Name: Clam Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: American
Ingredients: . Canned Clams; 4 cans chopped clams (6.5 ounce each); . Broth and Potatoes; 1 cup low-sodium chicken broth ((240g)); 1 1/2 pounds Russet potatoes ((peeled and diced, about 3 medium potatoes)); 3 pieces bay leaves; . Fats and Aromatics; 4 Tablespoons butter; 2 Tablespoons olive oil; 1 medium yellow onion; 3 ribs celery ((about 1 cup, diced)); 1/2 piece red bell pepper ((diced)); 1/2 piece green bell pepper ((diced)); 2 cloves garlic ((finely minced)); . Creamy Base; 1/2 cup all-purpose flour ((63g)); 1 cup milk ((249g)); 1 cup half and half ((227g)); 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1 Tablespoon red wine vinegar

Welcome to the heartwarming world of homemade Clam Chowder! This creamy, savory dish is perfect for cozy evenings or impressing guests at dinner. Let’s dive into the rich flavors and satisfying textures of this comforting classic!

Tips for Success

Make sure to use fresh ingredients for the best flavor. And don’t skip the red wine vinegar – it adds a lovely depth!

Favorite Parts

The moment you stir in the clams and watch the chowder transform is just magical. Trust me, you’ll love it!

Ingredients

Instructions

Prepare the Clams:
Step 1

- Drain the clams: Drain the clams, adding the juice from the cans to a large stock pot. Set the clams aside.
Cook the Potatoes:
Step 2

- Cook Potatoes: Cook Potatoes: Add chicken broth and diced potatoes to the pot (the liquid should just barely cover the potatoes). Bring to a simmer, add the bay leaf, and cook until the potatoes are barely fork tender, about 5-6 minutes.
Sauté the Vegetables:
Step 3

- Sauté Vegetables: Sauté Vegetables: While the potatoes cook, in a second pot, heat the butter and olive oil over medium heat until the butter is melted. Add the onions, celery, bell peppers and garlic and cook until tender, about 4-5 minutes.
Thicken the Chowder:
Step 4

- Thicken: Thicken: Stir in the flour and cook for 30 seconds. Gradually stir in the milk and half and half, whisking as you add them to break up any clumps of flour. Bring mixture to a simmer and cook until thickened, about 5 minutes.
Combine Everything:
Step 5

- Combine: Combine: Stir the creamy mixture into the potatoes. Stir in the salt, pepper, vinegar, and reserved clams. Cook for 5 more minutes.

Nutrition

Calories: 350, Fat: 18g, Carbs: 30g, Protein: 15g

Cooking techniques

Simmering and sautéing are key techniques in this chowder. The simmering helps to develop flavors, while sautéing the vegetables ensures they are tender and aromatic.

Variations or substitutions

You can substitute the clams with shrimp or chicken for a different flavor. For a lighter version, consider using low-fat milk and reducing the butter.

Storage tips

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of milk if it thickens too much.

Notes

For a gluten-free version, substitute the all-purpose flour with cornstarch or a gluten-free flour blend.