Description
A rich and creamy New England-style clam chowder featuring tender clams, soft potatoes, and a buttery milk-based broth. This comforting soup boasts classic flavors perfect for warming up on chilly days.
Ingredients
Clam Chowder Ingredients
- 2 cups chopped clams (fresh or canned)
- 2 cups diced potatoes
- 1 small onion, chopped
- 2 tablespoons butter
- 2 cups milk
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 2 cups clam juice or broth
- Salt and black pepper to taste
Instructions
- Melt Butter: In a pot over medium heat, melt the butter until fully melted and beginning to bubble.
- Sauté Onion: Add the chopped onion to the pot and cook, stirring occasionally, until the onion is soft and translucent, about 3-5 minutes.
- Add Flour: Sprinkle in the all-purpose flour and stir continuously, cooking for about 1 minute to remove the raw flour taste and create a roux.
- Whisk in Clam Juice: Gradually pour in the clam juice or broth while whisking constantly to ensure a smooth mixture without lumps.
- Add Potatoes and Simmer: Add the diced potatoes to the pot, reduce heat if necessary, and let the soup simmer until the potatoes are tender, about 15 minutes.
- Stir in Milk and Cream: Pour in the milk and heavy cream, stirring gently to combine. Heat the mixture carefully without bringing it to a boil to avoid curdling.
- Add Clams: Stir in the chopped clams and cook for an additional 5 minutes, keeping the soup hot but not boiling.
- Season and Serve: Taste the chowder and season with salt and freshly ground black pepper as desired. Serve the chowder warm.
Notes
- Avoid boiling the chowder after adding milk and cream to prevent curdling of the dairy.
- For extra flavor, crispy bacon can be sautéed and added as a topping or stirred in.
- Serve the chowder with oyster crackers or crusty bread for a classic accompaniment.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
