Clam Chowder
Devashish
A creamy, hearty New England style clam chowder with tender potatoes, vegetables, and chopped clams
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Soup
Cuisine American, New England
Servings 6
Calories 337 kcal
Large stock pot
Second pot
Main Ingredients
- 4 6.5 ounce cans chopped clams
- 1 cup low-sodium chicken broth
- 1 1/2 pounds Russet potatoes peeled and diced (about 3 medium potatoes)
- 3 bay leaves
- 4 Tablespoons butter
- 2 Tablespoons olive oil
- 1 medium yellow onion
- 3 ribs celery about 1 cup, diced
- 1/2 red bell pepper diced
- 1/2 green bell pepper diced
- 2 cloves garlic finely minced
- 1/2 cup all-purpose flour
- 1 cup milk
- 1 cup half and half
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 Tablespoon red wine vinegar
Drain the clams, adding the juice from the cans to a large stock pot. Set the clams aside.
Add chicken broth and diced potatoes to the pot (the liquid should just barely cover the potatoes). Bring to a simmer, add the bay leaf, and cook until the potatoes are barely fork tender, about 5-6 minutes.
While the potatoes cook, in a second pot, heat the butter and olive oil over medium heat until the butter is melted. Add the onions, celery, bell peppers and garlic and cook until tender, about 4-5 minutes.
Stir in the flour and cook for 30 seconds. Gradually stir in the milk and half and half, whisking as you add them to break up any clumps of flour. Bring mixture to a simmer and cook until the thickened, about 5 minutes.
Stir the creamy mixture into the potatoes. Stir in the salt, pepper, vinegar, and reserved clams. Cook for 5 more minutes.
Calories: 337kcalCarbohydrates: 36gProtein: 8gFat: 19gSaturated Fat: 9gCholesterol: 39mgSodium: 524mgPotassium: 759mgFiber: 3gSugar: 6gVitamin A: 887IUVitamin C: 30mgCalcium: 131mgIron: 2mg
Keyword creamy chowder, new england classic, potato soup, seafood soup, shellfish stew