Description
A hearty and comforting clam chowder soup featuring tender clams, diced potatoes, and a savory broth enriched with butter and milk. This classic American dish is rich in flavor, perfect for warming up on cooler days, and easy to prepare on the stovetop.
Ingredients
Sauté Base
- 2 tablespoons butter
- 1 small onion, chopped
- 2 cloves garlic, minced
Soup Ingredients
- 2 cups potatoes, diced
- 2 cups clam juice or broth
- 1 cup chopped clams (fresh or canned)
- 1/2 cup milk
Seasonings and Garnish
- Salt, to taste
- Black pepper, to taste
- 1/2 teaspoon thyme
- Fresh parsley, for garnish
Instructions
- Sauté aromatics: Melt butter in a pot over medium heat and sauté the chopped onion and minced garlic until they become soft and translucent, releasing their aromas.
- Add potatoes and clam juice: Stir in the diced potatoes and pour in the clam juice or broth. Bring the mixture to a boil to begin cooking the potatoes.
- Simmer potatoes: Reduce heat to low and let the soup simmer gently until the potatoes are tender when pierced with a fork, about 15-20 minutes.
- Add clams and milk: Stir in the chopped clams and the milk gently to combine them into the soup without breaking the clams.
- Season the chowder: Season the soup with salt, black pepper, and thyme to taste. Heat through gently, avoiding boiling to prevent the milk from curdling.
- Serve warm: Once heated, ladle the chowder into bowls, garnish with fresh parsley, and serve immediately for a comforting meal.
Notes
- Use canned clams for convenience and consistent flavor if fresh clams are unavailable.
- Avoid boiling the soup after adding milk to prevent curdling and preserve a smooth texture.
- For extra creaminess, add a splash of heavy cream just before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
