Description
This creamy clam chowder with potatoes is a comforting and hearty soup perfect for a cozy meal. Featuring tender clams, diced potatoes, and a rich, velvety base made from butter, flour, milk, and half and half, it combines fresh vegetables and subtle seasoning with a splash of red wine vinegar for brightness. Ready in just 45 minutes, this classic chowder serves six and is ideal for lunch or dinner on chilly days.
Ingredients
Seafood
- 4 cans (6.5 ounces each) chopped clams
- Juice from the clam cans
Broth and Potatoes
- 1 cup low-sodium chicken broth (240 g)
- 1 1/2 pounds Russet potatoes, peeled and diced (about 3 medium potatoes)
- 3 bay leaves
Vegetables
- 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
Dairy and Fats
- 4 tablespoons butter
- 2 tablespoons olive oil
- 1/2 cup all-purpose flour (63 g)
- 1 cup milk (249 g)
- 1 cup half and half (227 g)
Seasonings
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon red wine vinegar
Instructions
- Drain the clams: Drain the canned clams thoroughly, reserving the juice in a large stock pot. Set the clams aside to add later.
- Cook the potatoes: Add the low-sodium chicken broth and diced potatoes to the pot with the clam juice. Ensure the liquid just barely covers the potatoes. Bring to a simmer, add the bay leaves, and cook until the potatoes are barely fork tender, about 6 minutes.
- Sauté the vegetables: In a separate pot, heat the butter and olive oil over medium heat until the butter is melted. Add the diced onions, celery, red and green bell peppers, and minced garlic. Cook until the vegetables are tender, about 5 minutes.
- Thicken the chowder base: Stir the flour into the sautéed vegetables and cook for 30 seconds to remove the raw flour taste. Gradually whisk in the milk and half and half, stirring constantly to prevent lumps. Bring the mixture to a simmer and cook until thickened, about 5 minutes.
- Combine and finish cooking: Pour the creamy vegetable mixture into the pot with the potatoes. Stir in the salt, black pepper, red wine vinegar, and reserved chopped clams. Cook together for another 5 minutes to meld the flavors and heat through.
Notes
- For a richer flavor, use fresh clams if available instead of canned.
- Russet potatoes are preferred for their starchiness which helps thicken the chowder.
- If you like your chowder thicker, you can increase the flour slightly.
- Adjust seasoning to taste before serving.
- Leftovers keep well refrigerated for up to 3 days.
