Clam Chowder Recipe

Name: Clam Chowder Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 10 serving
Ingredients: 1 cup diced Yukon Gold potatoes (½-inch dice); 1 cup diced celery (½-inch dice); 1 cup diced yellow onion (½-inch dice); 1 cup diced green pepper (½-inch dice); 1 cup diced leeks (green parts and rooty ends removed - ½-inch dice); ¾ cup chopped clams (in their juices); ¾ tablespoon freshly ground black pepper; 1 ½ tablespoon kosher salt; ¾ tablespoon dried thyme; 6 bay leaves; 1 teaspoon tabasco; ¾ cup sherry wine; ¾ cup (1 ½ sticks) butter; 2 cups water; ¾ cup all-purpose flour; 2 quarts half-and-half

User Reviews

4.7

201 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings
10
Calories
407 kcal
Course
Soup
Cuisine
American

Clam Chowder Recipe

Iris Warren

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This clam chowder recipe is so creamy and flavorful, made with clams, potatoes, and sherry for the best New England clam chowder recipe.

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Ingredients

Servings

1 cup diced Yukon Gold potatoes (½-inch dice)
1 cup diced celery (½-inch dice)
1 cup diced yellow onion (½-inch dice)
1 cup diced green pepper (½-inch dice)
1 cup diced leeks (green parts and rooty ends removed - ½-inch dice)
¾ cup chopped clams (in their juices) , canned or frozen
¾ tablespoon freshly ground black pepper
1 ½ tablespoon kosher salt
¾ tablespoon dried thyme
6 bay leaves
1 teaspoon tabasco
¾ cup sherry wine
¾ cup (1 ½ sticks) butter , melted
2 cups water
¾ cup all-purpose flour
2 quarts half-and-half

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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

Recipe from The Utah Dining Car Cookbook, Ogden Junior League.

Nutrition Information

Show Details

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 (16%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 1163IU (23%) Vitamin C 24mg (27%) Calcium 290mg (29%) Iron 3mg (17%)

Nutrition 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%