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Clam Chowder

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A rich and comforting clam chowder made with tender potatoes, chopped clams, and a creamy, seasoned broth that is perfect for cozy meals.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Halal

Ingredients

  • 4 cans (6.5 ounces each) chopped clams
  • 1 cup low-sodium chicken broth (240 ml)
  • 1 1/2 pounds Russet potatoes, peeled and diced (about 3 medium potatoes)
  • 3 bay leaves
  • 4 tablespoons butter
  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely chopped
  • 3 ribs celery, diced (about 1 cup)
  • 1/2 red bell pepper, diced
  • 1/2 green bell pepper, diced
  • 2 cloves garlic, finely minced
  • 1/2 cup all-purpose flour (63 g)
  • 1 cup milk (249 ml)
  • 1 cup half and half (227 ml)
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon red wine vinegar

Instructions

  1. Drain the chopped clams through a strainer, reserving the clam juice in a large pot. Set the clams aside.
  2. Add the chicken broth, diced potatoes, and bay leaves to the pot. Bring to a gentle simmer and cook for 5 to 6 minutes, or until the potatoes are just fork-tender.
  3. In a separate pan over medium heat, melt the butter with the olive oil.
  4. Add the onion, celery, red bell pepper, green bell pepper, and garlic. Sauté for 4 to 5 minutes until softened and fragrant.
  5. Sprinkle in the flour and stir continuously for about 30 seconds.
  6. Gradually whisk in the milk and half and half until smooth. Simmer for about 5 minutes, stirring, until the mixture thickens.
  7. Pour the creamy vegetable mixture into the pot with the potatoes and stir well to combine.
  8. Add the reserved clams, salt, black pepper, and red wine vinegar. Simmer for another 5 minutes so the flavors meld together.
  9. Remove the bay leaves and serve hot with crusty bread or in a bread bowl.

Notes

  • For a lighter version, replace the half and half with additional milk.
  • For a thicker chowder, mash some of the cooked potatoes directly in the pot before serving.
  • You can add corn or fresh herbs like parsley or thyme for extra flavor and texture.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently over low to medium heat, stirring occasionally to prevent sticking.
  • Freezing is not recommended because the potatoes may turn mushy and the creamy broth can separate.

Nutrition

Find it online: https://savorymomskitchen.com/clam-chowder/