Description
A creamy, hearty clam chowder that combines tender clams, potatoes, and vegetables in a flavorful broth. Perfect for cozy evenings or as a comforting meal anytime.
Ingredients
- 4 (6.5-ounce) cans chopped clams (reserve the juice)
- Clam juice (from all 4 cans)
- 1 cup low-sodium chicken broth
- 1.5 lbs russet potatoes (about 3 medium), peeled and diced
- 3 bay leaves
- 4 tablespoons butter
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 ribs celery (about 1 cup), diced
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 2 cloves garlic, finely minced
- 1/2 cup all-purpose flour
- 1 cup milk
- 1 cup half and half
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon red wine vinegar
Instructions
- Prep Ingredients: Drain the clams and reserve the juice. Peel and dice potatoes, and chop the vegetables.
- Cook Potatoes: In a large pot, combine clam juice and chicken broth. Add diced potatoes and bay leaves. Simmer until potatoes are fork-tender (about 5–6 minutes).
- Sauté Vegetables: In a separate pot, heat butter and olive oil over medium heat. Add onion, celery, bell peppers, and garlic. Cook until softened (about 4–5 minutes).
- Prepare Roux: Sprinkle flour over the sautéed vegetables. Stir and cook for 30 seconds. Gradually whisk in milk and half and half until smooth.
- Combine: Transfer the creamy mixture to the pot with potatoes. Stir to combine. Add clams, salt, pepper, and red wine vinegar. Simmer for 5 more minutes.
- Serve: Remove bay leaves. Ladle into bowls and garnish with parsley or a drizzle of olive oil, if desired.
Notes
- Use russet potatoes for natural thickening.
- Avoid overcooking clams to keep them tender.
- Adjust the chowder’s consistency by adding more chicken broth or milk if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: soup
- Method: Stovetop
- Cuisine: American