Description
This rich and creamy Clam Chowder recipe features tender diced potatoes, sautéed vegetables, and fresh clams simmered in a flavorful broth thickened with a velvety milk and half-and-half mixture. Perfectly balanced with a hint of red wine vinegar, this chowder is a hearty and comforting seafood classic that serves six people in about 45 minutes.
Ingredients
Clams and Broth
- 4 cans (6.5 ounces each) chopped clams, drained, juice reserved
- 1 cup low-sodium chicken broth (240g)
- 3 bay leaves
Vegetables
- 1 1/2 pounds Russet potatoes, peeled and diced (about 3 medium potatoes)
- 1 medium yellow onion, diced
- 3 ribs celery, diced (about 1 cup)
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 2 cloves garlic, finely minced
Fats and Thickening
- 4 tablespoons butter
- 2 tablespoons olive oil
- 1/2 cup all-purpose flour (63g)
Dairy and Seasoning
- 1 cup milk (249g)
- 1 cup half and half (227g)
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon red wine vinegar
Instructions
- Drain Clams and Reserve Juice: Drain the canned clams, reserving the clam juice. Set the clams aside for later use.
- Cook Potatoes: In a large stock pot, add the reserved clam juice, chicken broth, and diced potatoes. The liquid should just barely cover the potatoes. Add the bay leaves and bring the mixture to a simmer. Cook until the potatoes are barely fork tender, about 5-6 minutes.
- Sauté Vegetables: While the potatoes are cooking, heat butter and olive oil in a separate pot over medium heat until the butter melts. Add the diced onion, celery, red and green bell peppers, and minced garlic. Cook the vegetables, stirring occasionally, until tender and fragrant, approximately 4-5 minutes.
- Make the Roux and Cream Sauce: Stir the flour into the sautéed vegetables and cook for 30 seconds to eliminate raw flour taste. Gradually whisk in the milk and half and half, ensuring to break up any flour lumps. Bring the mixture to a gentle simmer and cook until thickened, about 5 minutes, stirring frequently.
- Combine and Finish: Pour the creamy vegetable mixture into the pot with potatoes. Stir to combine thoroughly. Add salt, freshly ground black pepper, red wine vinegar, and the reserved clams. Cook everything together for an additional 5 minutes to meld flavors. Remove bay leaves before serving.
Notes
- You can adjust the thickness of the chowder by adding more milk or broth if it becomes too thick.
- For a richer flavor, consider using heavy cream instead of half and half.
- Fresh clams can be used instead of canned, but cooking times will vary.
- Serve with crusty bread or oyster crackers for a classic accompaniment.
- Make sure not to overcook the potatoes so they don’t become mushy.
