Clam Chowder
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 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
Description
The Clam Chowder recipe uses canned chopped clams and clam juice as its seafood base alongside diced russet potatoes cooked in a chicken broth. Aromatics such as onion, celery, red and green bell peppers, and garlic are sautéed in butter and olive oil to soften before being thickened with flour, milk, and half and half. The bay leaves add subtle herbal notes while the red wine vinegar cuts through the richness, balancing the creamy broth.
The resulting chowder has a smooth, velvety texture with tender potatoes and plump clam pieces. The combination of sautéed vegetables adds a mild sweetness and complexity. The method allows the soup to develop layers of flavor before the clams are added last to preserve their texture.
This chowder serves about eight cups and is satisfying on its own or with a slice of crusty bread. It makes a filling lunch or light dinner, especially when served warm. The recipe notes that potatoes retain the best texture when the soup is freshly made, recommending against freezing due to textural changes in the potatoes.
Ingredients
- 4 .5 ounce cans chopped clams
- 1 cup chicken broth 240g, low-sodium
- 1 1/2 pounds russet potato peeled and diced (about 3 medium potatoes
- 3 bay leaf
- 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 black pepper freshly ground
- 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.
Notes
- Chop vegetables ahead and store refrigerated to speed up preparation.
- Freezing is not recommended due to potatoes becoming mushy and texture changes in the creamy base.
- Yield is about 8 cups, serving size approximately 1 1/3 cups each.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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