Clam Chowder
User Reviews
5.0
978 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
45 mins
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Servings
6
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Calories
337 kcal
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Course
Main Course, Soup
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Cuisine
American
Clam Chowder
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The best Clam Chowder recipe is thick and creamy and full of clams, potatoes, and veggies. We serve this comforting soup in a bread bowl for the ultimate experience.
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Ingredients
- 4 .5 ounce cans chopped clams
- 1 cup low-sodium chicken broth (240g)
- 1 1/2 pounds Russet potatoes , peeled and diced (about 3 medium potatoes)
- 3 bay leaves
- 4 Tablespoons butter
- 2 Tablespoons olive oil
- 1 medium yellow onion
- 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 (63g)
- 1 cup milk (249g)
- 1 cup half and half (227g)
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 Tablespoon red wine vinegar
Instructions
- Drain the clams, adding the juice from the cans to a large stock pot. Set the clams aside.
- 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.
- 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.
- 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.
- Combine: Stir the creamy mixture into the potatoes. Stir in the salt, pepper, vinegar, and reserved clams. Cook for 5 more minutes.
Equipments used:
Notes
- Yield: About 8 cups of soup. Serving Size: 1 1/3 cup.
- Make Ahead Instructions: I like to chop the veggies ahead of time and keep in an airtight container in the refrigerator. It makes this soup come together so quickly! Or the entire easy clam chowder recipe in advance and refrigerate until ready to heat and serve.
- To Freeze: I don't recommend freezing soup with potatoes because the potatoes get soft and mushy, and creamy soups like this can have little bit of a different texture after thawing.
Nutrition Information
Show Details
Calories
337kcal
(17%)
Carbohydrates
36g
(12%)
Protein
8g
(16%)
Fat
19g
(29%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
0.3g
Cholesterol
39mg
(13%)
Sodium
524mg
(22%)
Potassium
759mg
(22%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
887IU
(18%)
Vitamin C
30mg
(33%)
Calcium
131mg
(13%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 337 kcal
% Daily Value*
| Calories | 337kcal | 17% |
| Carbohydrates | 36g | 12% |
| Protein | 8g | 16% |
| Fat | 19g | 29% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 39mg | 13% |
| Sodium | 524mg | 22% |
| Potassium | 759mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 887IU | 18% |
| Vitamin C | 30mg | 33% |
| Calcium | 131mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
978 reviews
Excellent
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