Description
This classic Clam Chowder recipe delivers a creamy, comforting soup featuring tender clams, potatoes, and a medley of sautéed vegetables. Rich and flavorful, it’s perfect for a cozy meal and easy to prepare in under an hour.
Ingredients
Clams and Broth
- 4 (6.5 ounce) cans chopped clams, drained, reserve juice
- 1 cup low-sodium chicken broth (240g)
- 3 bay leaves
Vegetables and Aromatics
- 1 1/2 pounds Russet potatoes, peeled and diced (about 3 medium potatoes)
- 1 medium yellow onion, diced
- 3 ribs celery, diced (about 1 cup)
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 2 cloves garlic, finely minced
Fats and Dairy
- 4 tablespoons butter
- 2 tablespoons olive oil
- 1/2 cup all-purpose flour (63g)
- 1 cup milk (249g)
- 1 cup half and half (227g)
Seasonings
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon red wine vinegar
Instructions
- Drain Clams: Drain the clams from the cans, reserving the clam juice and adding it to a large stock pot. Set the clams aside for later use.
- Cook Potatoes: In the stock pot with the reserved clam juice, add the low-sodium chicken broth and the diced potatoes. The liquid should just barely cover the potatoes. Add the bay leaves and bring the liquid to a simmer. Cook until the potatoes are just fork tender, about 5-6 minutes.
- Sauté Vegetables: While the potatoes cook, heat butter and olive oil in a separate pot over medium heat until the butter melts. Add the diced onion, celery, red and green bell peppers, and minced garlic. Sauté until the vegetables are tender and fragrant, about 4-5 minutes.
- Make the Roux and Cream Base: Stir the flour into the sautéed vegetables and cook for 30 seconds to remove the raw flour taste. Gradually whisk in the milk and half and half, ensuring there are no lumps. Bring the mixture to a gentle simmer, cooking until the mixture thickens, about 5 minutes.
- Combine and Finish: Add the creamy vegetable mixture to the pot with potatoes and clam juice. Stir in the salt, pepper, red wine vinegar, and the reserved clams. Allow the chowder to cook together for another 5 minutes to meld the flavors. Remove bay leaves before serving.
Notes
- Use low-sodium broth to better control the saltiness of the chowder.
- If clams are canned with shells, ensure to drain and chop clams finely before adding to the soup.
- Adjust thickness by adding more milk or broth if too thick, or cooking longer to reduce if too thin.
- Red wine vinegar adds a bright acidity; substitute with lemon juice if preferred.
- This chowder is best served hot with crusty bread or oyster crackers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
