The Best Clam Chowder Recipe
User Reviews
5
-
Prep Time
1 hr
-
Cook Time
30 mins
-
Total Time
1 hr 30 mins
-
Servings
10
-
Calories
521 kcal
-
Course
Soup
-
Cuisine
International
The Best Clam Chowder Recipe
Description
This clam chowder begins by baking a mixture of flour and melted butter until golden and crumbly, creating a roux component to thicken the soup. Potatoes are diced into bite-sized cubes, and aromatics like celery, onion, and leek are softened in butter on the stove. The broth combines chicken stock, clam juice, and seasoning including thyme and bay leaves, along with salt, pepper, and a few shakes of Tabasco for subtle heat.
The vegetables cook in the broth until tender, then the thickened flour-butter mixture is stirred in, making the chowder base very thick. Removing the pot from heat, half-and-half is folded in to smooth the texture, warming the chowder without boiling to maintain creaminess. Finally, chopped clams are stirred in just before serving, providing a fresh seafood note throughout.
This clam chowder serves well as a starter or main dish with garnishes like crumbled bacon, oyster crackers, fresh parsley, homemade croutons, or Old Bay seasoning for added flavor and texture contrast. It suits cooler weather meals or comforting dinner tables.
Reheating should be gentle to avoid breaking the cream base, and the recipe supports customization of thickness by varying potato amounts and cooking time.
Ingredients
- 3/4 cup butter melted
- 1 cup all-purpose flour
- 1 cup celery finely diced
- 1 cup onion finely diced
- 1 cup leek finely diced
- 3 cups red potatoes if you like a thinner clam chowder use less, or Yukon gold potatoes
- 3/4 tablespoon black pepper ground
- 1 1/2 tablespoon salt
- 3/4 tablespoon thyme whole
- 6 bay leaf
- 4 Tabasco sauce for shaking on
- 3 cups chicken broth
- 3/4 cup clam juice
- 2 quarts half-and-half
- 3/4 cup clams chopped, see post above for fresh clam instructions, you can also use canned clams
Instructions
- Preheat the oven to 325. In a glass baking dish, whisk together flour and melted butter until combined. Bake for 25-30 minutes, or until golden and crumbly. Set aside. Dice potatoes into bite size cubes.
- In a large pot on the stove, melt 1-2 tablespoons of butter and add celery, onion, and leeks. Cook on medium heat for about 3-5 minutes or until soft and slightly transparent.
- Add all the remaining ingredients EXCEPT the butter/flour mixture, half and half, and clams. Bring to a boil over medium high heat, then reduce heat and simmer for about 10 minutes or until potatoes are cooked through and fork tender.
- Add the butter/flour mixture into chowder and stir until thick. The mixture will be extremely thick.
- Remove chowder from heat and stir in half & half until blended and smooth. Heat to serving temperature (do not bring to a boil), stirring occasionally. Once the chowder has thickened slightly, stir in the clams. Serve immediately.
Notes
- Garnish options include crumbled bacon, oyster crackers, fresh parsley, homemade croutons, and Old Bay seasoning.
- Use Yukon Gold potatoes for a creamier chowder or reduce potatoes for a thinner version.
- Avoid boiling after adding half-and-half to preserve creaminess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 521 kcal
% Daily Value*
| Calories | 521kcal | 26% |
| Carbohydrates | 39g | 13% |
| Protein | 10g | 20% |
| Fat | 37g | 57% |
| Saturated Fat | 23g | 115% |
| Cholesterol | 109mg | 36% |
| Sodium | 1443mg | 60% |
| Potassium | 611mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1707IU | 34% |
| Vitamin C | 17mg | 19% |
| Calcium | 253mg | 25% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
