Description
This easy clam chowder recipe is a creamy, comforting classic made with tender potatoes, celery, onion, clam juice, and fresh clams. Thickened with a buttery roux and finished with milk, this chowder is perfect for a hearty lunch or dinner and comes together in just 30 minutes. The addition of red wine vinegar brightens the flavor, while simple seasoning keeps the natural clam essence front and center.
Ingredients
Vegetables and Aromatics
- 3 cups potatoes, peeled and diced into ½-inch pieces (about 5 medium potatoes)
- 2 cups celery, sliced very thin (about 3 large ribs)
- 1½ cups yellow onion, minced very small (about 1 large onion)
- 3 cloves garlic, minced (optional)
Liquids and Broth
- 24 ounces clam juice (3 bottles, 8 oz each)
- 4 cups whole milk (or half and half)
- 2 tablespoons red wine vinegar
Other Ingredients
- ¾ cup butter
- ¾ cup all-purpose flour
- 20 ounces chopped clams, with juice (about 3 cans, 6.5 ounces each, do not drain)
- 1½ teaspoons kosher salt, divided
- Freshly ground black pepper, to taste
Instructions
- Cook the vegetables: In a large pot, combine the diced potatoes, sliced celery, minced onion, and optional garlic. Sprinkle with 1 teaspoon kosher salt, then add the clam juice. Bring the mixture to a boil over medium-high heat, then reduce to a simmer and cook until the vegetables are fork-tender, about 10 minutes. Remove the pot from heat.
- Make the roux and milk mixture: While the vegetables cook, melt the butter in a large skillet over medium heat. Whisk in the flour and continue whisking until smooth and well combined. Slowly add 1 cup of milk in a steady stream, whisking constantly to avoid lumps. Add another cup of milk slowly and keep whisking to maintain a smooth texture.
- Thicken the chowder base: Pour in the remaining milk while still whisking, then bring the mixture to a low simmer for about 3 minutes until it thickens. Be careful not to let it boil. Remove the skillet from heat once thickened.
- Combine and finish the chowder: Pour the thickened milk mixture into the pot with the cooked vegetables. Stir in the chopped clams along with their juice and add the red wine vinegar. Season with freshly ground black pepper and additional salt to taste. If needed, gently warm the chowder over low heat just until heated through—do not boil.
Notes
- Do not boil the chowder after adding the milk mixture to prevent curdling.
- The red wine vinegar adds a subtle brightness, but can be adjusted or omitted based on preference.
- Using canned clams with juice adds extra flavor; do not drain.
- For a lighter version, substitute half and half or milk with lower fat content.
- Adjust seasoning at the end to prevent over-salting due to canned clam juice and clams.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
