Description
Learn how to make a creamy and delicious clam chowder with this easy recipe. Perfect for cozy dinners or special occasions!
Ingredients
- 1 pound fresh clams (or 2 cans of chopped clams)
- 1/2 cup unsalted butter
- 1 medium onion, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour (or gluten-free flour)
- 2 cups clam juice (reserve from fresh clams or canned)
- 1 1/2 cups whole milk
- 1 cup heavy cream
- 2 medium potatoes, peeled and diced
- Salt and pepper, to taste
- Fresh thyme or bay leaves (optional)
- Fresh parsley for garnish (optional)
Instructions
-
Prepare the clams: If using fresh clams, steam them in a covered pot until the shells open. Remove the clams from their shells and chop the meat into bite-sized pieces. Reserve the clam juice.
-
Cook the vegetables: In a large pot, melt the butter over medium heat. Add the diced onion, celery, and garlic and cook until softened, about 5 minutes.
-
Make the roux: Add the flour to the sautéed vegetables and stir to form a roux. Cook for 1-2 minutes, then gradually whisk in the clam juice, milk, and heavy cream.
-
Simmer the chowder: Add the diced potatoes and bring the soup to a simmer. Cook for 10-15 minutes until the potatoes are tender.
-
Add the clams: Stir in the chopped clams and cook for another 5 minutes. Adjust the seasoning with salt, pepper, and any herbs you like.
-
Serve: Ladle the chowder into bowls and garnish with fresh parsley if desired. Serve with crusty bread or crackers for the perfect pairing.