowing the flavors to meld together. Do not boil.
- Season the Soup: Add thyme, salt, and pepper to taste. Adjust seasoning as needed.
- Serve: Ladle the chowder into bowls and garnish with fresh parsley. Optionally, top with crumbled bacon for added flavor and crunch.
Notes
- Gluten-Free Option: To make the chowder gluten-free, substitute the all-purpose flour with cornstarch or a gluten-free flour blend.
- Make it Extra Rich: For an even creamier chowder, add more heavy cream or use half-and-half instead of milk.
- Serving Suggestions: Serve with warm crusty bread or oyster crackers for a complete meal.
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 320-350 kcal
- Sugar: 4g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 60mg