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Clam Chowder

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Clam Chowder is a creamy, comforting soup that has been a beloved classic for generations. With its velvety broth, tender clams, and savory seasonings, this dish is perfect for cozy evenings or as a hearty appetizer for a special meal. Whether you’re enjoying it on a chilly day or serving it at a family gathering, Clam Chowder never fails to satisfy with its rich flavors and smooth texture. Its simple yet delicious ingredients make it a must-try for seafood lovers and those looking for a taste of New England tradition.

Ingredients

Scale

Gather these ingredients to make your Clam Chowder:

  • 2 tablespoons unsalted butter
  • 1 medium onion, finely chopped
  • 2 celery stalks, chopped
  • 2 medium potatoes, peeled and diced
  • 2 cloves garlic, minced
  • 1 ½ cups clam juice
  • 2 cups heavy cream
  • 2 cups milk
  • 2 cans (6.5 oz each) chopped clams, drained and juice reserved
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
  • Salt and pepper, to taste
  • 1 bay leaf
  • 1 teaspoon Worcestershire sauce (optional)
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • Oyster crackers (for serving)

Instructions

Prepare the Soup Base:

  1. Cook the Vegetables: In a large pot, melt the butter over medium heat. Add the chopped onion and celery, cooking for about 5-7 minutes, or until softened.
  2. Add the Garlic: Stir in the minced garlic and cook for 1 minute, until fragrant.
  3. Add the Potatoes: Add the diced potatoes to the pot and cook for 2-3 minutes, stirring occasionally.
  4. Add the Liquids: Pour in the clam juice, heavy cream, and milk. Stir to combine and bring the mixture to a simmer.

Cook the Chowder:

  1. Simmer the Soup: Add the bay leaf and thyme to the pot. Reduce the heat to low, cover, and let the soup simmer for 20-25 minutes, or until the potatoes are tender and the broth has thickened slightly.
  2. Add the Clams: Stir in the drained clams and their reserved juice. Continue to simmer for an additional 5 minutes to heat the clams through.

Season and Serve:

  1. Season the Chowder: Taste the soup and season with salt, pepper, and Worcestershire sauce (if using). Stir to combine.
  2. Serve the Chowder: Ladle the chowder into bowls, garnish with fresh parsley, and serve with oyster crackers or crusty bread for dipping.

Equipment

Nutrition

Find it online: https://succulentrecipes.com/clam-chowder/