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The Perfect Clam Chowder

Recipes & Food Fun · 2 minute read

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steaming bowl of Jennifer Richmond homemade clam chowder jennifer
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Clam Chowder

The perfect bowl of clam chowder on a cool evening is just about the best, and making it yourself is definitely the best. This is a great recipe - easy, quick, and everything good chowder should be. 

Course Soup
Cuisine American
Keyword recipe, soup
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8

Ingredients

  • 3 tbsp unsalted butter
  • 1/2 cup diced carrot about 4 medium carrots
  • 1 cup diced onion (about 1 medium) I like the sweet Vidalia
  • 1 cup diced celery (about 4 stalks)
  • 3 sprigs fresh thyme
  • 1 tsp onion powder
  • 2 bay leaves
  • 1 tsp granulated garlic
  • 3 tbsp flour
  • 3 cups chicken stock
  • 3 10oz cans of chopped clams
  • 11/2 cups heavy cream
  • 6 cubed Russet potatoes peeled
  • 2 tbsp sea salt
  • 1 tbsp freshly ground pepper
  • 1 tbsp sugar

Instructions

  1. Heat the butter in a large pot over medium-high heat. Add carrots, onions, and celery and garlic, onion powder, bay leaves, and thyme. Stir and saute until softened. Sprinkle flour over the mix and stir for 1 minute to cook the flour.

  2. Add the stock, heavy cream, clam juice (set clams aside), bay leaves, thyme, and potatoes. Stir and bring to a simmer. Reduce the heat to medium-low and cook 20 minutes, stirring often, until the potatoes are nice and tender. Remove thyme sprigs and bay leaves.

  3. Add clams, salt, and pepper. Cook until clams are just firm, another 2-5 minutes.

  4. Stir and serve hot and fresh with oyster crackers, of course!

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Click “Recipes, Please!” in the purple “Let’s Connect” box and I’ll update you whenever I post a new recipe! 🙂 

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