4.7 from 201 votes
Clam Chowder Recipe
This Clam Chowder Recipe combines diced Yukon Gold potatoes, celery, onion, green bell pepper, leek, and chopped clams simmered in a flavorful broth with herbs, wine, and Tabasco. A butter and flour roux thickens the chowder before adding half-and-half for richness and creaminess. The chowder is warm, hearty, and well-seasoned, ideal with crusty bread.
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings:
10
Calories:
407 kcal
Course:
Soup
Cuisine:
American
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.
Cup of Yum
Notes
- This recipe originates from The Utah Dining Car Cookbook, Ogden Junior League.
Nutrition Information
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%)
Nutrition Facts
Serving: 10 Serving
Amount Per Serving
Calories 407
% 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.