Description
A creamy and comforting New England Clam Chowder packed with tender clams, hearty potatoes, and rich flavors from the sea. Perfect for chilly nights or cozy gatherings.
Ingredients
Scale
- 4 tablespoons butter
- 1 medium yellow onion, finely chopped
- 2 ribs celery, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups clam juice
- 2 large russet potatoes, peeled and diced
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 3 cans (6.5 oz each) chopped clams, drained (juice reserved)
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley, for garnish
Instructions
- Place a large pot or Dutch oven over medium heat.
- Melt butter in the pot. Add onions, celery, and garlic. Cook until soft and fragrant, about 5 minutes.
- Sprinkle flour over the vegetables and stir for 2 minutes to create a roux.
- Gradually pour in clam juice while stirring. Add diced potatoes, bay leaf, thyme, and reserved clam juice from canned clams.
- Bring to a gentle boil, then reduce heat and simmer covered for 15–20 minutes, or until potatoes are tender.
- Stir in chopped clams and heavy cream. Heat for another 5 minutes without boiling.
- Season with salt and pepper to taste. Garnish with fresh parsley and serve hot.
Notes
- Use fresh clams if available, steaming them separately and reserving the juice.
- Do not overcook clams, as they can become rubbery.
- Let chowder sit for 10 minutes before serving for deeper flavor.
- For a thicker chowder, mash a few potatoes into the broth.
Nutrition
- Serving Size: 1 bowl
- Calories: 375
- Sugar: 3g
- Sodium: 880mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 65mg
Keywords: New England Clam Chowder, creamy soup, clam chowder recipe, seafood chowder