Clam Chowder
Ingredients
- 46.5 ounce cans chopped clams
- 1 clow-sodium chicken broth)
(240g
- 1 ½ lbrusset potatoes)
, peeled and diced (about 3 medium potatoes
- 3bay leaves
- 4 tbspbutter
- 2 tbspolive oil
- 1 mediumyellow onion
- 3ribs celery
diced), (about 1 cup
- ½red bell pepper
, diced
- ½green bell pepper
, diced
- 2 clovesgarlic
, finely minced
- ½ call-purpose flour)
(63g
- 1 cmilk)
(249g
- 1 chalf and half)
(227g
- 1 tspsalt
- ½ tspfreshly ground black pepper
- 1 tbspred wine vinegar
Directions
- 1
Drain the clams, adding the juice from the cans to a large stock pot. Set the clams aside.
- 2
Cook Potatoes: Add chicken broth and diced potatoes to the pot (the liquid should just barely cover the potatoes). Bring to a simmer, add the bay leaf, and cook until the potatoes are barely fork tender, about 5-6 minutes.
- 3
Sauté Vegetables: While the potatoes cook, in a second pot, heat the butter and olive oil over medium heat until the butter is melted. Add the onions, celery, bell peppers and garlic and cook until tender, about 4-5 minutes.
- 4
Thicken: Stir in the flour and cook for 30 seconds. Gradually stir in the milk and half and half, whisking as you add them to break up any clumps of flour. Bring mixture to a simmer and cook until the thickened, about 5 minutes.
- 5
Combine: Stir the creamy mixture into the potatoes. Stir in the salt, pepper, vinegar, and reserved clams. Cook for 5 more minutes.
Clam Chowder
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Based on 330 ratings
Rating Breakdown
About this Recipe
Craving the ultimate comfort food? This Clam Chowder recipe delivers a thick, creamy, and incredibly satisfying bowl, bursting with tender clams, hearty potatoes, and flavorful vegetables, reminiscent of your favorite seaside eatery.
What sets this Clam Chowder apart is its masterful balance of rich dairy and savory elements. The careful combination of milk and half and half creates an exceptionally creamy base, while a generous amount of russet potatoes provides a comforting, substantial texture without being overly heavy. This recipe ensures a truly indulgent experience, especially when served in a bread bowl.
Prepare for a deeply comforting experience with every spoonful of this classic Clam Chowder. You'll savor the tender bite of chopped clams, perfectly complemented by soft, diced russet potatoes and a medley of sautéed yellow onion, celery, and bell peppers. The chowder boasts a velvety texture that coats the palate, brightened by a subtle tang from the tablespoon of red wine vinegar. It's a truly hearty and warming main course, satisfying both the stomach and the soul.
While delicious as written, you can subtly adapt this Clam Chowder to your taste. Feel free to adjust the proportions of the diced yellow onion, celery, or red and green bell peppers to highlight your favorite vegetables. You can also adjust the quantity of minced garlic for a milder or bolder aromatic base. The recipe includes red wine vinegar for a bright finish; feel free to adjust this to your personal preference for acidity. For an extra touch of richness, you might consider a sprinkle of fresh black pepper just before serving.
This comforting Clam Chowder is truly the ultimate experience when served hot in a crusty bread bowl, making it a perfect hearty main course for a family dinner or a cozy weekend lunch.