Description
This creamy clam chowder recipe is a comforting classic that combines tender clams, hearty potatoes, and aromatic vegetables in a rich and velvety broth. Perfect for chilly days, it’s made by simmering fresh ingredients and finishing with cream for the ultimate indulgence. Serve it piping hot with oyster crackers for a cozy, satisfying meal.
Ingredients
Vegetables & Aromatics
- 2 ribs celery, diced
- 2 carrots, peeled and sliced into rings
- 1 small onion, diced
- 1 clove garlic, minced
- 1 pound potatoes (Yukon gold or Russet) (approximately 4 medium potatoes), peeled and diced into ¼-inch pieces
- 2 tablespoons fresh parsley leaves, chopped
Liquids & Broth
- 2 cups low sodium chicken or vegetable broth/stock
- Juices from 2 (6.5-ounce) cans chopped clams
- 2 cups milk
- 1 cup heavy cream
Other Ingredients
- 2 tablespoons olive oil
- 3 tablespoons all-purpose flour
- 1 bay leaf
- ¼ teaspoon dried thyme
- 1 ½ teaspoons salt
- ¼ teaspoon ground black pepper
- 2 (6.5-ounce) cans chopped clams (drained, juices reserved)
- 2 tablespoons cornstarch
- Oyster crackers (for serving)
Instructions
- Sauté the Vegetables: Heat a Dutch oven over medium heat and add the olive oil. Add the diced celery, carrots, and onion. Cook while stirring occasionally for about 3 minutes until they start to soften.
- Add Garlic: Stir in the minced garlic and cook for 30 seconds until fragrant, avoiding burning.
- Add Flour: Sprinkle the vegetables with the all-purpose flour and sauté for another minute to cook out the raw flour taste and help thicken the chowder.
- Add Broth and Seasoning: Gradually whisk in the chicken or vegetable broth, clam juices, bay leaf, dried thyme, salt, and black pepper. Continue whisking for 1-2 minutes until the mixture thickens slightly. Bring it to a boil, then reduce heat to a simmer.
- Add Potatoes and Milk: Stir in the diced potatoes and then pour in the milk. Cover the pot with the lid and cook for about 15 minutes or until the potatoes are fork-tender.
- Remove Bay Leaf: Once the potatoes are tender, remove and discard the bay leaf from the chowder.
- Finish with Cream and Clams: Stir in the heavy cream and the chopped clams. Simmer gently for 2 minutes, making sure the chowder does not boil after adding the cream.
- Adjust Thickness and Seasonings: Taste the chowder and adjust salt and pepper as needed. If the chowder is too thin, mix 1-2 tablespoons of cornstarch with some chowder broth to make a slurry, then stir this back into the pot and cook for 1-2 minutes until thickened. If too thick, add a splash more milk to reach desired consistency.
- Garnish and Serve: Garnish the chowder with fresh chopped parsley leaves. Serve immediately while hot with oyster crackers and toasted bread on the side for a classic presentation.
Notes
- You can substitute the potatoes with sweet potatoes or parsnips for a twist.
- Use low sodium broth and adjust salt levels accordingly for better control over sodium content.
- Do not boil the chowder after adding cream to prevent curdling.
- For extra flavor, consider adding a splash of white wine with the broth.
- Oyster crackers add a nice crunch and traditional accompaniment to clam chowder.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
