Clam Chowder Recipe
User Reviews
4.7
Clam Chowder Recipe
Description
The chowder starts with a mix of diced vegetables and clams simmered with bay leaves, thyme, black pepper, kosher salt, Tabasco sauce, and sherry wine to develop a savory base. Yukon Gold potatoes cook through and release starch, enhancing the texture. Separately, melted butter is combined with flour and baked to eliminate raw flour flavor, creating a roux that thickens the chowder when stirred in.
After thickening, the chowder is removed from heat and half-and-half is incorporated to add creamy richness without overpowering the other flavors. The result is a balanced, thickened soup with tender vegetables, clams, and a subtle spicy note from the Tabasco.
Serving the chowder hot with crusty sourdough bread complements the creamy texture and salty flavors, while extra Tabasco on the side allows adjusting heat intensity individually.
Ingredients
- 1 cup Yukon Gold potatoes diced, ½-inch dice
- 1 cup celery diced, ½-inch dice
- 1 cup onion yellow, diced, ½-inch dice
- 1 cup green bell pepper diced, ½-inch dice
- 1 cup leek diced, green parts and root ends removed, ½-inch dice
- ¾ cup clam canned or frozen, chopped, in their juices
- ¾ tablespoon black pepper freshly ground
- 1 ½ tablespoon kosher salt
- ¾ tablespoon thyme dried
- 6 bay leaf
- 1 teaspoon Tabasco sauce
- ¾ cup sherry wine
- ¾ cup butter melted, 1 ½ sticks
- 2 cups water
- ¾ cup all-purpose flour
- 2 quarts half-and-half
Instructions
- In a large saucepan, combine the potatoes, celery, onion, green pepper, leeks, clams, salt and pepper, thyme, bay leaves, Tabasco, and sherry. Simmer together until the potatoes are thoroughly cooked.
- Combine the melted butter and flour in an ovenproof container and bake at 325°F for 30 minutes to eliminate the raw flour flavor and stabilize the chowder.
- Stir the roux (butter flour mixture) into the chowder and cook and stir until thick. The mixture will be slightly less thick than cookie dough. Remove chowder from heat. Stir in half-and-half until blended. Heat to serving temperature, stirring occasionally, and serve immediately with crusty sourdough bread and extra Tabasco.
Notes
- This recipe originates from The Utah Dining Car Cookbook, Ogden Junior League.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 407 kcal
% Daily Value*
| Serving | 10g | |
| Calories | 407kcal | 20% |
| Carbohydrates | 28g | 9% |
| Protein | 10g | 20% |
| Fat | 28g | 43% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 88mg | 29% |
| Sodium | 1439mg | 60% |
| Potassium | 567mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1163IU | 23% |
| Vitamin C | 24mg | 27% |
| Calcium | 290mg | 29% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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