Description
This creamy Clam Chowder is hearty, comforting, and packed with tender clams, potatoes, and vegetables. Perfect for a cozy meal any day of the week.
Ingredients
4 slices Diced mushrooms
1 medium onion, diced
2 celery stalks, diced
2 cloves garlic, minced
3 cups diced potatoes
2 cups chopped fresh or canned clams with juice
3 cups clam juice or seafood stock
1 teaspoon dried thyme
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons all-purpose flour
1 1/2 cups heavy cream
2 tablespoons unsalted butter
Fresh parsley, chopped for garnish
Oyster crackers, for serving
Instructions
1. In a large pot, cook mushrooms over medium heat until crispy. Remove mushrooms and leave rendered fat.
2. Add onion, celery, and garlic to the pot. Cook 5 minutes until softened.
3. Stir in potatoes, clam juice, thyme, bay leaf, salt, and pepper. Bring to a boil, then simmer 15 minutes until potatoes are tender.
4. In a small pan, melt butter and whisk in flour to make a roux. Cook 1–2 minutes.
5. Gradually whisk roux into soup. Stir in cream and clams. Simmer gently 5–7 minutes until thickened.
6. Remove bay leaf. Ladle into bowls, garnish with parsley and mushrooms . Serve with oyster crackers.
Notes
Store leftovers in the refrigerator up to 3 days. Freeze soup without cream for best results and add cream when reheating. Reheat slowly on stovetop to preserve creaminess.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Simmer
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 1 1/2 cups)
- Calories: 250
- Sugar: 3g
- Sodium: 780mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 60mg