Description
A rich and velvety version of classic clam chowder, featuring tender clams, potatoes, and a luscious creamy base. This comforting soup is thick, satisfying, and full of flavor, perfect for a cozy meal.
Ingredients
Main Ingredients
- 2 tablespoons butter
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 2 cups potatoes, diced
- 2 cups clam juice
- 1 cup chopped clams
- 1 cup heavy cream
- 2 tablespoons flour
- Salt and black pepper, to taste
- 1/2 teaspoon thyme
- Fresh parsley, for garnish
Instructions
- Sauté Aromatics: Melt the butter in a pot over medium heat and sauté the chopped onion and minced garlic until they are soft and translucent, developing the base flavor for the chowder.
- Add Flour: Stir in the flour and cook for 1–2 minutes while stirring constantly to form a roux that will thicken the chowder, making sure to avoid lumps.
- Add Clam Juice: Gradually pour in the clam juice while continuously stirring to incorporate the liquid smoothly into the roux without creating lumps.
- Cook Potatoes: Add the diced potatoes and bring the mixture to a simmer. Cook until the potatoes are tender, which should take about 15-20 minutes.
- Incorporate Clams and Cream: Stir in the chopped clams and heavy cream gently, ensuring not to boil the mixture to prevent curdling of the cream.
- Season and Thicken: Season the chowder with salt, black pepper, and thyme. Continue to cook gently until the chowder thickens to your desired consistency.
- Garnish and Serve: Remove from heat and garnish with fresh parsley. Serve the chowder hot for a satisfying meal.
Notes
- Stir constantly when adding flour to avoid lumps forming in the base.
- Adjust the thickness of the chowder by adding more clam juice or broth if it becomes too thick.
- Do not boil the chowder after adding the cream to prevent curdling and maintain a smooth texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
